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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 [email protected]
+31(0)653550628
Jakajima, 12 April 2016 www.Jakajima.eu
3D Printing of Protein-Rich Structures
Maarten Schutyser
Food Process Engineering, Wageningen University
Contact: [email protected]
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
30
Let them print cake! 3D Printing & Food Security
Michael Petch – Black Dog Consulting
3D Food Printing Conference, Venlo. 11th April 2016
[email protected]@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!
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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