Protein Production Technology International’s Post

The advent of 3D printing technology has extended beyond manufacturing and into the realm of food production, offering novel possibilities for culinary creativity and personalized nutrition. Ashutosh Jaiswal Mayank Wanjare #3DPrintedFood #foodsafety #foodmanufacturing #culinary #3DPrinting #foodmanufacturing #3dprintedcuisine #3DPrintingTechnology #sustainablefoodproduction

Thermoforming films are a cost-effective way to pack products in-line by horizontally forming the pack, filling and finally sealing. The pack is formed with top and bottom ‘web’ films. The top film is usually flexible as it forms/vacuums around the shape of the product, and retains its characteristics of high puncture resistance and gloss. Usually seen in the food industry, products are packed in trays and skin film applied to the top of the package for extra puncture resistance, this top web can be customised to your individual branding with effective colour or stamp printing. If forming the entire package with thermoforming film (that is using top & bottom web), the bottom web can also be quite rigid and customisable with your branding. Being the section of packaging that ‘holds’ your product, you will need to ensure that this bottom web is of the highest quality to preserve its shape while it’s on the shelf. QiluVac's range of high barrier top and bottom webs are a great solution for food producers to ensure that packaging retains its shape and provides the ultimate protection for your product on the shelf. Films can be used for a variety of goods, such as bread loaves, dairy, meat, smallgoods, poultry, ready meals, confectionary/snack foods, pet food and any other application because of its versatility.

🍴💡🐟 Steakholder Foods launches industry-first #3Dprinted #eel. 🌍🍽 The #company says its proprietary technology could enable mass #production of 3D-printed eel, tapping into a lucrative #seafood #market that is currently heavily reliant on #wild-caught eels. 🌱🔬While currently #plantbased, the company plans to incorporate #cultivated eel #cells in the future to enhance authenticity and reduce costs. 🗣 "This #technology is designed to enable partners to generate products on a potential #industrial #scale of hundreds of tons monthly, not only at lower costs compared to wild eel, but also with the #flexibility to create a variety of printed products using the same production line," said #CEO Arik Kaufman. https://lnkd.in/dFAU9sjV

Automatic Labeling Machine Market 2023 Key Players, Regional Overview, Trends And Forecast To 2030   Automatic labeling machine is the most important component of packaging process in industries such as food & beverages, cosmetics, and pharmaceuticals. From the consumer's perspective, the quality of a packaged product is determined by the quality of the product's labeling. Automatic labeling machines are available in different types, depending on the shape and substance of the object that needs to be branded or labeled. These machines are designed for side labeling, wrap around labeling, as well as top and bottom labeling of the products. Label machines are designed for labeling products such as bottles, cardboards, cans, boxes, jars, and containers of different sizes. These automated machines replaced the necessity to depend on man power for every procedure in packaging and transportation.   The use of automated labeling equipment eliminates the requirement for labor to do several operations. With automated equipment, companies may see a considerable reduction in labeling and branding work as the operational parts and labeling techniques are carried out by automated machineries. Labeling machines are of various types, which include self-adhesive, shrink sleeve labelers, and glue-based labelers. Each of which is either manufactured to fulfil standard industrial criteria or modified to match the needs of the customer. Manufacturer generally offers bottle sticker labeling machines, top labeling machines, ampoule sticker labeling machines, and other customized label machines. Furthermore, shrink sleeve labeling machine uses sleeve films that are durable, sensitive to light, abrasion resistant, and waterproof. The labels on the containers and bottles may be efficiently removed, allowing the container or bottle to be reused. The sleeve film is ecologically beneficial because it does not require adhesive and produces no harmful waste. It is easily recyclable. Although shrink sleeve labelers are more expensive than other labeling equipment, they are the most effective approach for increasing brand recognition and marketing among clients.   𝐑𝐞𝐪𝐮𝐞𝐬𝐭 𝐟𝐨𝐫 𝐒𝐚𝐦𝐩𝐥𝐞 𝐏𝐃𝐅: https://lnkd.in/dMeq637P Key Companies Profile in the Report: Markem-Imaje, Videojet Technologies, Domino Printing, Weber Packaging Solutions, Pro Mach, Label Aire, Matthews International, Diagraph an ITW Company (Illinois Tool Works), Quadrel LLC, altech, Panther Industries, EPI Labelers, COTAO   By Type Vertical Type Horizontal Type   By Application Food and Beverage Pharmaceutical Electronics Others

In the future, cooking is transitioning to printing. Israel-based foodtech company ‘Stakeholder Foods’ has created the world’s first 3D printed eel, giving new momentum to the plant-based industry. They focused on 3D printing eels. The fishing industry has been pointed out as one of the causes of marine destruction. A sustainable eating culture can only be achieved by changing the overall industrial structure, including cooking. Heading to variety in the cooking process is the new standard. Our article follows that starting line. #foodtech #3dprint #eel #stakeholderfoods https://lnkd.in/gAFiNmNP

3D Food Printing Market Demand is Set to Grow at 7.2% By 2032 The global #3Dfoodprintingmarket size reached USD 621.1 million in 2022 and is projected to surpass around USD 1,238.99 million by 2032. North America contributed more than 41% of revenue share in 2022. On the other hand, Europe is estimated to expand the fastest CAGR between 2023 and 2032. The #3Dfoodprinting market encompasses the use of advanced additive manufacturing techniques to create three-dimensional edible structures and designs with various ingredients. This innovative technology is revolutionizing the food industry by enabling the customization of food products for nutrition, flavor, and dietary needs. By using food-grade materials, #3Dfoodprinters can produce intricate and personalized dishes, #snacks, and confections. The market's growth is driven by the rising demand for personalized nutrition, the exploration of sustainable food production methods, and the increasing adoption of technology in the culinary world, opening new possibilities for creating unique and visually appealing food items. #precedeneresearch 𝐕𝐢𝐞𝐰 𝐌𝐚𝐫𝐤𝐞𝐭 𝐈𝐧𝐬𝐢𝐠𝐡𝐭𝐬 👉 https://bit.ly/3sGEzLG

📢 BIS Bans Toluene in Food Packaging Printing 🍫 🚫 In a landmark decision, the Bureau of Indian Standards (BIS) has restricted the use of toluene, titanium acetylacetonate, and phthalates in printing materials for food packaging. Toluene, widely used in India but banned in developed nations due to health risks, poses dangers to liver and kidney health. 💼 Industry leaders like Siegwerk India's CEO, Ashish Pradhan, commend the move as a significant step towards safer packaging practices, with 80% of inks currently toluene-based. ✅ Nestlé India and Hindustan Unilever Ltd. affirm their commitment to compliance with the new regulations, ensuring toluene-free packaging materials for consumer safety. 💡 Transitioning to toluene-free inks is feasible without major capital investments, as demonstrated by Siegwerk India's proactive measures. This shift reflects a broader industry trend towards sustainable and responsible packaging solutions. 🌱 This move underscores the industry's dedication to sustainability and consumer well-being, prioritizing health and safety while meeting regulatory standards. Stay tuned for further updates as the packaging industry continues its journey towards safer, more sustainable practices. 🤝🏻 Follow GANESH ADHAV for Food Technological Insights and News. #bis #toluene #foodpackaging #consumersafety #sustainablepackaging #healthandsafety #regulatorycompliance #foodandbeverageindustry

𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗮𝗻𝗱 𝗱𝗲𝘃𝗲𝗹𝗼𝗽𝗺𝗲𝗻𝘁 𝘄𝗼𝗿𝗸 𝗶𝘀 𝗲𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹, 𝗶𝗻 𝗼𝗿𝗱𝗲𝗿 𝘁𝗼 𝗵𝗮𝘃𝗲 𝗮 𝗱𝗲𝘁𝗮𝗶𝗹𝗲𝗱 𝘂𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗼𝗳 𝗯𝗮𝗸𝗶𝗻𝗴 𝗿𝗮𝘄 𝗺𝗮𝘁𝗲𝗿𝗶𝗮𝗹𝘀 𝗮𝗻𝗱 𝘁𝗵𝗲𝗶𝗿 𝗰𝗵𝗮𝗻𝗴𝗲𝘀 𝗱𝘂𝗿𝗶𝗻𝗴 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻, 𝗮𝗻𝗱 𝗮𝗱𝗮𝗽𝘁 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝘀 𝗮𝗰𝗰𝗼𝗿𝗱𝗶𝗻𝗴𝗹𝘆. We can absolutely confirm this statement by the Weihenstephaner Institut für Getreideforschung (WIG) in München-Freising. As every year, at this year’s Spring Conference various research groups got together and presented the results of completed projects and the outlook for ongoing work. It was truly a rewarding event for everyone interested in grain research. As so often, gluten quality played a central role. The foaming properties of proteins and saponins remain topics of study; in the final analysis, many baked goods are thermally stabilized foams. Among other subjects, research into the possibility of improving the foaming behaviour of algae protein proteases has been done and is still ongoing. Other presentations looked at enzymes, such as a project on the possible uses of baking lipases to improve the quality of fine baked goods. Lukas Buck of Karlsruhe Institute of Technology (KIT) presented a project we had initiated on improving baking predictions. His very clear presentation met with great interest. Composite Flour, our favourite subject, naturally also had its time in the spotlight, with a presentation on the effects of leguminous flours on baked goods and the use of oat-okara in wheat bread.  There were also presentations on many other exciting topics, like 3D printing, not for use in making baked goods, but for testing the influence of surface structures on dough adhesion. In the project, surface structures in the fractions of a micrometre range were printed in plastic. “The WIG Spring Conference is definitely an event I can recommend to anyone interested in grain research. Prof. Dr.-Ing. Thomas Becker and his team from Technical University of Munich University again put together an event with exciting topics that was outstandingly well organized, with many opportunities for networking,” said Dr. Lutz Popper in summing it up.   

I welcome #innovation in #foodsystems and I really hope these products aren't high in salt, like most plant based meat substitutes I've tried --> "A #3Dprinted food firm is developing a #plantbased bacon product for the UK market and is seeking local partners for a launch. Spanish company COCUUS delivered its first batch of 3D printed plant-based bacon to Carrefour in Spain earlier this month, marking the first time such products have retailed globally, it claims. Vegan foie gras and plant-based tuna – 'that mimics the texture, structure and taste of regular tuna and the same nutritional benefits' – are scheduled to follow in the coming months. The #foodtech firm analyses the 'morphological structure' of different meat products, digitalises their molecular structures and maps them, before 'rapidly, reliably and realistically replicating them on an industrial scale'. While other bacon-like plant-based offerings are already on the market, 3D printing allows for a product that 'goes much further in mimicking the real thing', the company says. 'The product is composed of a meaty section, a fatty part and a thin crust on one side. When the bacon is cooked, each part reacts differently to heat in the pan, just like regular bacon does,' said Patxi Larrumbe, co-founder and chairman of Cocuus. 'This 3D printing technology allows us to carry out industrial scale production, efficiently creating plant-based products that have the look, feel, and taste of meat and fish,' Larrumbe added. The company is also developing machines that can 3D print reconstructed whole cuts of meat, which substitute animal fat with vegetable oils, and are enriched with micronutrients such as vitamins, Omega 3, and minerals." https://lnkd.in/etBY4xhH #planetaryhealth

Fibre and protein enrichment is hot on the agenda of snack food development as is the development of 3D printed snacks to create unique forms and textural experiences that could otherwise not be manufactured. Fat reduction for potato chips is likely to always be of interest just as finding new processing techniques as explosion puff drying. In all of this research to develop new snack food creations, formulation and processing parameters will need to be assessed to check which variation produces the most optimum end result. Once the desired texture, such as the ideal fracturability, is achieved a Texture Analyser can then be employed to measure and control the quality of the product and ensure manufacturing consistency is maintained. Read our blog post: https://bit.ly/4b51ktX