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”
Roisin Burke, Technological University Dublin (formerly Dublin Institute of Technology), will speak at 3D Food Printing Conference, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.
A novel application of Molecular Gastronomy called Note-by-Note cooking (NbN) provides a way of developing customised foods. It involves the creation and design of novel foods by using compounds, either pure or in mixtures, rather than traditional food ingredients.
These are assembled by the chef who designs the shapes, colours, tastes, odours, temperatures, trigeminal stimulation, textures, nutritional aspects, and more of the desired food.
In this way the foods can be tailored to match specific sensorial and nutritional requirements. 3D printed foods developed from NbN recipes offer a promising solution to customising and personalising foods to meet the growing markets of the future.Using the 3D printer facilitates the possibility to improve the textural properties of NbN foods.
Results will be presented of 3D printed foods which were developed using the principles of Note by Note cooking.
Continue reading “3D Printed Note by Note Foods: Customising and Personalising Foods to Meet the Growing Markets of the Future – Presented by Roisin Burke, Technological University Dublin”