Hype vs. Reality in 3D-foodprinting. – Presented by Frits Hoff, byFlow at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.
byFlow is one of the few organisations specialized in 3D foodprinting. In 2013 Floris Hoff was co-developer at TNO of the first 3D printer for chocolate. Since then a lot of R&D has been done in collaboration with multinationals and universities for several markets: chocolatiers (special mix, special 3D printer), supermarkets (personalized cakes), fine dining (recipes and designs with Michelin chefs, food designers etc), health care (smooth food for people who can not swallow / personalized nutrition), food suppliers (the use of vacuum fried dried fruit) etc.
The presentation will address these questions:
- What are the real benefits of 3D foodprinting?
- What kind of materials are currently being printed?
- Can we print with new ingredients like insects, algae or seaweed?
- What are currently the printing techniques for food printing?
- Who will use the food printers now and in the near future?
- What could become the businessmodel for several markets?