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.
A presentation by Kjeld van Bommel, Sr. Consultant 3D Food and Pharma Printing at TNO.
Kjeld has a curiosity to see how creative use of technology can help create new products and opportunities.
According to him there is a lot of attention for plant based meat (and fish) alternatives. He feels however, that in the long run the (at present) desired similarity of these products to real meat and fish will no longer be relevant and new plate-based protein products with novel and unique textures will arise that will no longer have to compete with real meat products but will be appreciated for their own properties.
About Kjeld van Bommel
He is Sr. Consultant 3D Food and Pharma Printing. Working in the field for over 10 years, Kjeld has been involved in 3D Food Printing from the start.
At TNO he and colleagues focus on all aspects of 3DFP, including equipment development, process research, formulation creation, and product design.
About TNO
TNO is the largest independent Dutch contract research organization.
With over 3000 researchers focusing on a wide range of topics TNO’s mission is to connect people and knowledge to create innovations that boost the competitive strength of industry and the well-being of society in a sustainable way.
Having been active in the area of 3D food printing for over 10 years we are able to assist our partners in all aspects on this field.
Kjeld will be speaking at the 2022 edition of the 3D Food Printing Conference in the sessions titled 3D Food Printing meets Protein Transition. This conference is part of the Agrifood Innovation Event.