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“Cellulose” a promising material for 3D Food Printing.

by • April 13, 2016 • No Comments

  • cropped-3-d-printed-food-with-janne-kyttanen4

    On April 12th 2016, the 2nd version of the 3D Food Printing Conference took place in Venlo, The Netherlands.

    On the back of a initially year successfull version, Jakajima offered again this year an gorgeous conference, delivering together the 3D Food Printing industry experts. With 200 attendees, the resulting emulation was a great opportunity for equiteone implicated in the food industry. Attendees had the opportunity to learn additional of the innovation, network and get insights into the latest thriving research in 3D Food Printing.

    One specific talk caught my attention “Cellulose as an edible ingredient for 3D Printing“. Presented by Sonia Holland, graduated with honors in Food Science of the University of Leeds in 2015. Sonia is now working on her PhD research at the University of Nottingham.



    Cellulose appears to be a promising material to consider for the 3D Printing Food industry. Indeed its the most abundant polymer in nature, providing structure to plant cell walls. But, its usage in 3D Printing is already is limited as Sonia explained us quite well.


    It is therefore consumed regularly in the diet, not contributing any calorific value but acting as a effortless dietary fiber. Its use as an ingredient, yet, is pretty limited to ‘filler’ type roles or as a bulking agent as great solvents are not suitable for food use. Mechanical abrasion by ball milling can render an amorphous powder that, when the recrystallisation kinetics are known, may be used in a Binder Jetting 3D system to turn it into edible cellulose-based structures.

    This Conference, highlighted the future of this nascent 3D Printed food industry. It was really great to see so most talented researchers and players focussing on it. I’m looking forward to attending the 3rd version of the conference.

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