Avebe, TNO and WUR join forces on 3D-printed food

Royal Avebe is working with TNO and Wageningen University & Research on an innovative method for producing plant-based meat alternatives: 3D food printing. Using potato starch as a base, the cooperative is exploring how technology and ingredients can reinforce one another.

Starch as a building block

“Our starch potatoes are rich in starch, protein and fibre,” says Annet Vrieling, application specialist food at Avebe. “We can process these into raw materials that remain liquid or become firm and gel-like.” These properties make the starch highly suitable for new applications such as printed food. With this, Avebe aims to shape the future of food—both literally and figuratively.

New structures, new shapes

According to Vrieling, 3D printing opens up new possibilities in structure and presentation. Think of fish-like textures that are difficult to reproduce using traditional methods, or products that differ entirely from what's currently available. “We want to build the expertise to create products that are not only technically sound, but also tasty and appealing to consumers.”

Collaborating on innovation

Avebe, TNO and WUR are working together on the entire development process—from protein structure and dough behaviour to scalability and mouthfeel. “Every element matters, so there’s a lot involved,” Vrieling notes. The latest 3D printer from TNO is easier to clean and supports higher production speeds. The next step is factory testing. “Food is a global challenge. This innovation has the potential to make a difference worldwide.”

Tno.nl