Gastronology is Working on 3D-Printed Foor for Dysphagia Patients
Colin Smith — August 7, 2024 — Lifestyle
References: gastronology & 3dprint
Gastronology, a Dutch startup, has initiated the industrial production of 3D-printed food specifically designed for dysphagia patients. Dysphagia, a condition characterized by difficulty in swallowing, often affects individuals with neurological disorders such as ALS, MS, or Huntington’s disease. Gastronology’s technology transforms freshly prepared purees of vegetables, chicken, fish, or potatoes into aesthetically pleasing and nutritionally rich 3D-printed food items. These food items are printed up to six centimeters high and then frozen to at least -18°C to preserve quality. The frozen products are reheated before serving, maintaining their shape and texture through the warming process.
The development of this technology involved collaboration with researchers from Wageningen University & Research, TNO, and Eindhoven University of Technology, as well as input from industry partners like Lamb Weston/Meijer and Ruitenberg Ingredients. Gastronology’s production capacity currently stands at 700 kilograms per day, with plans to increase to 2,500 kilograms per day to serve approximately 15,000 individuals. The company offers various licensing options, including purchasing premixes, ready-to-print semi-finished purees, or fully printed end products. This approach aims to provide dysphagia patients with food that is not only safe and nutritious but also visually appealing, thereby enhancing their overall eating experience.
Image Credit: Gastronology
The development of this technology involved collaboration with researchers from Wageningen University & Research, TNO, and Eindhoven University of Technology, as well as input from industry partners like Lamb Weston/Meijer and Ruitenberg Ingredients. Gastronology’s production capacity currently stands at 700 kilograms per day, with plans to increase to 2,500 kilograms per day to serve approximately 15,000 individuals. The company offers various licensing options, including purchasing premixes, ready-to-print semi-finished purees, or fully printed end products. This approach aims to provide dysphagia patients with food that is not only safe and nutritious but also visually appealing, thereby enhancing their overall eating experience.
Image Credit: Gastronology
Trend Themes
1. 3d-printed Medical Food - This innovation enhances patient care by providing customized and visually appealing meals for those with swallowing difficulties.
2. Customizable Nutrition Solutions - Personalized nutrition addresses specific health needs, ensuring safety and improved dietary experiences for patients.
3. Collaborative Health-tech Development - Joint ventures between research institutions and industry partners accelerate the creation and refinement of advanced medical food technologies.
Industry Implications
1. Medical Food Industry - Producing specialized food items tailored for medical needs enhances therapeutic regimens and provides added value to healthcare services.
2. 3D Printing Technology - Leveraging 3D printing capabilities in food production opens new pathways for achieving precise nutritional requirements and meal customizations.
3. Food Technology - Innovations in food processing and preservation ensure the delivery of high-quality and safe meals with enhanced sensory appeal for patients.
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