3D food printing

The 3d food printing conference is back!

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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!

5 reasons why I love 3d food printing

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New media format coming to 3DIGITALCOOKS. Let us know your opinion. In this video I explained you the 5 reasons why I love 3d food printing.

1. Bond between food and people
I won’t lie I started in the magic world of 3d food printing because was curious about what the whole reprap thing was. Soon enough when I started fooling around with food I realized that when I was showing to people my food prints they were extremely curious. And for the first time in my life I felt I was connecting with them to explain my work. That feeling was amazing. The reason was not because my work was great, it was due to the strong bond that connects people with food. And that’s what truly makes 3dfp special.

2. 3d food printing is the wild wild west
3d food printing is a house yet needs to be build. There is no paths to follow. Nobody has come with a solution that sets the standard. That gives total freedom to explore and feel like your work and ideas can have a bigger meaning. That also means that failing is a must, what can be disappointing. But how cool is to have the feeling that you are part of something new that has not yet even started.

3. Everything play into 3d food printing
Its multidisciplinar. meaning that will need many many different jacket to come up with a simple digital recipe or even better make a lot of friends!!!!
Cooking, food science, design, user experience, design, if you are going down the customization road, learn how to use available tools, and if you can’t find it build your own, software, hardware, … although it might seem overwhelming and challenging that will depend completely on you. This wide range of discipline will pay of allowing you to have a wider view of the world.

4. Its fun!
Failing is sweet, eat ur failed prints! Surprisingly is quite social kids love to play and hang around it. Does not really matter how well you do because probably you will end up eating. Something that can not be said about 3d printing.

5. It has changed my life
I can not guarantee it will happen to you too. But 3DFP has completely changed my life. Period.
It has allowed me to travel way more than i ever did, learn plenty of new things and even find amazing jobs. And the best part is the incredible people I have meet during my 3d food printing journey.
To be honest the best part is that I feel it I am at the very very very beginning.

Unitl the next week!

performance project final conference

PERFORMANCE Project Final Conference

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Friday 16 OCT 2015 will be the final conference in the 3 year long journey of the Performance Project.  The Performance Project is a consortium of many groups, funded by a few countries in the EU to help people in assisted living homes who are battling with swallowing and masticating difficulties.  They will also cover the ordering and logistics of the platform they’ve come up with to create a complete 3D food printing solution for these problems.

When I first heard about the Performance Project I was very excited and had to hear more.  Luckily the project was covered heavily at the 3D food printing conference by several of the participating organizations earlier in the year and we had a chance to talk with Pieter Debrauwer from TNO about it as well.

Performance Project Participants

There are many universities, research firms and companies involved in the project; here’s a short list:

We’ve met some of the people already and they definitely have the right people involved for this project.  You’ll notice that Print2Taste and Melanie Senger will be there as well as they were involved in the project through the Hochschule Weihenstephan.

Video Overview

We’re really looking forward to going to the Performance Project Final Conference and learning more about their research and how they’ve solved the issues of logistics and specific nutrient content.  I think anyone interested in #3DFP will be as well, can’t recommend it enough that you go and check it out.

It is too late to register to attend, but I’ll do my best live tweet-a-thon during the event and I’m hoping they’ll also records and release most of the Performance Project presentations and if we’re lucky maybe there’ll be a live stream!

Thanks for reading and have a great day,

Jason

 

Collapsed 3d printed cookie

Printing cookies day #2

Cooking, Dev,

After an intense day one of printing cookies. The baking Day #2 had arrived.

Spoiler alert EPIC DELICIOUS FAIL EXPERIMENTS.

Collapsed 3d printed cookie

Collapsed 3d printed cookie

After whole day in the freezer it was time for some baking experiments.

3d printed frozen cookies

3d printed frozen cookies

The set up was easy. A small oven with a thermometer inside and a rough starting baking time for about 10 minutes. It is important to notice that all the cookies where headed directly from the freezer to the oven.

Printed cookie in the oven

Printed cookie in the oven

First try – 175ºC

We had different quality printed cookies. Our first go was with an uneven one.

We placed the cookie on a sheet of baking paper on top of a oven rack on middle height.

It completely collapsed after 3 minutes. First fail, that was showing that the day was not going to be a success day.

Cooking for 10 minutes.

Second try – 200ºC

This one was a better print with better structural shape. It hold its shape until minute 4. Oven rack middle height.

Cooking for 10 minutes.

Third try – 200ºC

Not sure why we decided to use a oven rack, from this test on moving to a flat surface oven tray. Middle height.

This cookie had a good shape, some flaws but not that bad. In between minute 4 and 5 start collapsing 🙁

Cooking for 12 minutes. Base looks overcooks, we guess is due to the higher heat transfer properties of the metal tray vs rack and air.

Fourth try – 200ºC

Running out of Ideas. Lets try printing on top of a ceramic plate, to see having a harder to head element helps preventing the cooking from collapsing (not lots of hope on this).

The shape of this cookie is good.

Middle height on top of a cold tile (freezed for 30minutes). After six minutes collapsed again.

Conclusions

We are getting the feeling we are going to need to tune the recipe ;). Still for our next cookie printing day we have a cool experiment pending first.

As usual, the good thing about 3d food printing is that even if the result does not look as expected, still is edible and delicious 🙂 Also this infinite cookies once collapsed weirdly look like the gmail logo to us.

printed cookies experiments

printed cookies experiments

3d printed cookie

Printing cookies day #1

Cooking, Dev,

Cookies are fun.

Cookie-cutters are fun. Baking cookies is fun. Do we need more excuses to start some printing cookies experiments?

Thanks a lot to Lola’s Cake for helping us out a lot to get into the cookie world.

This are the ingredients for our first try cookie dough recipe:

  • Soft butter (mantega pomada) 250gr
  • Confectionary sugar (azucar glass) 250gr
  • 1 egg
  • Flour 600gr
  • Aroma
printing cookies ingridients

printing cookies ingridients

Mix the butter and the confectionery sugar until you have a creamy texture for 6 to 8 minutes. Add the egg and keep mixing until it is incorporated. Later sieve the flour and add it to the mix until you have a uniform cookie dough. Add aroma.

cookies process

cookies process

Once we have our dough ready is time to check the pressure that our air compressed extruder needs. We are using a 4mm nozzle. And the loaded cartridge weights around 250gr (cartridge + cookie dough).

Wow, it is a thick dough. After some extruding test, consistency is quiet good, but the dough is not elastic enough to hold together. Extruding pressure goes all the way up to 5 bars and the flow it is still quite slow.

Brittle cookie dough

Brittle cookie dough

We added 50ml of milk to the dough and remix. check the side by side pictures.

dough comparison

dough comparison

The dough samples were “hammered” to show how the one with milk (left) is more elastic also has less consistency. Also now with just 2 bars we have enough flow to start printing. For a 4mm nozzle a layer height of 1.5mm seems to give the best results for up to 30mm height.

3d printed cookie

3d printed cookie

We printed 7 cookies that we are going to use in our baking experiments for the next cookie day :).

If you are a regular 3DC reader you must know how we always try to avoid air bubbles, still wondering why?

BOOOOOOOOOM!

Air bubble cookie burst

Air bubble cookie burst

 More food printing experiments for our next printing cookies day.

3D Food Printing Conference

Cooking, Dev,

Next April 21st at Innovatoren in Venlo-Netherlands, the first edition of the 3D food Printing Conference will be held.

Over ten conferences by experts from all over the world will help to discuss and bring 3d food printing from hype to reality. A great event to find out the current status of 3d food printing from key players and hopefully to taste some delicious samples.

Here it is a list of the talks and speakers that we will be able to see during the 1-day event:

  • Jelle Groot, Food & Agribusiness Research and Advisory, Rabobank International​
  • Medical technology to produce beef. Professor Mark J. Post, Maastricht University
  • Industrial food processing with 2D+ printing. Pascal de Grood, CEO, Foodjet
  • 3D food printing in catering and gastronomy. Professor Thomas Lötzbeyer, Applied Science Weihenstephan Triesdorf / Print2Taste
  • When will we 3D print our food?. Luis Fraguada, Robots In Gastronomy
  • The EU project, PERFORMANCE, personalised food using rapid manufacturing for the nutrition of elderly consumers. Pieter Debrauwer, TNO
  • 3D Food Printing, a device of choice inside the smart kitchen experience to improve the culinary practice for nutrition and pleasure. Dr. Dorothée Goffin, Directrice Smart Gastronomy Lab, University of Liège
  • Food printing: opportunities in long term care?. Professor Luc de Witte, Technology in Care, Maastricht University / Hogeschool Zuyd
  • Personalised food concepts and the future of food production. Melanie Senger, University of applied science Weihenstephan Triesdorf
  • Science and principles of food printing. Jeffrey Lipton, Research, Cornell University / Seraph Robotics
  • Experiences with 3D food printing. Frits Hoff, Chairman Board Fablab Benelux and Fablab Maastricht

Thanks a lot to the 3D Food Printing conference for offering us a pass to the conference. We will try to deliver to all you a true insight of what happens there!