Digitally designed food textures

DFPI participated in the CIBUS-FOOD project: Computational-design and Innovative Building of Uniquely Structured Food. Coordinated by KULeuven, we studied how we can design food textures based on the 3D printing process.

What was the ambition / objective of the project?

The main project goal of CIBUS-Food was to investigate Additive Manufacturing (“3D printing”) technology as a novel, and more sustainable production process for food products.

What steps have been taken to achieve results?

First of all, we developed a printable cookie dough, which also retained its shape and design during baking. KU Leuven developed a fine element model to predict the mechanical properties of the printed cookies based on the print design. By including x-ray micro-CT images of the printed cookies, the model could well predict the mechanical properties of the cookies.

What was the main result of the project / what are the next steps?

This project learned that we could control the mechanical properties of cookies based on the 3D print design. Hence we are now able to use the 3D printing process to digitally control the texture of cookies. It also shows that without changing the recipe or the baking process, we can adjust the texture via the digital design.

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