Applications of 3D printing for cheese and dairy protein systems– Presented by Alan Kelly, University College Cork at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.
Among food applications of additive manufacture (3D printing), dairy products represent a highly promising area, due to the ability of many milk components to form and reform structures, which can be finely tailored by manipulating conditions such as shear, temperature and sample pH and composition. In this presentation, studies of the 3D printing of a range of types of cheese will be reviewed, and the successful printing of processed cheese described. In addition, studies which have focused on customized formulations based on milk proteins being induced to flow and gel under printing conditions will be highlighted. Continue reading “Applications of 3D printing for cheese and dairy protein systems– Presented by Alan Kelly, University College Cork”
3D Food Printing: A Disruptive Food Manufacturing Technology – Presented by Nesli Sozer, VTT Technical Research Centre of Finland Ltd at the 3D Foodprinting Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.
The industrial use of 3D printing technology expected to reach a level of mainstream adaptation between 2016 and 2020 in various application areas. The current area of 3D food printing is a disruptive technology and still under development to detect extensive value-chains. The earliest applications of 3D food printing experiences go back only to 2007s relying mainly on ingredients such as processed cheese, cake frosting, chocolate and paste/gel based structures. This presentation will provide an insight on how adapting 3D printing technologies for food processing can create new business opportunities within the ecosystem of ingredient producers, food industry, printer manufacturers, service providers, retail and prosumers.
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