3D FOOD DEVELOPMENT
Refining what's good. A good basis is half the recipe.
That is why we only use fresh, naturally sourced ingredients. We refine vegetables – which are naturally tasty, nutritious and healthy – to create soft and safe purées with a rich flavour and appetising shape. In this way our 3D food recipes make eating more enjoyable for adults and children who have problems relating to chewing, swallowing, taste, eating or appetite.
Our 3D food line of vegetable recipes is expected to be ready for large-scale preparation in the fourth quarter of 2023. The first 8 vegetable recipes represent absolute perfection in terms of flavour, texture, shape and producibility. The 8 vegetables in question:
We are only as good as our latest 3D food recipe. That is why hundreds of recipes are in varying phases of development. In other words vegetable, chicken, fish and potato recipes for a complete 3D prepared meal. The following is a selection from our 'recipes in the making':
The gastronomical and technical complexity behind our apparently straightforward 3D food recipes requires the dexterity, passion and infinite patience of a master chef. During his challenging career, SVH Master Chef and food innovator Eugène Swalen worked at leading restaurants, international events and exclusive parties. His crowning glory was the dinner to mark the abdication of Her Majesty Queen Beatrix. After 35 years his goal is still to create eating experiences with a wow effect.
Staying curious and acquiring global inspiration
"Craftsmanship, passion, product knowledge, discipline and being open to new technologies form the basis for being a good chef, as well as putting existing knowledge and new developments into practice, staying curious and acquiring global inspiration because these days people's expectations are high."
Gastronology is all about tailoring 3D food recipes to the target group's taste. The vision behind all our basic 3D recipes is, the more natural the flavour, the better. That is why we only use moderate amounts of salt, herbs and spices. Certain target groups, such as oncology patients, experience flavour differently. Depending on the extent to which they have lost their sense of taste we add flavour enhancers and give the recipes more body. We not only provide recipes to suit all tastes, but also adapt the colour, shape, texture portion size to the target group.
Our 3D food recipes and food designs are unique, individual elements. As a result, any recipe can be created in any three-dimensional shape you desire, for example endive purée in the form of a real life carrot, or broccoli purée in the shape of a frog. Our growing range of fun/fictitious and functional/true to nature 3D food designs include not only a large number of vegetable shapes, but also small vases, jars, roses, clogs, cockles, building blocks, shells and animals.
If you are curious to find out about the possibilities Gastronology can offer your organisation, please call us for more information
on +31 (0)164 – 74 57 99 or email us.
The art of delicious food and 3D food technology
Gastronology
The 5 steps to achieving delicious 3D food
Explore the process
Gives dysphagia patients their appetite back and helps them to enjoy eating food again
3D food for the healthcare sector
Encourages young children to eat more vegetables
3D food for the food sector
