Gastronology 3D Food Works is Gold sponsor of the 3D Food Printing Conference

Next to a booth at the exhibit, Gastronology powers the conference session, titled: Food innovation in Health care.

Gastronology 3D Food Works, founded in 2019, is developing unique 3D food recipes and natural 3D food shapes for people with chewing and swallowing disorders, and is currently building the production line to print on an industrial scale.

Until now it has been impossible for people with chewing and swallowing disorders to enjoy delicious meals as their daily meal consists of blended food: unrecognizable and not very tasty. The new technology of 3D food printing makes it possible for them to enjoy healthy and delicious food again, by serving a natural product in its natural shape and with its natural smell and taste, but to be eaten by a spoon!

Visit the booth of Gastronology at the exhibit, or have a look at the conference program.

The development of unique 3D food recipes and attractive 3D food designs is at the heart of our 3D food laboratory in Bergen op Zoom (NL). Our developments reflect the trends in modern gastronomy, namely emotion, creativity and sustainability and also serve a purpose. Gastronology gives people a more positive eating experience and improves their quality of life because they are able to eat tasty food in attractive, recognisable 3D shapes.

Flavour and shape have a strong influence on someone’s eating experience. Gastronology enables adults and children with problems relating to chewing, swallowing, taste, eating or appetite to once again enjoy delicious and attractive meals. This has numerous positive effects on their physical and mental well-being and that makes us extremely enthusiastic about what we are doing. Being able to make a significant contribution at a social and societal level is a huge motivation.

Fresh and safe. Fair and delicious. Nutritious and varied. Those are the conditions which our 3D recipes always fulfil. The difference we make with regard to traditional food preparation is in:

  • the social and societal impact
    Moist purées disguised as solid, attractive, recognisable food. The innovative shapes we use to present the food make life easier for of people with problems relating to chewing, swallowing, taste and eating.
  • the ecological impact
    Precisely measured portions, a longer shelf life and the use of residual products. Our efficient, sustainable use of ingredients reduces food waste and the consequences of climate change.

3D Food Printing Conference is part of the 2022 Agrifood Innovation Event edition.

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