News / UWE Bristol
Uni researchers develop ‘groundbreaking’ 3D-printed meals for people with dysphagia
An international team of researchers led by UWE Bristol has successfully created meals suitable for people with dysphagia (swallowing difficulties) using a 3D printing technology.
This innovative approach marks the first use of an extrusion-based 3D food printer to produce multi-ingredient, nutritionally balanced, and visually appealing meals that are safe to swallow and digest.
According to the latest government statistics, dysphagia affects up to 16 per cent of the UK population, particularly older adults and individuals with conditions such as stroke and dementia.
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Traditionally, those with dysphagia must modify their diets to include pureed foods, thickened liquids, or soft foods, which often lack taste, texture, and nutritional variety.
Dr Alexandros Stratakos (left) with PhD student Oluwatobi Fatola developing 3D-printed food
Led by Dr Alexandros Stratakos, the research team developed meals in collaboration with clinical nutritionists to ensure they were nutrient-rich and suitable for people with dysphagia.
Ingredients such as pureed garden peas, strained Greek yogurt, extra virgin olive oil, powdered organic mint leaves, and vegetable stock were used. The team experimented with various food-grade thickeners and gelling agents to achieve the optimal texture and viscosity.
Dr Stratakos, associate professor in Sustainable Agri-Food Production at UWE Bristol, highlighted the benefits of their 3D-printed food. He said: “With our 3D printed food, there is significantly less risk of food particles sticking in the throat or the oesophagus, which can be very problematic for people with dysphagia.
“It requires less chewing and has a specially formulated structure which gives more control of the food to the person with dysphagia.”
Previous research on 3D-printed food for dysphagia has often focused on single-ingredient meals with less attention to nutritional profiles. This new approach ensures the food is not only safe and easy to swallow but also nutritious and palatable.
The process involves adding ingredients to cartridges placed inside the 3D printer. When activated, the printer extrudes the ingredients as ‘ink’ through nozzles onto a plate, building the meal layer by layer in pre-programmed shapes. Meals can be produced in about 20 minutes and printed in various attractive patterns.
A survey of UK-based dysphagia patients and their carers has expressed overwhelming support for the concept, with many expressing willingness to purchase the high-fibre, high-protein meals if they were commercially available.
Stratakos welcomed the positive reception. He said: “It is common for people to be hesitant about trying new products or new technologies but the survey we conducted showed that people would be willing to try our printed food. The respondents also indicated that they would be even more willing if they knew more about the technology being used.”
An international team of researchers led by UWE Bristol has successfully created meals suitable for people with dysphagia (swallowing difficulties) using a 3D printing technology
Following the success of their laboratory research, the team aims to secure funding for clinical trials and envisions 3D food printers being introduced to care homes and hospitals to produce meals on-site for patients.
This innovative project underscores the potential of combining food science, additive manufacturing, and nutrition to address real-world health challenges.
Dr Clare Jonas, research communications lead at the Stroke Association, said: “This research shows promising developments of treatment options to help stroke survivors reach their specific goals, and we look forward to seeing further results.
“The Stroke Association is also funding research into this area, currently running a feasibility study to test alternatives to thickened liquids for stroke survivors with dysphagia.”
The 3D food printer and 3D printed meal in a science lab at UWE Bristol’s Frenchay campus
The project was an international collaboration between the UK, Greece and Serbia, including four researchers from UWE Bristol and academics from the University of the Peloponnese and University of Novi Sad. The full research paper was published in the Food Hydrocolloids academic journal
All photos: UWE Bristol
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