DOOR Cooperative and Oceanz 3D printing investigate 100% product usage:
About a third of all the food in the world is wasted. Growers, wholesalers, supermarkets, and governments are working, individually and collectively, to address the issue of reducing this wastage. These discarded volumes are relatively small within the production process. Despite this, the number of kilos makes it worthwhile to try and find a solution. The aim is to use 100% of the product. 3D food printing can play a role in this.
Mix between two growth markets
In the Netherlands, the DOOR Cooperative has begun talks with Oceanz 3D printing. These discussions are based on the issue of ‘food wastage’ and anticipating ‘future food trends’. DOOR is an independent fruit-vegetable growers association. Together, they want to investigate the possibilities of the 3D printing of vegetables. Both parties see good opportunities here. Recently, an official start was made to research what can and cannot be achieved. The initial results will be announced shortly.
100% use of the product
“The DOOR Cooperative has embarked on several projects. These must reduce food wastage of the primary product as much as possible. This must be done to process the volumes optimally, and work towards a 100% use,” says Martijn Kesteloo, Business Developer at the DOOR Cooperative. “Think of dried tomato wedges for use in restaurants and the catering industry. They can be used as a base for tapenade. As a step further, we are going to investigate the possibilities and solutions that 3D food printing offers. The DOOR Cooperative wants to use 3D printing to realise the future goal of ‘100% use of the product’.”
Professional 3D food printing
A lot of research is being done into the technological possibilities of 3D food printing. At the moment, it is possible to print with material based on, for example, a sugar mixture. Chocolate or a puree of various ingredients can also be used. “Many 3D food printing projects currently have a certain ‘fun element’. We, eventually, want to end up with a professional 3D food printing market”. This is according to Erik van der Garde, CEO of Oceanz 3D printing. “What is certain is that, in the future, everybody is going to come into contact with 3D printed food.”
Valuable food concepts
3D printing offers the possibility of creating unique, complex forms. Beside this, it also lends itself to producing valuable food concepts. So, it is possible to develop personalised nutrition. These can be tailored to, for instance, someone’s DNA profile or physical condition. Factors such as age and taste preferences can also come into play. 3D printing meat substitutes based on sustainable resources is also within the realm of possibility. A product will be able to have other characteristics besides all sorts of different shapes. From complex structures and textures to products with a unique flavour profile.