Additive Talks: How should the food industry prepare for “alternative 3D printed products”?

Organizations that have made 3D printed foods and food 3D printers their core business ambition to disrupt the traditional food market with everything from 3D printed meats grown in a lab to 3D printed chocolate art.

The market for 3D printed food is expected to reach $425 million by 2025 – with customized chocolate and cakes the largest segments of the printed food market. Reality is, 3D food printing was first considered as an opportunity to create disruptive marketing opportunities to engage buyers at live events, or to deliver a highly customized and timely interaction with customers and consumers.

However, another scenario for this niche market reveals that its growth is likely to be affected by concerns that go beyond the aesthetic look of 3D printed food, concerns that are based on the way we currently consume food, concerns that should drive a positive change in our dietary habits.

Indeed, the rendering of 3D printed food is without any doubt appealing, but should we trust the contents of each dish? Is it really healthy? From a manufacturing perspective, what technologies should we trust? And most importantly, what stand should food manufacturers adopt? 

These are some of the questions that the next session of Additive Talks will address. Set to take place on Thursday 13th January, from 03.30 pm to 04.30 CET, this virtual table will gather two high-profile experts in the field:

Nina Hoff, an ambitious Dutch entrepreneur who is on a mission to change the way Food is produced and experienced while contributing to a Healthier and more Sustainable world. Hoff is the Co-founder & CEO of byFlow – a company where together with her brother Floris and their team, they developed one of the first commercial 3D Food Printers.  byFlow develops and sells a broad range of 3D Food Printing Technology which enables professionals to create customised shapes, textures and flavours, by using fresh ingredients or ingredients that otherwise would have been thrown away. Today, byFlow has sold its (patented) hardware & software solutions Globally in the Food Industry, from High-End Restaurants to R&D departments of Food Multinationals and world-renowned Universities.

Simon Fried, Head of business at MeaTech, grew up around restaurants, has extensive business experience in food retail, FMCG, distilleries and 3D printing. Combined with his academic background in risk, behavioral economics, and behavior change, he’s excited to be playing a part in the cultivated meat mission. MeaTech 3D, an expert in cultured meat, debuted in 2019 and is headquartered in Ness Ziona, Israel, with a subsidiary in Antwerp, Belgium. The company believes cultured meat technologies hold significant potential to improve meat production, simplify the meat supply chain, and offer consumers a range of new product offerings. MeaTech has a particular focus on developing premium, center-of-plate meat products, such as structured marbled steaks. This includes development of high-throughput bioprinting systems. Towards this goal the company is developing a suite of advanced manufacturing technologies to produce cell-based alternative protein products. This includes development of cell lines for beef, pork, and chicken.” Do you want to be a part of this conversation regarding alternative food 3D printed products?