Food Layered Manufacture: A new process for constructing solid foods

Wegrzyn, T; Golding, Matt; Archer, Richard

doi:10.1016/j.tifs.2012.04.006

Cited by 180 publications

(78 citation statements)

References 12 publications

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“…Various AM processes have been used to print edible items such as chocolate, sugar, frosting, pasta, spreads, cheese, scallop puree, ground beef, egg whites, insect powders, and an entire pizza. Much of this work is motivated by the desire to produce novel shapes, flavors and textures; to provide personalized nutrition; to enhance the quality of life for individuals who have difficulty swallowing; to increase food supply security; and to improve dining in outer space [350][315] [192]. (Some AM foods must be cooked, baked, or fried before consumption.)…”

Section: Materials Choicementioning

confidence: 99%

Design for Additive Manufacturing: Trends, opportunities, considerations, and constraints

et al. 2016

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The past few decades have seen substantial growth in Additive Manufacturing (AM) technologies. However, this growth has mainly been process-driven. The evolution of engineering design to take advantage of the possibilities afforded by AM and to manage the constraints associated with the technology has lagged behind. This paper presents the major opportunities, constraints, and economic considerations for Design for Additive Manufacturing. It explores issues related to design and redesign for direct and indirect AM production. It also highlights key industrial applications, outlines future challenges, and identifies promising directions for research and the exploitation of AM's full potential in industry.Design, Manufacturing, Additive Manufacturing

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Section: Materials Choicementioning

confidence: 99%

Design for Additive Manufacturing: Trends, opportunities, considerations, and constraints

et al. 2016

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“…Three-dimensional (3D) food printing, also known as Food Layered Manufacture (FLM) [4] , can be one of the potential alternatives to fabricate customized food products. It integrates additive manufacturing and digital gastronomy techniques to produce 3D custom-designed food objects without object-specific tooling, molding or human intervention.…”

Section: Introductionmentioning

confidence: 99%

3D food printing—An innovative way of mass customization in food fabrication

Sun¹,

Peng²,

Liangkun³

et al. 2024

IJB

134

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About 15-25% of aging population suffers from swallowing difficulties, and this creates an increasing market need for food mass customization. Food industry is investigating mass customization techniques to meet individual needs on taste, nutrition and mouthfeel. Three dimensional (3D) food printing is a potential solution to overcome drawbacks of current food customization techniques such as lower production efficiency and high manufacturing cost. This study introduces the first generation food printer concept designs and functional prototypes that target to revolutionize customized food fabrication by 3D printing (3DP). Different from robotics-based food manufacturing technologies designed to automate manual processes for mass production, 3D food printing integrates 3DP and digital gastronomy technique to customize food products. This introduces artistic capabilities into domestic cooking, and extends customization capabilities to industrial culinary sector. Their applications in domestic cooking or catering services can not only provide an engineering solution for customized food design and personalized nutrition control, but also have potential to reconfigure customized food supply chains. In this paper, the selected prototypes are reviewed based on fabrication platforms and printing materials. A detailed discussion on specific 3DP technologies and their associate dispensing/printing process for 3D customized food fabrication with single and multi-material applications are reported. Lastly, impacts of food printing on customized food fabrication, personalized nutrition, food supply chain, and food processing technologies are reported and discussed.

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“…NASA has started looking into a food printer for long duration space missions that would require a shelf life of at least 5 years considering food safety and adequate intake of energy and nutrients by the astronauts (NASA, 2013). 3D printing or additive manufacturing involves metering, mixing, deposition and fusion of materials in liquid, gel, solid, and/or powder form (Wegrzyn et al, 2012).…”

Section: Description Of the Issuementioning

confidence: 99%

Annual report of the Emerging Risks Exchange Network 2013

2014

EFSA Supporting Publications

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EFSA established an Emerging Risks Exchange Network (EREN) to exchange information between EFSA and the MSs on possible emerging risks for food and feed safety in 2010. The Network is currently composed of delegates from 21 Member States and an EFTA country (Norway) designated through the Advisory Forum of EFSA and observers from the European Commission, EU pre-accession countries, the Food and Drug Administration of the USA (FDA) and the Food and Agricultural Organisation of the United Nations (FAO). The Network met three times during 2013. The Network discussed a total of 16 signals of potential emerging issues that were presented and assessed using a standard template developed by the Scientific Committee and Emerging Risks unit of EFSA. Out of these signals, 10 originated from EFSA and six from Member States. The issues discussed were from the areas of microbiological hazards, biotoxins, chemical hazards, illegal activity, new consumer consumption trends, new technologies and processes, animal health, environmental pollution, new analytical methods and new food packaging technology. The issues that merit further consideration will be discussed by EFSA's Scientific Committee Standing Working Group on Emerging Risks.

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Food Layered Manufacture: A new process for constructing solid foods

Cited by 180 publications

References 12 publications

Design for Additive Manufacturing: Trends, opportunities, considerations, and constraints

Design for Additive Manufacturing: Trends, opportunities, considerations, and constraints

3D food printing—An innovative way of mass customization in food fabrication

Annual report of the Emerging Risks Exchange Network 2013

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