Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD
3D food printing: A Disruptive
Food Manufacturing
Technology
3D Food Printing...
2
What is Additive
Manufacturing or 3D
printing ?
323.8.2017 3
Additive manufacturing (AM)
“The process of joining materials to make
objects from 3D model data, usually lay...
4
AM Technologies which could be applied for
food printing
Binder jetting
/ Powder bed
Material Jetting:
Paste extrusion &...
5
Binder Jetting Powder Bed Fusion
http://www.custompartnet.com/wu/images/rapid-prototyping/sls.png
 Thermal energy selec...
6
Material Jetting
Paste extrusion Inkjet
 Medium to high viscosity
 No support needed
 Solidification upon cooling or
...
7
Material Jetting (inkjet & syringe)
 Material/paste is selectively dispensed
through a nozzle or orifice
 No need for ...
823.8.2017 8
Need for 3D food printing
Active
participation
Design
Pleasure
Eating
experience
Cooking
experience
Playfulne...
923/08/2017 9
Benefit
 Food ingredient industry benefits: Development of new added value
ingredients and mixes
 Food and...
1023/08/2017 10
History of 3D Food Printing
 2006 Fab@Home
Paste extrusion by f.ex. frostings, Nutella,
chocolate (Cornel...
11
Use of 3D printing techniques applied for food design
Food product Materials AM Technology Reference
Cakes Cake batter,...
1223/08/2017 12
Key Patents
Title: Brief Content (Patent number), owner
Multifunctional Food Printer: Multifunctional 3D f...
1323/08/2017 13
Challenges in 3D printing of food
Material science:
 Shape stability  Additive and recipe control (need ...
VTT approach
23/08/2017 15
Aim
Evaluate the applicability of various
protein, starch and fiber-rich food
ingredients and their mixtures...
23/08/2017 16
Materials
Materials Composition
Rye bran (micronized)
(VTT)
13 % prot,44 % starch,27 % DF,2% fat
Oat protein...
23/08/2017 17
Preparation of Samples for Printing
 The pastes consisting of starch or milk powder alone were prepared
by ...
23/08/2017 18
3D Printing Process
 3D printing of the pastes were
performed by nScrypt printer (nScrypt,
Inc, Orlando, Fl...
Results
Printability of pastes prepared from starch
and/or milk powder
23/08/2017 21
Printability of pastes prepared from rye bran or
plant protein concentrates
23/08/2017 22
Oscillatory stress sweeps for selected pastes
23/08/2017 23
The effect of post processing on selected samples
Sample list: 1) 1.5% CNF + 5% starch, 2) 15% starch, 3) 30...
23/08/2017 24
Dry matter content and hardness of selected 3D
printed samples after oven- or freeze-drying
Sample
Dry matte...
2523/08/2017 25
Conclusions
 The applicability of additive manufacturing technologies is strongly
dependent on the materi...
Multilayer food textures by advanced manufacturing
technologies 3DSURPRISE project
(Sept 2016- June 2019)
 Aim: to develo...
2723/08/2017 27
VTT Team
in
3D Food
Printing
Sini Metsä-Kortelainen
Senior Scientist, VTT
Expertise
• 3D printing technolo...
TECHNOLOGY FOR BUSINESS
Further information
please contact
nesli.sozer@vtt.fi
Upcoming SlideShare
Loading in …5
×

3 d food printing conference Nesli Sozer

491 views

Published on

Nesli Sozer gave a presentation about 3D food printing: A disruptive Food Manufacturing Technology at the 3D Food Printing Conference on 28th of June 2017 in Venlo.

Published in: Food

3 d food printing conference Nesli Sozer

  1. 1. VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD 3D food printing: A Disruptive Food Manufacturing Technology 3D Food Printing Conference, 28 June 2017, Venlo Nesli Sözer (PhD), Principal Investigator
  2. 2. 2 What is Additive Manufacturing or 3D printing ?
  3. 3. 323.8.2017 3 Additive manufacturing (AM) “The process of joining materials to make objects from 3D model data, usually layer upon layer, as opposed to subtractive manufacturing methodologies” ASTM F42 Committee Statistics 2016 – application areas (Wohlers report 2016) It is forecasted that the global 3D printing products and services will reach 10 billion € by 2021 (Wohlers report).
  4. 4. 4 AM Technologies which could be applied for food printing Binder jetting / Powder bed Material Jetting: Paste extrusion &inkjet Indirect - mold
  5. 5. 5 Binder Jetting Powder Bed Fusion http://www.custompartnet.com/wu/images/rapid-prototyping/sls.png  Thermal energy selectively fuses regions of a powder bed  Support structures are needed + many post processing phases  A liquid bonding agent is selectively deposited to join powder materials  Might result in weak structures (good for design purposes) http://blog.nus.edu.sg/u0804594/common-rp-techniques/d-3dp/
  6. 6. 6 Material Jetting Paste extrusion Inkjet  Medium to high viscosity  No support needed  Solidification upon cooling or gel forming before or during printing  Low viscosity  Support needed Godoi et al., 2016
  7. 7. 7 Material Jetting (inkjet & syringe)  Material/paste is selectively dispensed through a nozzle or orifice  No need for support structure  Droplets of build material are selectively deposited  Support structures are needed Godoi et al., 2016 Where are we with 3D food printing?
  8. 8. 823.8.2017 8 Need for 3D food printing Active participation Design Pleasure Eating experience Cooking experience Playfulness Personalized Food (healthy, nutritious, balanced) Affordable 3D Printing
  9. 9. 923/08/2017 9 Benefit  Food ingredient industry benefits: Development of new added value ingredients and mixes  Food and retail industry benefits:  Customization/ Co-creation  Nutrition  Flavor/color  Texture  On-demand and on-the-go production  Economy at low volume production  Flexibility  New product design  Novel mouthfeel experience  Multi-layer printing of various textures  Use of novel alternative sources (i.e. algae, side-streams insects)
  10. 10. 1023/08/2017 10 History of 3D Food Printing  2006 Fab@Home Paste extrusion by f.ex. frostings, Nutella, chocolate (Cornell Univ.)  2006-2009 CandyFab, Sugar printing (EvilMad Scientist Lab)  2012-2015 FP7-PERFORMANCE, easy to chew and swallow senior food printing from pastes (Biozoon).  2013, printing of advanced shapes by sugar (sugar sculptures) (3D Systems)  2013, in vitro meat by bioprinter (Modern Meadow)  2014, printing of chocolate, (Hershey’s & 3D Systems)  2015, printed pasta, (Barilla & TNO)
  11. 11. 11 Use of 3D printing techniques applied for food design Food product Materials AM Technology Reference Cakes Cake batter, icing Extrusion (single head) Yang et al., 2001 Toffee Sugar granules Granular bed sintering The CandyFab Project, 2009 Chocolate Seeded chocolate Extrusion (single head) Causer, 2009 Hydrogel based food structures Xanthan and gelatin Extrusion (twin head) Cohen et al., 2009 3D structures by fused powders Sugar, Nesquick® Laser bed sintering Gray, 2010 Chocolate with filling Chocolate solids and pumpable fillings Hot-melt extrusion Zoran and Coelho, 2011 3D images embedded in solid foods Food-ink pastes and gels Extrusion (single head) Golding et al., 2011 Edible 3D prints Mashed potato, sugar, chocolate, icing Extrusion (single head) Southerland et al., 2011 Edible 3D insect structures Insect powders with firming agents and flavours Extrusion (single head) Soares et al., 2011 Cereal based snack Wheat flour Extrusion (single head) Severini et al., 2016
  12. 12. 1223/08/2017 12 Key Patents Title: Brief Content (Patent number), owner Multifunctional Food Printer: Multifunctional 3D food printer with high efficiency and high precision. (CN 203136994 U, 2013) Zengcgeng Lego Foods, CN Additive manufacturing for producing edible compositions: 3D Food printing system that allows customization of nutritional content, flavour and taste (WO 2014/190217 A1, ) Systems and Materials Res Corp., USA Manufacturing food using 3D printing technology: 3D Printing System with a heating device to control rheology (WO 2014/190168 A1) Natural Machines LLC, ES Extrusion Device of 3D: Extrusion device of a 3D printer for food, applicable for a wide range of raw materials (CN 204249369 U , 2015) Pingliang Ruije Technology Co, CN Multi-material food 3D printing device: 3D printing device including a cooking system. (CN 204070482 U, 2015) Xi An Elite Robotics Technology Co. Ltd, CN Method for the production of an edible object by powder bed (3D) printing and food products obtainable therewith: Production of an edible object from edible powders and at least one edible liquid. (WO 2015/115897 A1) TNO, NL Frost and Sullivan, 2015
  13. 13. 1323/08/2017 13 Challenges in 3D printing of food Material science:  Shape stability  Additive and recipe control (need for: thickeners, enzymes, crosslinking agents with shape memory)  Replicate traditional foods  Compatible printing material with traditional cooking, i.e. baking, frying  Rheology of food materials vary by time  Stable print materials needed Manufacturing technology:  Safety  Easy to clean surfaces, cartridges  Throughput  High throughput or large reservoir needed for vast printing  Speed  Either fast or cheap enough to operate thousands (applies particularly for food industry)
  14. 14. VTT approach
  15. 15. 23/08/2017 15 Aim Evaluate the applicability of various protein, starch and fiber-rich food ingredients and their mixtures in 3D printed healthy customized snacks.
  16. 16. 23/08/2017 16 Materials Materials Composition Rye bran (micronized) (VTT) 13 % prot,44 % starch,27 % DF,2% fat Oat protein conc (OPC) (VTT) 48 % prot,37 % starch,7 % DF,4 % fat Faba bean protein (FPC) (VTT) 62 % prot, 1 % starch, 11 % DF, 3.5 % fat Starch (Ultra-Sperse, Ingredion) cold water swelling modified food starch derived from waxy maize starch Skimmed milk powder (SMP) (Valio) 35 % prot, 53 % lactose, 0.6 % fat Semi-skimmed milk powder (SSMP) (Valio) 37 % prot, 38 % carbohy (lactose free), 15 % fat
  17. 17. 23/08/2017 17 Preparation of Samples for Printing  The pastes consisting of starch or milk powder alone were prepared by mixing the starch or milk powder into deionized water followed by homogenization.  The plant protein concentrates (OPC, FBPC) and rye bran were suspended in deionized water and heated in a boiling water bath for 10 min under regular mixing. The suspension was allowed to cool to room temperature and homogenized.
  18. 18. 23/08/2017 18 3D Printing Process  3D printing of the pastes were performed by nScrypt printer (nScrypt, Inc, Orlando, Florida)  25 mm x 25 mm squares filled with diamond-like structures were 3D printed at room temperature  # of layers and thickness: 10 , 0.3 mm  printing speed: 2mm/s  diameter of the tip: 0.41  air pressure: 22-600 kPa depending on the paste material.  Post processing: Oven drying at 100 oC 15-30 min or freeze drying. Material extrusion type of device used for 3D printing of food materials
  19. 19. Results
  20. 20. Printability of pastes prepared from starch and/or milk powder
  21. 21. 23/08/2017 21 Printability of pastes prepared from rye bran or plant protein concentrates
  22. 22. 23/08/2017 22 Oscillatory stress sweeps for selected pastes
  23. 23. 23/08/2017 23 The effect of post processing on selected samples Sample list: 1) 1.5% CNF + 5% starch, 2) 15% starch, 3) 30% rye bran, 4) 35% OPC, 5) 45% FBPC, 6) 0.8% CNF + 50 % SSMP and 7) 60% SSMP.
  24. 24. 23/08/2017 24 Dry matter content and hardness of selected 3D printed samples after oven- or freeze-drying Sample Dry matter content (%) Hardness (N) Oven- dried Freeze- dried Oven- dried Freeze- dried 60% SSMP 85.2 ± 0.9 89.4 ± 0.3 42.6 ± 3.1 36.7 ± 5.7 35% OPC 79.8 ± 1.9 95.6 ± 0.1 13.0 ± 2.0 2.2* 45% FBPC 63.1 ± 1.7 95.9 ± 0.1 2.9 ± 0.9 59.8 ± 16.3 *sample very fragile, only one sample could be measured
  25. 25. 2523/08/2017 25 Conclusions  The applicability of additive manufacturing technologies is strongly dependent on the material properties and the associated binding properties.  We have optimized various mixes for 3D food printing, which is a starting point for future development of healthy, customized 3D printed foods.  Additive manufacturing in line with the ideology of prosumerism will in the next 5 years enter the mainstream to facilitate the new industrial food production chain to meet the increased consumer demand for customization.
  26. 26. Multilayer food textures by advanced manufacturing technologies 3DSURPRISE project (Sept 2016- June 2019)  Aim: to develop new applications of advanced manufacturing technologies for 3D printing of multi-textural food structures in a techno-economically feasible and sustainable way.  Res. Partners: VTT(coord), Aalto Univ.  Ind. Partners: Valio, Polttimo, Ravintolakolmio, Selecta, 3DTech, DeskArtes  Main funding agency: TEKES (Finnish Funding Agency for Innovation)  Total budget: 690 k€
  27. 27. 2723/08/2017 27 VTT Team in 3D Food Printing Sini Metsä-Kortelainen Senior Scientist, VTT Expertise • 3D printing technologies • Material science Pasi Puukko Research Team Leader, VTT Expertise • 3D printing technologies Antti Vaajoki Research Scientist, VTT Expertise • 3D printing technologies • Material technologies Alejandro Revuelta Senior Scientist, VTT Expertise • Engineering, design • Auxiliary in-machine operations Martina Lille Senior Scientist, VTT Expertise • Food rheology and material characterization Nesli Sözer Principal Investigator, VTT Expertise • Food ingredient technology • Food structure design Kyösti Pennanen Senior Scientist, VTT Expertise • Consumer research Jaakko Paasi Principal Scientist, VTT Expertise • Business and innovation research
  28. 28. TECHNOLOGY FOR BUSINESS Further information please contact nesli.sozer@vtt.fi

×