Gastronology gives food an extra dimension in terms of flavour, shape and functionality. We develop delicious 3D food recipes and appealing 3D food designs. Flavour and shape, gastronomy and technology are combined in unique 3D printed food products. It is a breakthrough for people who are dealing with problems relating to chewing, swallowing, taste or appetite. 3D food is soft to eat, tastes great, looks appealing, increases appetite and people can once again enjoy eating independently in a safe way. It improves their quality of life.
Refining what's good. Making lives better.
Gastronology combines refined gastronomy and innovative 3D technology into unique 3D food solutions and offers high-quality, problem-solving food for specific target groups. Gastronology's focus is on:
The food-safe printer cartridge is filled with smooth, soft ingredients and the nozzles move efficiently across the silicon print area. The semi-finished product is constructed layer by layer into a 3D product, without any moulds or intermediate steps. 3D food is produced by Gastronology licensees.
SVH Master Chef Eugène Swalen is turning the experience of eating on its head. After a career of more than 35 years as executive chef in large hotels and various high-class restaurants, he made the switch from traditional gastronomy to inspiring 3D printed food technology in 2019. Since then this food innovator has developed a unique series of 3D printed food recipes and food designs by experimenting with new ingredients, flavours, shapes and textures.
Gastronology's focus is on innovation in 3D food technology. Innovation requires partnerships. Making a difference cannot be achieved by acting alone. That is why we work together with partners.
