SavorEat develops a new generation of meat alternative products which recreate the unique experience, taste and texture of meat in a convenient way and without a single animal in sight. Our product is a combination of proprietary 3D printing technology, automatic cooking machine and unique plant-based ingredients that allow the creation of a variety of textures and designs that characterize meat.
Whether you want to print decorations onto your product, save money with the most accurate depositing system or fill cavities with an accuracy never seen in the industry, FoodJet offers tailor-made solutions.
Our ambition is to change the way the world thinks, buys and experiences nutrition—it’s why our custom stacks are the result of over 100,000 lab hours, collaborations with industry experts and the expertise of our in-house nutritionist.
All of our ingredients are sourced from high-grade vegan whole food sources and lab-tested to ensure that every Nourishment is custom, quality and made to order.
In 2015, Anjan, Jordan French, Chintan Kanuga and Ben Feltner launched BeeHex to provide fresh pizza made from the finest ingredients. The pizza is not only visually appealing but delicious, creating excitement among chefs, restaurant chains, theme parks, and food brands.
BeeHex uses clean robots to make pizza in under 4 minutes that would otherwise take a human 9 minutes.
Print Cheese is er in geslaagd om met een 3D food printer kaas te printen. Print Cheese biedt kaas in nieuwe vormen en smaken aan. Als eerste in de hele wereld printen wij kaasdelicatessen.
Print Cheese biedt het bedrijfsleven en geïnteresseerden iets bijzonders. High tech gecombineerd met ambacht. Wat dacht u van een amuse van geitenkaas in de vorm van een vaas of aan een combinatie van noot en kaas gemixt in een dobbelsteentje. Geschikt voor bedrijfspresentaties, beurzen, markten en restaurants met koks die graag vernieuwend willen zijn. De mogelijkheden om verschillende smaken te combineren zijn talloos. In opdracht maakt Print Cheese kleine kaasdelicatessen in verrassende vormen.
Het maken van kaas en het verwerken ervan met een 3Dprinter is een spannend proces. Op verzoek verzorgt Print Cheese demonstraties en proeverijen op maat. Kijk voor de diverse mogelijkheden onder het kopje ‘Onze diensten’.
Graag neemt Print Cheese u mee in de vormvrijheid van kaas op deze bijzondere manier. De speurtocht nieuwe vormen en combinatie zet Print Cheese door, volg onder Blog alle nieuwe ontwikkelingen en waar Print Cheese te zien is.
Fouche 3D Printing, Creator of the Cheetah 3D printer with a 1 cubic meter build volume.
We know that we have a unique product. We hope and trust that it will provide jobs, change the way that products are manufactured- small batches that require less storeage, and that it will inspire creativity!
ABS granules are used as the raw product for filament, therefore our cost per print is significantly lower. Our cost per kilo is less than $4/kg for ABS granules.
As standard, we use a 3mm nozzle and get a 0.5 Kg\Hour flow rate.
1mm, 2mm, 4mm, 5 mm, and 6mm nozzles are also available.
The company byFlow was founded in 2014 by Floris Hoff, industrial product designer with over 4 years experience in 3D printing. In FabLab Maastricht he worked as a volunteer in maintaining and improving the 11 3D printers. Floris graduated with a project on the development of a unique granulate extruder which makes it possible to print with granulate, powder and paste. This makes it possible to print 10x faster and cheaper and to use recycled plastic.
To produce a compact, mobile, multi-faceted, multi-functional 3D printer with easily exchangeable extruders that can print a plethora of materials that is easy to use and readily accessible to everyone. The team pays a lot of attention to the design, quality and user-friendliness of his printer. Like a laptop, the printer is foldable, so that you can transport and store the printer easily, safely and without any fear of dust contamination.
Always being innovative
The team also still conducts research on new material possibilities with colleagues at FabLab Maastricht, Chemelot Campus in Geleen (NL), Maastricht University, polytechnic Zuyd and LIOF.
Our launch product is a 3D food printer. We call it Foodini. We are using an open capsule model, meaning the consumer prepares and places fresh ingredients in Foodini. Natural Machines is going to make preparing food healthier, easier, and so much fun. Foodini is the first 3D printer to print all types of real, fresh, nutritious foods, from savory to sweet. It uses fresh, real ingredients, making the Foodini the first 3D food printer kitchen appliance to contribute to a healthy eating lifestyle.
MISSION AND STRATEGY
TNO connects people and knowledge to create innovations that boost the competitive strength of industry and the well-being of society in a sustainable way. This is our mission and it is what drives us, the 3,000 professionals at TNO, in our work every day. We work in collaboration with partners and focus on five transitions that we have identified together with our stakeholders.
TNO is an independent research organisation that employs some 3,000 specialists. We believe in the joint creation of economic and social value. We focus on transitions or changes in five social themes: Industry; Healthy Living; Defence, Safety & Security; Urbanisation and Energy.
Innovation with purpose is what TNO stands for. We develop knowledge not for its own sake, but for practical application.
TNO connects people and knowledge to create innovations that boost the competitive strength of industry and the well-being of society in a sustainable way.
Every four years, in close collaboration with our stakeholders, we draw up a strategic plan that describes how we will pursue our mission. This plan is our proposal to society. You can download our strategic plan at the bottom of the page.
Our strategy is a reflection of the trends we observe in society and technology. In close coordination with our stakeholders we have defined five transitions on which we will focus. These are in line with the challenges and ambitions of the Top Sector policy and social themes in the Netherlands and the rest of Europe. The transitions can be summarised as follows:
Industry: from economic stagnation to growth in high-technology industry
Healthy Living: from illness and treatment to health and behaviour
Defence, Safety & Security: from a wide range of threats to controllable risks
Urbanisation: from urbanisation bottlenecks to urban vitality
Energy: from conventional sources to sustainable energy systems.
If you would like further information about a transition or a specific subject, select a relevant focus area, then select a subject and you will receive information about which a TNO researcher can tell you more about it.
If your area of interest cannot be easily delineated, then look under areas current subjects or use the search engine on our homepage.
Robots in Gastronomy is a research and design group focusing on the intersection of technology and gastronomy. The group includes Michelin Star Chefs, Industrial Designers, Interaction Designers, and High End Kitchen Equipment Distributors. The group’s research has culminated in the creation of the Food Form 3D, a computer numerically controlled deposition robot capable of 3d printing edible materials. The aim of the group is not to industrialize the kitchen, conversely, the aim is to provide tools of invention and innovation in the kitchen.