News May 2019

GoIndependent enters Phase 2
The Technical Boards in Sweden and Japan, Vinnova and JST, jointly approved a continuation of the GoIndependent project. The original aim of securing independent living and social participation of senior citizens by developing energy rich and nutritious food which is succulent as well as pleasant to chew and safe to swallow remains. The scope has been broadened to include exercise programs and sensors, which also requires new participants. Experts on the effect of exercise (Dalarna University) and fall prevention programs (Swedish Judo Association) joins the project together with the corresponding Japanese experts from Tokyo University as well as experts on sensors for monitoring eating. One of the goals is to develop a food 3D-printer for home use and the company Cellink has joined the project. GoIndepentent will continue until 2022.

News September

GoIndependent planning for the next stage

The GoIndependent team met in Japan in September to present project results and to plan for the next stage. Presentations were held at the 24th Annual Meeting of the Japanese Society of Dysphagia Rehabilitation were also Food Care displayed their products at the large exhibition involving 100 exhibitors. The whole project group later met to discuss the next stage of the project scheduled to start next year. The continued work will proceed with taking the research results to the dysphagia market to offer even better food to prevent and to manage dysphagia.


News June 2018

RISE is together with Fujita Health University leading the project “Innovative Food Technology Systems for Independent Senior Living – GoIndependent”

which aims at developing new energy and protein rich, succulent food forelderly using novel technologies. The project devices both proactive food and activities to retain important oral functions as well as foods for people who are experiencing swallowing disorders. Sweden has an elderly population (20% over 65) only exceeded by Japan (27% over 65) and many elderlies are experiencing eating problems resulting in undernutrition and frailty. The human suffering as well as health care costs are high and thus new solutions are required.

GoIndependent was presented at the symposium “Innovative Solutions, Community Design and Services for Elderly People “ at the Swedish Embassy in Tokyo by Mats Stading and Koichiro Matsuo who lead GoIndependent. Novel 3D printing of food aimed at elderlies was also demonstrated by Evelina Höglund. Existing food products from Findus Special Foods was also displayed and tasted by the participants and the Japanese company FoodCare also participated, both active in the GoIndependent project. All foods were well received, also by the participants who did not experience any swallowing disorders.


Symposium I Tokyo:

150 years of diplomatic relations:, #swejpn150

News September 2017

Researchers make attractive food using 3D printing

Since a couple of years back it is possible to print food using a 3D printer. RISE runs several ongoing research projects involving 3D printing and food. The main aim is to make attractive and customized food for the aging population.

– To ”print food” is sometimes perceived as futuristic and maybe a bit weird. But it is not like we put anything strange in a machine that converts it into food. We use normal food purees which the printer shapes into 3D forms. It works a lot like an automatic sprits, says Evelina Höglund, researcher at RISE Agrifood and Bioscience.

She works with 3D printing in two projects addressing the challenge of creating attractive and personally adapted food for older adults who suffer from chewing and swallowing difficulties.

Broccoli puree becomes broccoli bouquet

– It will be possible for the older adults to be served more visually attractive and varied foods than a bowl of puree or other consistency adapted foods. The 3D printing process can make broccoli puree hold the shape of a broccoli bouquet, chicken puree look like a chicken breast file etc. Also, new flavor experiences may be realized. Building the product from the bottom up facilitates the making of filled products, like roulades for example, and it is easier to locate flavor components. It is also possible to finish off with a different food surface, says Evelina Höglund.

The flexibility of the 3D printing process makes it suitable for automated production of personally adapted foods. But the researchers need to solve several challenges such as keeping shape stability through freezing and heating of the printed foods.

3D printing gives new possibilities

3D printers have been available since the 1980s, but were not used in the food sector until around 2007. Nowadays 3D printers are used to print various products, such as skin cells and airplane parts. In the industry they talk about additive manufacturing, and it is expected to revolutionize industrial production and associated business models.

– 3D printing will not replace conventional mass production in the food industry, but can become an important complement in applications where it adds value, says Evelina Höglund.

3D printing offers some advantages in comparison with traditional production since it costs no more to manufacture ten products that are all different to ten products that are all the same. It is possible to make spare parts and tools on demand, lighter constructions with reduced material use and to shape individualized products such as prostheses. A pastry cook who makes handmade edible 3D decorations, involving working costs of 1000s of crones per cake, could benefit from the automated and faster printing, according to Evelina Höglund.

Berries are suitable for Printing

Printer manufacturers have focused on the confectionary sector, to provide customized bakery decoration made of for example jelly and chocolate. A research project at RISE Agrifood and Bioscience includes a case study on the suitability of 3D printing for making healthy snacks based on unsweetened strawberries.

– Berries contain a lot of health promoting compounds and are suitable as healthy snacks. And berry purees are adaptable ingredients for 3D printing, says Evelina Höglund.

The projects addressing attractive food for older adults are partly financed by Vinnova. “MAT för äldre” is a joint project between RISE, Findus, Helsingborgs kommun, Electrolux, Högskolan Kristianstad, Addema and Lunds Tekniska Högskola. In the project “GoIndependent” RISE works together with Findus, Helsingborgs kommun, Fujita Health University, Matsumoto Dental University och Food Care.

The project involving healthy snacks, EcoBerries, is financed by Formas and carried out together with several universities and institutes in Europe.


Evelina Höglund, researcher at RISE Agrifood and Bioscience,, +46 10-516 66 19
Mats Stading, researcher and section manager at RISE Agrifood and Bioscience,, +46 10-516 66 37


News August 2017

RISE The 16th of August 2017 the RISE Innovation day “Increase knowledge in the industry” was held together with the inauguration of the new RISE Headquarters in Göteborg.

Among other things the Swedish Minister of Enterprise gave his view on the current business climate, future societal challenges and the expectations on RISE. The aging population was highlighted as one of the most important challenges that we need to address. The CEO of RISE gave a speech and various company leaders, innovation managers and politicians discussed future society and technology scenarios. As part of the presentation of RISE activities, 3D food printing was demonstrated on stage. Evelina Höglund printed food live during the innovation day program, and the potential to use this technology to improve food products adapted for the needs of older adults and dysphagia patients was discussed.