Industrial scale 3D food printing at Gastronology

Press release April 2024

Gastronology 3D Food Works in Bergen op Zoom, the Netherlands, is one of world’s first companies to have started with industrial scale production of 3D printed food, which is marketed under the name ‘Dysphalicious’. In recent years, the company has conducted intensive research into the composition and application of 3D printed food products and into the technology to produce on industrial scale using 3D food printers. 

Gastronology's 3D food products are primarily intended for people with chewing and swallowing problems. These problems manifest themselves, among other things, as a result of old age or certain syndromes such as ALS, MS or Huntington. The first production batches are delivered to healthcare centers and hospitals; they will gain experience in the application of Gastronology's 3D food products in the coming six months. 

Peter Nieuwkerk founded Gastronology 3D Food Works in 2019, with the ambition to develop attractive, tasty and healthy food for people with chewing and swallowing problems. “Often they are offered food from the blender or as pasta and gels, which does not always look attractive, does not smell pleasant and does not taste good. “ We believe that all people are entitled to healthy and delicious food”, says Peter Nieuwkerk. “Our solution is specifically intended for people who, due to illness, physical complaints or lack of appetite, have difficulty eating or just do not like certain foods. In recent years we have developed a number of healthy and nutritious products based on potatoes and fresh vegetables, which are recognizable and look very tasty thanks to 3D food printing. As a result, eating moments for patients and residents of healthcare centers become a nice experience again instead of an unpleasant necessity.“ 

Fresh products 

Gastronology only works with fresh products that are processed into tasty and healthy purees, based on specially developed recipes by SVH Masterchef Eugène Swalen. These purees are processed with 3D food printers into recognizable and visually attractive products. The products are then frozen and delivered to healthcare centers and hospitals. Not only is a high nutritional value and a good taste experience guaranteed, but also a high quality of the 3D food products. The entire production process meets the strict food safety requirements imposed on the food industry. 

“We have gone through an intensive R&D process in recent years”, explains Nieuwkerk. “The development of the 3D food products is complex, because the nutritional value, the smell, the taste, the color and the shape are important aspects. In addition, we must pay attention to the texture and viscosity, because the puree must be suitable for the 3D food printing process. Finally, the preparation in the kitchen should not be at the expense of the quality and shape of the product. ”  

700 kilos a day   

Production of the 3D printed food products has now officially started after a series of test runs between September 2023 and March 2024. The current production line, developed in-house, has a capacity of 700 kilos per day in the first phase. The ambition is to expand that capacity to 2,500 kilos per day in the coming years; sufficient for 15,000 people. The current range of Gastronology consists of eight potato and vegetable products and is offered under the brand name Dysphalicious. From mid-April, the 3D food products will be delivered to a number of healthcare centers and hospitals that are participating in a pilot project. This is going to provide insight into the practical usability of the 3D food products in healthcare and the acceptance and assessment by patients and clients. 

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Press contact: Mr. Theo Snijders, Wisse Communications, phone: +31 26-4432513 or per e-mail theo.snijders@wisse-worldcom.nl 

For more information about Gastronology 3D Food Works please contact: Ms. Conny van Stee, phone: +31 164- 745799 or per e-mail: c.vanstee@gastronology.com 

About Gastronology 3D Food Works 

Since 2019, Gastronology has been developing food recipes and food designs based on 3D printing technology from its food lab in Bergen op Zoom, the Netherlands. Fresh vegetables and potatoes are further refined for specific target groups that have difficulty eating. The products have been specifically developed for dysphagia patients (chewing and swallowing problems), NAH* patients and children who do not like vegetables. Clients include healthcare centers, hospitals and private individuals. In the future, recipes will also be developed for patients undergoing cancer treatment. In April 2024, industrial scale production started of ready-to-use 3D printed and frozen vegetables and potatoes which only need to be warmed up by clients. 

*Patients with acquired brain injury (ABI)