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3D Printing Comes to the Baking Industry

October 7th, 2017
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Three-dimensional printing for the pastry, cake decorating and baking industries has arrived.

CSM Bakery Solutions and 3D Systems Corporation, the originator of 3D printing and solutions, have announced they have reached an agreement to collaborate in the development, sale and distribution of 3D printers, products and materials for the bakery and food industry.

The global agreement allows the two industry leaders to join forces to bring innovative and creative 3D printed culinary products to the market. CSM will support the development of and have exclusive rights to utilize 3D Systems’ ChefJet Pro 3D printer for high-resolution, colorful food products for the professional culinary environment.

“We are very excited about what this opportunity can mean for the food industry,” says Marianne Kirkegaard, CSM’s president and chief executive officer.

The partnership enables collaborative research and development, engineering, design and printer development that will be focused on specific sourcing, food product development and go-to-market plans. After careful analysis and extensive discussions, planning, and market research, CSM and 3D Systems have formalized this agreement and are beginning the work to bring prototypes to the market.

“Our agreement with 3D Systems has the potential to re-shape the food industry,” Kirkegaard says. “Across a number of industries, 3D printing has helped transform industries and there’s every reason to think the same can be true for the food industry. We are excited to partner and continue to expand capabilities and culinary opportunities with their platform.”

Vyomesh Joshi, 3D Systems president and chief executive officer, expresses similar optimism about the agreement.

“Our extensive and versatile portfolio of materials addresses the widest range of applications and performance in 3D printing – from culinary to industrial,” he says. “As we continue to drive innovation and explore strategic partnerships with industry leaders, our partnership with CSM is a perfect fit to leverage our technology and capabilities to expand applications and materials.”

Showcased at the National Restaurant Association Show 2015 in Chicago, the ChefJet Pro from 3D Systems can create full-color bespoke confections for an unlimited array of applications, such as sculptural, ornate cake and cupcake toppers, candies, delicate latticework or logo sugar cubes.

Speaking at the 2015 NRA Show, Tom Vaccaro, dean of Baking and Pastry Arts at the Culinary Institute of America, posed a question to the audience: “What will cakes look like in the future? With this technology, they can really take any shape. In a lot of ways, this technology touches the creativity of the chef and also your guests. You could pretty much say to your guests: Tell me your dreams.”

Source: bakemag.com

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Wacker Develops the World’s First 3D Printing Process to Use Gum

December 24th, 2016
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At ProSweets Cologne 2017, WACKER will presenting two world firsts for the confectionery industry. With WACKER’s innovative CANDY2GUM technology, it is possible to produce confectionery with a completely new mouthfeel: what begins as a piece of chewy candy turns into chewing gum after a short time.

Since this innovative product is made in a boiling process, manufacturers can now add water-based, fat-containing and natural ingredients, such as fruit juice, cocoa and coffee.

Plus, the fair will see WACKER showcasing the world’s first 3D printing process to use chewing gum. For the first time, chewing gum comes in a variety of customizable shapes. The international supplier fair for the sweets and snacks industry will be held in Cologne, Germany, from January 29 until February 1, 2017.

Late January, WACKER will premiere its new CANDY2GUM technology at ProSweets Cologne. With CANDY2GUM, it is possible to produce innovative chewy candy that turns into chewing gum after a short time – the mouthfeel and chewing experience are absolutely unique.

The new technology does not only alter the texture of confectionery. It also opens up new opportunities for flavors and ingredients that, until now, were unheard of for chewing gum – fruit juice, coffee, milk, caramel, chocolate, coconut and plant extracts. Now, a multitude of water-based, fat-containing and natural ingredients are available for use in chewing gum.

The secret behind this confectionery innovation is the production process – CANDY2GUM products are simply boiled. Conventional chewing gum, on the other hand, is made in a dry kneading process. Water-based and fat-containing ingredients, such as fruit juice and cocoa, are exactly what the traditional kneading process cannot handle.

Not so with CANDY2GUM. Because the production process is similar to making chewy candy, standard sugar-confectionery cookers can be used. WACKER offers a suitable premix for this: CAPIVA C03. The premix is just added to the candy mass – and a simple piece of chewy candy becomes an innovative CANDY2GUM product.

CAPIVA C03 is insoluble in water, but it melts fully, which means it can be blended homogeneously. The fact that WACKER’s premix is ideal for use in both sugary and sugar-free candy mixtures opens up numerous opportunities for novel confectionery products.

With CANDY2GUM technology, it is now possible to produce confectionery goods that begin like a piece of chewy candy and turn into gum as they are being chewed. On top of this, they feature completely new flavors and ingredients.

At the tradeshow, WACKER is presenting the world’s first 3D printing process to use chewing gum. WACKER’s experts have developed a novel product formulation specifically for printable gum and have optimized the software and hardware for this sophisticated food matrix. As a result, chewing gum can be formed in many shapes, not just as sticks, balls and pellets. Whatever is needed, whether a name, logo or lifelike miniature figure, this new technology can produce gum in a wide range of colors, shapes and flavors – individually personalized.

Source:  foodingredientsfirst.com

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Printed gummy revolution

September 4th, 2015
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A 3D gummy printer has been introduced as part of a new retail concept in confectionery – the Magic Candy Factory.

Birmingham-headquartered Katjes Fassin UK Ltd showcased the innovation in confectionery production, which will be available for UK consumers from early 2016.

The premium confectionery maker – supplier of Percy Pigs to M&S – has beaten competitors to create the first and fastest 3D food printer to reach consumer retail.

candy_3d_printer

It takes the Magic Candy Factory about five minutes to print a sweet weighing between 15 and 20 grams. Prototypes in other sectors can take almost an hour to do the same.

Furthermore, the Magic Candy Factory provides customers with a unique experience. The belief of the brand is that innovation is magical, and with the Magic Candy Factory everyone can conjure their own gummy confectionery in a few steps.

German customers were able to trial it for themselves and plans are already in place for the Magic Candy Factory to be open to UK consumers through online, retail and leisure outlets by early 2016.

UK consumers will be able to customise their own confectionery.  Shapes include unusual designs, such as frogs or octopuses or more classic shapes, such as hearts. Currently, there are 20 different designs with different choices of colour, flavour combinations and finishings including sweet, glitter or sour.

In addition, customers will be able to print personalised greetings on gummy cards to create unique gifts.
All Magic Candy Factory products are vegan, gluten free and dairy free. They are made without gelatine and only use natural fruit and vegetable extracts.

The technology is based on fused deposition modelling and uses a special blend of natural ingredients, which are heated and then extruded to create a variety of complex shapes and unique combinations. The shapes have been developed using 3D modelling software and specially created ‘g-codes’ that tell the printer where to deposit the materials, and at what speed and frequency.

Eight different colours and matching flavours, from lemon to blackcurrant, were developed in the Katjes R&D lab and can be used either alone or in a combination rainbow option. For the future, a variety of different colours and flavours are planned that will also be available as seasonal exclusives, and could include options for weddings, Wimbledon or Christmas.

Managing director Katjes Fassin UK, Melissa Snover, says: “The Magic Candy Factory allows consumers to create truly delicious, custom sweets that are also completely natural, vegan and allergen-free – a first for the world market.

“In addition, the benefit of the experience in store for the whole family is that children and adults can learn about the technology of 3D printing and ingredients in food. Other confectioners haven’t been able to bring anything like this to market, but we’ve spent many months developing this technology to be fast, educational and fun. We’ll be rolling the Magic Candy Factory out across the UK from early next year.”

Katjes believes that the market for personalisation and experience-based creation has huge potential. Bastian Fassin, managing director Katjes Fassin GmbH & Co. KG and director Katjes Fassin UK Ltd, says: “We always strive to make sweets that will make our customers smile.  Now, we have given them the power and the wonderful opportunity to make a fruit gummy which is special and unique for them.”

Source:   sweetsandsnacksworld.com

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Hershey unveils world’s first public 3-D chocolate candy printing exhibit

January 3rd, 2015
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hershey-new-logosThe Hershey Co. is moving beyond the second dimension. The chocolate maker has partnered with 3D Systems to create what it claims is the world’s first 3-D Chocolate Candy Printing exhibit at Hershey’s Chocolate World Attraction.

The exhibit, slated to open Friday, Dec. 19, will give visitors the opportunity to interact with Hershey scientists and the breakthrough technology.

“We are now using 3-D technology to bring Hershey goodness to consumers in unanticipated and exciting ways,” says Will Papa, chief research and development officer, The Hershey Co. “3-D printing gives consumers nearly endless possibilities for personalizing their chocolate, and our exhibit will be their first chance to see 3-D chocolate candy printing in action.”

Visitors will have the opportunity to witness live 3-D printing, see examples of finished products, interact with a library of 3-D graphics pre-loaded on iPads and be scanned to see what they would look like as a piece of 3-D chocolate.

3d-chocolate-printingThe 3-D chocolate printer on display at Hershey’s Chocolate World Attraction is the most advanced model in operation today, Hershey says.

“We are committed to democratizing 3-D printing, making this game-changing technology accessible and engaging for everyone,” explains Chuck Hull, founder and chief technology officer, 3D Systems. “Our partnership with Hershey, the largest producer of quality chocolate in North America and a global leader in chocolate and confections, allows us to create unique, exciting and personalized edible experiences, and this is a great way to showcase the power and possibilities of 3-D printing.”

One of Hershey’s goals is to gather knowledge and insights directly from consumers after they experience the interactive exhibit.

Through a survey presented on a large touchscreen, consumers will be able to share their preferences on customization options and product design. This information will influence the final technology and business model for a commercial 3-D chocolate candy printing experience.

“This exhibit is a great example of co-creation with consumers,” Papa says. “They will be instrumental in shaping the future of commercially available 3-D chocolate printing.”

Source: Candy Industry

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What 3D-Printed cake tastes like

January 17th, 2014
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Sugar Labs substitutes extruded plastic for sugar, and makes a new kind of dessert.

Call them Cakerbots. Adding to the growing list of things you can 3D print (toys, human organs, pizza that will be eaten on Mars, etc.) is a machine promising that, with it, you can print yourself some dessert.

In the “3D Printing” section of the Consumer Electronics Show, one of the consistently busy booths has belonged to 3D Systems’s Sugar Lab. And to, in particular, the booth’s display of elaborate cakes and candies whose confectionary components have been constructed inside a 3D printer.

The ChefJet and ChefJet Pro print, basically, sugar: They work by applying a mixture of alcohol and water to wet and then harden the sweet stuff. The devices’ focus on crystalline sugar, combined with the capabilities of the printers themselves, results in forms that would be next to impossible to construct with human hands—little sculptures that double as dessert. The printers start at more than $4,000 for models that print with black-and-white food coloring; color models will likely retail for closer to $10,000. As Sugar Lab’s co-founder, Kyle von Hasseln, told me, the target markets for the machines are bakeries, restaurants, and event planners.

rd-printred-cake

So, basically: The plastic couple that sometimes tops wedding cakes? That can now be edible. The princess atop little Jennifer’s birthday cake? Same. Architectural confectionery is enjoying a renaissance of late; you could see 3D printing fitting right into that trend. Indeed, the towering cake you can see in the picture at the top of this post was made in collaboration with Charm City Cakes’s Duff Goodman, of Ace of Cakes fame.

The construction components are fitting: Von Hasseln and his wife, Liz, are trained architects. They actually stumbled onto the Sugar Lab idea when they were experimenting with 3D-printer-friendly materials (sawdust, that kind of thing) for fabricating architectural models. “We tried sugar,” Kyle von Hasseln told me, “just because it was cheap—and then we realized that if we modified it, we could eat it.”

And what about making the eating … actually pleasant? How do you make construction materials taste good? “We got into the material science of it,” Von Hasseln says. “A chef probably could have gotten it really quickly,” he laughs, but it took him and Liz several tries, he says, before they got a formula that would combine structural integrity with good flavor.

So then … what do 3D-printed confections taste like? I sampled Sugar Lab’s chocolate offering. And the stuff tasted pretty much like traditionally manufactured chocolate does—except a little less sweet, a little bit drier, a little more crumbly. You know how chocolate, after it melts and rehardens, has a slightly different flavor and texture than it did before? The 3D-printed chocolate is like that.

But what it lacks in tastiness, it makes up for in prettiness. Imagine being served this towering thing for dessert.

Source: The Atlantic

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