UPPRINTING FOOD
3D food printer systems and services that transform food waste into attractive, edible printed products using proprietary extrusion-based printing technology designed for restaurant and institutional use.
- CEO / Founder
- Elzelinde van Doleweerd
- Team Size
- 1-10
- Stage
- Active
- Total Funding
- $14.4M
- Latest Round
- Pre-Series A
- Key Investors
- Oikocredit
Technology & Products
Key Products
3D Food Printer (hardware for commercial kitchens); Chef Training Program (operational certification for kitchen staff); Food Recipe Development Service (custom purees from food waste); Personalized Design Services (custom-printed dishes)
Technological Advantage
Proprietary extrusion-based food printing process for food waste materials; working knowledge of food chemistry and puree viscosity optimization; first-mover advantage in restaurant-integrated model; brand positioning in sustainability and circular economy
Differentiation
Value Proposition
Reduces restaurant food waste by converting residual flows (bread, vegetable trimmings) into premium printed dishes; creates unique dining experiences; enables chefs to create personalized designs; operates within existing kitchen workflows via staff training
How They Differentiate
UPPRINTING FOOD uniquely focuses on food waste/sustainability angle rather than novelty or luxury positioning; embedded chef-training operational model; proprietary residual-food material science; serves circular economy niche not addressed by other AM companies or food tech players
Market & Competition
Target Customers
High-end restaurants, chef-led dining establishments, institutional food services
Industry Verticals
Food & Beverage; Hospitality; Fine Dining
Competitors
3D Systems (ChefJet food printing platform - commercial exit/pivot); Barilla (experimental 3D pasta research, inactive in commercial market); Nestlé (3D food printing pilot programs, not core business)
Growth & Milestones
Growth Metrics
Netherlands-based startup founded by Elzelinde van Doleweerd (Eindhoven University of Technology graduate, specialized in food technology at University of Wageningen) and Vita Broeken; focuses on transforming food waste (e.g., unsellable bread, ripe/ugly produce, vegetable scraps) into 3D-printed edible snacks via extrusion technology using purees; collaborates with high-end restaurants for custom designs from residual flows and with Beijing-based 3D Food Company for Chinese ingredients like boiled rice and purple sweet potato; presented at Beijing Design Week and Dutch Design Week.
Major Milestones
Founded ~2017 (inferred from 2018 Dezeen article and Beijing Design Week participation); 2018: Beijing Design Week presentation and collaboration with China-based tech company; Listing in VoxelMatters additive manufacturing company directory; Recognition in Food Tech Brainport and Forward Fooding networks; Cited in UK Food Standards Agency research on 3D printing in food systems
Notable Customers
Adam Atelier; Thuisbasis; Alchemist; Andreas Chrysomallis; Instock Amsterdam; De Karpendonkse Hoeve