taste Archives - Agrifood Innovation Event

31/10/2022

Plant-based food structured by 3D printing: Opportunities and challenges

To provide consumers with high-quality plant-based food, not only is the nutritional content of importance, but also the texture and taste. Many animal-derived food products have a hierarchical structure which can be crucial for the texture, and subsequently, a unique biting experience. This drives the development of various technologies to create plant-based food structures that are similar to that of e.g. meat, fish, or cheese. One of the many promising techniques is 3D food printing.

17/10/2022

Modifying taste perception and mastication behaviour with innovative 3D food architectures

The worldwide prevalence of obesity and other diet-related diseases has increased the demand for healthy food products. To address this problem, the reduction of the caloric content, mainly by decreasing fats and/or sugars, is challenging mainly for the essential effects of these compounds on the structural and sensory attributes.

14/10/2022

3D food printing at Medical Care Centers. Dreams, wishes and challenges.

People who stay in medical care centers have to deal with several health issues, which make it a challenge to reach a food intake as recommended in the references of dietary guidelines.
What are the main goals, the biggest challenges and how can 3d foodprinting help us to deal with these. During the presentation I will guide you through the human body.

05/10/2022

The power of 3D Food printing

The technique of 3D food printing offers solutions which weren’t possible before. During his presentation, Peter will give an insight into the technique itself, the results till today, outcome of several trials with care institutes as well as the upscaling to industrial level which is currently happening. Gastronology is driven by the enthusiasm that 3D food printing provides a solution for dysphagia patients (people who suffer from a chewing and swallowing disorder), as their food becomes recognizable, tasty and with a good smell, but can be eaten still with a spoon.

16/11/2021

Technologies, Tools and Systems for Rethinking the Food of Today and Inventing the Tastes of the Future

Novel fabrication strategies by using additive manufacturing systems have revolutionized important industry sectors thanks to their ability to create objects, constructs and ultimately products. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3D printing has been extensively studied in the food sector during the past decade. While more applications, formats, and end-products are getting explored, the availability of industrial printer models and tool-sets that cover the necesities of the food printing processes are developed.

07/06/2021

Plant-based meat analogues: The taste challenges and prospects

Despite the fast progress of delivering specific meaty cooking cues in today’s modern plant-based meat analogues, authentic beefy, chicken or pork sensorial experiences are still missing. This is due to different challenges facing both the flavor and the food industry alike; first (i) the overwhelmingly intrinsic off flavor profile coming from textured plant proteins used, then (ii) the flavor-scavenging feature of the plant proteins and meat analogues other ingredients they suck up the flavors like a sponge sucks up water, which leads to unbalanced flavor performance and weaker and inconsistent flavor stability and finally (iii) the lack of authentic vegan and natural meaty flavors that would create the genuine characterizing meat sensory experience.