2nd edition 12 april 2016 - 3d foodprinting...

2nd edition

12 April 2016

Jakajima, 12 April 2016 www.Jakajima.eu

Crossroads

Jakajima, 12 April 2016 www.Jakajima.eu

Program

Jakajima, 12 April 2016 www.Jakajima.eu

Lunch + demo’s

Break + demo’s

3D Printed Dinner, 6 lucky people

The rest, drinks and demo’s

Enjoy yournourishing day

@3dfoodprints

Pieter Hermansp.hermans@jakajima.eu

+31(0)653550628

Jakajima, 12 April 2016 www.Jakajima.eu

3D Printing of Protein-Rich Structures

Maarten Schutyser

Food Process Engineering, Wageningen University

Contact: maarten.schutyser@wur.nl

Food production will be

more tailored to individual

needs & preferences

● Health, Age,

Lifestyle

Decentralized production

● Less waste

Prototyping tool

● New ingredients

Fused deposition

modelling

Enable development of

3D printed protein

foods 7

3D Food Printing

Fused deposition modelling of chocolate

(paste)

www.3ders.org

Contents

Sodium caseinate printing with FDM technique

Cross-linking of sodium caseinate for FDM

Filled protein sodium caseinate structures

Connection of 3D printing to plant-based ingredient production

Conclusions

8

Sodium Caseinate Dispersions

Concentrated

suspensions of

40-45%

protein

Temperature

sweep tests

Anton Paar

rheometer with

cone-plate

configuration

9

Storage Modulus G’

Loss Modulus G’’

Gelation point

Method adopted from Loveday et al. (2010)

G’/

G’’ (

Pa)

Sodium Caseinate Dispersions

Lower Tgel with

lower dry matter

Small additions of

pectin, sucrose

and starch.

Reduced elastic

behaviour & less

shrinkage

Printing only

possible for 30

%w/w and higher

10

Green: with additives

Red: without additives

Flow rate modelling

Power law:

𝜎 = 𝑚 ሶ𝛾𝑛

Adapted Poiseuille equation

for pipe flow:

𝑄 =𝑛𝜋𝑅3

1 + 3𝑛

𝑅∆𝑃

2𝑚𝐿

1/𝑛

Alignment of speed

dispenser and flow rate.

11

0

1

2

3

4

5

0 2 4 6

Flo

wra

te Q

(m

L/m

in)

Pressure ∆P (bar)

1.0E+00

1.0E+01

1.0E+02

1.0E+03

1.0E+04

1.0E+05

1 10 100

Sh

ear S

tress (

Pa)

Shear Rate (1/s)

R=0.5 mm

L=1.1 cm

m=100±22 Pa∙sn

n=0.70±0.04

30% w/w caseinate @ 43 oC

Middleman, S. (1977). Fundamentals of Polymer Processing. New York.

FDM of caseinate 40% w/w

12

FDM of caseinate 40% w/w

13

Cross-linking of Sodium Caseinate

Incubation with enzyme

transglutaminase

At 50°C for 30 minutes

Inactivation at 80°C for 10

minutes

Observations:

Lower dry matter (15% w/w) leads

to phase separation

Thorough mixing is required to

prevent lump formation

14

Cross-linking with Sodium Caseinate

Increase in Tgel

by 15-20 oC

Enables printing

down to 20-25

w/w%

15

FDM of Caseinate - Crosslinked – 25% w/w

16

No crosslinking Crosslinking with transglutaminase

FDM of Caseinate - Crosslinked – 25% w/w

17

No crosslinking Crosslinking with transglutaminase

Filled protein-rich structures

18

Niche application

● Healthy

Spatial design

Modulate sensory perception.

“Shown that the spatial distribution of fat provided similar perceived creaminess in layered gels with lower amount of fat”*

*Mosca, Rocha, Sala, van de Velde, Stieger, 2012

Premixing

Dispenser with side-inlet

Oil droplets - 5% w/w olive oil

Premixing – in 40 w/w% caseinate

Polystyrene particles (dp = 200 µm)

19

Also inclusion of some air bubbles (max

3-4 v/v%)

Filled Caseinate: Dispenser with side-inlet

20

Towards sustainable food production

Schutyser & van der Goot, 2011 Trends in Food Science & Technology

21

Plant-based food ingredient production

● Less or no water consumption

● Less energy consumption

More mild & fits in health diet

● Retaining native properties &

more fibres and micro-nutrients

● Less pure: functionality is more

important than purity!

Dry fractionation

● Milling & air classification

● Electrostatic separation

Bench-scale electrostatic separator

N2 in

N2 out

Screw feeder

Transition part

Charging slit

Separation chamber

Collecting chamber

Ground HV power supply

Electrometer

Wang, J., et al.,, (2015). Charging and separation behavior of gluten–starch mixtures assessed with a custom-built electrostatic separator. Separation and Purification Technology 152, 164-171.

22

Electrostatic separation results

23

15% more protein enrichment than

by air classification (~59% dm)

65

30

35

40

45

50

55

60

65

70

Lupineflour

Proteinrich 1

Fibrerich 1

Proteinrich 2

Fibrerich 2

Proteinrich 3

Fibrerich 3

Pro

tein

co

nte

nt

(% d

m)

Wang, J. et al, (2016). Lupine protein enrichment by millingand electrostatic separation. Innovative Food Science & Emerging Technologies.

Wang, J. et al, (2015). Arabinoxylansconcentrates from wheat bran by electrostatic separation. J. of Food Eng. 155: 29-36.

Pea: Heat-induced gel formation

Gel strength increases with increasing starch content

Protein and fibres form domains that weaken the gel

A

coarse flour fine

Green: aqueous phase, red: protein, light blue: cell wall (cellulose)

*30 g solids/ 100g

Pea: Enzymatic gelation

Transglutaminase-induced pea protein gels are stronger than heat-induced protein gels

Starch and fibre in the fine fraction absorb water, which increases the protein content and the gel strength.

Pelgrom, P. J. M., et al. (2015). Food Hydrocolloids 44: 12-22. 25

3D Printing of Lupine flour fractions

3D printing of a lupine flour mixture

Connecting ingredient production and 3D assembly of foods

Learn & make use of functional properties

26

Conclusions

FDM different sodium caseinate recipes

Proper additives & crosslinking crucial

Flow rate modelling for control of FDM

Search for future applications

● E.g. to modulate sensory

perception via smart design!

● Connect to functional fractions

made with e.g. dry fractionation

27

40 %

25 % cross-linked

Thank you!

Acknowledgements:

Arno AltingMartin de WitCarla BuijsseSian HoulderMarjolein MarksChrista van de PeppelMarlijn OrbonsMelanie KrakowczykSelma WillemsRuben van Bommel

www.fpe.wur.nl

Maarten.schutyser@wur.nl

30

Let them print cake! 3D Printing & Food Security

Michael Petch – Black Dog Consulting

3D Food Printing Conference, Venlo. 11th April 2016

michael@michaelpetch.com@michaellpetch

31

10FOOD ACCESS:

PROBLEMS

11FOOD ACCESS:

SOLUTIONS

03ABOUT ME

04WHAT IS FOOD

SECURITY?

.

05FOOD RIOTS

THROUGH HISTORY

06MACRO TRENDS

07FAO FRAMEWORK

13FOOD UTILIZATION:

SOLUTIONS

14FOOD STABILITY:

PROBLEMS

15FOOD STABILITY:

SOLUTIONS

16OPPORTUNITIES &

CONCLUSION

agenda3D PRINTING & FOOD SECURITY

08FOOD AVAILABILITY:

PROBLEMS

09FOOD AVAILABILITY:

SOLUTIONS

12FOOD UTILIZATION:

PROBLEMS

17QUESTIONS?

32

MICHAEL PETCHAuthor, analyst, & consultant.

Image Credit: Gyges 3D

33

What is food security?The four pillars of food security.

Availability

Access

Utilization

Stability

Sufficient quantities of food available on a consistent basis.

Sufficient resources to obtain appropriatefood for a nutritious diet.

Appropriate use based on knowledge ofbasic nutrition , food safety and adequatewater/sanitation.

The infrastructure and supply chains are notsubject to undesired or unplanned disruption.

How?“Food security exists all people at all times have physical, social and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active, healthy life.”

When?70% increase in global food production required by 2050.

– FAO 2015

34

Food Riots through History“The forcible reduction of the price of food by riot … the crowd itself conducted the sale.”- George Rudé, 1964. The Crowd in History: A Study of Popular Disturbances in France & England, 1730-1848.

1789

Women’s

March on

Versailles

1977

Egyptian Bread

Riots

2016

Food Banks

USA: >50m

(Feeding

America)

UK: >1m

(Trussell Trust)

Image Credits: Bibliothèque nationale de France, New York Times, Getty Images, Trussell Trust.

2006 – 2008

- Rice: 217%

- Wheat: 136%

-Corn: 125%

(Timmer, 2010)

35

Macro-Trends

“A (dystopian) future of pizza flavoured sugar cubes”

-Jason Mosbrucker 3digitalcooks.com

Chart Data Source: http://www.fao.org/worldfoodsituation/foodpricesindex/en/

Drivers of Consumer Price Fluctuations

Fuel, fertilizer, transport costs,

speculation/hoarding & biofuel.

(Tadesse et al, 2014 cf. Gilbert, 2010 re:

biofuel)

Economic & Legal

Polarisation of income/precarity of labour.

Free Trade vs. Protectionism

(Kanbur & Stiglitz, 2015. Piketty, 2014.)

Demographic & Social Trends

Aging population, urbanisation/mega-cities,

work/life balance & diet.

(Godfray & Garnett, 2014)

Carbon Futures?

Oil/food price correlation

(Headey & Fan, 2008)

Climate Change

(Nelson et al, 2009. Asseng et al, 2015)

36

FAO Framework

Image Source: http://www.fao.org/fileadmin/user_upload/agn/pdf/Food_and_Nutrition_Security-Strategy_Note.pdf

Linkages between the overall development context, the food economy, households, and individual well-being.

37

Food Availability: Problems

Image Credits: Carlolyn Baker, Landmark, Food Online

Physical existence of food in the market

38

Food Availability: Solutions?

Image Credits: brightagrotech.com, materialise.com, Els Engel, honeyflow.com

39

Food Access: Problems

Image Credits: FAO, Reuters, Ministry of Agriculture United Republic of Tanzania

The ability of all people to obtain enough food for themselves and their family

40

Food Access: Solutions?

Mechanisation of Agriculture

Reduction/Use of Spoilage

Local Produce, food miles, wastage

Decrease number of intermediaries

Microbial Fuel Cells

Disaster Mitigation

Long-life meal packs

Long term Community Recovery

Alt protein sources

Alt energy sources

Rapid-Retooling

Zhejiang Province Fire Brigade

Image Credits: http://2013.igem.org/Team:Bielefeld-Germany/Project/MFC

41

Food Utilization: Problems

Image Credits: Actionaid.org.uk , W. Cline: Global Warming & Agriculture Study.

“Includes food storage, processing, health and sanitation as they relate to nutrition” - USAID

42

Food Utilization: Solutions?

Image Credits: Lockheed Martin, Kettering University / Sarah Church, American Chemical Society/ Molenaar et al. 2016

Balanced Nutritional Content, Water Desalination/Filtration, humanitarian assistance, Microbial Fuel Cells

43

Food Stability: Problems

Image Credits: Christies, Suroosh Alvi, DPA

Causes of conflict: poverty, underemployment, inequalities in natural resources

44

Food Stability: Solutions?

Image Credits: Ames Lab/DOE, Lawrence Livermore National Lab

45

Increase

Agricultural

Productivity

Halt

Environmental

Damage

Alter

Consumption

Patterns

Address Food

Waste & Loss

Research New

Agriculture

Models

Opportunities & ConclusionsWhat Next?

Your Turn!

46

Questions?

michael@michaelpetch.com

@michaellpetch

47

ReferencesAsseng, S., Ewert, F., Martre, P., Rötter, R. P., Lobell, D. B., Cammarano, D., ... & Reynolds, M. P. (2015). Rising

temperatures reduce global wheat production. Nature Climate Change, 5(2), 143-147.

Castro, F. A., Benmansour, H., Graeff, C. F., Nüesch, F., Tutis, E., & Hany, R. (2006). Nanostructured organic

layers via polymer demixing for interface-enhanced photovoltaic cells. Chemistry of materials, 18(23), 5504-5509.

Denkenberger, D. C., & Pearce, J. M. (2015). Feeding everyone: Solving the food crisis in event of global

catastrophes that kill crops or obscure the sun.Futures, 72, 57-68.

Gilbert, C. L. (2010). How to understand high food prices. Journal of Agricultural Economics, 61(2), 398-425.

Godfray, H. C. J., & Garnett, T. (2014). Food security and sustainable intensification. Phil. Trans. R. Soc.

B, 369(1639), 20120273.

Headey, D., & Fan, S. (2008). Anatomy of a crisis: the causes and consequences of surging food

prices. Agricultural Economics, 39(s1), 375-391.

Kanbur, R., & Stiglitz, J. (2015). Wealth and income distribution: New theories needed for a new era.

48

ReferencesMolenaar, S. D., Mol, A. R., Sleutels, T. H., Ter Heijne, A., & Buisman, C. J. (2016). The Microbial Rechargeable

Battery: Energy Storage and Recovery through Acetate. Environmental Science & Technology Letters.

Nelson, G. C., Rosegrant, M. W., Koo, J., Robertson, R., Sulser, T., Zhu, T., ... & Magalhaes, M. (2009). Climate

change: Impact on agriculture and costs of adaptation (Vol. 21). Intl Food Policy Res Inst.

Oh, J. Y., Lee, T. I., Jang, W. S., Chae, S. S., Park, J. H., Lee, H. W., ... & Baik, H. K. (2013). Mass production of a

3D non-woven nanofabric with crystalline P3HT nanofibrils for organic solar cells. Energy & Environmental

Science, 6(3), 910-917.

Piketty, T. (2014). Capital in the 21st Century. Cambridge: Harvard Uni.

Rowen, H. H. (1978). John de Witt. Grand Pensionary of Holland, 1625-1672.

Tadesse G, Algieri B, Kalkuhl M & von Braun J (2014) Drivers and triggers of international food price spikes and

volatility Food Policy 47 117–28

Timmer, Peter C. (2010). "Reflections on food crises past". Food Policy 35 (1): 1–11.

Zhu, C., Liu, T., Qian, F., Han, T. Y. J., Duoss, E. B., Kuntz, J. D., ... & Li, Y. (2016). Supercapacitors based on 3D

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