The Dutch company Gastronology 3D Food Works has developed an additive manufacturing process for the production of food that is specifically aimed at people with dysphagia. Under the brand name “Dysphalicious”, 3D-printed meals are produced that are visually appealing, rich in nutrients and optimized in taste. They are aimed at patients with chewing and swallowing disorders, for example as a result of neurological diseases or age-related limitations.
The core of the concept is the combination of food printing based on the puree process with industrial requirements for hygiene, standardization and security of supply. Only fresh ingredients are used, which are processed into smooth masses and processed in accordance with the IDDSI Level 4 standard. The result is food that is based on familiar dishes in terms of shape and color – for example, vegetable side dishes that look like their unprocessed counterparts but are easier to eat. The recipes were developed in collaboration with SVH-certified chef Eugène Swalen.
“These people are often given pureed food from a blender or in the form of pastes and gels. This usually doesn’t look very appetizing, doesn’t smell good and doesn’t taste very good either. We believe that everyone has the right to good, tasty food,” says Peter Nieuwkerk. “Our solution is specifically aimed at people who have problems eating due to illness, physical complaints or loss of appetite, or who simply don’t like certain foods. Over the past few years, we have developed healthy and nutritious products based on potatoes and fresh vegetables that are recognizable and visually appealing thanks to 3D food printing. This makes eating a pleasant experience again for patients and residents of care facilities instead of a chore.”
Production has been automated since 2024 in a specially developed facility in Bergen op Zoom. The current daily capacity is 700 kilograms, which is set to be increased to 2,500 kilograms in the future. This would be enough to supply around 15,000 people a day. The products are delivered frozen to ensure shelf life and quality. Initial application projects in care facilities and clinics showed a high level of acceptance among patients and specialist staff, whereupon direct sales for private households were launched.
“We went through an intensive R&D process,” explains Nieuwkerk. “The development of 3D-printed products is complex, as nutritional value, smell, taste, color and shape play a major role. Composition and viscosity are also crucial, as the purees must be suitable for the 3D printing process. Finally, preparation in the kitchen must not be at the expense of quality and shape.”
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