About 3D food printing

Innovative 3D food printing technology

The best of two worlds, united in a single technology. 

Gastronology combines refined gastronomy and innovative 3D technology. The result is 3D food solutions for specific target groups and applications. Gastronology stands for knowledge, skills and technology behind 3D printed food. Fresh, safe, easy to eat food which is tastier, more flavoursome and groundbreaking in shape.

FOOD METAMORPHOSIS

Revolutionary recipes and designs

Gastronology creates delicious 3D printed food recipes with a lot of flavour and a functional or fun shape. We develop appealing, recognizable food shapes that look identical to normal solid food. The colour, shape and perception are the same, only the bite is different because it is soft instead of al dente. This makes it ideal for people with dysphagia. We also develop fun and experimental shapes which are deliberately looking different than ordinary food. This makes it irresistible to, for example, young children.

EACH 3D FOOD RECIPE IS UNIQUE

Brimming with quality and uniqueness

The quality of our 3D printed food recipes is the sum of using the right ingredients and the washing, peeling, cutting, mincing and cooking methods. Each recipe contains on average 95% fresh, natural ingredients right from the farm or other source. The ingredients are selected with care and are complemented with a complex mix of flavourings, natural colourings and binding agents. Each recipe uses different ingredients making it one-of-a-kind.

RECIPES FOR 3D PRINTED FOOD

A well-balanced mix of ingredients

The recipe development of 3D printed food forms the beating heart of Gastronology. Behind the simplicity of each 3D printed food product lies a complex and unique food recipe, created from -on average- 95% fresh ingredients and no more than 5% mixed flavourings and binding agents. There are 4 factors that determine the success of our food recipes:

Quality
The fresh ingredients together with the washing, peeling, cutting, mincing and cooking methods determine the excellent quality of our food recipes.


Texture
Our food recipes are easy to print and to consume thanks to their special texture - smooth and not sticky (IDDSI).

 

Flavour
Each recipe retains its pure, natural flavour. Where necessary we optimise, enrich or enhance the flavour (for example for people who have lost their sense of taste).

Binding agents
The main secret behind the recipe are the binding agents. The mix of binding agents changes with each recipe and determines its solidity and consistency.

 

3D FOOD DESIGNS

Tasty, ready-to-print 3D food shapes

The way food is presented influences appetite, the joy of eating and the experience. That is why we have developed a unique series of fun and functional 3D shapes that meet all necessary and mandatory requirements. The 4 factors which determine the success of our 3D food designs are:

Product scanning
All the original products have been scanned very accurately into a 3D format. These scans form the basis for further development of a design. 

Product styling
3D design software has been used to restyle the scans and to create the 3D designs. Maximum height, angle and overhang have been taken into account.

Print optimisation
Our 3D designs have been fine-tuned for an efficient 3D food printing process and for maximum printing speed.

Printing advice
With each recipe for 3D printed food and each 3D product design we advise how the best 3D food product can be created.

 

THE EFFECTS

Appetite, joy of eating and quality of life

The delicious food recipes and appealing 3D product designs created by our SVH Master Chef, make eating a more enjoyable experience. It stimulates people's appetite and as a result, the eating problems faced by specific target groups, are resolved.

Our target groups: 

SUSTAINABILITY

Less food waste

By using ingredients efficiently we help to limit food waste and minimize the impact of food production on climate change:

Precisely measured portion sizes
We match the portion sizes to the requirements of the target group and scarcely waste any food because we work with precisely measured quantities. 

Shelf life guarantees
Frozen semi-finished products have a longer shelf life. The longer the shelf life, the less food is wasted.

Use of 'wonky food'
We also process 'wonky food' which is high-quality food that deviates from the norm only in terms of shape.

SOCIAL AND ECOLOGICAL SUSTAINABILITY

3D food
innovation with impact

Fresh and safe. Honest and delicious. Nutritional and rich in variety. Our recipes for 3D printed food always meet these conditions. It sets us apart from traditional food preparation because of:

  • Social sustainability
    Soft purees disguised as solid, attractive, recognizable food. The innovative shapes we use to present the food make eating moments easier for people who are dealing with problems relating to chewing, swallowing, taste and appetite.
     
  • Ecological sustainability
    Precisely measured portion sizes, a longer shelf life and the use of leftovers. Our efficient, sustainable use of ingredients reduces food waste and the impact on climate change.
     

Would you like to find out more about Gastronology?

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

Development of 3D printed food

The secrets of our  SVH Master Chef 
3D food printing development 


Production of 3D printed food 

The 5 steps on how to achieve delicious 3D printed food 
Explore the process 

3D printed food for the healthcare sector

Gives dysphagia patients their appetite back and allows them to enjoy their food again.
3D food for the healthcare sector 

3D printed food for the food sector

Encourages young children to eat more vegetables 
3D printed food for the food sector