Demonstration of FoodFab: Creating Food Perceptual Illusions using Food 3D Printing

Abstract

Food 3D printing enables the creation of customized food structures based on a person's individual needs. In this paper, we demonstrate the use of food 3D printing to create perceptual illusions for controlling the level of perceived satiety given a defined amount of calories. We present FoodFab, a system that allows users to control their food intake through modifying a food's internal structure via two 3D printing parameters: infill pattern and infill density. In two experiments with a total of 30 participants, we studied the effect of these parameters on users' chewing time that is known to affect people's feeling of satiety. Our results show that we can indeed modify the chewing time by varying infill pattern and density, and thus control perceived satiety. Based on the results, we propose two computational models and integrate them into a user interface that simplifies the creation of personalized food structures.

How macroscopic structure of 3D printed protein bars filled with chocolate influences instrumental and sensory texture

“…Only very few studies (Chow et al, 2021;Fahmy et al, 2021;Kistler, Pridal, Bourcet, & Denkel, 2021;Mantihal et al, 2019;Punpongsanon et al, 2020;Zhu, Ribberink, De Wit, Schutyser, & Stieger, 2020) investigated how structural modifications created by 3D printing impact consumer and sensory perception of foods. These studies explored sensory and oral behavioral responses (sweetness perception, texture preference and mastication behaviour) rather than texture perception of 3D printed foods.…”

3D food printing: from structure to perception

“…They successfully created confectionary products with enhanced sweetness while maintaining the same sugar content (Kistler et al, 2021). Variation in porosity of 3D printed cookies influenced consumers' chewing time, which might potentially affect satiation (Punpongsanon et al, 2020). These studies demonstrated that 3D printing can be used to create healthier foods by either creating an inhomogeneous distribution of food components or by creating porous structures.…”

“…3D printing can also impact consumer and sensory perception of foods and its effect depends on the formulation and printing designs. A few recent studies explored sweetness perception (Khemacheevakul et al, 2021;Kistler et al, 2021), saltiness perception (Fahmy et al, 2021), texture preference (Mantihal et al, 2019) and mastication behaviour (Punpongsanon et al, 2020) of 3D printed foods. As an example, Kistler et al (2021) used 3D printing to prepare confectionery products with an inhomogeneous spatial distribution of sucrose.…”

“…However, food structures produced using current manufacturing technologies are relatively limited. While the confectionery products in the study of Kistler et al (2021) and savoury foods in the study of Fahmy et al (2021) can easily be achieved through conventional manufacturing (think of candies with liquid fillings or commercial layered cakes), it would be challenging to produce foods with more complex structures such as for example protein bars with rectilinear infill (Chapter 6) and cookies with defined porosity (Punpongsanon et al, 2020). Finally, it is expected that 3D printing is more cost effective than conventional manufacturing techniques for local and on-demand production such for example at home or in a local retailer, restaurant, hospital or gym.…”

“…Only very few studies (Chow et al, 2021;Fahmy et al, 2021;Kistler et al, 2021;Mantihal et al, 2019;Punpongsanon et al, 2020; investigated how structural modifications created by 3D printing impact consumer and sensory perception of foods.…”