The influence of business model on the development of 3D food printing technology for dysphagia patients in elderly care

Abstract

Dysphagia, or difficulty swallowing, affects 10–30 % of persons above 65 years old. Texture-modified, easy-to-swallow, puree-like food in the form of timbales is usually served to this group of patients. Due to the characteristics of timbale, its appearance only remotely reminds of the original ingredients, leading to reduced appetite, reduced nutrition intake, and even malnutrition. 3D food printing of timbales can potentially preserve dysphagia patients’ quality of life and prevent undernourishment by producing more realistic and aesthetically pleasing food. 3D food printing of timbales is however challenging: creation and industrialization of food formulations adapted to the 3D food printing process; speed, hygiene, and reliability of the 3D food printers, etc. In a research project in the context of Swedish elderly care, both technological and economical aspects were investigated. This paper uncovers that the business model dominating the 3D food printing industry is not suitable for this particular market segment. This paper presents several business model alternatives and shows that the choice of the business model will influence and guide the further technological development of timbale printing. The paper also outlines to which extent these findings can be applied to other countries and to similar markets where AM has not taken off or has not been widely adopted.