3D printing in the food industry: Recent progress and role in achieving sustainable development goals

Alami, Abdul Hai; Abdelkareem, Mohammad Ali; Khuri, Sami; Aljaghoub, Haya; Alasad, Shamma; Ramadan, Mohamad; Abdelkareem, Mohammad Ali

doi:10.1016/j.asej.2023.102386

Cited by 8 publications

(3 citation statements)

References 68 publications

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“…On a positive note, recently there has been a growing number of companies and research institutions focusing on advancing food printing technologies to market new digital cooking appliances in kitchens and support cutting‐edge design and a healthy lifestyle. This is because the market for 3DPFs or food printing is expected to increase at an average annual rate of 50% from 2017 to 2024, reaching $400 million by 2024 (Alami et al, 2023). This highlights how quickly 3DFP technology is evolving.…”

Section: Research Drawbacks and Promising Prospectsmentioning

confidence: 99%

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

Mudau,

Adebo

2024

J Food Process Engineering

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Three‐dimensional food printing (3DFP) involves layer‐by‐layer deposition of food materials to transform a part model into a food product. With this cutting‐edge food processing technology, food's acceptability, among others, can be enhanced, consequently contributing to food security. This review focuses on 3D‐printed foods (3DPFs), with an overview of 3DPFs, describing various printing techniques and the differences between them in terms of the principles used, and the food fabricated. This review also thoroughly elucidates the various kinds of 3D‐printable materials, functional ingredients, and the health advantages of using them to obtain 3DPFs. The consumer acceptance and safety of 3DPFs, research drawbacks, and promising aspects related to 3DFP are also explicated in this review. As the food industry looks for ways to reduce waste and boost the production of individualized and customized foods, 3D printing of foods is a sustainable way of food production for now and the future.Practical applicationsAdopting 3D food printing in the food industry can help minimize manufacturing costs while providing a variety of food whose designs are customizable, whose nutrients can be digitalized, and which can satisfy individuals' specific dietary requirements. With much more recent developments in novel ingredients, printing technologies, and food printers, post‐processing techniques, among others, this technology can significantly contribute to ensuring food security.

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Section: Research Drawbacks and Promising Prospectsmentioning

confidence: 99%

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

Mudau,

Adebo

2024

J Food Process Engineering

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“…Additionally, notable experiments include Revo Foods' launch of the first 3D-printed vegan salmon filet available in supermarkets, using their patented MassFormer technology [ 142 ]. This development highlights the capability to integrate fats into a fibrous protein matrix, achieving the texture and flakiness of fish filets, and demonstrates the potential for mass production of 3D-printed foods [ 143 ]. Researchers from Kazakhstan have also highlighted the potential of 3D printing to create plant-based alternatives using ingredients like soybean, pea, lentil, and buckwheat, which could help reduce environmental impacts and promote sustainable eating habits [ 144 , 145 ].…”

Section: Notable Mention Of Recent Experimentationmentioning

confidence: 99%

Towards the development of foods 3D printer: Trends and technologies for foods printing

Neamah,

Tandio

2024

Heliyon

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“…Contemporary investigations into 4D food printing predominantly center on refining the composition of food materials, molding characteristics, and printing parameters [ 17 ]. However, there is a notable gap in harnessing the distinct advantages of food shapes to elevate product presentation [ 18 ]. Research within 4D printing, which examines the morphological transformations of food products, frequently emphasizes the deformation analysis of single-material printed models.…”

Section: Introductionmentioning

confidence: 99%

Simulation of Starch Gel Printing and Deformation Process Using COMSOL

Qin,

Li,

Zou

et al. 2024

Foods

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The food industry holds immense promise for 3D printing technology. Current research focuses mainly on optimizing food material composition, molding characteristics, and printing parameters. However, there is a notable lack of comprehensive studies on the shape changes of food products, especially in modeling and simulating deformations. This study addresses this gap by conducting a detailed simulation of the starch gel printing and deformation process using COMSOL Multiphysics 6.2 software. Additive manufacturing (AM) technology is widely acclaimed for its user-friendly operation and cost-effectiveness. The 3D printing process may lead to changes in part dimensions and mechanical properties, attributable to the accumulation of residual stresses. Studies require a significant amount of time and effort to discover the optimal composition of the printed material and the most effective deformed 3D structure. There is a risk of failure, which can lead to wasted resources and research delays. To tackle this issue, this study thoroughly analyzes the physical properties of the gel material through COMSOL Multiphysics 6.2 software, It simulates the heat distribution during the 3D printing process, providing important insights into how materials melt and solidify. Three-part models with varying aspect ratios were meticulously designed to explore shape changes during both the printing process and exposure to an 80 °C environment, employing NMR and rheological characterization. Using the generalized Maxwell model for material simulation in COMSOL Multiphysics, the study predicted stress and deformation of the parts by analyzing solid heat transfer and solid mechanics physical fields. Simulation results showed that among three models utilizing a gel-PET plastic membrane bilayer structure, Model No. 1, with the largest aspect ratio, exhibited the most favorable deformation under an 80 °C baking environment. It displayed uniform bending in the transverse direction without significant excess warpage in the edge direction. In contrast, Models No. 2 and No. 3 showed varying degrees of excess warpage at the edges, with Model No. 3 exhibiting a more pronounced warpage. These findings closely aligned with the actual printing outcomes.

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3D printing in the food industry: Recent progress and role in achieving sustainable development goals

Cited by 8 publications

References 68 publications

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

Towards the development of foods 3D printer: Trends and technologies for foods printing

Simulation of Starch Gel Printing and Deformation Process Using COMSOL

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