Duo presentation: Nina Hoff, CEO & Co-Founder, byFlow & Jeroen van der Graaf, Creative Innovation Manager, Verstegen Spices & Sauces
byFlow is a leading 3D Food Printing company, and will present a short term solution to scale up customised/personalised production
Continue reading “Scaling up customised production with 3D Food Printing and standard fillings in the Food Service Market”
by Giuseppe Scionti, Founder & CEO, NOVAMEAT
NOVAMEAT developed a unique technology that allows producing plant-based meat substitutes able to mimic the texture, taste, appearance and nutritional properties of animal meat products, using only natural ingredients of non-animal origin, and a customized 3D printer.
This new invention combines tissue engineering and state-of-the-art knowledge in bioprinting with modern gastronomic strategies, creating a unique technology able to generate foods with high protein content, with the characteristic fibrous consistency of meat, and without the need of using soy or wheat-gluten derived ingredients.
Continue reading “3D printing the world’s first plant-based beefsteak”
Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat
Eshchar Ben Shitrit is CEO & Co-Founder of Jet-Eat, Israel. Eshchar is a technology strategist by day and foodie by night. After working on digital printing for HP Indigo and digital finishing + 3D modeling at Highcon system, he started pursuing his life long dream – making food printing possible. Combining passion for innovation and obsession with food, Jet-eat aims to transform the way that people prepare, experience and share food. Coming from the birthplace of digital printing, and the emerging hub of for foodtech – Israel is set to be the place where true food printing can come from. On June 28, Eshchar Ben Shitrit will speak about The food Printing Manifesto at the 3D Food Printing Conference 2018 in Venlo, The Netherlands.
Continue reading “Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat”
Recipe design & software to be grocer’s new secret sauce? 3D printing might bring tech world business model elements to grocery stores, such as software-as-a-service or SaaS. SaaS sells or licenses and delivers software to the user on demand rather than as a product in a box. In the future, grocery stores might compete on how their chefs, or store’s ‘food designers’, produce the best meal programs available only on that store’s website for single downloads and only using that store’s supplies. Continue reading “Recipe design & software to be grocer’s new secret sauce?”
3D printing is being used across a range of industries, from construction to medical technology. Its use in the food industry continues to grow, allowing for customization across a number of categories. 3D printing of confectionery has focused primarily on chocolate and hard sugar candy, tut recent innovations have led to printing of gummy candy. In the US, retailer Dylan’s Candy Bar is offering in-store 3D printing, providing consumers with over 100 designs for candy that can be made in five minutes.
3D printing moves from hard candy to gummies Continue reading “3D printing has evolved from a novelty item to a viable in-store tool”
Numerous sectors are experimenting with 3D printing, which has the potential to disrupt many markets. One that’s already making progress is the food industry.
The U.S. Army hopes to use 3D printers to customize food for each soldier. NASA is exploring 3D printing of food in space. The technology could eventually even end hunger around the world.
What does that have to do with your supply chain? Quite a bit — because 3D printing does more than just revolutionize the production process. It also requires a complete realignment of the supply chain. Continue reading “3D Food Printing Will Bring Complete Realignment of the Supply Chain”
Cellulose is the most abundant polymer in nature, providing structure to plant cell walls. It is therefore consumed regularly in the diet, not contributing any calorific value but acting as a natural dietary fiber. Its use as an ingredient, however, is somewhat limited to ‘filler’ type roles or as a bulking agent as good solvents are not suitable for food use. Mechanical abrasion by ball milling can render an amorphous powder which, when the recrystallisation kinetics are known, may be utilized in a Binder Jetting 3D process to create edible cellulose-based structures.
About Sonia Holland Continue reading ““Cellulose as an edible ingredient for 3D Printing” – Presented by Sonia Holland, University of Nottingham”
When thinking of 3D printing in the food industry, often the first thing that comes to mind is printing directly with chocolate or other edible substances. But an interesting alternative that is becoming more popular is using 3D printed shapes as a master to create food-safe molds. Continue reading “Using 3D printed shapes as a master to create food-safe molds (Video)”
The presentation will be about six month testing several edible materials produced in the Sardinian’s companies with the 3d printing machine, to check the future potentialities of this technology with their product and, eventually, how the 3d printing techniques can improve their current production line setup. The companies that offered their product and hosted our extrusion tests, were from different food sectors such as: Pasta, Cheese, Turròn, Ice cream, Bakeries companies and some Chef. The last project’s part has been focused in the laboratory analysis of the printed product. Continue reading ““Study and characterization of food matrices intended for 3D printing” – Presented by Danilo Spiga, Sardegna Ricerche”