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Campden BRI, a food and drink research organization based in the UK, has revealed it is conducting a study examining the capabilities and limitations of 3D printing technology with various types of food materials.
The project will help to provide an independent evaluation of 3D printing in the food industry through analysis, development, and practical trials of 3D printed food to determine the benefits and challenges. Moreover, Campden BRI is aiming to develop its own 3D printing capabilities with the analysis.
September - Research - Project - Gael - Delamare
Initially beginning in September 2018, the research project is lead by Gael Delamare, an ingredient research scientist at Campden BRI, and will proceed for a year, concluding in September 2019. Explaining the objectives of the project, Delamare has said:
“THE PROJECT WILL EXPLORE THE CHALLENGES AND POTENTIAL OF ITS APPLICATION IN THE FOOD INDUSTRY. WE’LL BE REVIEWING THE 3D-PRINTING TECHNOLOGIES, CONDUCTING PRACTICAL TRIALS AND DEVELOPING NEW PERSONALISED PRODUCTS IN TERMS OF SHAPE, FLAVOUR, COLOUR AND NUTRITION.”
Campden - BRI - Arm - Bristol - University
Campden BRI was founded in 1919, initially as an arm of Bristol University, and has since expanded its research to cover all areas of food processing and preservation. The company provides the food and drink industry with research services to ensure product safety, quality and process efficiency, as well new innovations, like 3D printing.
With its analysis of the technology, Campden BRI’s research will assess which food materials and shapes can be 3D printed and the speed and efficiency of the process, as well as the practical aspects and challenges of 3D printed food like cleaning and maintaining the systems. Delamare adds that “There are many factors to consider such as shelf-life, microbiological contamination, printing temperature, textures, rheology and ultimately whether different foodstuffs even lend themselves to being printed.”
THESE - ISSUES - NEED - TO - BE
“ALL OF THESE ISSUES NEED TO BE CATERED FOR IN ORDER TO MEET THE EXPECTATIONS OF THE CONSUMER AND TO...
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