Alternative 3D Food Printing technology for the mass production of Meat (and more) – Jakajima interview with Dan Rubinsky, RS3Dprints (VIDEO)

Dan Rubinsky

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.

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Designing plastics packaging for chemical recycling – Jakajima interview with Christine Levêque, Suez (VIDEO)

Christine Levêque

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 !

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Mona Lisa, world’s first personalized 3D printed chocolate brand – Jakajima interview with Gavin Bown, Barry Callebaut Group (VIDEO)

Gavin Bown

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.

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Basil, exploring genetics for Vertical Farming – Jakajima interview with Jasper den Besten, HAS University of Applied Sciences (VIDEO)

Jasper den Besten

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.

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Will LED replace laser or electron beam in 3D Metal Printing!? – Jakajima Interview with Franz Haas, Graz University of Technology (VIDEO)

franz haas

Franz Haas is head of the Institute of Production Engineering at Graz University of Technology and he has developed this technology for 3D metal printing and has applied for a patent.

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Making Plastic really circular with chemical recycling – Jakajima Interview with Maurizio Crippa, Gr3n (VIDEO)

maurizio crippa

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.

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From 3D Polymer printing to 3DFood Printing as pastry chef – Jakajima interview with Marine Coré Baillais, Digital Patisserie (VIDEO)

Marine Coré Baillais

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.

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Cook.3D, new concept for 3D Food Printing – Jakajima interview with Gaia Di Martino, University of Applied Sciences Ruhr West (VIDEO)

Gaia di Martino

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.

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