There are 5 steps to producing 3D printed food. From fresh, natural ingredients from the farm or source to a 3D eating experience on your plate. The technology behind each step has been developed by Gastronology. 3D printed food is produced by our (future) licensees.
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.
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.
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.
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.
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.
3D food is produced by Gastronology licensees. You may even become one of them in due course. As our partner you have 3 options:
Complex premixes
You purchase flavour, colour and binding agent premixes. You then prepare the recipes and print the 3D food as a Gastronology licensee.
3D ready-to-print semi-finished products
You purchase semi-finished products, consisting of food purées including premixes. You then print the 3D food as a Gastronology licensee.
3D printed end products
You purchase end products. You subcontract the manufacture of the 3D food entirely to a Gastronology licensee. In that case you do not need a licence.
As a licensee you are entitled to use our Gastronology 3D food technology, including 3D food recipes, 3D product designs and 3D preparation techniques. In return you will pay a fee for each unit sold/used. If applicable you will add the Gastronology name to your product packaging. The licensee also pays for the investments in software and hardware.
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.
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