Towards Inclusive Gastronomy

Worldwide, over 230 million people suffer from food allergies, including approximately 500,000 in the Netherlands. For this group, dining out often involves stress, anxiety, and social limitations, due to a lack of awareness and limited control over food preparation. This project aims to ensure that people with food allergies can dine out safely and comfortably. It investigates how design and technology can contribute to improving the restaurant experience for guests with food allergies.

The researchers focus on enhancing the dining experience through the KEMs of Vision & Imagination, and Participation & Co-creation. One of the studies, in collaboration with TU Delft and Wageningen University & Research, explores the co-creation of future allergen-safe restaurant experiences with ten food experts. In addition, the project investigates the potential use of 3D food printing in restaurants for people with food allergies, aiming to offer them the same taste experience as their non-allergic dining companions.

In collaboration with Felix Robotics and chefs, the team examines how a 3D food printer should be further developed for use in a professional kitchen. While 3D food printing offers opportunities for customization, the technology is currently still technically complex and not widely accessible to chefs. The project explores how this technology can be used to create safe, personalized, and flavorful alternatives to allergens—allowing parts of a dish to be reimagined with the same taste and texture, but without the risky ingredients.

The project builds on earlier research, which included developing a customer journey with chefs and testing a first prototype of nut-free pralines. It also gathered insights—through co-creation with people with food allergies—on transparency, trust, and communication with the kitchen. In doing so, the project explores the steps needed to move closer to Inclusive Gastronomy, and promotes the use of 3D food printing in creative gastronomy, ultimately contributing to healthier and more sustainable food systems.

There will be €108,8212 used as a PPP program grant.