3D Food Printing Conference

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!

3D FOOD PRINTING PODCAST CH.9: 3D FOOD PRINTING CONFERENCE 2016 IN REVIEW

What a month Aprils’ been for 3D Food Printing! Foodini rolling of the manufacturing line, Pizza Printer crowdfunding campaign, 3D Food Printing Panel at SXSW: SouthBites, 3D Food Printing Conference and the biggest moment of the month for us had to be announcing our 3D Food Printing Workshop: EXPLORATORIUM at FabCon 3.D 2016 in June!

The first quarter of the year has been moving fast for 3DFP and it doesn’t seem to be slowing down any time soon 2016 is turning into the biggest year yet for 3D Food Printing, which brings me to today’s 3DFPod…

One humbling point is the feedback we got about the 3D food printing podcast! I just wanna say how happy we feel that people came up to me to tell me they enjoy the 3DFPod!  We produce if for YOU and to know that you’re enjoying it makes us want to do more of them and to keep improving our podcasting skills.

2016 3D Food Printing Conference Review

In addition to this 3DFPod we have created content to supplement it: A video on the 3DIGITIALCOOKS YouTube channel, and an upcoming 3DFPconf “Review in Pictures” post on 3DC as well.  We’ve also shared/liked/and followed tons of other attendees and speakers content they’ve created from the 3DFPconf on our social media channels as we believe sharing is the way to help 3DFP grow. If you were there and we missed our chance to talk, please reach out to us on the contact page of 3DC or social media anytime!

Here’s some highlights from 3DFPod Ch. 9: 2016 3D Food Printing Conference Review:

– Food Ink 3D Printed Dining experience
– pre-3DFPconf meetup
– the 3D Food Printing community is growing
– more and more students studying 3DFP
– 3D Food Printing is spreading throughout the globe FAST

Here’s the SoundCloud embed as ususal

 

Also, please subscribe to us on iTunes and feel free to use the following download link if you need it:

BIG ANNOUNCEMENT

We also talk about our 3D Food Printing Workshop: Exploratorium taking place at FabCon 3.D. in June 2016!  Head here to register NOW!

Thank you again for your support and don’t forget to share the post about the 3DFPWS (3D Food Printing Workshop) with one person you know you’d benefit from attending, please!

Luis + Jason

 

3DFPod Ch. 8: 2016 3D Food Printing Conference Preview

Let’s start this off right.. with a BIG ANNOUNCEMENT!

I’ll (Jason – @BotBQ) be at the 3D Food Printing Conference next week.. unfortunately Luis (@3DIGITALCOOKS) won’t be 🙁  … AND we made a #3DFPod chapter about it where we briefly go over last year’s 3DFPconf, what we’re looking forward to this year and some of the exciting things you’ll run into if you’re going to the 3DFPconf this year.

Highlights of 3DFPod Ch. 8: 2016 3D Food Printing Conference Preview

  • 3DIGITALCOOKS pre-3DFPconf meetup the night before
  • What are my plans while at the event
  • Why you should find me (Jason) at the event
  • What you can expect from 3DIGITALCOOKS presence at the event
  • 3DFPconf Program highlights
  • 3DChef exhibit

Here are the links to get to Chapter 8 of the 3DFPod:

Hope to see some of your there!

 

You’re Invited: pre-3D Food Printing Conference MEETUP!

It’s that time of year again.. 3D Food Printing Conference time!  Unfortunately Luis will not be joining us this year 🙁  but I’ll be there repping 3DC to the fullest!

Let’s start the couple days we have together off right.. geeking out over 3DFP with some beers.  Same place, same time (I believe) as last year.

  • WHEN: 11 April 2016 @ 2000 (8pm)-ish
  • WHERE: The Bar @ Van der Valk Hotel Venlo
  • WHY: To share stories and break the ice before the 3D Food Printing Conference the next day

Here is the link to the event on Google+:

And here’s a handy embeded map

Hope to see you there!

 

3D Food Printing Podcast Ch. 4 – 3DFP Predictions for 2016

The story of 3D Food Printing continues.  This time in Chapter 4 of the 3D Food Printing Podcast: Predictions for 3DFP in 2016

Predictions are fun to do and even though Nostrodomis is a really awesome name.. Luis and I don’t have a crystal ball or a time travelling machine (as far as you know…), but there are some things evolving swiftly in the world of 3D food printing that we feel will at least be announced in this great year of 2016.

Here’s a quick preview of the fourth chapter of the #3DFPod:

  • We explore a new section for the #3DFPod
  • 3DFP crowdfunding successes delivering!
  • 3D Food Printing Conference talk
  • 3D Food Printing predictions for 2016

As usual, here are the links and the stream for Chapter 4 of the #3DFPod:

 

Feel free to share the 3D Food Printing podcast with anyone who you know who will get some value out of it.  We make this to help spread the gospel of 3DFP so go ahead and join us and Preach ON!

 

Sensory test 3dChef

There is always a first time for everything, we have been waiting for this one for a looooong time!

During the 3D Food Printing Conference we got the chance to meet the mastermind behind 3D Chef. Julian Sing we shared great conversation but on top of that by the end of the event he gave us the chance to taste one of his creations.

Following our experience in first person.

Sugar Polygons wireframe by 3dChef

Sugar Polygons wireframe by 3dChef

For me (Luis), I have been hearing a lot of contradictory things about how these powder based (most of them sugar) 3d food prints taste. And my opinion is clear, it was awesome. First we must accept what kind of 3d printed food we are talking about. It is something made out of sugar =  a sweet/a candy. Within this context there is no argue possible about the fact that the technique and results that Julian Sing and his team gets out of it is a whole new dimension for the segment. I was really surprised about how fast the whole sweet melted and how rapidly it felt gone. I was not expecting such a thin mouthfeel. Definitely I am looking forward to taste more flavours and shapes!

For me (Jason) the experience was something a little different as far as eating the actual candy from 3DChef.  I’ve been following Julian for a long time and I got very nervous when I saw all of his cool shaped and beautiful candy covered by glass domes (basically glass jailhouse bars!) that were protecting the precious sugar art.  It made me feel as if I would have had to wait for another day to get a sampling of some real 3D printed candy from one of our pioneering Digital Cooks when we arrived the morning of the event.

BUT.. as the show dwindled down after all the hub-bub was over at the end of the day, and only the hardcore of the hardcore were lingering around geeking out about how cool the event was and brainstorming different ways we could apply the things we learned throughout the day in other applications; Julian came through big time.  As he offered us the chance to sample some of his work the biggest smile appeared on my mug. I couldn’t hold back and almost shouted with glee… I kind of started to feel like Golum, and almost didn’t even want to eat the hollow dodecahedron or whatever shape it was that I had picked. A weird feeling came over me for a moment and I felt like putting it on a chain and wearing it under my clothes for the next few days until it overtook my soul and I turned to a life of scavenging and spear fishing… But then I realized I still have a wife and daughter to report to and they might not like scraping up roadkill to cook for dinner with me while I stare at “Maddie” (the name I gave the 3D printed candy for those few precious seconds before ingesting it) all day and night.

As I fondled the printed precious it had a pretty smooth outer shell to it and was very interesting to look at.  It had a silky-chalky feeling but I didn’t notice too much rubbing off on my fingers, although there was a tiny bit of residue afterwards on my fingertips probably due to my nervours fingertips testing it.  It felt firm and I couldn’t find any reason it would fall apart, it was stable and well built.

So…finally I through it in my grinning face and start to see how my mouth will handle it.  Mine didn’t melt right away as Luis described his.  It stayed firm even through sitting in my mouth for a few moments before I made my first chewing attempt.  Not cracking or breaking completely apart, it was a little chewy and did take a while to dissolve… probably because I was trying to savor and memorize the moment.  It was light, somewhat fluffy and tasted good.  I filmed Luis’ experience and he filmed mine and I agree that the flavor and texture while eating it reminded me of the candy cigarettes from yesteryear, and immediately took me back in time to when I would wait in the candy shop trying to figure out how much candy I could buy with the 25 cents my mom gave me and looking at the latest baseball card packs that were released at the Thriftway while my mom was shopping.

There were NO side-affects except more smiles, handshakes and thank you’s. It was awesome as Luis already stated and I can’t wait for the next time we can share some 3D printed candy with some really cool and inspiring people again.  Thank you Julian.

3D Food Printing Conference 2/2

Second part of our 3D Food Printing conference experience. Enjoy!

Eighth on stage was Luis Fraguada, Robots In Gastronomy. Presented his thoughts on When will we 3D print our food?. With his view on how to avoid 3DFP suffering the waffle maker effect (appliances that we never used). Also stating that printing needs to be intuitive, and to get there professional kitchens will be the early adopters.

Luis Fraguada RIG

Luis Fraguada RIG

Ninth was Jeffrey Lipton, Researcher as PhD candidate from Cornell University / Seraph Robotics. Going through his experience with professional chefs such as Dave Arnold, explained the importance of defining digital recipes that adapt to technology and help create more custom results.

Tenth on stage was Melanie Senger from University of applied science Weihenstephan Triesdorf. She introduced the fifth characteristics they are using to finetune printing food materials: texture, temperature, flow, procession and fortificaltion. Her vision on using phenotyping to leverage the custom 3dfp printing experience was really interesting.

Melanie Senger, University of applied science Weihenstephan Triesdorf

Melanie Senger, University of applied science Weihenstephan Triesdorf

Last but not least was Frits Hoff, Chairman Board Fablab Benelux and Fablab Maastricht. He closed the conferences talks explaining about the experience behind 3DFP. Introducing the ByFlow printer and introducing their work on a new chocolate printer.

Frits Hoff Fablab Maastricht

Frits Hoff Fablab Maastricht

The event had different breaks were we had the chance to connect with really interesting people realated-interested-passionated about 3DFP.

ByFlow was presenting their printer and doing some demos with chef Mateu Blanch, showing different techniques to use their printer in a kitchen workflow.

ByFlow printer box

ByFlow printer box

Chef Mateu Blanch with ByFlow

Chef Mateu Blanch with ByFlow

ByFlow printing agar agra caviar

ByFlow printing agar agra caviar

Print2Taste also was presenting their Bocusini printer and food syringes.

Bocusini by Print2Taste

Bocusini by Print2Taste

Julian Sing from 3dChef was showing their 3d food prints. Tempered chocolate, sugar and honey was some of the treats they brought to the event.

Sugar Polygons wireframe by 3dChef

Sugar Polygons wireframe by 3dChef

3d printed tempered chocolate bt 3dChef

3d printed tempered chocolate bt 3dChef

Sugar art by 3dChef

Sugar art by 3dChef

Sugar art by 3dChef

Sugar art by 3dChef

Shout out to everyone we met and talk at the conference Pieter Debrauwer, Sheldon Fernandes, Luis Fraguada, Beat Gerber, Jelle Groot, Marcel Hendriks, Pieter Hermans, Floris Hoff, Frits Hoff, Irene Knols, Lam LE, Cosimo Orban, Joep Pennartz, Julian Sing, Warni van Mierlo and LinYee Yuan. Sorry to all those we did not have the chance to talk with (hopefully next year).

Special mention to Jason Mosbrucker for all the help and motivation for this trip, was amazing to finally meet you!

All the credit to the organization for putting together a great 3D Food Printing Conference and inviting us to be part of it.

Let’s meet there next year and enjoy and awesome day about 3DFP!

Jason Mosbrucker from BotBQ and Luis Rodriguez from 3DC

Jason Mosbrucker from BotBQ and Luis Rodriguez from 3DC

3D Food Printing Conference 1/2

What an exciting time to be in, early days for any technology means ideas, efforts, mistakes, learning, trips, friends and lots of things to do.

Last April 21st 3DC got the chance to attend to the 3D Food Printing Conference hold in Venlo, The Netherlands.

The event was organized around conferences by world class speakers that hold different and interesting points of view about 3D Food Printing (3DFP).

First on stage was Jelle Groot from Food & Agribusiness Research and Advisory, Rabobank International​. He brought his expertise in the food industry as an analyst to identify the opportunities for 3DFP, with a clear vision of early steps for the technology but with great potential. Awesome quote “stimulating the senses through technology”.

Jelle Groot What's cooking in tomorrows kitchen

Jelle Groot What’s cooking in tomorrows kitchen

Second on stage was Professor Mark J. Post, Maastricht University, he presented his work on Medical technology to produce beef. Proving that the world needs a shift on how we produce our food to be able to feed a growing population. He introduced his tissue engineering technology, currently is able to produce meat, which with further development could be 3 times more efficient than the traditional meat manufacturing processes. His explanation about the barriers for bio-meat adoption by consumers point to some really interesting quotes like “the new unknown that feels unsafe” or “ethics will drive the consumer adoption”.

Prof Mark J Pos Medical technology to produce beef

Prof Mark J Pos Medical technology to produce beef

Third on stage was  Pascal de Grood, CEO, Foodjet. His talk was focus on sharing their experience with a product with 2+D in the industry. Almost 10 years working with customers to understand their use of foodjet and why 3DFP is accepted by the insdustry: Accuracy, efficiency, hygiene and do the impossible.

Pascal de Grood, Food jet

Pascal de Grood, Food jet

Fourth on stage was Professor Thomas Lötzbeyer, Applied Science Weihenstephan Triesdorf / Print2TasteWas introducing his focus on foods developed for 3DFP. Introducing different concept ideas for higher integration for catering services. Also Print2Taste introduced and demoed for first time their new printerBocusini, soon available through Kickstarter.

Professor Thomas Lötzbeyer Print2Taste

Professor Thomas Lötzbeyer Print2Taste

Bocusini marzipan print

Bocusini marzipan print

Fifth on stage was Pieter Debrauwer, TNO. Through Pieter we learned the implication of one of the biggest research center in the world working on 3DFP. Explaining about the PERFORMANCE european project about personalised food using rapid manufacturing for the nutrition of elderly consumers. Also presented a future development time line for #3DFP.

 Pieter Debrauwer, TNO

Pieter Debrauwer, TNO

Sixth on stage was Dr. Dorothée Goffin, Directrice Smart Gastronomy LabUniversity of Liège. Awesome catchy quotes like “Food is the new El Dorado for technology” or “makers new revolution in the kitchen” got our attention fastly. She presented the work done at the Smart Gastronomy Lab researching on 3DFP and showing some high detailed chocolate 3d prints.

Dr. Dorothée Goffin, Directrice Smart Gastronomy Lab

Dr. Dorothée Goffin, Directrice Smart Gastronomy Lab

Seventh on stage was Professor Luc de Witte, Technology in Care,Maastricht University / Hogeschool Zuyd. His presentation was titled Food printing: opportunities in long term care?.  With a strong focus on finding the right #3DFP technology through working directly with the person in need.

Professor Luc de Witte, Technology in Care, Maastricht University

Professor Luc de Witte, Technology in Care, Maastricht University

Coming soon second part of the event…