News

New Fellowship on 3d food printing design

2017 is not waiting for anyone! March is already here and I am starting a new Fellowship…. How exciting! It’s funny because before this one I have only been part of one previous fellowship as an AiR at Pier9. So when I got the chance to enroll in a new one I did not hesitate even for a second!

I am joining the first cohort for the Science Sandbox fellowship @NewLab. And of course…my topic could not be anything else than 3d food printing related!!! hands up if you are feeling me on this one!!!! But what topic I will be working on???

I am gonna take the next 3 months to do research on 3d food printing design.

3d food printing design should be as as using a spoon or reading from a menu.

That is the whooole scope. For sure not an easy one, but any exploration towards that goal will give already good insights.

I will be mainly focus on talking to a lot of people and explore tangible and virtual design tools. Of course all the design tests will be actually printed. What links with my second goal. GET TO PRINT A LOT WITH MY NEW ZCORP! I expect to improve the way I sieve the powder, how to clean the prints but specially making for reliable prints and understanding the limits.

During this week#0, I looked into better ways to sieve the powder. First I wanted to buy a machine for it, later I wanted and ultrasonic sifter. Eventually I bought a couple of flour sifters, and tested them (cheap approach). It does the job. It’s better than the ring sifter, but it is a tough and long process, at least 15 minutes for 4 inches. Happy with it so far. Will need more tests!!!

Week#1 coming next!

 

Visiting the CIA

Great, awesome, lets get for it. As much as I wanted, we needed to be respecful with the PR team at the CIA, so no videos but, AWESOME PICTURES instead of our visit at the CIA (culinary institute of america).

First and foremost thanks again and again to Liam McCleod, for opening to us the doors of the CIA. Liam is the 3d printing lab director and also manager for consulting client relationships at the CIA. With a culinary and food science background. Liam is the type of incredible people that we love to meet in our 3d food printing adventures.

First stop and the most obvious was the 3d printing lab.

Founded after the CIA dean got to meet the sugar wizards from The Sugar Lab at a culinary show.

Obviously got impressed and needed to bring this amazing tech to his school.

The lab has two main 3d food printer. A ChefJet and a ChefJet pro, with their main difference being th Pro being capable of printing with colors and with a larger printing volume.

Man I love this printers, with all their stainless steel and binder tubes that makes them look sweet.

Liam explained that the interest of the CIA on 3d food printing has been helping to set a standard around a technology with a few very very references and also looking for ways on how it can be used to explore customized foods with proper nutrition balance.

They also have a 3d printer from 3d systems and a haptic mouse, that I was happy to try for first time!

Liam got to explain us more about the testing methodologies that they are following at the lab towards yielding different powder mixtures both sweet and savory. And most important trying to understand through a data the results behind each mix towards.

I could recognize the wasabi powder mix that we ALMOST got to try a year ago at the Culinary Visit that we did. Jason we missed that one.

Following with our visit we got to tour around the incredible CIA facilities, from wing to win we went from yeasty to chocolate aromas. The whole school is gorgeous. Walking through it made me want to go back to school. It has this old school well preserved vibe that makes it really hard not to WOOOW every 5 seconds. At some point I felt like I was the Xavier Institute from the xmen. Truly amazing.

Within the campus there are several restaurants, local American cuisine, Italian, French, but my choice for the day was Apple pie bakery. My roommate a graduated student from the CIA told me to go there and enjoy. Oh boy I did. Pretzel with mac and cheese, carrot ginger soup, jalapeno muffin, blueberry muffin, and a danish some of the treats that I got.
Remarkable location and scenic views around the campus.

Its was an amazing visit that I hope to repeat in the future!

Visiting the Smart Gastronomy Lab

Long time no see!

Back on the internets and its 2017. Time flies. Super excited about this video. Last year, one of our awesome support athletes (Yolanda) had the chance to visit the Smart Gastronomy Lab (SGL)  in Belgium. The SGL is not a new player in the game, they have been around for a few years. I still clearly remember the great presentation that Dr Dorothee Goffin did during the first 3D Food Pritning conference in Venlo.

“Bring makers to the kitchen”

Greatest 3d food printing quote ever. Period.

In the video Yolanda also interviews Dr Gaetan Richard. It is exciting to see pictures of their space. To me they have been pushing 3d chocolate printing further like the most, their results are visually astonishing:

All credit to the Smart Gastronomy Lab for this picture.

Have a great day!

The 3d food printing conference is back!

Picture by 3dChef

 

The 3d food printing conference is back! 2017 is here and as usual the 3d food printing conference, could not fail us. This time moving to a summer edition.

As with all 3D printing applications and aspects, 3D Food Printing is a huge hype. The 3D printing technology will be fundamental to the way people interact with food in the future. Supermarkets are already testing to 3D print customized cakes, restaurants are offering printed desserts. Some even claim that there will be a 3D food printer in every home in just two years. However, much research is required to change the hype into reality. Which industries will be influenced by the technology? Which food components can be printed in the near future? And which aspects whould be taken into account to ensure safety and maintainability of 3D printed food? The 3D Food Printing Conference will answer this kind of questions.

Focus topics: Technologies for 3D Food Printing; Ingredients for 3D Food Printing; Patent issues; Legal / Regulatory issues; Investment opportunies; Research

The 3D Food Printing Conference is part of the first global Innovative Food -Agri Event – a two-day event (June 28-29, 2017) that includes 4 dedicated conferences and an exhibition:

  • 3D Food Printing Conference (June 28, 2017)
  • Vertical Farming Conference (June 28, 2017)
  • Healthy Nutrition Conference (June 29, 2017)
  • Smart Farming Conference (June 29, 2017)
  • Smart Food Farming Expo (June 28-29, 2017)

Focus topics:

  • Technologies for 3D Food Printing
  • Ingredients for 3D Food Printing
  • Patent issues
  • Legal / Regulatory issues
  • Investment opportunities
  • Research

Target: Suppliers to the food industry | agricultural industry | hardware and software suppliers | food research institutions | health care professionals | hospitality and catering professionals | trendwatchers | foodpreneurs | certification and food safety institutions.


For more information on the 3D Food Printing Conference program and registration we invite you to visit http://3dfoodprintingconference.com/

I am looking forward for the opportunity to be there. Not sure yet if it will be possible this year, but for sure I will try! Its always fun to meet other 3DFP addicts professionals!

3DFPod Ch. 11 – Summer16 3D Food Printing News Roundup

Yes, it’s been a while since Luis and I(Jason) have been able to be so honored to be in your earbuds.. Thank you for your patience while we took a short break to digest a lot of things, create some things, work on some things and add more things to the list of things ahead for 3DIGITALCOOKS! We’re about to check one of those things off the list as we release our latest 3DFPod, Chapter 11: Summer 2016 3D Food Printing News Roundup.

In the latest chapter of the 3D Food Printing Podcast we cover some of the things that happened in the world of 3DFP during the summer of 2016 just in case you may have missed out on anything.  Don’t forget that Luis puts out a weekly video on 3D food printing over at the 3DIGITALCOOKS YouTube channel so in case the podcast isn’t enough, head there for some more 3DFP goodness.

Quick taste of Ch. 11: Summer16 3D Food Printing News Roundup

  • FoodInk Official Launch in London
  • Structur3D collab with Ultimaker
  • Natural Machines’ Foodini announcement
  • Hod Lipson’s students concept 3D Food Printer
  • Beehex collab with Chef Pasquale Cozzolino
  • 3DChef exapanding accross the globe
  • Florian Horsch of Soup & Socks / habibi.works shoutout
  • and more!

HUGE thank you to Tyler Kealey for letting us use his cover of Welcome Back! Check out his work here: tylerkealey.com/

Listen Now or Subscribe on iTunes –> https://goo.gl/qv0D3V

Download options for the 3D Food Printing News Podcast

Thank you for your patience while we were in the lab and in the rafters shingling roofs and.. drywalling…

We’re super excited (😉 … after you listen to the 3D Food Printing News Roundup podcast you’ll get it) to be back and looking forward to a great Fall and Winter of 3D Food Printing ahead!

Luis + Jason

Tasting 3d printed marzipan from Bocusini

Another 3d food printing adventure. This time we get to try 3d printed marzipan from Print2Taste and their Bocusini. Was great to meet the again at Fabcon 2016. This time we got our hands into some 3d printed marzipan samples to bring you a new tasting experience. Shaped in a really cute turtle form, this marzipan was for sure good. Sweet almond explosion, but without being to thick and overwhelming. I really enjoyed it! Sure I will try to get more for my self in the future 🙂

Remember to subscribe!

3d printed meringue taste experience

More videos from our awesome trip in Germany. Always in a good mood this time we jump to try a new type of recipe. 3d printed meringue! How cool that sounds?? test it during the event turns into a super crunchy experience. Aram Avila, Jason Mosbrucker and Luis Rodriguez give you their honest, or at least tired opinion about them. Better take their work or try to taste by yourself during our next workshop!

 

 

Daniel Wilkens has a message in a cake

During our awesome time at Messe Erfurt, we got the chance to meet (again for Jason) (first time for Luis) with Daniel Wilkens. Daniel is the mastermind behind message in a cake. A one of of a kind creator that put together a printer to print not just cakes. But cakes that has hidden messages!! Please watch the whole video, and specially last part when Jason cuts the cake and you get to “experience” the surprise from what stays secretly in the cake.

Make sure to visit Daniel’s personal website, and of course the one for the project to.

We wish him the best of the best lucks.

Hope to meet you soon again buddy!

Tips to start printing with chocolate

Intro

 

Hi everyone this is Luis Rodriguez from 3DigitalCooks and in this weeks video I will be answering some questions from two awesome 3d food printing entrepenaurs. Cristina and Barbara. The wanted to have more information on how to start printing with chocolate.

Main

Chocolate

 

Disclaimer!

Printing chocolate is hard, Jason pointed that is the Drama Queen of foods, because it caughts everyones attention but at the same time is not the easiest material out there.

 

Basic things you need to know.

 

Before even looking at what machine to buy or build. You need to answer two questions.

 

What chocolate do you want to print?

There is tons of different types of chocolate, knowing what you want willl help you to choose a better fit technology. Different melting temperatures, viscosities, set times,… all those are good reason to choose different technologies.

A great important distinction is if you want to use a compound chocolate or chocolate with cocoa butter. The second one, more delicate, will require tempering and precaution to avoid blooming.

 

With this i am not saying that you can not use the same technology for both, but knowing better what you want to print will help you to choose wisely, and ask the right question when buying.

 

Is also important what do you want the printed chocolate for. Is completely different if you just want to print chocolate for yourself, or if you want to add customized items to your bakery. Parameters like, repeatability, speed and robustness can have a major impact in the technology and the cost of it!!!

Equipment

Once you know what you want to print. is time to look for your printer.

  • Budget

There are existing technologies out there that might work for you. From custom build machines to already in the market. I will suggest to whatever technology you choose make sure that you will have a decent customer support. Especially if you are not much interested in playing with the technology. Sometimes is worthy to pay extra but to know that someone has your back.

 

If budget is an issue make, surely you can build your own, but be aware that depending on your expertise this might be a longer journey.

So what is out there?

ChoCreator, Bocusini, 3d drag, Rokit, …Out the shelf solutions, that range from 3500 dollars to 600. More or less

 

Links at the of the description.

Learning more

There is tons and tons, of people who has tried this before, in different shapes forms and levels of success. Make sure to surf the web learning from their designs and mistakes! I would not say there is a clear place to learn everything you need about printing chocolate but if you put the pieces together I sure you can make it!

 

Make sure to check Mark Jones’s interview from ChocEdge, the work form Smart Gastronomy Lab, Fans Hauche, hersheys, … for all that check the links at the end of the post.

I hope this information is helpful write a comment below if you have more doubts about printing chocolate and now now I am just going to enjoy some chocolate.

Links

ChocEdge, Mark Jones interview, Smart Gastronomy Lab they have a cool set of pictures on their facebook page , Hans Fauche, Rokit Chocolate printer or 3D Drag.

 

And many more chocolatier in our Digital Cooks map.

 

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