KFC’s New Plan for Edible, 3D-Printed Chicken Nuggets

SyFy shares KFC’s new plan to partner with 3D Bioprinting Solutions.

“3D bioprinting technologies, initially widely recognized in medicine, are nowadays gaining popularity in producing foods such as meat,” explained Yusef Khesuani, co-founder of 3D Bioprinting Solutions, in an official KFC statement. “In the future, the rapid development of such technologies will allow us to make 3D-printed meat products more accessible and we are hoping that the technology created as a result of our cooperation with KFC will help accelerate the launch of cell-based meat products on the market.”

Read more and check out KFC’s official statement here.

Janne Kyttanen: Live Entrepreneurship and 3D Printing Value Networks 3D Pops in Retail

This time on my 3D Value Networks chats, I had the pleasure of chatting with David Greenfeld, co-founder and CEO of Dream Pops. Dream Pops develops innovative, plant-based foods. Their ice creams are dairy- and gluten-free, have less than 100 calories, and less than 5 grams of sugar. We spoke about Dream Pops’ path to market in retail and how it got where it is today.

If I could summarize three key takeaways from our talk, they would be:

1. The hardest part is not getting onto the shelves, but flying off them and then staying in the mix
2. Patience is a virtue. If you go too fast to retail and you have not built your following prior, you have a big chance of being dropped out and never to return again
3. Magic and the X-factor do not come from easy solutions.

If you wish to understand what it takes to get 3D printing empowered products in high volume retail, please follow this link for the entire interview.

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Student start-up Legendary Vish to commercialize vegan-friendly 3D printed salmon 

A group of international students has developed a 3D printing technique that enables them to print complex binders and proteins into plant-based fish alternatives.  Having begun working together on an EU-backed AM research project in 2017, the Danish-based band of students has recently innovated an extrusion-based 3D printing process for fabricating salmon. Now trading under […]

Redefine Meat unveils its first 3D printed vegan steak product – Alt-Steak

Redefine Meat, a food 3D printing company focused on animal-free meat, has unveiled its first industrially 3D printed plant-based product – Alt-Steak. The beef substitute was fabricated using the 2018 start-up’s patent-pending AM technology and will begin market testing at select high-end restaurants later this year. Readers interested in sampling the texture and flavor-replicating meat […]

Live Entrepreneurship & 3D Value Networks: Lack of Innovation in Frozen Confections

In this continuing series, I’m having a look at how value networks can be used to shape the future of industries as well as fundamentally disrupt them. Previously we looked at 3D printing concrete and open-source construction. 

Recently I sat down with Robert Acree (of Unilever, Ben & Jerry’s, Yasso etc.) to discuss the challenges within the ice cream industry and why this industry has been lagging behind in technological developments for the last century. Yes, a century. High tooling costs, long lead times for introducing products, narrow sales channels, commoditized pricing,…are just a few of the challenges the industry faces. But like in most industries, the industry insiders take things for granted and this results in the status quo. Given this stasis, innovation has to come from outside the industry in order for anything to change.

If you care to understand what 3D printing has to do with this and how an effective value network can enhance this industry by bringing thought leaders together from various other fields for a common good, tune in through the video above.

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Wikifactory and Thought For Food Challenge: Solutions to Sustainably Feed the World

There are many ongoing efforts to use 3D printing for the purposes of increasing sustainability in the world, from marine applications and reducing plastic waste to clean water initiatives and food sustainability. The latest to join the fight is collaborative product development social platform Wikifactory, which is teaming up with the non-profit Thought For Food (TFF) Foundation, to enable knowledge exchange for AI-powered, data driven, and 3D printed open hardware solutions for sustainable agriculture and food.

“We have news for aspiring entrepreneurs and innovators that use 3D printing and digital fabrication. Wikifactory is partnering with the 2019 Thought for Food Challenge – a global “collaborative competition” to develop and launch breakthrough hardware solutions to sustainably feed the world,” Wikifactory’s Growth and Community Manager Caroline Portugal told 3DPrint.com.

TFF is an innovation engine for food and agriculture, and thanks to this new partnership, the Wikifactory platform is now integrated into its TFF Digital Labs startup acceleration and collaboration platform.

Anyone who is passionate about creating food system change can sign up for the 2019 TFF Challenge at no cost. According to the challenge website, the non-profit is working with top partners this year to “launch specific innovation challenges in order to encourage solution development” in several areas, such as the Circular Economy of Food, Regenerative Agroforestry, and space colonization.

“We are excited to partner with Thought For Food to build a thriving ecosystem of open hardware for food innovation,” said Christina Rebel, Co-founder and Chief Communities Officer at Wikifactory. “We want to see food-tech innovators, farmers, engineers, and agripreneurs to apply the open mindset of a software designer to accelerate the solution development for challenges facing our food systems. We might not have all the answers as individuals, but by sharing openly with a global community we can arrive at solutions faster.”

Collaboration is key to TFF’s approach to innovation, and the organization has spent years investigating different types of business models that allow for cooperation by many different parties. TFF is hoping to decrease what it calls “duplicative innovation efforts” by encouraging cross-licensing programs and technology transfer, so that organizations can work together to efficiently create helpful innovations.

Due to this collaboration, all teams participating in this year’s TFF Challenge will now be able to freely access Wikifactory’s social platform, taking advantage of more than 800 open hardware projects – on topics like drones, robotics, food-waste technology, sensors, and recycling – from the community of over 8,000 people from 130 countries. Additionally, participants can easily work with project innovators and hardware developers in order to gain feedback by using Wikifactory’s free collaboration tools, such as feedback and task systems, a powerful 3D viewer for 30+ CAD formats, and a documentation editor. These tools will allow teams to host and view projects online and manage their work across virtual teams.

Two of the example open source projects that TFF Challenge teams can help contribute to are the Dronecoria platform, which aims to use drones to sow seed balls from the air in order for reforestation efforts, and the Smart Citizen Kit, which uses a mobile app, Arduino-compatible hardware, and a data visualization web API for environmental monitoring purposes.

Wikifactory is making food and agriculture tech more accessible and affordable for smaller players, like the TFF Foundation and its challenge, by using inexpensive sensors and small automated systems that use Arduino and Raspberry Pi. Then, innovators are able to use makerspaces and 3D printer networks to deploy their solutions into the world.

Christine Gould

“We have seen the massive innovation boost that open source has brought to the software industry, and we want to bring that spirit to the food and agriculture industry. We need more people creating innovations, participating in using it, and integrating solutions to create broader impact,” stated Christine Gould, the Founder and CEO of Thought For Food. “Our world has reached a critical turning point where our old innovation systems are ripe for reinvention by mass collaboration. We need to reboot all the old models, approaches and structures, and this is one way we can help do this. By supporting the open hardware and open-source movement, Thought For Food and Wikifactory aim to increase the speed and impact of food system innovation towards sustainability and inclusivity.”

TFF Challenge participants can access the TFF Digital Labs – now integrated with Wikifactory’s tools – an innovation roadmap, expert and peer-to-peer mentoring from the foundation’s global community, practical learning content, and the opportunity to win travel and funding opportunities. The judges will choose the winners by looking at the innovation, implementation and scalability, team spirit, and uniqueness of each team’s solution. Finalists will have the opportunity to travel to Kuala Lumpur, Malaysia, in March 2020 to pitch their ideas in front of investors and jury members, and win other prizes.

Discuss this story and other 3D printing topics at 3DPrintBoard.com or share your thoughts in the Facebook comments below. 

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Food & Memory Experiment Uses Printed Sweets

Researchers at Lancaster University and the Dovetailed group are testing the effects of various foods on human recollection. More specifically, they aim to test the link between sweet or bitter tastes and their corresponding memories. However, to do this, they required a means of isolating tastes and odors within each food sample. That’s where 3D […]

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Infrared Cooking Allows Multi-Material Food Printing

While existing methods of food printing are good for certain foods, they have massive limitations. One of the reasons so many food printers rely on purees, simple/easily prepared sweets and single material processes is the lack of ability to prepare different materials under the same device while distributing temperature properly. Now, Columbia University researchers may […]

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Columbia University 3D printed food challenges conventional flavor profiles

Hoping to overcome the limitations of current 3D food printers (3DFPs), scientists from Columbia University have developed a new method to 3D print cooked food. This latest method is unique insofar as it can combine different ingredients—such as chicken with dough—and cook each ingredient selectively. Most importantly too, the products are edible. And, according to the […]

A Hilbert Curve Cake #3DPrinting #Food #Math @petroffm

Peckish this weekend? Perhaps Matthew Petroff’s recent creation is to your liking?

Three years ago, I entered an Ashley Book of Knots Cake into the Johns Hopkins University Sheridan Libraries’ third annual Edible Book Festival. For this year’s contest, I figured I could apply my 3D-printed Hilbert curve microwave absorber research to craft a cake for Hans Sagan’s Space-Filling Curves book on the eponymous topic. Thus began an endeavor involving thermoplastic, silicone, and sugar.

Next comes a dizzying amount of work with 3D printing, reverse mold making and the like:

Hilbert curve cake plastic mold top

Hilbert curve cake plastic mold bottom

While I had hoped that the two-part plastic mold would allow the silicone mold to be easily removed once it had cured, this was an incredibly naive notion. After all attempts to carefully disassemble the plastic mold and remove the cured silicone failed, I ended up smashing the plastic mold to bits in order to free the silicone mold.

Greased Hilbert curve cake mold

Read the whole story on how to make the cake and Matthew’s success on the blog here.

Hilbert curve cake at Edible Book Festival