After an intensive period of preparation of almost 5 years with client Gastronology, and after a period of testing individual parts of the production line, Budelfood has now started ‘integral’ testing of world's first industrial 3D food printing line. The aim is to align the equipment in the various steps of the production process as well as to test the quality procedures.
The different steps in the production process are: processing (cooking-mixing process of vegetable and mashed potatoes), industrial 3D food printing, shock-freezing and packaging.
On May 28 and 29, Gastronology's external manufacturer Budelfood will be present at the PLMA, the world's largest private label show for food, among others. Dysphalicious products are 3D printed and produced on industrial scale and can be seen live at the show. For many brand owners, this is the signal that the market for 3D printed food really has begun.
Budelfood - as one of the first companies in the world -started the industrial production of 3D printed food products, which are marketed by its client Gastronology under the name ‘ Dysphalicious ’. In recent years, the company has conducted intensive research into the composition and application of 3D food products and into the technology to produce on an industrial scale using 3D food printers. Gastronology's 3D food products are primarily intended for people with chewing and swallowing problems, which manifests itself, among other things, as a result of old age or with certain conditions such as ALS, MS or Huntington. The first production batches are delivered to the healthcare centers and hospitals to they can gain experience in how to use Gastronology's 3D food products in the coming six months.
Gastronology selects Budelfood as its external manufacturer for 3D food printing on an industrial scale. Construction of the production facility starts at the Poortvliet (Netherlands) location. This facility consists of a dedicated production area for processing (cooking and mixing process), a dedicated high-care area for the 3D food printing process, an area to shock-free the products, an intermediate freezer for storage of semi-finished products, and a high-care packaging area. A freezer for finished product will also be built. The amount of the investments are not disclosed, but are significant, according to Peter Nieuwkerk, founder of Gastronology.
