Since the start of 3D Food Printing it has been used to create products with ever increasing complexity.
The possibility to deposit materials in specific amounts and positions and thus create unique material compositions and distributions within a single product is what is unique about 3D printing. As such, this allows for the creation of products with very specific properties, including structure and texture. The learnings from the past decade form the basis for the creation of novel plant-based food products.
The shift towards alternative protein, an investor’s perspective
Investors are constantly looking out for innovation within the alternative protein industry, including plant-based and cell-based technology. Big Idea Ventures (BIV) supports the world’s best entrepreneurs, scientists, and engineers. We have invested more than 40 companies in the alternative protein sector and will be highlighting several technologies that are established by our portfolio companies.
Continue reading “The shift towards alternative protein, an investor’s perspective”The secrets of 3D Food Printing disclosed
by Nina Hoff, CEO and co-founder of byFlow
3D Food Printing is a technology that is out there since 2006. Since then, not only the technology but also the applications have evolved.
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