IMFS March Abstracts
The 3rd IMFS session will take place on March 4th. Register to participate!
Maria M Gil
MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Portugal
Marine resources as food material for 3D-printing – innovative strategies to improve the efficiency of fish value chain
Authors: Maria Manuel Gil and Frederica Silva; MARE – Marine and Environmental Sciences Centre Polytechnic of Leiria
We live in a world of limited biological resources and ecosystems, which are essential to feed people. Consequently, diversifying the target species and consider full exploitation of by-products resulting from industrial processes, is essential for fisheries sustainability contributing for improved resource-efficient processes and circular economy. Moreover, these by-products or undervalued species are rich in proteins of high biological value, polyunsaturated fatty acids, vitamins, minerals and essential amino acids, which have a positive effect on human health. In this context, 3D-printing (3DP), also known as additive manufacturing, opens new doors to develop innovative strategies for valorisation of those undervalued species and industrial by-products aiming of maximizing the return on fishing captures and contributing to long-term environmental, economic and social sustainability.
This communication aims to present 3DP as a potential tool to develop new food-products and utilize non-use seafood resources while tailor food to the individual needs and increase access of nutrients.
Department of Agriculture, Food, Natural resources and Engineering (DAFNE), University of Foggia, Italy
From digital image to food product: 3D food printing makes feasible the creation of nutritional and sensory personalized food products with unprecedented benefits.
Authors: Derossi Antonio; Department of Agriculture, Food, Natural resources and Engineering (DAFNE), University of Foggia, Italy
Additive manufacturing, popularly know 3D Printing, makes realizable the creation of tangible objects from a digital image. This opens for unprecedented ambitions such as on-demand manufacturing, customization of gods, reshaping manufacturing chain, to namely only few. In food sector, the use of 3D Printing is an emerging technology with the first scientific documents in 2007. 3D Food Printing has unparalleled level of innovation capable of reshaping the way in which food are produced, stored and consumed. Among others, the production of customized food products, on-demand production, food-waste reduction, and consumer’s co-creation. For instance, the co-creation of nutritionally and sensory customized food products has direct benefits on consumer’s health, might alleviate swallowing and mastication problems of vulnerable peoples, may contribute in sustaining health status of hospitalized patients as well as maximize sensory acceptance reducing waste. Examples of 3D food printers have been showed for many different food materials such as cereal-based products, cheeses, fruit and vegetables, food gels, meat-analogues, with interesting and promising results. Also, more recently examples of 4D food printing focusing on the change of color, aroma and shape of a printed food during time have been also investigated. Finally, the first commercial applications of 3D Food Printing are available such as 3D printed pasta or nutritionally personalized candies.
However, although the scientific information are increasing with exponential trend, the practical usage of 3DFP at industrial level for a mass production or at home is still limited because it suffers of a slow food printing, the design and development of printable food formula, the needs of improve the commercial printers making their functions adaptable to the wide range rheological and physical properties of foods materials.
With the aim to facilitate the process of improving 3D food printing application, this oral communication want to present, sharing, interpreting and discussing the recent scientific experiments performed in our laboratory by using different food materials and aiming to create personalized food products.
Singapore University of Technology and Design
Direct Ink Writing (DIW) 3D Printing of Food Inks
Rahul Karyappa1,2, Lee Chang Pau2,3, Justin Tan2,3, Jon Yi Hoo3 and Michinao Hashimoto1,2,3*
1 Digital Manufacturing and Design (DManD) Centre, Singapore University of Technology and Design, 8 Somapah Road, Singapore, 487372, Singapore
2 SUTD-MIT International Design Centre (IDC), Singapore University of Technology and Design, 8 Somapah Road, Singapore, 487372, Singapore
3 Pillar of Engineering Product Development, Singapore University of Technology and Design, 8 Somapah Road, Singapore, 487372, Singapore.
3D printing of food has been achieved by various methods of fabrication including selective laser sintering (SLS) and hot-melt extrusion. However, these methods are not always suitable to create 3D models of temperature-sensitive food because they require high temperatures for processing. In this talk, we discuss our recent progress of 3D food printing based on cold-extrusion. We applied the method of direct ink writing (DIW) to perform 3D printing of chocolate-based and milk-based products at room temperature. Rheological properties of the printing ink were studied for their suitability for the extrusion through the nozzle and the shape retention upon layer-by-layer deposition. Extending our method, multi-material printing has also been demonstrated to create edible 3D structures with heterogenous arrangements of foods. Given the versatility of the demonstrated method and materials, we envision that cold-extrusion of food inks will be applied in creating nutritious and visually appealing food that would enhance the appetite and entice people to consume it, with potential benefits in serving personalized foods for healthcare needs.
Keywords: 3D food printing, rheology, food ink, direct ink writing
The International Iberian Nanotechnology Laboratory; Braga, Portugal
3D Food Printing: From functional food to cultured meat
The current food production system has to be reinvented to feed a growing population in the world. It will be necessary to develop new technologies to produce more sustainable, healthier and trusty foods. 3D printing could be one of these technologies that will allow a simpler and reliable personalization of food for a targeting population. Developping food inks requires a deep understanding of how the flow and extrusion behaviour of a food formulation are affected by the physical and chemical interactions and micro and nanostructure of food ingredients. On the other hand, it is also necessary to know how the relationship between the properties of the food inks and the printing variables (speed, shear stress, resolution) determine the final result. The application of this knowledge will enable a new generation of functional foods with composition, textures and tastes adapted to particular population needs. Also, in a near future, applying the combination of this knowledge together with tissue engineering expertise, will allow to print a steak, opening a new sustainable and fair window of opportunities for meat production
CDRSP-IPLEIRIA, Marinha Grande, Portugal
Electrospinning – a route to textured food
Geoffrey R Mitchell1 and Fred J Davis2
1 Centre for Rapid and Sustainable Product Development, Polytechnic of Leiria, Marinha Grande, Portugal
2 Department of Chemistry, University of Readiing, Whiteknightsm Reading Rg6 6AG UK
Electrospinning is a well established methodology of generating fibres of polymers with diameters of ranging from 100 nm to 10um. It is possible to obtain random matts of fibres and aligned arrays and to generate patterns of alignment of the polymer fibres. It is also possible to encapulsate In this presentation we explore the use of two virtually waste produces from food processing as vehicles for introducing texture in to food prepared by direct digital manufacturing. Using gelatin and whey protein in a circular economy manner will lower the costs of such food, but here we explore how these can be processed using electrospinning to generate fibrous content to the food and for it to have an enhanced nutrional value.