Wiley showcasing augmented reality at foodpro

This year at foodpro, Wiley will be showcasing augmented reality with the Microsoft HoloLens and the opportunities that they can offer the food industry. The company sees endless possibilities for this technology, including scenario planning, a variety of 3D simulations, remote collaboration, visualising IOT, design, assisted manufacturing, warehouse logistics and more.

The HoloLens provides excellent environmental, geolocational and situational awareness to those managing or visiting a site. Whether it is overlaying the floorplan on the ground, displaying yet to be installed equipment or during complex services installation, this information combined with the real world at that point in time, creates increased productivity and better quality outcomes.

How the technology can improve human-centred design, complex service co-ordination and increase productivity are hot topics, both around the office and onsite. Wiley is looking forward to discussing these issues with show attendees.

In addition, Wiley’s R&D and innovation director Brett Wiskar, will be speaking on two occasions at the show. Firstly, he will deliver a presentation entitled ‘Mixed Reality – the future of decision making in the food supply chain’.

Computer vision, virtual, augmented and mixed reality combined with real time and contextual data are empowering industry to change how decisions are made.  Businesses in the food value chains, more than ever, need to anticipate and react to inputs and seek better outcomes. There is a need to drive value by making better calls with high quality and more objective data.

Computer systems can ‘see’, assess, decide or support our ability to make judgement calls. Using visual tools to empower our teams and backing them up with smart systems like machine deep learning they can provide the smartest supply chain in the world.

Visit Wiley will at foodpro Stand Q4 at foodpro.

Red meat: the next product to be revolutionised by 3D printing

 As the hype around 3D printing continues to grow, red meat has been identified as the next product that could benefit substantially from the technology.

 According to experts, 3D printing could result in added value to current secondary cuts, trims and products by developing “meat ink”. For example, the technology could be used in the aged care sector to create high protein and nutritious meals that can be presented in a range of shapes and sizes, and made more appetising than the traditional pureed food.

 One benefit of 3D printing meat is the ability to produce meat in a more sterile environment than traditional meat production, potentially avoiding contamination. It has also been cited as a potential way to boost food production for the world’s growing population.

 Yet experts have cited challenges; it will be difficult to achieve a genuine meat taste and texture, and there may be some reluctance for consumers to accept 3D printed meat.

 Overall however, there is increasing demand from markets who want personalised approaches to nutrients or textures, rather than the current whole muscle product.

 The 3D Food Printing Conference Asia-Pacific will discuss these issues and more, to be held on May 2 in Melbourne.

 

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