Event

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…