New 3D Bioprinting Helps Create Dysphagia-Friendly Meals

The global population is aging rapidly. In France, people over 65 already made up 20% of the population in 2020, and that number is expected to reach 30% by 2050, a trend also seen in Japan. As people age, even simple actions like swallowing can become difficult. This condition, known as dysphagia, affects millions and can significantly reduce quality of life.

To support those affected, modified-texture foods such as purées are often used. However, it is challenging to tailor textures to all levels of dysphagia. Some patients can handle foods that are slightly firmer, while others require very soft preparations. Researchers at Kyushu University and Cardiff University have developed a 3D bioprinting method capable of creating custom protein-based gels. By using precise radio frequency and microwave control, they can adjust the texture, stickiness, and water retention of food to meet the specific needs of each individual.

A combination machine with a microwave and 3D BioPrinter (Image Credit: Scientific Reports)

3D Bioprinting for Personalized Foods

For people with dysphagia, eating can become monotonous since they are often limited to very soft or gel-like foods. Researchers want to change that by developing meals that are both nutritious and enjoyable to eat. To achieve this, they created a special “ink” for 3D food printing. It combines an oil-in-water emulsion with a solution of proteins and stabilizers. A small amount of magnesium chloride allows the mixture to heat efficiently in a microwave, transforming the liquid preparation into a ready-to-eat gel.