Faster 3D food printing will reach the consumer – Interview with Nesli Sözer, VTT Technical Research Centre of Finland

Nesli Sozer

Faster 3D food printing will reach the consumer – Interview with Nesli Sözer, VTT Technical Research Centre of Finland

Dr. Nesli Sözer is a Principal Investigator at VTT Technical Research Centre of Finland Ltd. and works on the refinement of ingredients and structures of 3D printed food. She will give a speech on this subject and the latest developments in the field during the 3D Food Printing Conference, on June 28, 2017, in Venlo, The Netherlands.

“At the moment the fact that 3D food printing is not generally known to the greater public has to do with challenges associated with ingredient mix rheology (study of flow of mass), shape and structure accuracy, material memory, compatibility with traditional food processing technologies and the low printing speed of 3D printing machines,” according to Dr. Nesli Sözer, “Until now 3D food printing is mostly limited to special designs which require high precision printing. Something you can do with the high end food printers, but is more difficult for the cheaper machines available to the general market. But printing speed is essential to the future acceptance of 3D food printing.” Continue reading “Faster 3D food printing will reach the consumer – Interview with Nesli Sözer, VTT Technical Research Centre of Finland”

3D Food Printing: A Disruptive Food Manufacturing Technology – Presented by Nesli Sozer, VTT Finland

Nesli Sozer

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.

Read the interview Continue reading “3D Food Printing: A Disruptive Food Manufacturing Technology – Presented by Nesli Sozer, VTT Finland”

Customised snacks through 3D food printing, developed by Finnish VTT

Finnish VTT

Customised snacks through 3D food printing, developed by Finnish VTT

VTT Technical Research Centre of Finland Ltd aims to develop advanced food manufacturing technologies by combining expertise in food, material science and 3D printing technology. Healthy snacks with great textures are in increasing demand among consumers. Researchers have the long-term vision of developing high-tech vending machines that provide customised purchases.

Today’s consumer expects healthy, nutritious food with added elements such as design, pleasure and even playfulness. Self-production would enable customisation in addition to these. 3D printing technology offers new opportunities to realise such expectations. Continue reading “Customised snacks through 3D food printing, developed by Finnish VTT”