Design of Food-Inks for low-pressure extrusion 3D printing – Presented by Teresa Wegrzyn, Massey University

Teresa Wegrzyn

Design of Food-Inks for low-pressure extrusion 3D printing – Presented by Teresa Wegrzyn, Massey University at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

For food applications, low-pressure extrusion 3DP requires food fluids and pastes (Food-Inks). To print food objects more complex than simple gels, Food-Inks will be multi-phase fluids with highly-standardised rheological behaviour. In this talk, we examine Food-Ink flow, mixing and set-up properties based on our group’s work to date. We also describe an algorithm to colour-match Food-Ink + dye mixtures to target colours in off-white printed food systems.

About Massey Institute of Food Science & Technology, Massey University, New Zealand 
Massey Institute of Food Science and Technology (MIFST) is a world-class research, teaching and business development facility at Massey University. It is the leading and largest academic/research grouping in food and nutritional sciences in the Southern Hemisphere.

3D Food Printing Conference AsiaAbout The 3D Food Printing Conference Asia-Pacific

PROGRAM | REGISTRATION

What, When, Where: The 3D Food Printing Conference Asia-Pacific Edition, May 02, 2017, Monash University, Melbourne, Australia

The conference is supported by Meat & Livestock Australia (MLA).

Scope: As with every 3D printing application, there is a lot of hype going on with 3D Food printing. Statements like ‘a 3D Food Printer in every home in 2 years time’ can be heard all the time. Also many start-ups introduce 3D Food printers and people can already now eat 3D printed dinners in restaurants, as it happened during the 2016 European edition of the 3D Food Printing Conference. The reality is that a lot of research and development needs to be done. The promises however are huge, both for professional and consumer markets.

For red meat, 3D printing represents an exciting opportunity to add value to current secondary cuts, trims and by products by developing “meat ink”. Furthermore, in the aged care sector there is a demand for food that is easier to chew and 3D printing provides an opportunity for the red meat industry to offer high protein meals that can be presented in various shapes and sizes, more appetizing that the classical pureed food.

There is a need for creation new business models to meet the demands of different markets who want personalized approaches to nutrients or textures, rather than the current whole muscle product.

The 3D Food Printing Conference will tackle all aspects of these new market opportunities and challenges.

Focus topics:

  • 3D Printing Technology for Value-Added Red Meat
  • Food components: protein, carbohydrates, and fats
  • Custom Nutrition
  • Food Design
  • New value chains
  • Hardware developments
  • Software developments
  • Business models

The 3D Food Printing Conference offers the attendee a platform on the crossroads of science, technology; business in 3D Food Printing. Share knowledge, learn from other professionals and start networking.

Target: Meat producers & meat processing companies | Suppliers to the food industry | Agricultural industry | Hardware / software suppliers | Food research institutions | Regulatory bodies | Trendwatchers | Investors

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