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Additive manufacturing of food for elderly

Reference number
Coordinator RISE RESEARCH INSTITUTES OF SWEDEN AB - RISE Jordbruk och Livsmedel
Funding from Vinnova SEK 500 000
Project duration April 2017 - January 2018
Status Completed
Venture Challenge-Driven Innovation – Stage 1 initiation

Purpose and goal

Aim Reduced malnutrition in elderly Goal Develop a concept and technical solutions for attractive texturized food using 3D printing and food customization Suitable technology for 3D printing of foods and its maturity, as well as development needs, have been identified Development needs for printable and easy to swallow foods have been identified A concept was developed of 3D printers in commercial kitchens for design of dysphagia food including technical solutions for customization The chain from production - consumer has been covered to create new, attractive texturized foods

Expected results and effects

Results: Suitable food 3D printing technology, its maturity and development needs have been identified Development needs for printable food ingredients which design shape stable, easy to swallow products are identified A concept of 3D printers in commercial kitchens for design of texturized foods, including technical solutions for customization. Effects: New, attractive dysphagia foods for reduced malnutrition Technical solutions and decision support for implementation of customized foods. Innovations in the food, packaging and 3D printing industry

Planned approach and implementation

The project work was divided into 4 work packages (WP) and started with a working meeting and start of WP 1&2. The participants worked in parallel with WP 1&2 until a mid-time working meeting. The results were presented and became the base for the work in WP3. A final working meeting focused on WP4. The project group was dynamic and committed and generated results in all WPs. 3 project meeting for the whole group was enough, smaller meetings were held in between via Skype. New project partners were invited to the final meeting which increased awareness and cooperation in the group before Step 2

The project description has been provided by the project members themselves and the text has not been looked at by our editors.

Last updated 25 November 2019

Reference number 2017-01243

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