Yili Innovation Center Europe is part of Yili, the largest dairy company in Asia. The Yili Innovation Center Europe recently moved to a new office. The office is located in the new and ultramodern PlusUltra building on the campus of Wageningen University and Research. From the new office the European research and development activities of Yili are coordinated.
During the Connect to Innovate Opening Event, the CEO’s of Yili and Wageningen University and Research share their views on the importance of international cooperation in the dairy sector. The mayor of Wageningen underlines with his presence the importance of the Yili Innovation Center Europe for the region.
The Opening Event was attended by a large Chinese delegation. International representatives from over 40 different universities, knowledge institutes and companies were present.
Researchers from the Laboratory of Food Process Engineering at Wageningen University in the Netherlands, in collaboration with FrieslandCampina, are researching and developing methods for 3D printing protein-rich foods using sodium caseinate, a high-quality protein found in mammalian milk.
3D food printing is a particularly interesting and important area within the 3D printing industry as a whole. It is interesting because the technology behind 3D food printing allows for unique flavor combinations and enhanced food presentations that were previously impossible to achieve in even the most advanced culinary institutions. At the same time, the science of 3D food printing could be an important key in addressing pressing issues such as sustainability, food waste, and malnutrition across the world.
Wageningen’s research into 3D printing protein-rich foods falls into the second category. The research, part of a collaboration between Wageningen University and FrieslandCampina, the world’s largest dairy cooperative, aims to develop FDM 3D printed protein-rich foods that are both tasty and nutritious, delivering essential, high-quality protein nutrients while eliminating food waste.
The researchers from Wageningen UR Food & Biobased Research in the Netherlands, the University of Natural Resources and Life Sciences in Austria and VTT Technical Research Centre of Finland, looked at three groups of at least 24 study participants’ emotional responses when they ate yogurt.
Yogurts with different fruits in them generally didn’t affect the participants’ moods, the study found. The team of scientists said their most surprising conclusion was that vanilla yogurt drew very strong positive responses from the participants.