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3D Print Your Own Personalized Foods With The Genie!

Have you ever had a sudden craving for a particular treat without any way to get it? Or perhaps a cake that could be ready in just one minute, with no preparation necessary? A new kind of food processing machine, called the Genie  inspired by Star Treks sci-fi replicator which was used to make instant meals on the show has brought this once futuristic concept out of television and into reality. Now, personalized foods can be made with the press of a button, giving everyone the choice of their own meal when they want it.

SEE ALSO:SXSW: Israeli Fooducate Wins App Competition

Following a night of seemingly endless work and a hungry staff atWhite Innovation, an Israeli company that engineers products for other businesses, founders Doron Marco and Ayelet Carasso found themselves sitting around their office table with empty stomachs, tired of ordering out or preparing their own food night after night. After about 90 minutes of brainstorming and discussing among their eight staffers, the inspiration behind the Genie was born. At first, the product was for ourselves, but other companies loved it, Marco tells NoCamels.

And so, last year, Marco and Carasso Launchedthe Geniewith their own small investment. This uniquely shaped kitchen appliance of sorts includes both the capsules and the machine that prints ingredients into edible foods.

Investors tend to look at it from the ROI (return on investment) perspective, but we are looking to make a real change. We are looking at how to get the Genie in every house, we want people to have all these new options, Marco says.

Carasso adds: Think about a family that eats the same food: one may need more sugar or vitamins, while the other may not. There is no option to do this today, outside of cooking individual meals for everyone, but now the Genie gives you that choice.

The food capsules are designed to maintain a long shelf life of up to five years, with no preservatives used. According to Marco, 30 percent of food bought in the US is thrown away. We are trying to eliminate it, stressing his environmentally friendly approach.

SEE ALSO:3D Print Your Own Homemade Superfood With Israeli Tech Green Onyx

The Genie will initially be marketed to businesses, and then the company will consider marketing to households, with an estimated price tag of $1,000. At most, we are looking at one year until we enter the private sector, Carasso told NoCamels.

According to the companys founders, they have already seen a great deal of interest and are in the mass production stage for their business clientle. So far, the company has received thousands of orders from Israel, the US and Greece.

Couscous and muffins in less than one minute

Each capsule is designed for a single serving and ranges anywhere from couscous to cake, to muffins and many others. The meals are available in both medium- and large-sized portions. So far, the Genie has options such as gluten-free and vegetarian.

Obesity is another issue; every nutritionist will tell you that you need to eat several small meals throughout the day but not many can do it, Carasso and Marco say. Here, it is possible and will happen, in less than one minute.

3D food printers, such as the Genie and its competitors Foodini and the Green Onyx, allow the consumer to individually add in supplements and vitamins to their liking. The Genie also features an interactive smart technology that evolves and adapts, based on personal eating habits.

Genie founders contend that other products lag behind the Genie in preparation time. Also, many food printing machines require a subscription to meal planning services at an additional cost, while the Genie offers single-portion capsules. Our aim with the Genie is for the consumers to get used to our smaller portions, rather than giving in to the demand of the mass market, Marco stresses. Carasso went on to explain the companys interest in creating healthy meals, not just processed junk.

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SuperMeat, an Israeli food tech company creating chicken meat in a lab, raised $3 million to enhance its slaughter-free meat alternative.

Team8 Portfolio Company Hysolate Raises $8M, Launches New Product

January 25, 2018 Israeli cybersecurity startupHysolate, a Team8 portfolio company, has announced it has raised $8 million in a Series A funding round led by cybersecurity think tank Team8 and Eric Schmidts Innovation Endeavors, according to a statement from the company. It has also launched its first product a platform that allows workers to maintain productivity through various work-related tasks on multiple operating systems as the product deal with security issues and eradicates potential cyber threats. Founded in June 2016 and in stealth mode until now, Hysolate is the creator of a hybrid endpoint architecture technology that closes the gap between security and productivity, with a platform allowing enterprises to run multiple operating systems  on a single workstation without security issues or the loss of production efficiency. Hysolate is the fourth company to be launched out ofTeam8, joining companies like Illusive Networks, Claroty, and more. Team8 is an Israeli cybersecurity think tank and company creation platform founded by members of Israels Technology and Intelligence Unit 8200.

Israeli VR Firm Wins 1st Place at Londons Global EdTech Startup Awards

January 25, 2018 Israeli virtual reality startupStoryBotwon first place at the Global EdTech Startup Awards (GESA) this week, a  competition showcasing the most promising educational technology startups around the world. The Israeli-founded, London-based startup wins a $50,000 prize and new opportunities for business development and mentoring, a statement about the event said. StoryBot was chosen from more than 650 startups in 70 countries who competed for the prize. Finlands educational technology platform Claned won the AI category, while the global awards winner was Arcterus, am adaptive Japanese learning EdTech venture. The event featuring GESA took place in London and was part of a bilateral initiative between the UK Embassy in Israel and MindCET, a center for innovation and technological development in education located in Tel Aviv. Prizes were awarded by the UK Israel Tech Hub and MindCET, as part of the UK Israel EdTech Taskforce, an initiative aimed to create a joint UJ-Israel ecosystem for the global EdTech network. The event included the fifth annual meeting of the UK Israel EdTech Taskforce, where 35 senior representatives from the UK and Israel came together to discuss the future of EdTech and the promotion of bilateral cooperation in the field. They also launched the Teachers & Startups EdTech Alliance, providing certificates for teachers who implement EdTech innovation in classrooms, providing startups with opportunities to pilot their products and access to educational systems.

Israels Nexar Raises $30M To Expand Safe Driving Tech

January 24, 2018 Israeli startup Nexar announced on Wednesday that it closed a $30 million Series B funding round, led by Ibex Investors, with participation from Alibaba Innovation Ventures, Nationwide Insurance and previous investors Aleph, Mosaic Ventures,
Slow Ventures, True Ventures, and Tusk Ventures. Co-founded by CEO Eran Shir, a former manager of Yahoos Creation Innovation Center in Israel, and CTO Bruno Fernandez-Ruiz, Nexar uses smartphones to create an AI-backed vehicle-to-vehicle network that works to predict and prevent accidents. Nexar leverages millions of crowd-sourced road miles jointed with sensor-fusion, deep-learning, and map-layering technologies to provide real-time alerts to prevent vehicle, cyclist, and pedestrian collisions. Nexar said in a statement that it will use the funds to further its mission of eliminating car crashes and expand its vehicle-to-vehicle (V2V) network by working with insurers, cities, and automakers. Nexars app, launched in 2016, is used in 740 cities across 160 countries, according to the company. Its biggest markets are in New York City, San Francisco, Tel Aviv, and Las Vegas. Nexar also announced the appointments of Yoad Shraybom, a former Disney executive, as the new chief financial officer, and veteran technology executive Marc Gaffan as chief business officer.

Israeli Brain Monitor Startup Wins Henry Ford Health System AI Challenge

January 24, 2018 Israeli startup Montfort Brain Monitor won the Henry Ford Health Systems first-ever artificial intelligence challenge for Israeli companies. Montfort developed a real-time brain monitor which uses smartphone technology to record and analyze data from tests conducted on patients with neurological disorders. The Henry Ford Health System is based in Detroit, Michigan and is one of the US states leading healthcare provider. It issued the challenge last year as part of its Global Technology Development Program, designed to identify cutting-edge healthcare technologies from Israel and co-develop and launch them in the US healthcare market. Montfort will receive $75,000 to fund the research and clinical development of its cutting-edge technology at Henry Ford and will be able to benefit from Henry Ford mentors and experts to help navigate their development. Founded in 2014, the Herzliya-based Montfort Brain Monitor company has an app that uses smartphone sensors to record and analyze data of patients suffering from neurological disorders like Parkinsons disease. The app is available for both iOS and Android in two versions a clinical app to be used by the patients care team and a home version that patients can use themselves.

Tel Aviv University Partners With Yandex To Launch Machine Learning Program

January 23, 2018Tel Aviv Universitywill partner with Yandex, the Russian multinational technology company operating Russias largest search engine, to launch the Yandex Machine Learning Initiative, the tech firm announced in a statement. The initiative will run through TAUs Blavatnik School of Computer Science as part of the Bachelors of Science program in computer science. The partnership will expand machine learning education at TAU through the launch of courses that will focus on machine learning, deep learning, natural language processing, computer vision, and robotics as well as lecture series that will bring experts from around the world to lecture on machine learning and collaborate with TAU faculty. The initiative will also support the recruitment of new faculty and the acquisition of new equipment for research. Yandex Fellowships will provide scholarships opportunities to students at Masters, Doctoral, and Post-doctoral levels. Tel Aviv University will be the sixth branch for the Yandex School of Data Analysis (YSDA.) YSDA will offer a one-year career advancement program in machine learning in fall 2018. Founded in 1997, Yandex celebrates more than 20 years as a company providing Internet-related services, with 10 years running its free Masters program in computer science and data analysis. Yandex operates the largest search engine in Russia, with about 65 percent market share in the country, according to a March 2017reportfrom BBC News.

Israeli Insurtech Startup Hippo Raises $25M

January 23, 2018 Israeli-founded insurtech startupHippo, which uses modern tech to provide proactive, and comprehensive homeowners insurance, announced yesterday that it had raised $25 million in a Series B funding round. The round was led by VC firms Comcast Ventures and Fifth Wall. This is the first insurance investment for both investors, signaling their interest in a fast-growing insurtech market. The California-based firm said it will use the investment to expand the company across the US in 2018, including the opening of a new customer service center in Austin, Texas. Launched in January 2015, Hippo is led by Israeli-born CEO Assaf Wand, who founded the company with Eyal Navon. The company closed a $14 million Series A funding round in December 2016 led by Horizons Ventures with participation from RPM Ventures, Propel Venture Partners, GGV Capital, and Pipeline Capital.

Pediatric Oncologist Mark A. Israel Appointed Executive Director of Israel Cancer Research Fund

January 22, 2018 Dr. Mark A. Israel has been appointed the executive director of the Israel Cancer Research Fund, the largest nonprofit organization dedicated to funding cancer research in Israel, healthcare site reportedyesterday.  Israel is a pediatric oncologist and translational scientist who served as a volunteer member of the Israel Cancer Research Funds scientific review panel and chair of the translational cancer research proposal evaluation panel for the last 12 years. He has also served as director of the Dartmouth-Hitchcock Norris Cotton Cancer Center from 2001 to 2016. He was also a professor in the Department of Pediatrics, Medicine, and Molecular and Systems Biology at Geisel School of Medicine at Dartmouth College. Before that, he was a professor in the Department of Neurological Surgery and Pediatrics at the University of California in San Francisco, where he headed the Preuss Laboratory of Molecular Neuro-Oncology. Founded in 1975 by a group of North American physicians, scientists, and other leaders, theIsrael Cancer Research Fundwas established in North America to support cancer research in Israel.

Microsoft Israel Names New Head of R&D

January 21, 2018 Microsoft Israel has named Assaf Rappaport the new CEO of its research and development activities, the company announced last week. Rappaport is replacing Yoram Yaacovi, who stepped down from the position last fall, after 20 years. Rappaport joined Microsoft in 2015 after the tech giant bought his cloud security company Adallom for $320 million. According toGlobes, he has managed Microsoft Israels security unit, which has grown to hundreds under his leadership in the past two years. Microsofts first research and development center in Israel opened in 1991 in Haifa. Microsoft currently has three R&D centers in Israel, in Herzliya, Nazareth, and Haifa. In December 2017, NoCamelsreportedthat Microsoft had leased a new campus in Herzliya.

Israels Kryon Systems Opens Offices In NY, Atlanta

January 21, 2018Kryon Systems, an Israeli company that developed AI-powered software robots, or Robotic Process Automation (RPA), enterprise automationannouncedthat it was expanding into the US with new offices in New York City and Atlanta. The company also announced the appointment of a general manager for Kryon Systems in Americas region, Tony Ehrens. Kryon Systems said it is changing the reality of todays process-focused business world by offloading the repetitive, soul-crushing processes to a digital workforce, with its solutions. Ehrens welcomed the announcement of the two new US locations and said that Kryons solutions enable the potential for rapid growth and high-quality performance. Kryon Systems CEO Harel Tayeb says, Were seeing all industries undertake digital transformations, which is why were so excited to have Tony bring his many years of AI industry experience to our team to scale Kryon Systems into a global market leader. He adds, Our American expansion is a critical part of our future and were looking forward to partnering with enterprises to achieve actionable visions and grow together. Kryon recently ope
ned a new office in Germany to meet European and Asian demand and was named by Business Insider as one of  50 startups that will boom in 2018.

Palo Alto Networks Opens New Tel Aviv Office, R&D Center

January 18, 2018 Palo Alto Networks, a cybersecurity company founded by Israeli Nir Zuk, announced the opening of a new office and research and development center in Tel Aviv. The companys new operations will be located near the Hashalom train station, the companysaid in a press releaseon January 11. The Santa Clara, California-based firm said its Israel team has grown significantly over the past 3.5 years since Palo Altoacquired Cyvera, an Israel-based cyber firm for some $200 million in 2014. The company alsoacquired LightCyberin 2017 for a total of $105 million, further growing its Israel team as other teams have grown and new functions are now housed in Israel, including customer support, sales and DevOps. Palo Alto says the rapid expansion prompted the need for a new facility that enables collaboration, provides room for future growth, and features great amenities for an increasing employee base. The new offices, the company said in the statement, will host over 200 employees across several operational functions, including IT, HR, facilities and finance. Tel Aviv is the only R&D site for Palo Alto outside of its Santa Clara global headquarters.

Israeli Data Automation Startup Sigmento Acquired By Product Solutions Firm Akeneo

January 18, 2018 Israel-based data automation tech companySigmentohas been acquired by French technology firm Akeneo, an open source product information management solutions provider, the companies announced in a joint statement. The acquisition will boost Akeneos position as a leader in product information management (PIM) providers as it is now equipped with Sigmentos cutting-edge machine learning technologies. Sigmentos founders will join the Akeneo management team, with a combined development set to advance Sigmentos technology while integrating into Akeneos PIM products. Sigmentos Israel office will Akeneos fourth global location, joining locations in the US, France, and Germany. Founded in 2013, Akeneos mission is to help retailers turn product information into powerful brand assets. Sigmento, founded in 2015, has machine learning algorithms that optimize product listings for ecommerce vendors.

Auto Firm Delphi Walks Back Plans For Israel Office

January 17, 2018 Automotive tech company Delphi Automotive has reportedly shut down its office in Israel, less than a month after opening, according to areportin Haaretz. The UK-based automotive giant had announced in November that it planned to set up shop in Israel in order to identify opportunities for partnership with Israeli startups. In December 2017, the company decided to split, forming Aptiv, the former Delphi Automotive and another company, Delphi Technologies, a powertrain division supplying parts and technologies for internal-combustion engines. The company made the split, in part, to focus on electric vehicles and the self-driving industry, for which reports say it is an important contender. After the separation, company leaders decided there was no need for an Israeli office, Haaretz reports. Delphi denies ever opening an Israeli office, saying in a statement, We chose to put planning the office on hold during our transition with launching Aptiv, which was completed only in early December. We remain committed to continuing our investments in Israel, which we see as a main source of technology and growth in capabilities.

MassChallenge Israel Partners With Indias Nasscom Foundation To Fund 10 Indian Startups

January 17, 2018 Israeli startup acceleratorMassChallenge Israelsigned an agreement this week with The National Association of Software and Services Companies (NASSCOM), an Indian non-profit organization and trade association, to fund 10 Indian startups, according to areportin Firstpost, an Indian news website. The agreement will see that each chosen startup will get $5000. Deshpande Foundation, a US organization founded in 1996 to accelerate the creation of sustainable and scalable enterprises, will also contribute to the fund, alongside Nasscom. The fund hopes to help the chosen Indian startups focus on their businesses and access  MassChallenge resources.  The selected Indian startups join other MassChallenge Israel finalists for a four-month Jerusalem accelerator program. A trilateral fund has also been established by the Israel-India Technology Group (I-ITG) to promote entrepreneurship between the US, India, and Israel. The Trilateral fund will invest in Israeli startups and bring those technologies to the Indian market, according to the report. The announcement of this agreement occurs just as Israeli Prime Minister Netanyahu is visiting India. During his trip, the IsraelPM signed 9 trade dealsalongside Indian Prime Minister Narendra Modi.

Four Tel Aviv U Students Win Accenture Israel Universities Competition

January 16, 2018 Four students from Tel Aviv University won first place in the Accenture Israels Universities Competition, according to a statement from the company. The first place winners,  Gal Meshulam-Lautker of the Faculty of Law and Economics, Mahmoud Meidlij of the Faculty of Accounting and Economics, Matan Marudi studying Industrial Engineering and Management, and Sari Kader of the Department of East Asia and Japan, proposed an interactive virtual store and built a VR-based digital strategy to implement the idea. The students have won a one month at the Herzeliya-based Accenture office, with a stipend, that could potentially lead to a job offer, as was the case with winners from last years competition. As part of the competition, Accenture presented students with a business problem the company has deal with in the past to build a strategic plan for a toy company interested in conquering the digital sales market. The teams were asked to propose solutions and methods of action including planning and development. Later, finalists were asked to present their solution to company representatives. According to Accenture, hundreds of students submitted proposals but only 20 from Tel Aviv University, Ben-Gurion University of the Negev, Technion Israel Institute of Technology, and the Interdisciplinary Center reached the third and final stage. The annual Accenture Israel Universities Competition is in its second year. The local competition is part of a long tradition of similar competitions held by Accenture worldwide, according to CEO Jacob Ben Adiva.Accenture Israelis a global professional services and consulting company with a wide range of services including strategy, digital, technology, and operation solutions.

Renault-Nissan-Mitsubishi Launches $1B Innovation Fund With Tel Aviv Office

January 14, 2018  Auto alliance Renault-Nissan-Mitsubishi, also known as Alliance Ventures, announced on Sunday that it was launching a new $1 billion venture capital fund for next-generation mobility, with offices in Tel Aviv, Silicon Valley, Paris, Yokohama, and Beijing. The alliance says the locations were chosen based on proximity to the technology and research centers of the Alliance member companies, as well as to areas with strong innovation ecosystems. The fund will prioritize open innovation in new mobility, including electrification, autonomous systems, connectivity and artificial intelligence, according to a press release. The funds will be invested over the next five years. The first deal will be a strategic investment in Ionic Materials, a US company developing cobalt-free solid-state battery materials, the companies announced. Carlos Ghosn, chairman and chief executive officer of Renault-Nissan-Mitsubishi, said, Our open innovation approach will allow us to invest and collaborate with start-up companies and technology entrepreneurs, who will benefit from the global scale of the Alliance. This new fund reflects the collaborative spirit and entrepreneurial mindset at the heart of the Alliance. Renault (40 percent), Nissan (40 percent) and Mitsubishi Motors (20
percent) will jointly fund the venture. Renault opened an innovation center in Israel in 2016.

OurCrowd Announces New $100M Fund For Early-Stage AI, Robotics Startups

January 11, 2018  OurCrowd, a global leader in equity crowdfunding, announced on Thursday that it was launching a new, global $100 million fund for early-stage startups that specialize in artificial intelligence, robotics, IoT, and digital manufacturing. The fund, Cognitiv Ventures, will give investors access to roughly 20 companies, with initial investments in EquityX, an online venture funding platform, KolGene, which does genetic testing, and FreshKeep, an IoT start-up that designs food storage. Cognitiv General Partner Avi Reichental said in a press release: AI powered transformation is poised to disrupt and automate every sector in business from healthcare and financial services to agriculture and manufacturing and could create the largest transfer of wealth in recorded history. OurCrowd Founder & CEO Jon Medved said the platform was thrilled to partner with Cognitiv to launch a fund that is at the intersection of tech disruption and wealth creation. Cognitiv is the third fund offering of OurCrowd First, a leading Israeli seed-stage fund. OurCrowd is set to host the2018 OurCrowd Global Investor Summiton February 1 in Jerusalem, the largest equity crowdfunding event in the world, and the largest investor event in the entire Middle East, according to the company.

17th MIXiii BioMed 2018 Conference Issues Call For Applications

January 11, 2018  The 17th annualMIXii BioMed 2018 conference, taking place on May 15-17, 2018 in Tel Aviv as part of the 17th National Life Science & Technology Week, has invited companies to submit presentation abstracts in one of the nine tracks of the conference program this year. Tracks include brain health, digital health, gene editing, and cannabis therapy. This years MIXiii BioMed conference, an annual meetup for members of Israels healthcare industry and other healthcare professionals around the world, focuses on innovations in the future of healthcare. Abstracts submissions for company presentations are due April 9, 2018.

Israeli Startup Bisec Acquired By CyberProof, a UST Global Company

January 11, 2018 Israeli startupBisechas been acquired by CyberProof, a cybersecurity company under IT services and solutions provider UST Global for $5.8 million, according to a statement from both firms. Bisecs technology will integrate into CyberProofs platform and Yair Bar-Touv and Eran Alshech, co-founders and current CEOs of Bisec will join CyberProof as VP of Business Development and CTO. CyberProofs R&D center is located in Tel Avivs Azrieli Towers, after being established only a few months ago. The company provides services and cybersecurity solutions based on machine learning and artificial intelligence technologies. The Holon-based company Bisec has developed a platform to help security teams share, collaborate and automate tasks and incident response by using ChatOps Platforms. It was founded in early 2016.

Israels SoluBest To Develop Medical Cannabis Products With Canadian Firm

January 11, 2018 Israel-based pharma solutions companySoluBesthas signed a Service Agreement with Pivot Pharmaceuticals medical cannabis products division Pivot Green Stream Health Solutions (PGS) to develop bio-cannabis products, according toa statement in Nasdaq GlobeNewswire. Two doctors from Thrudermic, a company that Pivot has announced through a letter of intent that it will acquire, lead the development of Pivots cannabis programs at SoluBest and use SoluBests cutting-edge lab facility, which is located near Weizmann Institute of Science south of Tel Aviv. According to Pivot Pharmaceuticals CEO Dr. Patrick Frankham, Pivot will be able to introduce several bio-cannabis products into the market in 2018, thanks to the opportunity of being able to use the SoluBest lab. Founded in 2001, SoluBest has developed a technological platform to solve the issue of drug insolubility in the pharma industry.

Israeli Water Tech Startup Nabs 1st Place At CES Event

January 9, 2018 Israeli water tech company Lishtot, Hebrew for to drink, won first place at the CES Startup Night competition in Las Vegas on Monday night, on the eve of the CES 2018 annual conference, the largest tech and innovation tradeshow of its kind. The Jerusalem-based startup that develops and builds products to detect for drinking water contamination, was up against 15 other companies. Each had 60 seconds to showcase the technology, whichLishtot CEO Netanel Raisch didby testing two cups filled with water with the companys TestDrop Pro. The handheld device detects for contaminants such as E. coli, lead, arsenic and chemicals, and is being showcased it at the convention. Lishtot says it also developing more products such as the TeStraw, which can distinguish between different contaminants and concentration levels, and the TestPipe, a device that attaches to faucets for real-time advanced water monitoring. Lishtot was founded in 2015.

Two Israeli MedTech Firms Chosen For Canada Pilot Run of Aging, Wellness Innovation

January 9, 2018 Two Israeli companies have been selected for the Ontario-based Canada-Israel Collaboration Program, a joint partnership program by the Center for Aging and Brain Health Innovation (CABHI) and the Israel Innovation Authority (IIA.

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The future of printed food 3DS Culinary Lab opens in Los Angeles

The future of printed food: 3DS Culinary Lab opens in Los Angeles

Chef Mei Lin used a 3D printed passionfruit flower to make this dessert. The 3DS Culinary Lab in Los Angeles held an opening with top chefs preparing food with the aid of a 3D printer known as a ChefJet Pro. (Rick Loomis / Los Angeles Times)

Imagine being served a small bowl cradling a vividly-colored sugar sculpture. Its at once both whimsical and stunning, and you almost refuse the spoon youre handed. Finally, you tap the delicate creation and it quietly shatters, revealing a sweet and creamy passionfruit curd.

3D Systems, a 3D digital design and printing company, premiered its3DS Culinary Labin Los Angeles this week featuring top local culinary and creative talent while allowing guests a first-hand look at the possibilities for its ChefJet Pro 3D printer.

The grand opening featured dishes and signature cocktails incorporating 3D elements created in collaboration with local chefs and mixologists. Chef Josiah Citrin of Melisse Restaurant served a French onion soup featuring a 3D printed onion powder cube in a bowl that dissolved as hot oxtail broth was poured over, as well as a 3D printed pumpkin and maple waffle cradling a quail egg. Top Chef season 12 winner Mei Lin served a wagyu steak tartare with a 3D printed wasabi egg, along with a passionfruit curd dessert garnished with a 3D printed sugar passionfruit flower. Cocktail chef Matthew Biancaniello served two handcrafted cocktails with 3D printed components: one a candy-cap mushroom printed garnish, another a 3D printed crystal of smoked salt.

We are thrilled to open this amazing collaboration space to bring a new era of digital craftsmanship and technology to the culinary community, Liz von Hasseln, creative director of Culinary for 3DS, said in a statement. Were bringing together partners and collaborators from across the food service and hospitality industries, as well as chefs, mixologists and artisans to explore the wide-open landscape for 3D printed food.

The space will be used to explore and shape the future of 3D food, hosting events for leaders in hospitality, event and culinary communities as well as symposiums and classes. The lab features a demonstration kitchen, as well as a 3D printing kitchen.

Initial events will focus on 3D printed food fundamentals. The first event, an exploratory session on sweets, will be held Dec. 8 at the Culinary lab. Lab designers and Executive pastry chef Kriss Harvey of SLS Hotel Beverly Hills, walking guests through the creation of a pastry-centric dish incorporating 3D printed elements and featuring a discussion of the design and collaboration process, as well as a tour of the commercial kitchen and demonstrations of the ChefJet Pro culinary 3D printer.

Other upcoming eventswill focus on mixology (Jan. 26 with Joshua Goldman, co-founder of Soign Group) and savory (Feb. 16). The Culinary Lab will also host an informal quarterly Chef Night for culinarians from a variety of disciplines, as well as a symposium-style Design Studio featuring culinary 3D printing possibilities as they relate to food as well as other materials, such as ceramic and metal.

3DS Culinary Lab, 6624 Melrose Ave, Los Angeles,

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It might not be long before consumers can just hit print to create an electronic circuit or wireless sensor in the comfort of their homes.

UC Berkeley engineers created a smart cap using 3D-printed plastic with embedded electronics to wirelessly monitor the freshness of milk.(Photo and schematic by Sung-Yueh Wu)

UC Berkeley engineers, in collaboration with colleagues at Taiwans National Chiao Tung University, are expanding the already impressive portfolio of 3D printing technology to include electrical components, such as resistors, inductors, capacitors and integrated wireless electrical sensing systems. They have put the new technology to the test by printing a wireless smart cap for a milk carton that detected signs of spoilage using embedded sensors.

The findings are published Monday, July 20, in a new open-access journal in the Nature Publishing Group calledMicrosystems & Nanoengineering.

Major advances over the past 10 years have enabled the creation of a wide array of 3D-printed products, including prosthetics, medical implants, toys, vehicle parts, building materials and even food. What had been missing from the repertoire until now was the ability to produce sensitive electronic components.

Our paper describes the first demonstration of 3D printing for working basic electrical components, as well as a working wireless sensor, said senior author Liwei Lin, a professor of mechanical engineering and co-director of the Berkeley Sensor and Actuator Center. One day, people may simply download 3D-printing files from the Internet with customized shapes and colors and print out useful devices at home.

UC Berkeley engineers created a range of 3D-printed electrical components, including an electrical resistor, inductor, capacitor and an integrated inductor-capacitor system (the penny is used for scale). The foreground shows the various shapes that can be created with the 3D printer, including a model of Sather Tower, the word Cal, and the acronym BSAC for Berkeley Sensor and Actuator Center. (Photo by Sung-Yueh Wu)

Polymers are attractive materials in the world of 3D printing because their flexibility allows them to be formed into a variety of shapes. However, such materials are poor conductors of electricity, and thus bad candidates for electronic devices. To get around this, the researchers started off by building a system using polymers and wax. They would then remove the wax, leaving hollow tubes into which liquid metal in their experiments they used silver was injected and then cured.

The shape and design of the metal determined the function of different electrical components. For instance, thin wires acted as resistors, and flat plates were made into capacitors. But the question remained: Do the pieces of metal actually do anything useful?

To answer that, the researchers integrated the electronic components into a plastic milk carton cap to monitor signs of spoilage. The smart cap was fitted with a capacitor and an inductor to form a resonant circuit. A quick flip of the carton allowed a bit of milk to get trapped in the caps capacitor gap, and the entire carton was then left unopened at room temperature (about 71.6 degrees Fahrenheit) for 36 hours.

The circuit could detect the changes in electrical signals that accompany increased levels of bacteria. The researchers periodically monitored the changes with a wireless radio-frequency probe at the start of the experiment and every 12 hours thereafter, up to 36 hours. The property of milk changes gradually as it degrades, leading to variations in its electrical characteristics. Those changes were detected wirelessly using the smart cap, which found that the peak vibration frequency of the room-temperature milk dropped by 4.3 percent after 36 hours. In comparison, a carton of milk kept in refrigeration at 39.2 degrees Fahrenheit saw a relatively minor 0.12 percent shift in frequency over the same time period.

Researchers used this 3D printer at the CITRIS Invention Lab at UC Berkeley to create an electronic smart cap that could monitor milk wirelessly. (UC Berkeley photo by Robert Sanders)

This 3D-printing technology could eventually make electronic circuits cheap enough to be added to packaging to provide food safety alerts for consumers, said Lin. You could imagine a scenario where you can use your cellphone to check the freshness of food while its still on the store shelves.

As 3D printers become cheaper and better, the options for electronics will expand, said Lin, though he does not think people will be printing out their own smartphones or computers anytime soon.

That would be very difficult because of the extremely small size of modern electronics, he said. It might also not be practical in terms of price since current integrated circuits are made by batch fabrication to keep costs low. Instead, I see 3D-printed microelectronic devices as very promising for systems that would benefit from customization.

Lin said his lab is working on developing this technology for health applications, such as implantable devices with embedded transducers that can monitor blood pressure, muscle strain and drug concentrations.

The co-lead authors of the study are UC Berkeley research specialist Chen Yang and visiting Ph.D. student Sung-Yueh Wu, both working in Lins lab. Wu is also a student of study co-author Wensyang Hsu, a professor of mechanical engineering at National Chiao Tung University.

3D-printed microelectronics for integrated circuitry and passive wireless sensors(

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Michelin star chefs using 3D printing to innovate and speed up preparation times

Michelin star chefs using 3D printing to innovate and speed up preparation times

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Michelin star chefs using 3D printing to innovate and speed up preparation times

Top restaurants around the world could soon use 3D printing to make and present signature dishes, as part of the technologys continued conquest of the world.

Speaking at the 3D Printshow 2015 in London, chef Mateo Blanch fromLa Boscana, a restaurant in Lleida, Spain, said 3D printing has the ability to revolutionise restaurant cuisine by saving time and enabling chefs to expand their creativity.

I am using the 3D printer in my restaurant and I like to use it in front of customers so that they can participate and see how I am making their food, and Ive had really good feedback from my customers, Blanch toldIBTimes UK.

It has changed the way I work with food. I now work with the 3D printer to make forms and shapes that would have been impossible to make so quickly by hand. I am capable of a level of precision that would never have been possible before.

Blanch is making use of the Focus 3D printer by Dutch manufacturer By Flow, the worlds first multi-material 3D printer that is also foldable and portable.

Most companies are focusing on the technology aspect, thats why we work with Michelin chefs who are very innovative and can think of new things to use the 3D printer for

The Focus prints everything from food, ceramics and plastic to bronze, silicone, nylon and wood. It launched onKickstarteron 20 May and with 22 days to go, it already has 14 backers and €14,503 (10,362, $16,236) in pledges out of its €50,000 goal.

The problem is that most companies are focusing on the technology aspect, thats why we work with Michelin chefs who are very innovative and can think of new things to use the 3D printer for, Frits Hoff, founder and managing director of FabLab Maastricht in the Netherlands, told IBTimes UK.

We have been inviting Michelin chefs to our events in Europe. The head chef usually comes along and brings with him a lower chef.

We explain the technology to them and they spend some time conferring, then the lower chef stays at the show to learn and experiment with it, before going back to the restaurant and teaching the Michelin chef what he has learned.

FabLab is a 3D printing solutions firm with branches worldwide that look into researching and developing new technologies and techniques to help industrial and product designers.

Hoff manages the Dutch FabLab and his son Floris Hoff developed the Focus while working with FabLab, before spinning it off to form his own company.

Blanch has set himself a challenge at the 3D Printshow 2015: during the shows duration, from 21-23 May, he intends to produce and showcase the worlds first 3D printed lunch and 3D printed dinner, with a full menu of items that visitors can try.

In the future, the 3D printer will be able to be used by anyone who makes food. The 3D printer can be used for so many things snacks, meals, desserts, everything, he said.

Of course it depends on the availability of the machine and when it comes into the market, if the price is affordable then more people will use it.

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NASA is funding a 3D food printer and itll start with pizza

NASA is funding research into 3D-printed food. Asreveals,mechanical engineer Anjan Contractor received a $125,000 grantfrom the agency to build a prototype 3D printer with the aim of automating food creation. Its hoped the system could provide astronauts food during long-distance space travel, but its creator has the loftier aim of solving the increasing food shortages around the world by cutting down on waste. The software for the printer will be open-source, while the hardware is based on theopen-source RepRap Mendel3D printer.

The concept is to use basic building blocks of food in replaceable powder cartridges. By combining each block, a wide range of foods should be able to be created by the printer. The cartridges will have a lifespan of 30 years, more than long enough to enable long-distance space travel. After proving his system works on a basic level by printing chocolate, Contractor will start his project within the next few weeks by attempting to print a pizza.

if someone invents a 3d printer that prints pizza Im pretty sure the rules say you win the economy

The pizza printer will first print a layer of dough, which will be cooked while being printed, before mixing tomato powder with water and oil to print a tomato sauce. The topping for the pizza will be a nondescript protein layer. Its early days for the project, but if its successful it would be a real milestone on the way towards aStar Trek-style Replicator.

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A team of researchers at Columbia University has developed a 3D food printer capable of printing and cooking multiple ingredients at one time

A 3D printed dish made with the labs printer

(Timothy Lee Photographers, Columbia University)

Imagine coming down for breakfast and, instead of popping a piece of toast in the toaster and boiling an egg, you stick a cartridge in a printer. A minute or two later, youve got a freshly printed banana and flaxseed muffin.

Thanks to a new kind of 3D food printer, the printed breakfast is several steps closer to reality for the average consumer.

Food printing may be the killer app of 3Dprinting, says Hod Lipson, whos led the creation of the new printer. Itscompletely uncharted territory.

Lipson, a professor of mechanical engineering at Columbia University, has been studying 3D printing for nearly 20 years, working on printing things like plastics, metals, electronics and biomaterials. His work on 3D food printing came out of his research on printing complete 3D robots that could, in theory, walk off the printer.

To achieve something like this, a printer must be able to print with many materials at the same time. While experimenting with making multi-material printers, Lipson noticed the students in his lab were beginning to use food as a test material.

They were using cookie dough, cheese, chocolate, all kinds of food materials you might find around an engineering lab, he says. In the beginning, it was sort of a frivolous thing. But when people came to the lab and looked at it, they actually got really excited by the food printing.

So Lipson and his team began to take a more serious look at just what they could do with food. There are two basic approaches to 3D food printing, Lipson explains. The first involves using powders, which are bound together during the printing process with a liquid such as water. The secondthe approach used by Lipsons labis extrusion-based, using syringes that deposit gels or pastes in specific locations determined by the softwares recipe.

Lipsons prototype involves an infrared cooking element, which cooks various parts of the printed product at specific times.

Weve used all kinds of materials, with different levels of success, Lipson says. Sometimes the materials are conventionaleggs, flour, cookie dough, cheese, pesto, jam. Cream cheese is something students like to work with a lot.

Theyve also recently collaborated with a New York culinary school, letting chefs play around with the prototype to see what theyd come up with.

They kind of broke the machine by really pushing it to its limits, Lipson says. One thing weve learned is printing in cream cheese is very easy, but printing in polenta and beets is very hard. It has these granules in it, so from an engineering standpoint its much more challenging.

Its also difficult to predict how different foods will fare when combined. Its easy enough to create recipes based on single items like chocolate, whose properties are well-established. But when you start to mix things togethermixing, of course, being fundamental to cookingthe mixtures may have much more complex behaviors. Another challenge is figuring out when to cook what during the printing process. If youre printing a pyramid of salmon and mashed potatoes, the salmon and the potatoes will need very different cooking times and temperatures. The team is tackling this problem with software design, working with computer scientists to create software that will predict what the final product will look like after cooking.

The printer Lipsons team has made is not the only food printer to be developed in recent years. But while products like Hersheys chocolate-printingCocoJetor the Magic Candy Factorys3D gummy printerare single-ingredient, limiting their use for the general public, Lipsons printer is unique for being able to handle many ingredients at once, and cook them as it goes.

Lipson sees the printer as having two main uses for consumers. First, it could be a specialty appliance for cooking novel foods difficult to achieve by any other process. You could print, say, a complex pastry designed by someone in Japan, a recipe youd never have the expertise or equipment to make by hand. Lipson says he could imagine digital recipes going viral, spreading across the globe. The second use is about health and targeted nutrition. People are already increasingly interested in personal biometrics, tracking their blood pressure, pulse, calorie burn and more using cell phones and computers. In the future, it may be possible to track your own health in much greater detailyour blood sugar, your calcium needs or your current vitamin D level. The printer could then respond to those details with a customized meal, produced from a cartridge of ingredients.

Imagine a world where the breakfast that you eat has exactly what you need that day, Lipson says. Your muffin has, say, a little less sugar, a little more calcium.

As for when the printer might be available to consumers, Lipson says its more a business challenge than a technology one.

How do you get FDA approval? How do you sell the cartridges? Who owns the recipe? How do you make money off this? he says. Its a completely new way of thinking about food. Its very radical.

A recent redesign of the prototype may bring the product closer to being something the average consumer would accept. Previous versions of the printer were very high-tech, full of tubes and sticking-out nozzles. People had a hard time imagining it on their kitchen counters.

Then, one of Lipsons students named Drim Stokhuijzen, an industrial designer, completely redesigned the machine, giving it the sleek look of a high-end coffee maker.

His design is so beautiful people are saying for the first time, oh, I can see the appeal of food printing, this is something I might actually use, Lipson says.

Although Lipson doesnt think 3D food printing will replace other cooking techniques, he does think it will revolutionize the kitchen.

For millennia weve been cooking the same way, he says. Cooking is one of the things that hasnt changed for eternity. We still cook over an open flame like cavemen. Software has permeated almost every aspect of our lives except cooking. The moment software enters any fieldfrom manufacturing to communications to music, you name itit takes off and usually transforms it. I think that food printing is one of the ways software is going to enter our kitchen.

SIGN UPfor our newsletterAbout Emily Matchar

Emily Matchar is a writer based in Hong Kong and Chapel Hill, North Carolina. Her work has appeared inThe New York Times,The Atlantic,The New Republic,The Washington Postand other publications. She is the author ofHomeward Bound: Why Women Are Embracing the New Domesticity.

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3D printing the future of food production?

3D printing: the future of food production?

3D printing: the future of food production?

3D printing: the future of food production?

3D printing is becoming more and more popular. We are now able to print things such as clothing, prosthetic limbs, musical instruments and prototype cars. People and businesses are able to create the things they need very quickly and easily using 3D printers.

But can you imagine printing food? Some scientists are trying to revolutionise the dining experience by doing this. They hope that having a 3D printer in the kitchen will become as commonplace as the microwave or blender. Scientists say that they are easy to use: you simply have to select a recipe and put the raw food inks into the printer. You can also modify the instructions to make the food exactly how you want it. This means that it would be very quick and easy to create tasty and nutritious meals.

Using 3D printers to create your meals would also be saving the environment. There would be less need for traditional growing, transporting and packaging processes as food production would be a lot more efficient. For example, alternative ingredients such as proteins from algae, beetroot leaves and insects could be converted into tasty products!

Printing food could also help people who suffer from dysphasia (a swallowing disorder). They could program the printer to print softer versions of their favourite foods so that they would not have trouble swallowing them.

However, some people think that a future of 3D-printed food would be a disaster. It could take away many jobs, including those for growing, transporting and packaging food. Imagine a world where there was no need for farming or growing crops and the same tastes and textures could be printed from a raw food ink. Likewise, traditional cafs and restaurants might lose business. Also, there are concerns about the nutritional value of printed food: is it really possible to get the nutrients we need from food-based inks and gels?

Whats more, cooking and eating together with family and friends has long been a traditional and enjoyable activity. It is hard to imagine a world where the pastime of cooking is dead and meals can be created at the touch of a button.

What do you think about 3D printing food? Would you try it?

0x0xenglishlearner314127 October, 2017 – 15:43

Well, I think this idea wouldnt be bad, after all the ingredients are still needed from agriculture! And I am sure this machine would cost a lot, so I think it is a big step because of the environment! And I am sure there are many jobs which could replace the supermarkets! After all a supermarket doesnt only sell food! From my side I rate this invention 7 from 1 to 10!

I think that emerging technologies are good, because they have helped us making our lives easier. But I also think that we have to keep some traditions, especially, which include share and pass time with our families. One of them is cooking. Our mothers help us and demostrate their love in differents ways, but especially they take care about us with their delicious food. In conclusion, technology is good but family interation and love is better. 🙂

78396x1008xElsa00728 June, 2017 – 13:42

The other day, I happened to find a 3D printing shop.

They sell a figure. Id liket ot try it, not food…!

Our Magazine is written by young people from the UK. Each year we select a new group of bloggers, from the British Councils language assistants, who share their experiences of learning languages and living abroad. The views and opinions expressed in the articles are those of the authors and do not necessarily reflect the views or opinions of the LearnEnglish Teens team.

© British Council The United Kingdoms international organisation for cultural relations and educational opportunities. A registered charity: 209131 (England and Wales) SC037733 (Scotland).

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Your Guide to Digital Cooking with 3D Food Printers

This week, Lavu is participating in Experience IT NM week, hosted by theNew Mexico Technology Council. To celebrate that, well devote this weeks articles to restaurant tech. Today were looking at the newest and mostcontroversialtechnology on the market: 3D food printing.

Are you ready for digital cooking? Using three-dimensional food printers (3DFP), technology may soon turn food prep into an automated activity.

Think about how a pizza is made. The dough is kneaded, left to rise, and then spun and rolled until the pie crust is the right size and thickness. Tomato sauce is prepared on the stove and then spooned over the dough, after which toppings are added.

That this process can be performed by a 3DFP seems surreal, yet the technology to printpizzadoes, in fact, exist. Using a 3DFP, the dough is first printed out to specific measurements. The dough cylinder is exchanged with one containing tomato sauce, and then the same machine prints tomato sauce out on top of the dough. Cheese and oregano are then applied by hand.

It is a science-fiction idea come to life, and confectionery giants likeHersheysandNestleare interested in the technology. Someday there may even be 3D-printed pizzas inspace.

Three-dimensional printing of food works in a similar fashion to a regular 3D printer: Materials are extruded through a print nozzle onto a surface. So long as the design fits the spatial limitations of the printerand is within the laws of physicsa food can be printed. A designer or chef will first design what he or she wants using a software program; the design is then printed out by the machine. Ready-to-use molds are also available.

Because the food comes through a print head, the ingredients must first be pured to have the right viscosity, and then inserted into syringe-like containers. The limitations of pureing leave certain ingredients out of the equation (like steak). Even so, flavor profiles run the gamut: 3D-printed foods can be salty, sweet, or even spicy.

Types of Ingredients Used in 3D-Printed Food:

A common question is whether 3D-printed food is safe to eat. Although strange, 3D food is safe when made from fresh, natural ingredients like those you would find in the grocery store.

Companies have different visions for 3D food printing. Some, likeFoodiniandPancakebot, want to bring the technology to a consumer level. Others consider it to beideal for mass-market food productions. Once a mold is created and the recipe determined, 3DFPs have the capability to print out food quickly and with less waste.

3D-printed food can be made more nutritiousby adding special ingredients to recipes. In connection to this, unusual ingredients that are high in nutrition can be converted into 3D-printed ingredients, such as algae, insects, and beet leaves. A great deal of stress is put on the environment by food production, which would be alleviated by using such untraditionalbut nourishingingredients.

Another benefit of the technology ishelping seniors who have difficulties eating hard vegetables. German companyBiozoon Food Innovationsis developing special recipes for the niche market using 3DFPs to create food that is softer to chew. Theprinted food could also be customizableeventually (such asairplane food), a feature that is very expensive to manufacture right now.

As you may have already surmised, the three biggest problems producers have with printing food are:

The technologys restraints can make all three difficult to achieve. For instance, all food ingredients must be turned into a paste or melted,limiting what can be created. Until 3DFPs can print out fragile sugar structures, texture will always present some kind of issue.

Food printing is also slow.In theory, the right technology would produce food at a much faster rate than what we currently have, yet as it is, the technology is unable to meet fast production times. And time is one things chefs dont have.

Purchasing specialized food 3D printers is costly.While regular print nozzles can be used, specialized 3DFPs are better for the needs of major food manufacturers or restaurant kitchens.

Although the food is safe to eat, there is a small concern with keeping the machine itself clean and safe for food preparation.

3D-printed food is already present in the food industry. Its used by haute cuisine restaurants and molecular kitchens, by confectionery and baked goods manufacturers, and in the specialized market for seniors.

The research and development methods of several innovative companies will determine the future of printing 3D food. Their pursuits are varied, offering a rich scope of possibilities.

NASA Partners with Systems and Materials Research Corporation on Astronauts Meals

One problem NASA seeks to solve for Mars missions is how to provide nutritious, quality meals for the astronauts onboard. The Mars missions alone could take one to three years to complete, and NASA believes that with a specialized 3D food printer, wholesome and tasty food can be prepared onboard easily. The agency is working withSystems and Materials Research Corporationto do this. They have already devised a 3D-food-printing system for pizzas, made up of a combination of powders containing essential nutrients.

Supermarket Pancakes in the Netherlands Are from a Food Printer

Microwavable pancakes found in Dutch supermarkets are printed out from food printers. Dutch 3D-food expert Dr. Kjeld van Bommel revealed this in aninterviewat the South Australian Food Summit: Commercially, you dont really see a lot of food being printed. However, in the Netherlands, for example, all pancakes that you find in the supermarkets that you put in your microwave, theyre all printed. Its not 3D; it is a single layer, so it doesnt count as 3D, but they come out of a printer, an ink jet printer similar to what you have at home and they print one million a day of these.

Dovetailed Has a Method to Print Fruit

Design studio and lab Dovetailed has created a specialized 3DFP aimed at chefs, foodies and anyone interested in makingcreative dining experiences. Through a unique molecular-gastronomic technique calledspherification, individual liquid droplets are combined with different flavors to create a fruit in any desired shape. Dovetailed markets the printer as a new way to get fresh fruit on demand, and even indicates that the technology allows for new types of fruits to be created.

Insects au Gratin Turns Beetles into Flour

Insects au Gratinis an innovative project helmed by Susana Soares that combines the nutritional benefits of eating insects with 3D food printing. Its long been known that insects such as grasshoppers are packed with protein, but entomophagy has never taken off as a popular diet. Insects au Gratin grinds insects into a protein-rich flour to print out healthy and nutritious breads.

Natural Machines Attempts to Print Healthy Foods

With the exception of Biozoon, which makes healthy senior food alternatives, the majority of printed foods tend to be on the sweet, sugary side of the food spectrum.Natural Machineswants not only to bring 3D food printing into home kitchens, but to provide healthy, green foods too.

Their concept is out of this world: A flour is made with fruits, vegetables, and gelatinous paste and then printed out into a biscuit. On top of the biscuit, another layer is printed out, consisting of seeds, spores, and yeast. After waiting five days, you will find that greens are sprouting from the biscuit. The entire item can be eaten. The company claims that if you give the item more time to grow, the taste will become further enhanced, turning the food into a more delicious dish.

Melt Icepops Makes Customizable Frozen Ice Desserts on a Stick

Dutch companyMelt Icepopsuses lemonade as its base to create fun and tasty ice pops. Using a specialized 3DFP, they are able to print out almost any shape or form. Melt Icepops are available for bespoke customizations and events, and they can be produced in mass quantitie
s.

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3D printed food for the elderly may hit shelves in 2016

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)

20-Oct-2014- Last updated on21-Oct-2014 at 10:58GMT

Our smooth food looks very similar to the original food but can be eaten by anyone as it can be swallowed without chewing, said Matthias Kuck from Biozoon.

Researchers in Germany are working on a 3D-printed food for elderly people with chewing and swallowing problems, which looks and tastes like real food.

The Smoothfood concept was introduced by German company Biozoon in 2010, aimed at producing food for the elderly in nursing and care homes who have mastication and swallowing problems.

Taking with FoodNavigator, Matthias Kuck, CEO of Biozoon, said:We are a food company specialising in texturising food. We take fresh food items and transform them into different textures. The aim is that the smooth food looks very similar to the original food but can be eaten by anyone as it can be swallowed without chewing.

The company coordinated a food processing project called Performance aimed at developing technology allowing the manufacturing of convenient, personalised food with a 3D printer. The project received €2.9m

of funding from the EU and is expected to be completed by the end of 2015.

It has been supported by 10 industry partners which, according to Kuck, is very untypical for this kind of research project.

Although the project was primarily aimed at helping the elderly in nursing homes, Kuck said the researchers were aiming to produce the food on industrial scale.

In Germany there is a clear trend; people live at home as long as they can. The idea is to produce food on industrial scale so that relatives can buy it, take it home, reheat it in the microwave,he added.

Kuck believed that the concept could not only change lives of the elderly with eating problems but also revolutionise the food industry in general.

One day our technology could cut costs and time of food production. For example  now, when you cut chocolate pralines and you want to change from rectangular to square shapes,  you need to change the entire production process.

He added however that the biggest challenge they were facing was to convince people that they were using fresh food with no chemical additives; it was just the texture that changed.

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