3D Food Printing: VTT Researchers Develop Customized Snacks
03 May 2016 --- VTT Technical Research Centre of Finland Ltd aims to develop advanced food manufacturing technologies by combining expertise in food, material science and 3D printing technology. Healthy snacks with great textures are in increasing demand among consumers. Researchers have the long-term vision of developing high-tech vending machines that provide customized purchases.
Today’s consumer expects healthy, nutritious food with added elements such as design, pleasure and even playfulness. Self-production would enable customization in addition to these. 3D printing technology offers new opportunities to realize such expectations.
In its initial trials, VTT tested starch and cellulose-based materials for 3D food prototypes. It is also working on printability of protein concentrates of both plant (oat and faba bean) and dairy (whey protein) origin.
“The current area of 3D food printing is a disruptive technology and still under development to detect extensive value-chains. Development of radical innovations (such as 3D printing) allows new market opportunities, protects from competition and generates higher profitability for industry,” Nesli Sözer, Principal Scientist at VTT told FoodIngredientsFirst.
“Unfortunately, food industry is lacking this type of developments. From that perspective 3D food printing has potential to provide many benefits for food industry in a form of higher profitability, competitive edge in international competition and in potential exporting activities for Finland where we are currently developing the equipment and the 3D food manufacturing technologies. We foresee that 3D printing as a technology will lead to revolutions in the existing food chain enlarging business opportunities directly tailored for the customer (e.g. next generation vending machines). This would happen within the next 3-5 years. However, as you might be aware the 3D food printing technology has already applications in confectionery and recently an FP7 project focusing on 3D printed food for seniors has been finalized,” she added.
Sözer noted that a great deal of work is needed in order to proceed to industrial-scale production. Equipment needs to be developed in addition to materials. Such equipment could be developed for domestic 3D food printing as well as vending machines.
Texture is an important driver of the taste perception of many food products, and is behind many successful innovations. Brands are creatively combining textures with features such as crispy inclusions, soft centres and extra-crunchy toppings. 3D printing technology will enable the layer-by-layer manufacture of various structures, from crispy to soft gels that produce a distinctive mouthfeel.
The 3D food printing is an emerging and developing technology, with a great deal of active research ongoing.
A new Tekes-funded project coordinated by VTT in collaboration with the Aalto University targets at 3D printing of multi-textural food structures in a techno-economically feasible and sustainable way.
A specific aim of the partners is to create new ingredient mixes with suitable flow properties for 3D processing. The project will develop globally competitive expertise in 3D food printing technologies with subsequent technology innovations to be utilized by Finnish industries from various sectors such as ingredient, food processing, equipment manufacturing, software and online services and retail.
A video of the new technology can be viewed here!
