From Printer to Plate How Might 3D Food Printing Transform the Grocery Store?

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From Printer to Plate: How Might 3D Food Printing Transform the Grocery Store?

3D printing, where a physical object is printed from a three-dimensional digital model, has been developing since the 1980s. Over the last decade the technology has been rapidly evolving. 3D printing was once reserved for universities and corporations designing prototypes big, hulking, expensive devices printed out architectural models, machine parts and running shoe prototypes. A few years later, these printers became smaller and more affordable. Many are now found in storefronts printing out tchotchkes, some systems are now making their way into grade schools and peoples homes.

Digitally printed food is the new frontier. Already 3D printers are producing colorful layers ofcandyaround the world. 3D printing has recently been introduced into grocery store culinary circles to print out masterfullydesigned desserts. This summer the technology made a splash in the world of serious foodies. A pop-up 3D printer restaurant, aptly namedFood Ink, opened with the promise of delivering, not just a meal, but gourmet cuisine from pixels to printer to plate. Even the restaurants tables, chairs, lamps and other accessories were printed to create the complete 3D experience.

Clearly 3D technology is continuing to develop and may be hitting a new stride that will impact food and many other ways we live. Today 3D meals are foods that are paste-like, such as chocolate mousse, hummus or cheese. Unique partnerships between programmers, chefs and designers are working at new ways to print meals that are more substantive than todays foods that may be perceived by many as high-design astronaut food.

By definition, innovation brings disruption. 3D food printing is converging with the demography and culture of convenience. From fast moving Millennials, to Boomers who seek hassle-free living, 3D food printing may change not just how we eat, but how we buy what we eat. What might the convergence of this new technology and the disruptive demographics of convenience mean for the future of the grocery store?

Will grocery stores go from prepared foods to print and pick-up custom foods?A new value-added service of tomorrows grocery store might become the personalized food business. In a world of gluten, lactose and other dietary constraints and preferences, customized prepared foods from highly capable printing services at grocery stores may become the new normal. Until everyone has a 3D printer in their home, grocers might collect a customers personal diet and nutrition information from custom web portals or even the customers wearables so to print customized meals. Imagine recipes informed and personalized by the customers wearable devices (e.g., reduce calorie intake today because of a decrease in physical activity) or meals prescribed by physicians to manage chronic conditions all for pick-up or home delivery.

Will the grocery store provide customers with 3D printer equipment?Consider the television cable company. A monthly fee for television programming is charged and the company owns and changes out the cable box as necessary. Will grocers become equipment and service providers to the home to hardwire the relationship with households?

A smaller front of store future?In a 3D food world we might buy more pre-packaged food cartridges rather than larger whole food ingredients requiring less store shelf and storage space. Will entire grocery store aisles resemble the printer ink and paper aisle of the local office supply store?

Does grocery home delivery become more than just convenience?As the 3D food printing technology develops, it may become integral to other Internet-of-Things devices in your home, such as your smart refrigerator. Similar to your printer today that notifies you when you are low on ink, will your refrigerator and 3D food printer notify the grocery store that new ingredients are needed and delivery of your favorite foods occurs without any active consumer action?

Will recipe design and software be the grocers new secret sauce?3D printing might bring tech world business model elements to grocery stores, such as software-as-a-service orSaaS. 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 stores food designers, produce the best meal programs available only on that stores website for single downloads and only using that stores supplies.

Used to its fullest, technology does more than simply improve what we do it profoundly changes what we do. 3D food printing has some distance to go before it produce attractive and tasty foods for everyone. However, 3D printing has the potential to transform the grocery store. Grocers may seek an entirely different physical footprints and store designs. Following current trends, more space may be allocated to the back of the store for prepared foods, the front of the store may be more service-oriented with 3D equipment, digital nutritionists, and demonstrations. Moreover, a grocery stores digital presence will be more than simply a portal for information and sales. A grocery stores website will become a vital gateway to countless proprietary SaaS applications that will define how we food shop and to the competiveness of individual stores. New services enabled by the Internet-of-Things and other technologies will emerge not just as novel service innovations, but as necessary responses to consumer expectations and lifestyles. New professions may be introduced to the grocery store. Will grocers be recruiting new professionals such as in-store food software designers, home 3D printing engineering & repair specialists, or even digital nutritionists. Tech touches and transforms everything food and food shopping is a rich frontier for innovation.

Image Credit: Cindy Ord, Getty images

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How is 3D Printing Changing the Food Industry?

How is 3D Printing Changing the Food Industry?

3D Printing is here to stay. Manufacturers and enterprises across a broad spectrum of industries such as Aerospace, Automotive, Packaging, and Food are actively piloting and leveraging the inherent benefits of 3D printing technology. The worldwide 3D printing industry is expected to grow from $3.07B in revenue in 2013 to $12.8B by 2018, and top $21B in worldwide revenue by 2020.

With the advent of 3D printing, there has been a tremendous breakthrough in todays food industry, with companies across the globe trying their hand at 3D printing food. Today, 3D printing is no longer an idea, but a reality that can revolutionize food innovation and production through better creativity, customizability, and sustainability.

In the simplest of terms, 3D printing uses a process known as additive manufacturing, wherein 3D deposition printers slowly deposit layers of material, one of top of the other, until a product is created. 3D binding printers can also be used, where the layers are later bound with adhesive. The 3D printers used for manufacturing and creating food utilize lasers, powdery materials and nozzles, amongst others, and are opening up new doors when it comes to food customization and delivering a potent mix of just the right nutrients.

While 3D Systems ChefJet uses crystallized fine-grain sugar for perfect geometric configurations and high-throughput confectionary, there are other companies who prefer using syringes to dispense chocolate into beautiful patterns. Yet another company – Foodini, is using edible ingredients squeezed out of stainless steel capsules to create a wide range of dishes from sweet to savory.

A German nursing home, uses a 3D printer to create a food product called Smoothfoods, which is a concoction of mashed peas, carrot and broccoli. This tasty dish is then congealed with edible glue and served to elderly residents who face difficulties in chewing. This has been a huge hit, with over 1,000 such facilities in Germany adopting the technology.

At the Consumer Electronics Show (CES) held in Las Vegas in 2014, the CIA Culinary Institute of America made a partnership with 3D Systems, the inventor of the ChefJet for beta testing their 3D food printers. The CIA plans on using 3D food printing in their internship and fellowship programs. The CIA feels that 3D printing is a boon where ideas can come to life and lot of time too can be saved in the process.

There is really no limit to the scope and the future of the 3D printing industry. Very soon, you might be eating pastas, pizzas, brownies or quiche all printed from a 3D food printer!

With 3D printers now becoming more affordable for the average consumer, 3D food printing stands to gain a lot from this newfound interest in the technology. Food printing manufacturers are already lauding the capability of 3D food printers to boost culinary creativity, nutritional and ingredient customizability, and food sustainability. Some of advantages of 3D food printing include –

3D printing food can save both time and energy when it comes to experimenting with cocktail garnishes or chocolate/sugar cake toppers. Even a trained pastry chef cannot achieve the perfection that 3D printing can

Today, 3D printing has gone beyond the kitchen. Chlo Rutzerveld, a Dutch food designer has used food printers to create cracker-like yeast structures that include spores and s
eeds that sprout with time. He feels that snacks like this and other such natural and transportable products will transform the food industry someday

3D Food Printing has the ability to supply an ever-growing world population as compared to traditional food manufacturing systems. At the same time, food printers could also minimize waste with the use of hydrocolloid cartridges that form gels when combined with water. Even rarely used ingredients like duckweed, grass, insects or algae can be used to form the basis of familiar dishes

Personalized Reproducible Nutrition:

Since 3D food printers follow digital instructions, the idea of being able to make personalized food containing the correct percentage of nutrients for a particular age or gender does not seem so far off. Food printers can easily help determine the exact quantity of vitamins, carbohydrates and fatty acids as per the input, without any hard work

The Road Ahead – The Future of 3D Printing in the Food Industry

At present, 3D printers may not be producing great-tasting food or expertly cooking up elaborate meals from scratch. But they have the ability to do so and are getting better at their promise of better sustainability and nutrition.

Anjan Contractor, an engineer, is working on the development of a pizza-making printer. He hopes his machine can produce food from capsules of oils and powders which have a shelf life of 30 years! Such a machine would not only minimize the environmental impact of cooking, but also present a renewable form of sustenance to a world where population is constantly growing.

Lynette Kucsma, CMO and co-founder of Natural Machines feels that 3D printing can also ensure better nutrition. For instance, a printer like Foodini can not only minimize the amount of chemical additives but also minimize overconsumption. Very soon, people would be waking up in the morning and asking their printers to print a breakfast that has the right amount of fat and protein.

At the same time, 3D printing, though advantageous, has to overcome several challenges, the main one being speed. Several of the common designs that food printers print today require the ingredients to be first cooled, before the application of the next layer, which leads to delay. Consumers as well, need time to get used to the idea of food printers, and not mix it with synthetic foods.

The road ahead for 3D food printing faces several other challenges. It might take some time, but just like every other technology, 3D food printers are getting better every year. The promise of sustainable, affordable nutrition is worth our pursuit, and with the food industry looking at 3D printing to solve its problems, we should soon see it become as mainstream as a microwave oven.

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Printing out your meal may not sound appealing, but 3D technology could revolutionize food manufacturing. There could come a day in the near future when its a tablet to table kind of lunch.

Batch Processing,Food and Beverage,Batch Manufacturing

The Foodini. Photo Credit: Natural Machines.

The Foodini 3D printing for pizza. Photo credit: Natural Machines

Hersheys CocoJet 3D printer. Photo credit: The Hershey Company

Printing out your meal may not sound appealing, but 3D technology could revolutionize food manufacturing. There could come a day in the near future when its a tablet to table kind of lunch.

Its Friday night and you want a pizza, but instead of calling the local pizzeria for delivery, you just print out your dinner. Think that sounds a bit too farfetched? Think again.

Foodini fromNatural Machinesis a 3D printing kitchen appliance that makes pizza, pasta, breads and cookies. It assembles layers of fresh ingredients to take a complex process, like making ravioli, and simplifies the steps, as well as easing the kitchen clean up which is a big value-add.

Initially targeting professional chefs, Natural Machines co-founder Lynette Kucsma envisions a time in the near future when a 3D food printer will be a common kitchen appliance. Foodini, which is currently available in limited production with general availability in 2016, will cost about $1,500, according to the Natural Machines website. And, as competitors hit the market and prices start to plummet, a 3D printer could be a convenient way for consumers to make healthy meals on-the-go rather than turning to highly-processed foods packaged for the microwave.

It could also represent a significant shift in the way food is manufactured.

According to a recentFortunemagazine article, Kucsma is talking with food manufacturers who are inquiring about how this will impact their market. Meanwhile, the confection companies are already onboard with their own 3D printer products.

The Hershey Company unveiled itsCocoJet 3D printermade by3D Systems, last December. Using an iPad pre-loaded with a library of 3D graphics, consumers can print out a chocolate kiss with a laced pattern, for example. Or, upload their own design to personalize the print out.

Its interesting and entertaining, but right now its not very practical as it takes about an hour to make one chocolate kiss. But, as with any technology, it will evolve to be faster, more sophisticated, and most likely integrated with other systems. When that happens, a whole new manufacturing model will emerge.

Imagine the ability to support mass personalization at micro manufacturing facilities around the world.

Industry experts say 3D printing will help food manufacturers reduce costs and save production time. As reported byFood .uk), 3D manufacturing technology could become a fundamental part of the food and beverage supply chain as early as the end of this decade, enabling local production, material savings and customization.

A consumer with a 3D food printer at home could log into an online database of recipes, for example, and as long as theres a cartridge with the right ingredients in the printer, they could whip up a personal meal.

Think of the applications. The U.S. military is researching 3D food printing on the battlefield, Mary Scerra, a food technologist at the U.S. Army Natick Soldier Systems Center, told attendees at anInstitute of Food Technologists (IFT) symposiumthis past summer. She said that by 2025 or 2030, the military envisions using 3D printing to customize palatable, nutrient-rich meals for soldiers.

Imagine warfighters in remote areasone has muscle fatigue, one has been awake for a long period without rest, one lacks calories, one needs electrolytes, and one just wants a pizza, Scerra said. Wouldnt it be interesting if they could just print and eat?

Not only could 3D printing speed up production and delivery of food to people in all parts of the world, but it could also play a role in the need for sustainability in the food chain. By the year 2050, we will need to feed 9 billion people. The issue is not only growing and producing enough food, but also getting it to people in all corners of the world who need it.

While not something I thought too much about until recently, I do see a day when 3D food printers will revolutionize the food industry. Forget from farm to fork, now were talking from tablet to table.

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5 amazing ways 3-D-printed food will change the way we eat

Journey to the frontier of food and youll find a 3-D printer, spewing out chocolate. While traditional cooking isnt going anywhere, you can count on 3-D-printed foods eventually finding a place in our world.

Researchers around the world are fiddling with ways to use 3-D printers to make food. Their efforts could one day aid nutrition and sustainability.  So far most of the work is inprinting sugar and chocolate. And consumers cant just go out and buy an affordable 3-D printer to make dinner tonight, let alone dessert. But the growing momentum and early creations hint at something that will change the way we eat.

I dont see this as a novelty. I see it as something that really will become a part of the culinary fabric for years to come, said Liz von Hasseln, the creative director of the Sugar Lab at 3D Systems. I think the way that happens really powerfully is when it impacts kind of the cultural ritual of eating which is actually a really powerful part of being a person in the world.

Here are five interesting ways the precision of 3-D printers can be used to make foods:

For those who want their special day to be especially unique, 3-D printing is here to help. Why have the same old plastic figurine of a bride and groom on your cake when you could have one 3-D printed that is an exact replica of the couple?

There are other ways to be creative and personalized. Heres a topper from the Sugar Lab that matches a brides veil.

2. Food thats easy to swallow, but looks good

For senior citizens with chewing or swallowing problems, theyre often forced to eat foods in puree form.

Those blobs of puree that they get on a plate dont look very appetizing and as a result these people which already have problems eating dont eat enough because it doesnt look very attractive, said Kjeld van Bommel, a research scientist at theNetherlands Organization for Applied Scientific Research. They get malnourished in certain cases, which then leads to all sorts of medical conditions.

Van Bommel and other researchers have begun to take carrots, peas and broccoli, mash them up and then 3-D print them. Then theyre softer, but hold their shape due to a gelling agent. The 3-D-printed vegetables are currently being served at retirement homes in Germany.

Currently theres a focus on form, color and flavor, but the exactness 3-D printing allows could deliver exact dosages of vitamins or drugs.

We can see a time when you might be wearing technology that would be sensing what your body needs at any given time, whether youre an athlete or whether you have a medical condition or whether youre elderly, von Hasseln said. And that could theoretically link up to your printer at home and when you get home a specialized meal could be waiting for you that provides exactly what your body needs.

Youll be able to say when I wake up in the morning I want the printer to print my breakfast and I want it to have the right amount of trans fats, whatever we need, saidHod Lipson, the director of Cornell Universitys Creative Machines Lab. This is where software meets cooking and the possibilities are really limitless.

Van Bommel is researching whether alternative protein sources from algae and insects could be transformed into interesting foods with a texture people will like.

If Western consumption levels of meat would apply to the whole world we would have a huge problem, he said. We would not be able to have so many cows. Where would you stick all these cows and what grass would they eat?

Its possible to 3-D print a sugar lattice that a mixologist inserts into the glass. The rest of the cocktail ingredients are chosen with respect to the impact of the sugar, which melts into the drink.

It adds to the kind of performance that mixologists are interested in. That pomp of serving a custom cocktail, said von Hasseln. She describes her favorite 3-D creations as ones like this, that merge the traditional world of food with 3-D printings capabilities.

Her company will begin selling a 3-D printer for food later this year. With a price tag of about $20,000, its expected to appeal to culinary professional, not average consumer. 3D Systems is opening a custom bakery in Los Angeles this summer to serve as a showroom and event space to educate visitors about 3-D printed food. She expects one day well be able to 3-D print other edibles such as starches, proteins and spices.

No need for cookie cutters with the Foodini, a 3-D printer designed to create edible products. The machine wont be available to buyers before Christmas, but the company expects to begin selling it in the second half of 2015. (Reuters)

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Food Printing Is it the Future or a Fad?

Sustainable Agricultural Innovations & Food

SAIFood, making information digestible

Food Printing: Is it the Future or a Fad?

Food Printing: Is it the Future or a Fad?

Food has historically brought us together, but will 3D food printing cause us to lose those connections?

The development of 3D (three-dimensional) printer technology has led to some spectacular things from customized tools to cars. The process of printing layer on top of layers has turned regular 2D paper printers into a 3D world of opportunity. The first 3D printer prototype waspatented in 1980and has grown in usefulness and popularity. In 2012, a team atCornell University conceptualized food printingwithhydrocolloids. Since we have yet to achieve Star Treks food replicator standards, were a long way from ordering our food synthesizer to instantly produce a cup ofraktajinoor a fresh dish ofgagh. The question is whether 3D food printing will become the wave of the future or another dud kitchen appliance?

Food printing is an edible version of 3D printing which prints layers of edible ink over and over again, forming multiple layers of ink (food in this case), making it three-dimensional as shown below. The printers ink nozzle allows it tomove along 3 axis, unlike the nozzle of printers which print horizontally, while the paper is fed through. One limitation of 3D is that the nozzle currently only prints inks that are either liquid or paste, meaning the food needs to dry or be cooked prior to eating.

After WWII, food ration production linestransitioned into processed food lines, changing how people shopped for groceries, prepared meals and what they ate. Most processed foods are generally produced through large-scale machinery, therefore the adoption of 3D printing isnt unexpected. Italian food company, Barilla has already begun printing beautiful3D pasta designswhich cant easily be constructed by hand or pasta presses. Bakeries, confectionaries, and commercial kitchens have introduced the technology to print intricate designs. When it comes to constructing sugar structures, complex chocolate work, or tedious shaping for baking, 3D printing is a tool which offers a quick and easier solution.

Time and ease isnt everything. In 2013, NASA began looking into food printing as a system that could endurelong space missions(5-30 years). NASAs objectives are to have foods that are safe, nutritionally tailored and can endure long explorations (shelf-stable). TheUS Armyhas also been conducted research on personalized printed foods based on output readings from personally worn sensors. Both NASA and the Armys objectives reflect what the market is looking for, the ability to control whats in food and customize it to individual needs and wants. For those with food allergies or wanting higher nutritional value, food printers could offer users control over their food. Imagine being able to print a peanut-free chocolate bar, or have the printer add vitamin B to your candy bar when your sensors read low or print the perfect snack to balance your insulin when your monitor reads low glucose levels.

I dont know where or when the printer will take off, or if it will become a regular kitchen appliance. Food printing is still early in its inception, and there are a number of hurdles to overcome, such as cost, size (theMmuse chocolate printeris 5.3 cubic feet ~ $4500), and the relatively small variety of printable products due to nozzle limits. Further research and innovation will reduce the size and price, consumers willingness to use may increase, and innovation will continue to increase the complexity of printable foods. Printers do not yet have the ability to prep all the ingredients on its own, print it, and cook, bake or boil the food to its final state before being eaten. Presently they are designed to use purchasable ingredient ink cartridges or you can self-prepare ink from your own ingredients. After being printed you will need to transfer the printed food to either set and dry or be baked, before eating.

Were deeply connected to food, whether through memories, emotions, culture, or daily routines. Accepting 3D printed foods may be harder than we think. The success of 3D food adoption could lead to the loss of the art and appreciation of making food, and the deep connection we have with food. By automating food production, why would we ever learn to make our own food? Could it lead too overindulgence and waste?

Im sceptical of a future of printed foods. Knowing myself, I would opt for the quicker, simpler, less mess, the press of a button printed option. In such cases I will never learn to bake fancy-schmancypetit fourson my own; I would abuse the convenience and eat them far too often (admittedly Im addicted to sugar).Research at MIT(also trying to design food printing) admits printing food could be a dangerous process if not designed well to avoid increased obesity rates and health issues.

Despite my apprehension of 3D printing, great things may come from food printing. Printing is merely another way of producing food, and whos to say it wont become the way of the future. is also hoping to design food printing to prevent less waste and reduce spoilage. Given that it should increase ease of production, can be utilized to increase the nutritional value of foods, and customize every dish you serve, why wouldnt we make food printing the next wave of food production?

Some 3D Food Printers or printed products on the market shortly:

ChefJet3D Printer($5,000-$10,000 USD)

Edible Growth, by Chlo Rutzerveld: a printed structure whichgrows its own food

What about4D printing? 4D shape-shifting pasta

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3D-food printer offers the prospect of hamburgers printed to go

Foodini lets users print anything they desire – provided it can be pureed first

Tue 1 Apr 201411.41 BSTLast modified on Tue 21 Feb 201718.49 GMT

Much of science fiction becomes science fact some day (faster-than-light travel notwithstanding), and this year seems to be the turn of Star Treks replicator: a newKickstarteris $50,000 into its goal to build a 3D-food printer, capable of turning fresh ingredients into a meal without cooks having to get their hands dirty.

The Foodiniis described by its manufacturers as the first 3D-food printer to print all types of real, fresh, nutritious foods, from savory to sweet. Theyve already made a prototype, and are trying to raise $100,000 to begin a full production run.

The printer works by taking fresh ingredients, prepared for printing by cooking and blending, and extruding them through a nozzle on to a a glass plate. It might not sound particularly appetising, but with the right ingredients, the printer could save time and effort, or make intricate designs that would be impossible to replicate by hand. Examples include pumpkin gnocchi, christmas-tree-shaped cookies, and elaborate, edible vessels for holding dips or nibbles.

And despite 3D-printer firm Makerwarning last yearthat you will not be able to, for example, scan a hamburger and then eat the digital design, Foodini does indeed promise to allow users to print hamburgers although they still require cooking the old-fashioned way.

Compared with other prototypical food printers, the Foodini focuses heavily on using fresh and natural ingredients. Rather than attempting to extrude something like chocolate into incredibly complex designs, the firm instead aims to streamline some of cookings more repetitive activities – forming dough into fish-shaped crackers, or forming ravioli. It is perhaps best thought of as an extremely fancy pasta machine.

Backers of the Kickstarter can pay $999 to reserve a Foodini from the company in advance, $301 less than the expected retail price.

•3D printers get cheaper, faster – and more mainstream

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3D food printing should be about sustainability notmere convenience

Food 3D printing has never been hotter. Chocolate is already easily 3D printable, and various research projects are working on upgrading their capacity to 3D print full meals for the elderly. In fact,recently announced to be working on exactly that. But according to Chlo Rutzerveld, food designer and the founder of sustainable food 3D printing concept Edible Growth, food 3D printing has far more potential and needs to drastically change its focus.

As you might recall, RutzerveldsEdible Growth projecthas been working hard to turnfood 3D printingupside down. Rather than asking herself, what food can be 3D printed with available technology?, her starting point was to seek entirely natural, healthy, nutritious foods that provide everything (or most) of what the body needs. Can this be created using additive manufacturing without being absolutely artificial or unnatural and, crucially, be tasty and inviting as well?

Essentially, she proved that it is definitely capable by 3D printing sustainable elements that together grow into edible products. By combining edible seeds, yeast, soil and mushrooms, for instance, she exploited natural growth to increase the calorific content of her products and create a sustainable and efficient food production system. The concept of Edible Growth shows that we can create healthy, natural and sustainable food when combining science design technology and food. People always think that food coming from the lab, or from factories is unnatural, not tasteful and unhealthy, which does not have to be the case! she told us at the time. [Im working] to reduce the entire food chain, to reduce food waste and start feeding people instead of filling people. In theory these novelty foods will be even more natural, fresh, sustainable, animal-friendly, tasty and exiting than the food we know today. Edible Growth addresses current food trends, shortens supply chains and increases the eating experience.

Since completing that initial concept, Rutzerveld has become a vocal supporter of sustainable food production and works as a food designer. Since 2015, she is also a fellow at Next Nature, gave a critically acclaimed TEDx talk in Calgary in 2015 and won the Reciprocity Euregio award 2015. Just last month, the Dutch Financial Daily included her in the top 50 young talented entrepreneurs list.

And as she just argued in an interview withDutch reporters, the currently prevailing food 3D printing concept only has one realistic purpose. It is illogical to break down food and use another machine to build it up again in layers, rather than the traditional molds. This new method is only useful when serving the elderly who have trouble consuming food, but then only when combined with customized additions of minerals and vitamins, she tells RTL news. It will save a lot of time and money if a machine takes care of this, instead of a nurse. But surely it doesnt have to be pushed through a syringe?

But the bigger problem, she says, is that the current food 3D printing method destroys vitamins. To fill a 3D printing syringe, food is cooked, dried and ground up a process in which a significant portion of the vitamins and minerals doesnt survive, she explains. We eat vegetables, fruit and meat for its structure, but you cant mimic the structure of a steak, fruit or vegetables, through a 3D printer. Surely thats not food anymore?, she wonders. Its quite illogical when you think about it. Why first break food down just to restore it with a machine and replace the vitamins you just destroyed?

The question then becomes: why put so much money in 3D printing if it doesnt add an extra layer of sustainability or nutrition to our food? For 3D printing, as her Edible Growth project showed, can definitely make sustainable, healthy food available throughout the world. I wanted to look for an efficient and sustainable solution that would support the natural approach, she says of the project. And her edible ecosystems of plants and mushrooms that grows to maturity in just five days definitely illustrates that. While food 3D printing is currently about convenience, combining 3D printing with natural processes such as fermentation and photosynthesis can add so much more value, she says. [Edible Growth] simply visualized an idea: you can use food 3D printing to make healthy food that doesnt need to be processed after growth and contains all the nutrients and properties we need, she argues.

That way the entire food production chain, which now cannot support the worlds complete population, can become far more efficient. By 3D printing your own snacks on the kitchen table, packed with vitamins, we can reduce the agricultural footprint as well. The farmers classic role as grower changes to seed production, she explains, a change that will reduce waste and transportation costs while increasing the consumers awareness. Raw materials take up way less space than a fully grown product, while this intriguing idea even removes preservatives from our meals.

Its a very interesting concept. While food 3D printing is currently just about convenience and about giving chefs and bakers a new toy to play with, it definitely has the potential to be so much more. Over the past two years, she has already been working with various institutions to take it to the next level, but financial hurdles continue to get in the way. Its a big step for many companies, because so little research has been done about this new way to 3D print food, she concludes. We can only hope that Rutzerveld will be given the opportunity to implement Edible Growth further.

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Ingredients For 3D Food Printing

When people hear about 3D printing with meat, they often think of lab grown beef and stem cell burgers. While synthetic meat production can involve 3D printers, this article is about using regular meat products in 3D food printers. For more information about synthetic animal products and organ production, check out our articles on bioprinting.

3D printing with meat is a huge step into the future. Have you ever wanted a burger made by a robot? Well, that is basically what you get with 3D meat printers. You can use meats like ground beef and chicken to create common recipes at home with a 3D food printer like the Foodini. Of course, you may still have to flip the burgers yourself, but the printer can do the rest.

There is a lot to cover on the subject of 3D food printing with meat, so lets start out with a quick overview of some of the most popular meats to print with. Following that, well talk about cleaning your 3D printer after printing with meat so that your machine stays sanitary. Then well talk about the future of 3D printing with meat.

Everyone is waiting for a 3D printed burger. Well guess what? Its here:

Using a Foodini 3D food printer from Natural Machines, you can print a burger with a bun from scratch. You do have to bake it in an oven for 10 minutes, but you dont have to shape the dough or even touch the meat. Simply load the meat and dough into your Foodini and press print. Its easy, clean, and requires little supervision.

But you can print much more than burgers. Many recipes that use ground beef can be made using a 3D printer: meat-filled pasta and pies, bolognese, chilli, perogies, sausages, dumplings and meatballs can all be printed. You can even print a meatloaf if you have enough time on your hands. The possibilities are endless.

3D Printed chicken wings? Yes. 3D printed chicken fingers? Yep. 3D printed chicken drumsticks? Aw yeah. The great thing about chicken is that you can easily make a puree out of it and then print almost any chicken product you can think of. If you use white meat to print wings or legs, you might have to play with the recipe to get that dark meat taste right. But printing boneless chicken wings and drumsticks produces a lot less waste, so the extra effort is worth it.

Printing with chicken is super easy. All you need is chicken breast meat and a blender, plus a binding agent like gelatin, eggs or flour. The binding agent helps the layers of printed chicken stick together. This is less necessary if you are printing chicken filling for pasta or chicken soup cubes. Otherwise, your printed chicken dinner could turn to mush. After your printer has done its work, simply pop your printed chicken dinner into the oven and bake. Thats it.

Canned tuna works perfectly for 3D food printing since it is already pureed. In fact, any canned fish will work with a 3D food printer. This works perfectly for making tuna salad and fish dips to go with chips and crackers.

You can use also puree your own filets if you like. Probably the most popular fish recipe to print out is fish balls. You can also print fish sticks, fish patties, and good old fish and chips. You can even print a kind of mock caviar, as demonstrated at Food Ink, a 3D food printing restaurant that included Air Caviar on its menu. It was more like a jelly than true caviar, but it did the trick.

The most important thing to keep in mind when printing with meat is that you absolutely must keep your 3D printer clean. Especially when printing with meat, cleanliness is of utmost importance because the amount of bacteria on meat products. Meat is one of the most unsanitary ingredients to cook with, so anytime you use meat, you should take extra care to disinfect all surfaces and cooking utensils.

3D food printers can be difficult to clean because they have many different parts and hard to reach surfaces. Plus, they are appliances, so its not like you can just stick them in the dishwasher. You may have to take your 3D printer apart every once in a while and clean each piece by hand. Check with your 3D printer manufacturer for specific instructions for cleaning your food printer.

Vegetables are one of the most popular food groups people print with. But not all vegetables print well. There are also many different ways to print with vegetables. This article will cover some of the more popular ways to print with vegetables.

Carrots are easy to print with because carrot puree has a good consistency. It may sound strange, but a popular way to print with carrots is to simply create a carrot puree and then print out carrot shapes. The reason is that carrots are sometimes hard for small children and the elderly to chew. By printing out carrot with a carrot puree, kids and adults and both eat them with ease.

Carrots can also be combined with many other recipes, such as breads and pastas. For instance, including carrots in a printed bread dough can add a subtle sweetness. You can also print carrot cake if you are looking for sweet option using carrots. But an often overlooked use for printing carrots is to print the filling for pastas like ravioli. Printing pasta with carrot filling is a huge time saver and tastes really good.

Spinach is a popular veggie to print with because it is healthy and often tastes really good when printed into breads, quiches, and pasta fillings. The most famous example of printing with spinach are these spinach quiche dinosaurs made by Natural Machines spokeswoman Lynette Kucsma with a Foodini:

You can create spinach filling for pastas like ravioli as well as sauces and dips. The most important to watch out for is that you dont make the spinach puree that you print with too runny. If you do that, the spinach will still print well, but when you go to bake or cook what you printed, you might end up with a bunch of green blobs instead.

Another really cool thing you can print with spinach is spinach crackers. They are super healthy and add a nice crunch factor to any meal. The spinach crackers can be printed in any shape and fried directly on the heated printer bed. This means that printing spinach crackers is much faster than the traditional way of making them by either baking or dehydrating spinach.

3D food printing with potatoes is super popular simply because you can make so many tasty things with them. For instance you can make hash browns, chips, and breads. Since potatoes are so versatile and mild in taste, you can use them as a sort of filler material when you are printing various foods that have no distinct ingredient. Examples include molds for tartlets, savory fillings, and crispy fried foods like chips and fries.

Sidenote:there is even a potato based plastic that can be used instead of filament for 3d printing. It is made in the UK by Biome Bioplastics and you can find it here:

The most popular recipe for 3d food printing potatoes is probably hashbrowns. The reason is that hash browns can be printed straight onto a heated printer bed and fried right there on the printer bed. That cuts down on time and produces a perfectly shaped hash brown with good thickness.

So if someone calls your printer a potato printer that might be a good thing!

Yes they arent technically vegetables, but thats ok. Ill include them anyway.

Tomatoes are an obvious choice for 3d food printers for one main reason: tomato sauce. Whether you are printing pizzas or printing pasta, you are probably going to want to print a nice tomato sauce with it. Simply whip up your favorite tomato sauce in a blender and load it into your printer.

Obviously, you can print with almost any ingredient imaginable. But these are the most popular ingredients people are printing with right now. Some others that didnt quite make the list but are still cool to print with are pork, squash, seafood, broccoli and onions. Check back for updates and leave a comment about your favorite ingredients to use with 3D food printers!

John is an avid material science geek and enthusiastic fan of the maker community. At any
given moment you can expect to find John fixing electronics for his mom or discussing the inconsistent physical laws of various sci fi thillers. He lives life on the edge, and he likes it that way.

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The 3D food printer industry is super hot right now. There are tons of

For a long time, food printing has been limited to the sad little world

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3D food printing Precision and accuracy an obstacle to fulfilling potential

Carbohydrates and fibres (sugar, starches)

Chocolate and confectionery ingredients

Emulsifiers, stabilisers, hydrocolloids

Sweeteners (intense, bulk, polyols)

Carbohydrates and fibres (sugar, starches)

Chocolate and confectionery ingredients

Emulsifiers, stabilisers, hydrocolloids

Sweeteners (intense, bulk, polyols)

04-Sep-2017- Last updated on05-Sep-2017 at 13:58GMT

Printing precision and accuracy, process productivity and the production of colourful, multi-flavour, multi-structure products remain the biggest challenges to wider industry adoption of 3D food printing.

Findings from a review of this emerging technology point towards a lack of focus on how to achieve accurate and precise printing in order to construct delicate and complex edible structures.

Although 3D printing has uses in areas such as military and space food, elderly food, confectionary and chewing gum, the research team believe more is to come once these challenges are overcome.

There are many potential advantages of 3D printing technology applied to food sector, such as customised food designs, personalised and digitalised nutrition, simplifying supply chain, and broadening the source of available food material,explained the team, led by Dr Zhenbin Liu, researcher based at Jiangnan University in China.

Food printing technology will also broaden the source of available food material by using non-traditional food materials such as insects, high fibre plant based materials, and plant and animal based by-products.

Market research has predicted the value of the 3D food printing market to reach €357.8m ($425m) by 2025, driven by growing demand in customised food and from healthcare applications.

3D printing techniques available in food sector generally include four types: extrusion based printing, binder jetting, selective sintering printing (SLS) and inkjet printing.

Not only are the types of printing important, the properties of food material, such as the moisture content, rheological properties, specific crosslinking mechanisms and thermal properties, are critical to a successful printing.

Success has been found in printing confectionary and bread products due to the rise in demand of customised chocolates and cakes from the consumers.

The fabrication of cake frosting, processed cheese, and sugar cookies using extrusion based printing, a technique that deposits material in liquid or semi-liquid form in successive layers within the 3D printing volume has been particularly popular.

In 2015, US chocolate and dessert giants Hershey collaborated with industrial 3D printer specialists – 3D Systems to develop an extrusion-based chocolate printer called Cocojet, which can print various shapes in chocolate.

Consumers are able to order designs via an iPad that include complicated hexagon and intricately laced patterns.

3D Systems ChefJet Pro binder-jetting printer uses powdered materials deposited layer by layer. The binder selectively ejects each material layer at certain regions.

The binder fuses the current cross-sections to previous and afterwards fused cross-sections. It can be used to print both sweets and food decorations using food materials like sugar, chocolate and cheese.

Complex structures such as interlocking sweets, various sugar sculptures and entire wedding cakes have also been created using this system.

The Netherlands Organization for Applied Scientific Research (TNO) has used this technology to fabricate foods using traditional materials and non-traditional ingredients such as algae and insects.

Another extrusion-based printer, the Foodini Printer has been created by Natural Machines to be used for surface filling and graphical decoration.

The researchers also highlight 3D food printings value among countries facing a growing aging population such as Japan, Sweden, and Canada.

About 15%25% of elderly people over the age of 50 and up to 60% of nursing home residents suffer from chewing and swallowing difficulties,the review explained.

People suffering from this disease are often provided with unappealing porridge-like food, which cause the loss of appetite and even nutritional deficiencies.

To tackle this issue, the European Unions PERFORMANCE project, looks into designing an automated manufacturing method to offer 3D personalised and specially textured food.

The project has also investigated simulation foods, such as peas and gnocchi, in which the soft, pureed texture is easier for the elderly to swallow.

In addition, the personalised nutritional requirements of each person can be met based on age, physical condition, and energy requirements.

Source:Trends in Food Science & Technology

3D printing: Printing precision and application in food sector

Authors: Zhenbin Liu, Min Zhang, Bhesh Bhandari, Yuchuan Wang

Copyright – Unless otherwise stated all contents of this web site are © 2018 – William Reed Business Media Ltd – All Rights Reserved – Full details for the use of materials on this site can be found in theTerms & Conditions

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How 3D printing is shaking up high end dining

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Paco Perez is experimenting. The chef has won several Michelin stars for his restaurants. At one of them, La Enoteca at the Hotel Arts in Barcelona, he is busy creating a new dish.

He places a plate inside a strange-looking machine that looks a bit like a large microwave oven. He touches the controls, and a few minutes later, removes the plate, which is now decorated with a delicate, flower-like design.

Next he adds more ingredients: caviar, sea-urchins, hollandaise sauce, egg, and a foam of carrot.

He calls his creation Sea Coral. Its as if we were on the sea floor, he explains. We see a coral with sea urchins on it – then when we eat, we discover all the profundity of the sea and its iodine flavours.

The centrepiece of the dish, the coral, is made of a seafood puree in an intricate design that would have been extremely difficult to produce by hand. But it has been piped on to the plate by a new kind of 3D printer.

Mr Perez is delighted with the results and the capabilities of the machine.

Its very interesting what todays technology is contributing to gastronomy he says. Creativity is shaped by what technology can do.

3D printing enables chefs to produce exactly the same design numerous times

The specialised machines can print anything from mashed potato to chocolate

The machine he is using is called Foodini, and is made by Natural Machines, a new company based only a few miles away from La Enoteca.

Barcelona is certainly a fitting place for a business trying to bring fine dining and technology together. Its located in Catalonia, a part of Spain renowned for culinary excellence. Celebrated chefs from the region, such as Ferran Adria (who Paco Perez trained and worked with), are famous for pushing the boundaries of gastronomy ever further.

Unlike some other food-capable 3D printers, the Foodini device has been designed from the start to be a specialised food-printing machine.

It can print with a very wide range of foods, from mashed potato to chocolate. Ingredients are placed in stainless steel capsules, which are reusable.

With suitable ingredients the machine is capable of printing structures several centimetres high, making possible some quite elaborate 3D designs.

It is also a so-called internet of things appliance – which means that it can be connected to the internet, and recipes and designs can be uploaded from anywhere.

Natural Machines co-founder Lynette Kucsma says they have had a lot of interest from top chefs for two main reasons.

One is customisation, enabling the creation of dishes that are just not possible to make by hand.

The other reason is automation, she says. Imagine you need to print breadsticks in the shape of tree branches for a hundred people sitting that evening. Rather than food piping it or doing that by hand, you can automate it with a 3D food printer.

Other chefs apart from Mr Perez are experimenting with this new technique. Mateo Blanch from La Boscana in Lleida in Spain has been working with a 3D printer made by a Dutch firm, By Flow. He told theInternational Business Timeslast year that it has changed the way I work with food. I am capable of a level of precision that would never have been possible before.

And in the USA, 3D printer maker 3D Systems has been collaborating with the Culinary Institute of America on some ambitious projects.

Suppliers of 3D food printers are optimistic that the devices will soon become common in top professional kitchens.

But for Ms Kucsma the world of haute cuisine is only the start.

She foresees a growing consumer market for 3D printers: as people see it coming into restaurants and start becoming familiar with eating 3D printed food and knowing that its made with fresh, real ingredients, thats when the mind change starts to happen she says.

However Ms Kucsma says that theres an additional feature that could transform the appeal of these products: the ability to cook.

She says that the existing Foodini machine can heat the individual food capsules to do things like keeping chocolate at a good melting point – but for future models they are working to add the capacity to cook. Market research suggests that this could really help the products to become mainstream.

Ms Kucsma says the professional market is likely to be less interested in printers that can cook as well as print food, since they have many other means of cooking at their disposal. The main appeal of the machines will be their ability to customise and create dishes never before possible.

But despite all the creative possibilities that makers of these devices say they have to offer, isnt there a danger that they will instead stifle creativity? If a machine combined with computer software is doing all the work, where is there room for the magic, human touch of the gifted chef?

Mr Perez dismisses such concerns: In its day, traditional food was the avant garde. The people who cooked it would use a blender, or a microwave, an oven, a heat lampYou see, tradition is innovation – and always has been. In moving forwards, technology will always be present.

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