By Dan Rubinsky, Founder, RS3Dprints
Through the university of California Berkeley biomechanical engineering program we have developed a new 3D food printer for the mass production of alternative steaks.
We focused on creating a cryolithographic 3D printer with high volume continues printing capabilities which will allow us to mass produce steak.
Continue reading “Alternative 3D Food Printing technology for the mass production of Meat (and more) – Jakajima interview with Dan Rubinsky, RS3Dprints (VIDEO)”
Active in Additive Manufacturing?
Continue reading “Flam3D the independent 3D Printing Platform – Jakajima interview with Kris Binon, FLAM3D (VIDEO)”
With Flam3D, we are strengthening the 3D printing industry. We are engaged in networking and disseminating knowledge. We connect you with new leads, look after your interests and support you in a variety of ways.
A JakajimaTV interview with Christine Levêque, Director Business Innovation for the business unit Benelux and Germany at SUEZ.
There is a a widespread belief that Chemical Recycling processes allow to recycle the mechanically unrecyclable mixed polymer packaging. However thermo-chemical processes like Pyrolysis also need quality feedstock to produce quality oil !
Continue reading “Designing plastics packaging for chemical recycling – Jakajima interview with Christine Levêque, Suez (VIDEO)”
Interview with Gavin Bown, Vice President – Global R&D, Barry Callebaut Group for JakajimaTV
Mona Lisa, the global decoration brand of The Barry Callebaut Group is the first brand to launch personalized 3D printed chocolate at scale, made from Belgian chocolate. The move revolutionizes the world of chocolate craft by combining industry-leading production technology, bespoke design and Barry Callebaut’s chocolate expertise – allowing chefs to craft their own unique creations and reproduce them rapidly and affordably, no matter how intricate or specific the design.
Continue reading “Mona Lisa, world’s first personalized 3D printed chocolate brand – Jakajima interview with Gavin Bown, Barry Callebaut Group (VIDEO)”
Another JakajimaTV talk with Jasper den Besten, HAS University of Applied Sciences about The importance of the variety choice for vertical farming.
Choosing the correct variety is often underexposed in vertical farming. However, the differences between varieties are huge. The differences between varieties can be a factor 2 or more. Results of variety tests are limited accessible. Our basil varieties trial in Brightbox showed the importance of doing variety tests.
Continue reading “Basil, exploring genetics for Vertical Farming – Jakajima interview with Jasper den Besten, HAS University of Applied Sciences (VIDEO)”
Maurizio Crippa is the CEO of Gr3n
gr3n invented a new process which allows to recycle PET bottles/food containers chemically in a profitable way.
The process is based on a new application of microwave technology to a well known chemical reaction which provides an economically efficient chemical recycling process of PET (Polyethylene Terephtalate) and allows an industrial implementation of this recycling method.
This new process can potentially change how PET is recycled worldwide with a huge financial benefit for the recycling industry.
Continue reading “Making Plastic really circular with chemical recycling – Jakajima Interview with Maurizio Crippa, Gr3n (VIDEO)”
Marine Coré Baillais is the founder of Digital Patisserie. As former Deputy CEO of Sculpteo, a well-known online 3D printing service, I came to Food printing with convictions and some bias. I’ll try to modestly explain how my background and my experience as a pastry chef has lead me to create the Digital Patisserie.
Continue reading “From 3D Polymer printing to 3DFood Printing as pastry chef – Jakajima interview with Marine Coré Baillais, Digital Patisserie (VIDEO)”
Gaia Di Martino shares a glimpse of her vision and experience.
Nowadays more and more people are intrigued by 3D food printing; but most of the 3D printers for food require a certain practical experience to be used at their best. On top of that, often these machines are hard and time consuming to be cleaned. This is how the idea of a new 3D printer was born: a machine that combines the perks of a greater automation of a control system and the cleanliness of a new concept for the printing head. A cleaner and more hygienic 3D printer for food that can be used by anyone, no matter the level of expertise.
Continue reading “Cook.3D, new concept for 3D Food Printing – Jakajima interview with Gaia Di Martino, University of Applied Sciences Ruhr West (VIDEO)”