3D-printed food can help patients recover after ICU

3D-printed food can help patients recover faster. Additive manufacturing allows the composition of food to be precisely tailored to a patient's physiological needs and preferences. TNO and Wageningen Food & Biobased Research, together with partners within the IMAGINE consortium, are working on a production system for such personalised food.

The parties are currently working on a pilot system, which will eventually be tested at Gelderse Vallei hospital in Ede. This test involves patients who have just come out of intensive care (ICU) and need to recover.

The research is being conducted by IMAGINE, which stands for Innovations for the Manufacturing and Marketing of fully personalised food products. Within this consortium, TNO and Wageningen Food & Biobased Research combine their knowledge and expertise with that of parties active in industrial innovation, food science, personalised food, consumer behaviour and healthcare. Besides GEA Group, SoliPharma B.V., Tate & Lyle, Nissin and General Mills, the Dutch Ministry of Defence is also involved; the ministry provides practical knowledge and experience.

For some time now, all kinds of parties have been experimenting with 3D-printing food products. However, the way the researchers from the IMAGINE consortium want to use 3D printing differs. "Now we want to see if we can use the food printer to create a fully personalised product in which the composition of nutritional values is tailored to a person's physiological needs," explains Suzan Wopereis, lead researcher at TNO.

New is the personalisation of so-called macro- and micronutrients for certain target groups, patients being an example. A personalised food product is based on a variety of patient data, including the patient's clinical condition, any comorbidities (chronic abnormalities in addition to the main condition for which the patient is under treatment), nutritional status, age, gender and physical composition. However, also consider preferences in terms of taste and texture.

The aim of the project is to investigate whether a personalised food product is feasible and practical to use, both for patients and healthcare staff. The focus here is, on the one hand, adapting food printing software and technology for the needs and requirements of the healthcare sector. On the other hand, the project aims to investigate whether individual patients can appreciate the 3D printed food.

The Alliance Nutrition in Care provides the cooperation between the consortium and Gelderse Vallei hospital. Here, the parties are investigating the usability of 3D-printed food in a hospital setting. Wopereis: "This hospital has gained so much experience with nutrition and food research in a hospital setting that it was obvious that we should collaborate with them. They already have an advanced nutrition system that measures patients' food intake in real time and links it to all kinds of data, such as medical complaints, body composition, nutrition and exercise recommendations and personal treatment plans. Moreover, through the unique meal service, each patient's order is visible, as well as how much of that meal was actually consumed. It is important to include this in our research."

Arthur van Zanten, internist-intensivist at Gelderse Vallei hospital and professor of Nutrients and Metabolic Stress at WUR: "This research fits well with our ongoing studies on the role of nutritional values in recovering from metabolic stress." This is a phenomenon that occurs if a person's metabolism is affected by stress arising from a serious illness. Metabolic stress can lead to extreme loss of muscle mass, hinder recovery and make symptoms long-lasting.

Van Zanten: "We noticed that patients consume only 50% of the energy and protein they need immediately after moving from ICU. We are currently investigating what causes this. IMAGINE fits this perfectly, also given the transition to more sustainable healthcare and reducing the pressure on healthcare staff. If supply and demand are better balanced, we can waste less food. If we can also increase our intake of plant-based proteins, that only adds to our sustainability. Moreover, this is a very innovative, futuristic and prestigious project that suits our position as a hospital specialising in nutrition."

Before the field tests start, the parties involved collect information about the wishes and requirements for the technology and the food product it will create. For this purpose, the parties will engage in discussions with focus groups of patients and their immediate environment, among others. In recent months, the focus has been on identifying possible obstacles and opportunities in terms of consumer acceptance. The technology was previously applied in a military environment, after which it was adapted for use in healthcare environments.

A concrete food product has already been developed by the IMAGINE consortium: a casing made of dough that can be provided with a filling. Wopereis: "Participants in the test can choose between sweet or savoury, for example. The composition of the 3D printed snack is determined based on individual goals set by dieticians at Gelderse Vallei hospital." Participants in the test will be fed a 3D-printed product for several consecutive days.

Participants in the tests must have been hospitalised for an extended period of time and also be conscious. Preferably, patients have been admitted recently. Van Zanten explains: "After admission to the ICU, we often see impaired memory in patients. Some don't want to be reminded of the time there. It is therefore important to interview people immediately after they leave the ICU about their food preferences."

The project will run until October 2024. It has been funded by the Ministry of Economic Affairs and Climate (EZK) through the Top Sector Life Sciences & Health and Top Sector Hightech Systems and Materials programmes.

3D-printing food is not new and something that has been experimented with for some time. Among others, Eindhoven-based company byFlow is active in this field. The company develops, builds and sells 3D food printers. Customers can use the printers to develop customised shapes, textures and flavours, among other things. In this case, they print their food products with fresh ingredients, or with ingredients that would otherwise have gone in the trash. The manufacturer also previously opened a restaurant serving 3D-printed food.

However, consider food printers from Dutch company Felixprinters. These printers work with paste, which can be made from all kinds of food. Think vegetable and fruit puree, but also algae, avocado, butter, chocolate, dough, egg white, gelatine, marzipan, soy and seaweed.

Author: Wouter Hoeffnagel
Photo: Alexa via Pixabay