The present disclosure provides a system and method for fabrication of a three-dimensional edible product having two or more edible components. The system comprises a processor configured to receive an edible product design having pattern coordinates, and to provide pattern address signals, a printing mechanism having a printing head with two or more sets of a plurality of discrete applicators, each one of the two or more sets is configured to receive and dispense a different edible component, each of said discrete applicators being configured to receive and selectively dispense, its corresponding edible component onto a printing support bed in accordance with said pattern address signals, and a driving mechanism configurable to control the position of said printing head with respect to a printing support bed.

The present disclosure provides a system and method for fabrication of a three-dimensional edible product having two or more edible components. The system comprises a processor configured to receive an edible product design having pattern coordinates, and to provide pattern address signals, a printing mechanism having a printing head with two or more sets of a plurality of discrete applicators, each one of the two or more sets is configured to receive and dispense a different edible component, each of said discrete applicators being configured to receive and selectively dispense, its corresponding edible component onto a printing support bed in accordance with said pattern address signals, and a driving mechanism configurable to control the position of said printing head with respect to a printing support bed.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

A printer and corresponding method of printing an image on a surface of a plurality of food products by providing a system having a printer with an extendable and retractable receiving arm and a rotating food product delivery tray for continuously and automatically providing delivery of unprinted food products which are retracted into the printer, printed on, and returned by the receiving arm to the rotatable delivery tray and the tray further moves to deliver subsequent food products for printing.

A printer and corresponding method of printing an image on a surface of a plurality of food products by providing a system having a printer with an extendable and retractable receiving arm and a rotating food product delivery tray for continuously and automatically providing delivery of unprinted food products which are retracted into the printer, printed on, and returned by the receiving arm to the rotatable delivery tray and the tray further moves to deliver subsequent food products for printing.

Alcohol-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products.

Alcohol-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products.

A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

A method of forming a food product includes supplying a bar-like food item or a thin-piece outer material from a supply device downwardly through a shutter device onto a support member. The outer material has an upper surface onto which an inner material has been disposed. The shutter device includes a plurality of shutter pieces capable of opening and closing. The shutter device and the support member are vertically movable. The method further includes supporting the bar-like food item or the outer material from its lower side by the support member, by closing the plurality of shutter pieces, cutting the bar-like food item, or sealing a periphery of the outer material above the inner material. An uppermost position of the support member is calculated based on a target weight of the food product and a thickness of the shutter piece to determine a vertical-movement trajectory of the support member.