Sanne Vonk, Chantal van der Noordt, Michiel Lenders ...€¦ · 3D Food Printing @ HAS Hogeschool...

3D Food Printing @ HAS Hogeschool

Antien Zuidberg, Lector design Methods in Food Sanne Vonk, Chantal van der Noordt, Michiel Lenders, Benjamin Verduijn,

Britte Peeters, Anne van Grinsven & Elzelinde van Doleweerd

M D FOOD

Summary

• Study programme Food Innovation

• Professorship Design methods in food

• Food innovation model = a series of methods

• Societal Challenges & 3D printing

• Q&A 3D food printing

• Student projects

Food Innovation at HAS

Hogeschool

Consumers want/need usefull new concepts, products and

business. Food Innovation make a contribution to this goal.

FI students are infused with: passion for food, entrepreneurship,

game changing energy, creative thinking and connectivity.

Food Innovation & Concept

Development

• A concept is an idea brought to life that brings value to

consumers. The concept can be a product, a packaging,

a story, a way to market, a business model: as long as it

all fits together well.

• A Food Innovator is a generalist with food and food

domain knowledge, and who can look beyond the food

borders.

• Every F.I. professional has expertise in the area of food & design, marketing & business or packaging & design.

Food Innovation Model

Professorship Design Methods

in Food

- All the steps needed to design, develop and bring to market a new food concept.

- Following a systematic plan: research-, design-, and marketing methods

- An example of a series of design methods:

M D FOOD

Professorship Design Methods

in Food

Main Research questions:

• Research on various new design methods: how does it work? Is the result different from what we are doing now?

• Research on the relationship between methodology and market succes of food innovations

• Can we develop a more radical future-oriented method?

Challenges that we hope to address

ingredients

New technologies

waste

health

Sustainable packaging

Target groups children and elderly

3D food printing @ HAS

Hogeschool => Many Challenges!!!

• Recipe development: What works, how thick?

• What forms are possible?

• How to make a new design?

• How to print well?

• How to get a good shelf-life?

• Do consumers understand, will they accept the technology?

• What is the added value of the 3D print technology?

• What is the business model?

• Can it be upscaled and industrialised?

• HAS: Focus on usefull innovations => healthy and/or sustainable

• byflow Focus , which uses a syringe to print any paste

• What recipes work? Any recipe can be 3D printed, if:

– Little to no water in the recipe (thick paste like peanut butter or thicker)

– TIP: Use a thermomix to mix/cut and heat simultaneously

– No pieces! (pass through a sieve)

– the paste should relax quickly

(not too elastic)

Some examples will be given by the students

Answers 1

Answers 2

• Which forms are possible - with thick paste-like substances?

– Horizontal and vertical (2 D and 2,5 D)

Answers 3

Which 3D forms are possible?

– a maximum angle about 60-70° from the bottom

– A smaller angle is difficult and needs a support system

(ideas are welcome!)

Answers 4

• How to make a “good” working design?

– In experimental phase with Fusion360 (free for students, not too complex) and Solidworks (students free and a little more complex)

– Time and perseverance

• How to get it printed well?

– a lot of trial and error !

– playing with the expert settings (in Slicr programme)

Answers 5

• How to get a good shelflife?

– Restaurants & @home: Ready to eat

– A Longer shelflife: Designs are dried, baked or fried => TIP: Air Fryer

– Possible also freezing (not yet tried)

– In order to reduce baking time, use thin wall designs (~2 mm)

– In order to get crispyness => more difficult, but basically: add air to the recipe or to your design

Answers 6

• Do consumers understand the technology, will they accept the technology?

– So far, targeting young consumers (children and students TUE) works well

– further research with new testing groups such as elderly

– Perhaps using organic forms will be accepted more easily than more futuristic/design forms

Ambitions 2018-2019

Million dollar questions for next year:

• What is the added value of the 3D print technology?

• What is the business model that will work?

• Can it be upscaled , speeded up and industrialised?

Student projects

• Vegetables for toddlers ‘BETW3TERS’: Sanne Vonk, Chantal van der Noordt, Michiel Lenders, Benjamin Verduijn

• Egg snack for ‘Kanjers’ or brave Kids, Britte Peeters and Anne van Grinsven

• UPprinting Food, Elzelinde van Doleweerd (TU Eindhoven)

• Commissioned by; Design Methods in Food – Antien Zuidberg

• Executed by; Sanne Vonk, Chantal van der Noordt, Michiel Lenders, Benjamin Verduijn

• Goal: Development of a new consumer friendly vegetable concept using the 3DbyFlow Printer.

• Low vegetable intake

• Vegetables shouldn’t only be eaten during dinner

• Low in calorie, high in vitamins

Concept Ask your kid what they wan’t to eat, let them draw it, take a picture and send it to your printer using an App. The printer will use the vegetable ink to print the exact drawing on your plate. That is how easy it will be in 2025.

Every household will have it’s own 3D Food Printer.

If that won’t let the kids eat,

What will?

Tested at an elementary school

Main challenges

• Being the first group at HAS – everything was new

• Getting the printer and the programmes to work properly as well as concept and product development

• Testing the concept to the consumers (toddlers)

UPPRINTING FOOD

Goal: Design a new food concept by upgrading residual food flows with the use of a 3D food printer.

• Material, structure & taste

• Shape

• Market/ user value

Elzelinde van Doleweerd, Student Industrial Design TU/e

Client: Antien Zuidberg (HAS)

UPPRINTING FOOD

Challenges during the process

Food Material:

• Printable food paste

- Composition

• Crunchy Structure

- Additional ingredients/ new designs

UPPRINTING FOOD

Final Concept

• Two flavors, >75% residual food flows.

1. Bread, carrots and banana (including peel)

2. Bread, carrots and the green part of the leek

• Baked & dried after printing.

• Printed in the design of a cup.

Questions?

We invite your to our stand 11 for more information