Will 3D foodprinting replace chefs in restaurant and at home ?
This post is also available in: Français (French)
Will 3D foodprinting replace chefs in restaurants and at home?
Frits Hoff – FabLab Maastricht (Netherlands)
3Dinnovationcenter.nl (FabLab Maastricht) is one of the few organisations specialized in 3D foodprinting. In 2013 Fritz Hoff was co-developer at TNO of the first 3D printer for chocolate. Since then a lot of R&D has been done in collaboration with multinationals and universities for several markets: chocolatiers (special mix, special 3D printer), supermarkets (personalized cakes), fine dining (recipes and designs with Michelin chefs, food designers etc), health care (smooth food for people who can not swallow / personalized nutrition), food suppliers (the use of vacuum fried dried fruit) etc…
The presentation will address these questions :
o What are the real benefits of 3D foodprinting?
o What kind of materials are currently being printed?
o Can we print with other ingredients like insects, algae or seaweed?
o What are currently the printing techniques for food printing?
o Who will use the food printers now and in the near future?