Apr 22, 2019 | By Thomas

Campden BRI have begun a research project to evaluate how 3D printing could benefit the food industry.

3D printing of food is a rapidly growing technology and new 3D printers are now becoming available that can be used for various types of food materials. Paste-type foods, such as chocolate, purees and pastry can be formed into any shapes and structures using 3D printing technology. Campden BRI's team are looking into every possibility to see what is capable of being rolled out into mass production.

Ingredient scientist Gael Delamare is leading the Campden BRI 3D food printing research

Ingredient scientist, Gael Delamare, who is leading the team, said: "There have been major steps forward in 3D-printing in recent years and it has made a huge difference to many industries. However, applying the technology to the food sector isn't straightforward.

"There are many factors to consider such as shelf-life, microbiological contamination, printing temperature, textures, rheology and ultimately whether different foodstuffs even lend themselves to being printed," she continued. "All of these issues need to be catered for in order to meet the expectations of the consumer and to do so safely."

The project aims to provide an objective and independent evaluation of the capabilities and limitations of 3D-printing technology through practical trials on a wide range of food materials.

The team are also looking at developing personalised nutrition based on the dietary needs of different  dietary requirements, such as fortifying foods with vitamin D, calcium and protein for the elderly population. Food could also be personalised further for specific deficiencies including lack of essential fatty acids and dietary fibre.

The project will also use an X-ray micro-CT scanner to scan designs to explore the scope of the possible structures and shapes that could be replicated by printing food.

Delamare added: "Food waste could also be reduced as perishable products, which would otherwise decline in quality, could be printed on demand.

"Our research will assess which food materials and shapes can be 3D printed, the speed and efficiency of printing and the practical aspects of cleaning 3D printers."

Campden BRI are hosting a seminar on 20 June at Campden BRI's headquarters near Chipping Campden. The seminar will cover subjects like consumer perception, the application of 3D printing for personalised food categories, printable ingredients, the potential of 3D printing in personalised nutrition, the importance of rheology in 3D printing and food safety.

 

 

Posted in 3D Printing Application

 

 

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