3D printed food: What do we expect?

Holly Kristinsson, Ph.D.

3D food printing: What do we project?

• The global 3D food printing market in 2016 = 224.5 million USD.

• Expected CAGR growth of 57.6% from 2017-2024.

• The majority of 3D food printers are designed for confections and baked bread.

• Experimental printers and methods in development with a few commercialized brands.

(Data Bridge Market Research, 2018)

3D food printing- What is it?

• 3D food printing, also known as additive manufacturing, is the creation of products layer

by layer into three dimensional forms with computer assisted design (CAD).

• Key components of a 3D food printing include a robotic arm, nozzles, a variety of

ingredients, cartridges, and 3D software/ hardware.

(Sun et al., 2015)

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The future kitchen meets-Seafood technology and sustainability

• New, effective, economical recovery of

functional proteins for seafood biosecurity

and byproduct utilization.

Food Printer?

Less waste &

more

customization

• Applying seafood raw materials and

ingredients to be used in the kitchens of the

future (HORECAs) and in the home and for

industrial scale-up.

Future Fish

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• The market for smart kitchen appliances will be a

million dollar industry-effecting how the food

industry processes raw materials and how HORECAs

and consumers buy, prepare, and cook their food.

Seafood and byproduct utilization-

Layer by layer

Protein isolate SurimiMince

3D fish creations untapped

• Consumer customization and ease of preparation.

• Increased consumption of seafood and seafood

ingredients.

• .• Products with novel multisensory experiences and

nutritional value.

• Reduction in food waste and underutilization of

byproducts.

3D food printing: A multisensory frontier

• Opening-up/ enhancing the world of neurogastronomy, crossmodalism, and experimental eating.

• Designing our relationship with food and “Edible Interfaces.” (Gayler, 2017)

• Creating novel food experiences and disrupting the food packaging industry.

• Combating sensory fatigue, boredom, chemosensory decline, and eating disabilities.

• Changing and influencing how we think and feel about food, nutrition, and our environment.

Materials &

formulations

Digital food designs

Perceptions/ SensoryTesting/

Evaluation

3DFP Protein isolate-surimi triangles (Kristinsson, H.T., Egilsdóttir, R.)

Future Fish- What do we expect?

Future Fish Focus Group Study

Participant Background

• Target groups- Millenials(18-24) and Baby Boomers(35-50)

• 3D food printer non-users

• Phone recruited from Icelandic Register- Icelandic/ Icelandic speaking

Approach

• One moderator from Matís sensory group and one note taker.

• General opening questions about thoughts on 3D printing and 3D food printing.

• Pictures of various 3D printed foods (including seafood) with descriptions.

• Participants shown the 3D printer, how it works, and a seafood formulation being printed.

• Individuals partake in visual evaluation and a taste test.

Comments and concluding discussion:

• Thoughts on practicality of use and sustainability.

Basic info Marrital status Living status Number of children Employment

Focus Group # participants M F Age Singlecohabiting / married Own renting living with parents 0 1 2 3 4 working student* unemployed

1 7 5 2 36-50 2 5 6 1 0 0 5 1 1 1 5 1 1

2 7 4 3 18-24 5 1 0 1 5 6 0 0 0 0 1 5 0

3 5 2 3 35-47 1 4 4 1 0 1 1 1 1 1 5 0 0

4 7 4 3 20-24 5 2 0 1 7 7 0 0 0 0 2 5 0

*Most students also working

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Focus Group approach contd.

Visual and taste evaluation

1 (not good), 5 (no opinion), 9 (very good)

• Cooked, 3D seafood dish presented (approx. equal ratio of ingredients as traditional dish).

• 3D haddock dish was individually ranked for visual likability before tasting.

• 3D dish ranked for likeability after tasting.

• Presented with photo of traditional seafood dish and asked to rate visual likability.

• Imagine that the fish is fresh and of good quality and asked about taste likability.

Fish PastaIngredients: Gluten free flour, egg, cod surimi, seasoning. Filling: pesto, parmeson cheese.

Fish Quiche/ MouseIngredients: (Haddock proteinisolate, creme, egg white, water, seasoning).

Potatoes and ketchupIngredients: Potato, butter, creme, vegetable oil, seasoning.

Fish and Potatos and red sauceIngredients:(volcano (cod mince, potato, butter, salt, pepper), potato base (spinach powder, butter, salt).

Fish PretzelIngredients: Cod protein isolate, gluten free flour, water, yeast, oil, sugar, salt.

Fish PizzaIngredients: Cod protein isolate, gluten free flour, water, yeast, oil, sugar, salt.

Fish and potatoes snowflakeIngredients: cod mince, potato, butter, salt, pepper.

Cod fish mince, potato, butter, salt, pepper. Cod fish mince, potato, butter, salt, pepper.

Haddock and potatos castle

Quiche

Fish and Chips

Fish shaped crackers

Mini burgers

Red pepper roasted crackers in coralshape

Chocolate and raspberriesCouscous

Sweet potato puree and sashimipieces with fish egg

Chocolate cookie treeLobster with lobster creme/paste

Sweet potato pots with cod sushi

Savory christmas cracker

Oat breakfast bars

Corn cob dishSweet potato gnocci

Skulls of sugar (Sugar Labs) Mushroom cultivation-growth lab (Rutzerveld, C.)

3D printing and 3D food printing

3D Printers

Plastic, metals, architecture, health sector (gut, artificial limbs, “spare parts for humans”).

3D food printers

• More for bakery, cafeterias, hotels, kindergartens and hospitals (“..Help people get their necessary

nutrition- one capsule equals your your daily nutrition..”).

• Catering, restaurants, “..in the workplace where not everyone goes to lunch or dinner at the same

time,” advertising (“Arty”), could be cool for parties, “space food”.

“Whether I buy a 3D printer or not depends on the price and if the food is good. I wonder how much

work is needed to use the printer (like cleaning) and nutritional value.” (18-24 Age Group)

“Not something you need in your kitchen- except maybe for a party so people can see how much

money I have.” (35-50 Age group)

“Just another machine in your kitchen you don´t use/need.” (35-50 Age Group)

Millenials: After showing the photos and 3D foodprinter

Photoshow

“Could it be useful to make kids eat their food (like fish)? Do we need to cook? Do we need to prep

the food before we can print?”

“No one needs this in their kitchen – just for fancy restaurants.”

“Sounds like the juice machine – everybody thought it would be nice, but it was too much work for

something you can easily buy in the store.”

3D food printer

“Looks too much like a prototype. Your dinner doesnt need to look like a flower/shape, not

something you would use from day to day at home.”

“Good start, just the beginning, if you could buy ready to print mix – not if you need to prep

yourself because in this case the printer increases the work. But, how healthy is ready-to-print-

mix?”

“Too slow.”

Baby Boomers: After showing the photos and 3D food printer

Photoshow

“Could be useful to make kids eat their food – needs to be “arty” visually.”

3D food printer

“Too much work is needed before you can print: buy ingredients, mix, fill the capsules, print, clean –

too many steps..the capsules/printer to small to make a dinner for big family.”

“Definitely the future.”

“Needs to do more: cook, cool, automatically estimate the height of the plate, etc.”

“Looks like a prototype, expensive, unnecessary.”

“Like watching paint dry, needs more speed- maybe useful for people with malnutrition or for those

who are disabled.”

“Your dinner doesnt need to look like a flower, not something you would use from day to day at

home.”

Visual and taste evaluation

Millenials Baby Boomers

Visual Likability

1 to 4 0% 8% score of 2

5 7% 8% score of 2

6 to 9 93% score 7-9 84% score of 6-9

Likeability after tasting dish

1 to 4 21% score 3-4 14% score 3-4

5 7% 14%

6 to 9 72% score 6-9 72% score 6-9Visual likeability of traditional dish

1 to 4 29% score 3-4 17% score 3-4

5 33% 25%

6 to 9 38% score of 6-9 58% score 6-9

Imagine that fish is fresh, of good quality,

and well cooked for a traditional dish,

how well do you like taste of dish?

1 to 4 14% scored 1-2 0%

5 0% 0%

6 to 9 86% score of 7-9 100% score 6-9

Taste and visual perception comments

Baby Boomers

More salt and pepper, butter, would be

good with sauce.

“I don´t like the texture- its too mixed

together- fish mash.”

“Something you would eat in the 70´s,

shape is old fashioned.”

“I don´t like it all mixed together, would

like the ingredients separated- why mix

it all together and print?”

Millenials

Good to have sauce, butter, extra spice, or side

dish.

“Its not like a traditional fish ball- too mixed

together.”

“I do not eat fish frequently, and would prefer

this presentation over a fish traditional dish.”

“Smell and tasted similar to traditional dish. A

traditional dish is not particularily appetizing.”

“3D printed fish has better smell and texture

compared to my experience with traditional fish

in elementary school- the fish was bad.”

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Top Applications

Baby Boomers

• Restaurants

• Children/ younger people

• Entertainment/ parties

• Elderly/Dysphagia

Millenials

• Children/ younger people

• Nutritional customization and use

• Convenience

• Elderly/ Dysphagia

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Sustainability

“Choose Icelandic products – think of the packaging – reduce food waste -

recycle – less meat.”

“Thought it would be smart to use “the trash” of the fish for the 3D printer

and reduce food waste.”

“Great if 3D printer could help reduce food waste!”

“Stores with ready to eat mix (or only need water), fill your capsules, like

icecream machine.”

“Environmentally friendly capsules that you can eat or that naturally breaks

down in the nature?“

Future Fish and 3D printing developments

• Educate and engage.

• Consumers may not be ready for it right now, but with advancements (ability

to cook, catridges, etc.) there will be improved acceptability.

• Formulations and ready-to-print applications will be key to affording

convenience.

• The iGeneration and Millenials are the door and window to the digital age,

3D food printing, and multisensory disruptive developements.

• The iGeneration will be your next 3D food chefs.

Cod Protein isolate surimi triagle with AstaLýsi

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