21 November 2023, Mikrocentrum, Veldhoven, the Netherlands
#3dfoodprinting #verticalfarming #proteintransition #smartfarming
Shay Shemesh, PhD, Braslavsky research group, The Hebrew University of Jerusalem, will demo his project at AgriFood Innovation Event
The Braslavsky research group from The Hebrew University of Jerusalem focuses in 3D printing of novel, personalized, cellulose based meat replacements. We introduce a vegan, Meat analog Based on natural oil and proteins. We print hamburgers!
Continue reading “3D printed vegan hamburgers”by Maastricht University students at Student demo corner during AgriFood Innovation Event 2019
The Worrior bars are a savoury, crunchy and tasty snack made for you to eat on the go, meeting the needs of the intersection between a yummy snack that is also a complete source of protein and simultaneously sustainable. They are made out of buffalo worm flour and seasoned with savoury Mediterranean herbs. Could it get any better? Yes!
Continue reading “Worrior Bar”by Maastricht University students at Student demo corner during AgriFood Innovation Event 2019
We believe it is important to kick-start your day with a lovely and nutritious breakfast that is at the same time good for the planet. That is why we developed Oat it: a healthy, sustainable and delicious alternative for quark. Oat it is 100% plant-based and completely free from allergens, such as milk, soy, gluten and nuts… it is suitable for everyone!
Continue reading “Oat it”by Maastricht University students at Student demo corner during AgriFood Innovation Event 2019
Roots is a soft confectionery tailored to adults, made for the adventurous eater that is looking for less sweet candy alternatives to indulge in. Roots is rich in flavor, low in calories and has no added sugars. Roots is made from beetroot and flavored with balsamic vinegar, honey and a little chili for the kick!
Continue reading “Roots, down-to-earth candy, tailored to the adult taste”