Royal Avebe bets on 3D food printing to shape the future of sustainable eating

Royal Avebe, a cooperative long known for its expertise in potato starch, is now eyeing a new frontier: food printing. In partnership with the Netherlands Organization for Applied Scientific Research (TNO) and Wageningen University & Research, the company is exploring how 3D printing technology can be used to produce plant-based meat substitutes that are both visually appealing and technically sound.

For Avebe, it’s a strategic move aligned with the growing shift toward plant-based diets and a pressing need for global food security. The Groningen-based company sees its unique ingredients – starch-rich potatoes that are also high in protein and fiber – as an ideal starting point for the next generation of sustainable food products.

“We want to shape the future of food, both literally and figuratively,” said Annet Vrieling, Food Application Specialist at Avebe. “Our potato starch offers unique properties that would be a perfect fit for new food applications. It can remain nice and liquid or be firm and jelly-like.”

While traditional meat substitutes often struggle with texture and appearance, 3D food printing opens up new possibilities. With this technology, it's possible to reproduce intricate structures – like the layers of fish – or even create entirely new food forms. According to Vrieling, the partnership with TNO allows Avebe to go beyond ingredient supply and help engineer foods that meet both consumer and technical demands.

“We want to develop the expertise to make products that are not only technically sound, but also tasty and appealing to consumers,” Vrieling said. “TNO’s technology enables us to design food that is both visually appealing and appetising, and allows us to push the boundaries of what is possible in food production.”

The collaboration brings together complementary strengths: Avebe’s ingredient knowledge, TNO’s engineering capabilities, and Wageningen’s scientific insights. As Vrieling puts it, “Transforming the food production chain is simply too big to tackle alone.” She points to the complexity of the process, from protein structure modification to paste behavior, and the importance of everything from texture to scalability.

The trio is now working with a new TNO-developed 3D food printer prototype designed for industrial application. Unlike previous models, the new printer is faster, easier to clean, and designed with factory integration in mind. The next step, according to Avebe, is for a food manufacturer to take the technology into a production environment and put it to the test at scale.

Vrieling believes early involvement in such innovations is critical. “It’s crucial to constantly explore new things, what direction they are heading in, and how our company can respond to them,” she said. “That’s why collaborating with high-tech partners such as TNO and Wageningen University & Research is so important. If we wait until something is on the market to look at what our ingredients can contribute, then it is simply too late.”

At the heart of the project is a broader ambition: to contribute to more sustainable and secure global food systems. “It’s not about replacing meat completely,” Vrieling explained. “But about offering high-quality alternatives. Consumers should be able to choose products that are both sustainable and delicious.”

The promise of 3D-printed food extends well beyond Europe. The underlying technology is adaptable to local needs and food preferences, with the potential to offer customized nutrition in regions facing food scarcity or supply chain instability. “Food security is a global challenge,” Vrieling added. “This innovation can make an impact anywhere in the world.”