Dysphalicious in real-life at care center TanteLouise - October 2026

For people with chewing and swallowing difficulties, the hot meal often consists of an unidentifiable portion from the blender. The September 2026 issue of the Dutch trade journal FMT Gezondheidszorg shows that it can be done differently.

Under the Dysphalicious brand, Gastronology produces 3D-printed vegetables, potatoes and (hybrid) meat products with a recognisable shape, taste and aroma. The recipes were developed by SVH Master Chef Eugène Swalen. Safety comes first: everything is sieved to 1 millimeter, well below the 2 millimeter limit that applies to this target group. The products consist of 90 to 95 percent fresh ingredients. It took five years to fully master the process of pureeing and printing.

Care organisation tanteLouise was involved from the very beginning. Chef Bart van Huffel of the Hof van Nassau location in Steenbergen sees the effect every day: residents eat more and stay fitter. One resident who had always been served pureed food became emotional when he once again had a recognisable plate in front of him. The dietitian and speech therapist are equally positive. For the kitchen, it is simple: reheat, season if desired and serve. This also saves a great deal of time.

Feedback from practice is used to improve the recipes. This autumn, at the request of care institutions, fries and beef stew will be added, so that residents with dysphagia can once again join this familiar meal.

The products are available through Daily Fresh, through Revogan in Belgium, via the QSTA platform and directly. Curious how this could work in your organisation? Gastronology organises on-site tastings for dietitians, speech therapists, chefs and care staff. Please contact us for more information.