Gastronology, not only tasty and appealing food,
but also nutritionally effective

Refining
what's good

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.

ABOUT GASTRONOLOGY

The art of delicious food and 3D technology

Gastronology, founded in 2019, combines refined gastronomy with innovative 3D printing technology to create unique, safe 3D food solutions for specific target groups. Fresh vegetables are transformed into food products for people who have difficulty eating - particularly patients with dysphagia (chewing and swallowing difficulties).

Since April 2024, Gastronology has been producing on an industrial scale, offering ready-to-eat, frozen 3D-printed vegetable, potato and (hybrid) meat products that only need to be reheated. The production capacity is sufficient to serve 5,000 people per day. Customers include care institutions, hospitals and consumers in the Netherlands and Belgium.

FUNCTIONAL FOOD

Problem solvers in healthcare and
the food sector

Healthcare sector

Children

3D FOOD PRODUCTION

Fresh 3D food
from the printer

Our 3D printers are, at their core, nothing more - and nothing less - than precision machines (operating on an industrial scale). Using precise movements in three dimensions (width, depth and height), the printer builds each product layer by layer. This allows it to recreate the exact shape of the original, fresh product - whether it is a carrot, a broccoli floret or a potato. No chemical products are involved: the products contain at least 95% fresh vegetables. Without using moulds or intermediate steps, this results in a 3D-printed product that looks just like the original, only softer.

TOP-CLASS RECIPES AND DESIGNS

Created by our SVH Master Chef

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.

THE PRODUCTION OF 3D PRINTED FOOD

3D printed food in 5 steps

01 - From farm or other source

Gastronology 3D food recipes stand out because of their high quality in terms of freshness, preparation, mincing and cooking. Each recipe contains on average 95% fresh, natural ingredients of the highest quality. These ingredients have been washed, peeled, cut and minced in accordance with strict procedures and cooked in a way that maximises flavour and nutrition.

02 - The preparation of purees

The fresh ingredients are finely minced in accordance with the IDDSI standard. 5% or less of the recipe consists of a complex, balanced mix of flavourings, natural colourings and binding agents that determine the flavour, colour and shape and differ per puree. This is what makes each of our recipes unique.

03 - Efficient 3D food printing

The vegetable, chicken, fish or potato purée is added to the reservoir of the (industrial) 3D food printer. The purée is then applied layer by layer to construct the 3D product up to a maximum height of 6 centimetres. Gastronology uses print optimisation and advice to ensure that the semi-finished products are created quickly and accurately.

04 - Fresh for longer thanks to freezing

Semi-finished products (unprinted purées) and end products (printed 3D food products) are frozen directly to a temperature of at least -18°C. The faster they are frozen after preparation or 3D food printing, the easier it is to retain the level of quality. After that they are packed and stored in food-safe, climate-controlled cold stores.

05 - Food on the table in no time

Now the 3D food products only have to be warmed up from their frozen state: in a non-preheated oven at a temperature of 95°C or at 140°C hot air with steam in a combi steam / convection oven that has been preheated to 180°C. The 3D food retains its shape while it is being warmed up.

PARTNERSHIP

Partners in 3D food

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.

Meet our partners

Would you like to find out more about Gastronology?

If you are curious to find out more about the possibilities that Gastronology can offer your organisation, then please call us for more information on +31 (0)164 74 57 99 or fill out the contact form.

Production of 3D printed food

The 5 steps to achieve delicious 3D printed food.
Learn more about the production process.

About us

Inspiring 3D food specialists.
Find out more about our passion and drive.

3D printed food for the healthcare sector

Give dysphagia patients their appetite back and allow them to enjoy their food again.
3D printed food for the healthcare sector

3D printed food for children

Encourages young childeren to eat more vegetables.
3D printed food for children

Gastronology, not only tasty and appealing food, but also nutritionally effective

Refiningwhat's good