Consumer perception of vertical farming

Vertical farming is an interesting new way of producting vegetables, herbs and other plants. For market acceptance of the products it is necessary to find out what consumer awareness is, how and where vegetables grow and how they position vertical farming in relation to field and greenhouse cultivation. The results of a qualitative and quantitative study among Dutch consumers and buyers of all types of fresh vegetables and herbs learns that positioning of vertical farming is a challenge in the Netherlands.

Continue reading “Consumer perception of vertical farming”

Innovation and Demonstration for a competitive Dutch Vertical Farming sector

The Fieldlab Vertical Farm project has the ambition of developing a competitive Vertical Farming sector in The Netherlands through the collaboration between knowledge institutes, industry and semi-governmental partners. The topic is approached from different angles such as market and economy, cultivation and technology, education and training. Among the demonstration experiments, comparative trials have been run simultaneously at different partner’s facilities to find out whether starting with the same material and cultivation strategy would generate the similar results.

Continue reading “Innovation and Demonstration for a competitive Dutch Vertical Farming sector”

A survey of dysphagia patients’ attitude towards 3D printing for food personalization

3D printing has been used to modify the texture and nutritional content of foods. However, consumers’ insights are sometimes lacking in 3D food printing research. It is important to better understand the consumers’ attitude towards 3D printing and their special demands, to further develop this technology. This study aims to investigate the attitude of dysphagia patients towards food personalization using 3D printing, via an online survey. We collected results based on surveys filled in by 64 dysphagia patients.

Continue reading “A survey of dysphagia patients’ attitude towards 3D printing for food personalization”

How 3D printing can be used to alter sensory perception of food products

sicong zhu

It is well known that 3D food printing holds many promises for making customized foods with attractive shapes, tailored texture properties, and personalized nutritional value. Even though numerous studies demonstrated instrumental texture properties could be influenced by structure modifications of 3D printed foods, no study to date described the impact of these structure modifications on sensory texture perception.

Continue reading “How 3D printing can be used to alter sensory perception of food products”

Computer vision applications to monitor and calibrate extrusion-based 3D food printing

computer vision

3D food printing is an emerging technology that can customize food designs and produce personalized foods. Extrusion-based 3D food printing dispenses food filaments onto a platform, and the object is built layer by layer based on a digital design. The diversity of food materials made it challenging to control the extrusion flow, which often leads to over and under extrusion during printing. Computer vision (CV) offers automated and standardized methods to measure object distance and velocity. Here, we introduce applications of CV to monitor and calibrate 3D food printing.

Continue reading “Computer vision applications to monitor and calibrate extrusion-based 3D food printing”

The colourful life of plants in a vertical farm

In vertical farms all the production factors can be precisely controlled, making that we can precisely control the growth, development and quality of the crops. LEDs play a crucial role in this control. A number of examples will be presented on how to use different light spectra and intensities to control the growth, development and quality of plants and harvested products.

Optimization of light should be balanced with optimization of all other growth factors (e.g. temperature, CO2, humidity, plant spacing, water, nutrients, etc). Sensors, simulation models and artificial intelligence play an important role in optimizing the production systems and can ultimately be used to realise autonomous production systems.

Continue reading “The colourful life of plants in a vertical farm”

Opening ‘Vertical Farming Field Lab’ part of the conference program

Roel Janssen

Wageningen University & Research, BU Horticulture & Flower Bulbs and Delphy Improvement Centre, both established at the Horti Science Park in Bleiswijk, recently finished building their Vertical Farm facilities. The official opening of ‘Vertical Farming Field Lab’ will be held on Friday 1 October, prior to the Vertical Farming Conference.

Continue reading “Opening ‘Vertical Farming Field Lab’ part of the conference program”

New ingredients for plant-based meat analogues

Atze Jan van der Goot

Atze Jan van der Goot: Most plant-based meat analogues that are currently on the market are based on proteins from soy, pea and wheat. However, a clear need exists to broaden the range of crops that can be used as protein source for next generation meat analogues. In this presentation, it will be explained why soy, pea and wheat are so successful in meat analogue applications and what challenges new crops face to become equally successful.

Continue reading “New ingredients for plant-based meat analogues”