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*Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.
The PERFORMANCE* project – towards 3D printing of food
biozoon GmbH
Nansenstrasse 8 27572 Bremerhaven (Germany)
www.biozoon.de Brussels, 16th October 2017
Demand for personalised food
Persons in special life situations such as: health and/or nutritional deficiencies, malnourished persons, sick persons, frail and elderly persons
Factors such as
Apoplexy; craniocerebral injury,
multiple sclerosis, tumours, stroke,
surgery at head area or throat area,
dementia diseases as Alzheimer
etc..
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Population structure development 2016-20801 (% of total population)
1EuroStat data Population structure by major age groups, EU 28, 2016-2080
0-14 years 15-64 years 65-79 years 80 -> years
Demand for personalised food
Persons in special life situations such as: health and/or nutritional deficiencies, malnourished persons, sick persons, frail and elderly persons
… often lead to
dysphagia
(“When eating becomes a
pain”)
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Population structure development 2016-20801 (% of total population)
1EuroStat data Population structure by major age groups, EU 28, 2016-2080
0-14 years 15-64 years 65-79 years 80 -> years
Demand for personalised food
Persons in special life situations such as: health and/or nutritional deficiencies, malnourished persons, sick persons, frail and elderly persons
… in consequence it causes often malnutrition
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Population structure development 2016-20801 (% of total population)
1EuroStat data Population structure by major age groups, EU 28, 2016-2080
0-14 years 15-64 years 65-79 years 80 -> years
Nutritional Situation in care facilities today
Mashed food
Visually not appealing
Reflection of one‘s own situation
Loss of interest and appetite
Nutrient deficiency and Dehydration
Malnourishment /under nutrition
© B
iozo
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Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Challenges
Solution?
Facing new demands
Increased request for healthy, tasty and visual appealing food/menus
Less tolerance towards mash-type food
Growing number of people suffering from dysphagia
Growing care market (aging society)
Often lack of knowledge for preparation of nutritional diets
Time pressure and lack of personnel in nursing home kitchens
Insufficient monitoring of nutritional status and reporting
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Limits:
– requires skilled personnel
– Logistic challenge for larger nursing homes, personalisation limited
– Limitation in the variety of meals (due to the need for silicon moulds)
smoothfood 1.0
This food concept is based on fresh food (meat, fruits and vegetables) which are modified in their consistency. It allows already today the personalisation of food while valuable ingredients, taste and aroma as well as the visual appealing remain similar to the original.
plus natural texturizer
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Solution
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
The PERFORMANCE innovation
Chicken wing mash
Hand-made smoothfood chicken wing
Yesterday: Today: Tomorrow:
“PERFORMANCE” personalised smoothfood, industrially
manufactured (smoothfood 2.0)
© Biozoon 2014 © Katharina Jäger fotografische Werkstatt
smoothfood 3D printing
Result
Elaboration of smoothfood 1.0 towards smoothfood 2.0 by making use of 3D printing technology
Expected advantages
© HSWT 2015
Automated production of personalised smoothfood menus
Production of large quantities
Personalisation down to individual level on a daily basis
Enabling implementation nutritional strategies for an individual person
No limitation in the variety of meals (no need for silicon moulds)
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Motivation for the project/objective
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Development of novel processing and packaging technologies for a
personalized food supply chain which allows the automated manufacturing
of individual, specially textured and healthy food for frail and elderly people
and a convenient packaging design
The PERFORMANCE concept
Personalized:
recipe concept
food printing technology
(individual portion size, nutrient content, texture softness…)
packaging technology
IT-system for recording&processing nutritional requirements
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
The PERFORMANCE concept
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smoothfood 2.0 - the process
Achievements
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
smoothfood 2.0 - open questions
Food is a natural product - limitation in what can be added - food composition/quality is always different
Speed of the printing process
Homogenous reheating requires special packaging solutions
Yet unknown scale and cost of the most promising printing solution
Consumer acceptance?
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
© B
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Proposal full title: PERsonalised FOod using Rapid MAnufacturing for the
Nutrition of elderly ConsumErs
Proposal Acronym: PERFORMANCE
Duration: 36 months
Number of participants: 14
Total EC contribution: 2,998,000 Euro
Coordinator:
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.
Acknowledgement
Thank you ...
... for your attention!
For more information find us on
www.performance-fp7.eu
Contacts:
Coordinator: Matthias Kueck (biozoon), [email protected]
Funded by the 7th Framework Programme of the European Union, Small Collaborative Project. KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.