The transition to a more sustainable food system requires dietary changes which reduce protein demand from traditional sources. Protein diversification can play an important role in enhancing the resilience of food systems contributing to meeting the needs of a growing population and addressing the environmental and climate impact of food production and consumption.Continue reading “Addressing food-system challenges through protein diversification: the EIT food approach”
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.Continue reading “Plant-based food structured by 3D printing: Opportunities and challenges”
CASEIN: the secret to a tasty plant-based future
As the environmental and health problems rise, Fooditive has developed the world’s first-ever industrial-scale plant-based Vegan Casein that is produced by precision fermentation that mimics the same cow protein using DNA sequencing. Fooditive Casein is a cruelty-free, sustainable, healthy, and scalable ingredient with the same functions as milk protein, with the difference that it is much safer for the environment.Continue reading “CASEIN: the secret to a tasty plant-based future”
3D Food Printing meets Protein Transition
A specific highlight on the French market for Protein transition and 3d Food Printing.
Marine Coré-Baillais, Founder / CEO at La Pâtisserie Numérique / The Digital Patisserie wants to create a more sustainable world thanks to technology without any compromise on taste! Except 3D Printing, She is also very interested in Fermentation!Continue reading “3D Food Printing meets Protein Transition”
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”
On the pursuit of financially viable models in the protein transition
We live in an economical ecosystem where technological breakthroughs from early adopters find difficulties to prove their financial viability. The farming sector is no stranger to this reality. This presentation aims to open minds into the potential of multi-revenue models within the protein transition theme. The idea is simple: be on the constant search of technological symbiosis within different kinds of crops and rearing methods to create multi-revenue models that reach profitability within the current economical context.Continue reading “On the pursuit of financially viable models in the protein transition”
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.Continue reading “Modifying taste perception and mastication behaviour with innovative 3D food architectures”
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.
Making vertical farming fruitful and colourful
Beyond lettuce and herbs. Cooperation is key to create fruitful and colourful products! Finding new ways of food production together with our global partners and stimulate creativity to grow sustainable food.
Technologies/services that can enhance plant growth like sensing, artificial intelligence, and data driven services have the greatest potential in the short and long run. This will be key to serve the changing consumer needs.
Presented by Stefan van de Voort, Plant Specialist Vertical Farming at Signify.Continue reading “Making vertical farming fruitful and colourful”
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”