The present invention relates to a method and to a device for producing solid, at least semisolid dosage forms of pharmaceutical active agents, nutraceutical active agents and/or dietary supplemental active agents, wherein the dosage form is generated in an additive fashion by depositing a building substance in the form of dots.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

The disclosure relates to print heads for use in the bioprinting of biostructures having predetermined two (2D)- and/or three dimensional (3D) pattern of cells. Specifically, the disclosure relates to print heads operable in a bioprinting systems for the fabrication of edible biostructures using drop-on-demand.

The disclosure relates to print heads for use in the bioprinting of biostructures having predetermined two (2D)- and/or three dimensional (3D) pattern of cells. Specifically, the disclosure relates to print heads operable in a bioprinting systems for the fabrication of edible biostructures using drop-on-demand.

[Problem] To provide a method for producing an artificial three-dimensional muscle tissue, said method enabling stable, efficient and easy production of a muscle tissue, and an artificial three-dimensional muscle tissue produced by this method. [Solution] A method for producing an artificial three-dimensional muscle tissue, said method comprising steps of (i) forming a three-dimensional muscle tissue precursor, which is configured from a first muscle tissue support, a second muscle tissue support and muscle cells, by linearly arranging the muscle cells on the first muscle tissue support in such a manner that the muscle cells are located close to the first muscle tissue support at one end of the line and close to the second muscle tissue support at the other end of the line, and (ii) culturing the three-dimensional muscle tissue precursor to give an artificial three-dimensional muscle tissue, and an artificial three-dimensional muscle tissue obtained by this method.

[Problem] To provide a method for producing an artificial three-dimensional muscle tissue, said method enabling stable, efficient and easy production of a muscle tissue, and an artificial three-dimensional muscle tissue produced by this method. [Solution] A method for producing an artificial three-dimensional muscle tissue, said method comprising steps of (i) forming a three-dimensional muscle tissue precursor, which is configured from a first muscle tissue support, a second muscle tissue support and muscle cells, by linearly arranging the muscle cells on the first muscle tissue support in such a manner that the muscle cells are located close to the first muscle tissue support at one end of the line and close to the second muscle tissue support at the other end of the line, and (ii) culturing the three-dimensional muscle tissue precursor to give an artificial three-dimensional muscle tissue, and an artificial three-dimensional muscle tissue obtained by this method.

A food grilling rack provides a frame defined by a plurality of connected side walls forming a closed geometric shape. The frame includes a lower corrugated sheet that provides multiple troughs, each trough having a lowest portion. The lower sheet is attached to at least some of the side walls. An upper sheet of material is supported (e.g., removably) above the sheet of corrugated material. There are a plurality of openings in the upper sheet of material, each opening being vertically aligned with a lowest portion of a trough. In one embodiment, the frame includes a pair of flanged members attached to a lower corrugated sheet that provides multiple troughs, each trough having a lowest portion. A sheet with openings slides into the frame aligning the openings with the lowest part of the trough. A food stuffing apparatus provides a receptacle having an interior, an upper end portion with a larger opening and a lower end portion with a smaller opening, and a tapering portion in between the upper and lower end portions. A plunger is provided having a head, a lower end portion with a shaft having a lower pushing surface and a joint that joins the head to the shaft. The pushing surface has a larger diameter portion, the shaft tapering above the pushing surface to a smaller diameter portion above the pushing surface in the upper one half of the plunger.

A food grilling rack provides a frame defined by a plurality of connected side walls forming a closed geometric shape. The frame includes a lower corrugated sheet that provides multiple troughs, each trough having a lowest portion. The lower sheet is attached to at least some of the side walls. An upper sheet of material is supported (e.g., removably) above the sheet of corrugated material. There are a plurality of openings in the upper sheet of material, each opening being vertically aligned with a lowest portion of a trough. In one embodiment, the frame includes a pair of flanged members attached to a lower corrugated sheet that provides multiple troughs, each trough having a lowest portion. A sheet with openings slides into the frame aligning the openings with the lowest part of the trough. A food stuffing apparatus provides a receptacle having an interior, an upper end portion with a larger opening and a lower end portion with a smaller opening, and a tapering portion in between the upper and lower end portions. A plunger is provided having a head, a lower end portion with a shaft having a lower pushing surface and a joint that joins the head to the shaft. The pushing surface has a larger diameter portion, the shaft tapering above the pushing surface to a smaller diameter portion above the pushing surface in the upper one half of the plunger.

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.