Culinology - March 2018 - 6
E M E RGI NG trends
3-D
printing
Imagining
the possibilities
by Jeff Gelski
jgelski@sosland.com
Sebastian Siethoff,
senior vice-president
of corporate strategy
and chief marketing
officer, CSM Bakery
Solutions, Atlanta
6|
Culinolog y | MARCH 2018
The possibilities for 3-D food printing might
bring to mind a scene in the 1971 movie
"Willy Wonka & the Chocolate Factory," when
Mr. Wonka plucked a candy flower from the
ground, its petals shaped like a cup. He took
a drink and then a bite out of a petal.
In today's reality and tomorrow's possibility,
3-D printing offers ways to create imaginative,
intricate food shapes. There are additional
potential benefits as well. Replicating culinary art may save on labor costs, and
3-D printers could personalize nutrition
in food products through ingredient
selection.
3D Systems Corp., Rock Hill, SC,
and BeeHex, Inc., Columbus, Ohio, are
two companies pioneering the use of 3-D
printing.
3D Systems offers engineering software,
3-D printers and printer materials to companies in various industries, including aerospace
and defense, automotive, and health care.
The company's presence in the food industry
increased last year when Atlanta-based CSM
Bakery Solutions and 3D Systems Corp.
agreed to collaborate in the development,
sale and distribution of 3-D printers, products
and materials for the food industry.
"We're thinking very big on this. We're being quite entrepreneurial and visionary on this,
together with 3D Systems," said Sebastian
Siethoff, senior vice-president of corporate
strategy and chief marketing officer for CSM
Bakery Solutions.
The ChefJet Pro 3-D printer uses powdered sugar and hydrated food coloring
to create products. Initially, CSM Bakery
Solutions will target how 3-D printing may
assist chefs creating high culinary art in such
venues as casinos and cruise lines.
"We're really thinking of this as a high culinary platform that then ultimately can go into
food service and retail," Mr. Siethoff said.
Pipings and pizza toppings
The 3-D printing systems could replicate in
the bakery what workers and chefs do by
hand, like hand-piping for icing and frosting.
Food cartridges may be plugged into freestanding 3-D printing machines. Technology
Table of Contents for the Digital Edition of Culinology - March 2018
Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
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