3D food printing: paving way towards novel foods

Abstract

3D food printing, a part of additive manufacturing technique is used to modify the process of the food manufacturing in terms of color, shape, fl avor, texture and nutrition. It liberates the user to identify and modify their meal according to one's desire, matching to the very minute details. Currently, it is used in decorating and fabricating, food products such as chocolate, cookies and cakes. The process of printing foods depends on several factors such as the physical state of food (whether powder, liquid or semi-solid), size and shape of the syringes to be used and the composition of the ingredients such as carbohydrates, proteins and fats. Apart from the use of 3D food printing for fabrication, it can also play an important role in solving malnutrition by enhancing the nutritional profi le of the meal. The objective of this review is to highlight the different methods used in 3D food printing, 3D food printers, benefi ts of 3D food printing and challenges faced while food printing. Moreover, the paper discusses the applications of 3D food printing and its scope in the near future.

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

“…The last few years have seen significant progress in this field, with the emergence of new smart materials, new technologies, and significant innovations, accelerating the move toward more advanced and innovative additive manufacturing technologies, including 4D, 5D, and 6D printing ( 40 , 41 ). Although the scope of current application is limited to the decoration and fabrication of a few food products such as chocolates, cookies, and cakes ( 39 ), further improvement in functional and nutritional properties of printed foods is expected with the advent of Industry 4.0 innovations, enhancing consumer acceptance. Owning a personal food printer at home is probably likely in the not so distant future.…”

“…The first use of 3D was for the creation of engineering prototypes, while the first 3D food was introduced commercially in 2015 ( 108 , 112 , 113 ). Presently, many technologies for 3D food printing are being used ( 39 , 114 , 115 ).…”

“…Plant-based foods have been thoroughly reviewed in recent publications ( 10 , 32 – 35 ). Detailed review papers reporting on insects protein ( 11 , 36 – 38 ), cell-cultured ( 13 – 15 ), and 3D printed ( 39 – 41 ) food products have also been published. Other publications reported on personalized diet ( 16 , 17 , 42 , 43 ), gene editing technologies ( 19 , 20 , 44 ), valorization of food by-products and ugly produce ( 45 – 48 ), and new food production systems ( 22 , 24 , 49 ).…”

A 3D Food Printing Process for the New Normal Era: A Review

“…Though there are several obstacles to using SLS in the food sector, the SLS procedure was carried out by creating a colorful and detailed edible object with a laser spot diameter of 0.6 mm and specific process parameters, i.e., 0.1 mm layer distance, 1250 mm/s writing speed, 50 mm laser power, and 0.3 mm layer thickness. [43,44]. The SLS method is dangerous when exposed externally because of machine operating errors during the process.…”

“…Pixel 3D Food Printer from Open Meal LTD., Japan was the first printer for a sushi restaurant [68]. AlgaVia, located in San Francisco, USA, is a company that develops food that can supply alternative protein sources using marine microalgae and has extracted and developed alternative protein sources useful in food function and nutrition [43]. When developing products using such raw materials, consumers' resistance to microalgae is being studied through the formation of chicken nuggets or alternative livestock products with similar texture to steak using 3D printing technology.…”