3D printing technology: The new era for food customization and elaboration

Dankar, Iman; Haddarah, Amira; Omar, Fawaz El; Sepulcre, Francesc

doi:10.1016/j.tifs.2018.03.018

Cited by 287 publications

(154 citation statements)

References 46 publications

Supporting

Mentioning

144

Contrasting

Unclassified

Order By: Relevance

“…As shown in this review, GM evaluation research is dominating in developed countries, but most GM crops are cultivated nowadays in developing regions (ISAAA, 2016), demonstrating the gap of chain actor evaluation research. Although the importance of GM foods still increases (ISAAA, 2016), other food technologies, such as the utilization of food waste, for example, to gain high-added value ingredients (Galanakis, 2012); alternative sources of proteins, such as seaweeds and insects (Tian, Bryksa, & Yada, 2016); but also synthetic biology, CRISPR/Cas (Katz et al, 2018), and 3-D printers (Dankar, Haddarah, Omar, Sepulcre, & Pujolà, 2018), are also advancing.…”

Section: Main Outcomes and Future Researchmentioning

confidence: 99%

What Do We Know About Chain Actors’ Evaluation of New Food Technologies? A Systematic Review of Consumer and Farmer Studies

Kamrath

Wesana

Bröring

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

New food technologies, such as genetic modification, food fortification, and processing technologies, are of growing interest for future food security and safety. For ensuring successful implementation of such technologies, consumers and other food supply chain actors should embrace them. We present a systematic review to identify and compare key factors of supply chain actors’ evaluation of new food technologies. Evaluation encompasses indicators such as likelihood or intention to perform a behavior, perceived benefits/risks, willingness to pay, acceptance/adoption, and attitudes. Results from 183 studies showed several imbalances in research. Although studies mainly focused on (1) genetically modified foods, (2) by consumers, (3) in developed countries, only very few studies have targeted other food technologies, other supply chain actors such as farmers (13 studies) or processors (two studies), or developing countries (43 studies). With respect to consumers’ evaluation, key determinants were trust in institutions, information assessment, perceived risks and benefits, attitudes toward the product or technology, perceived behavioral control, quality perception of the product, and impact on health. Farmers’ evaluation of new food technologies was explained by the factors of perceived risk and benefits and of actual source of information. For the few processor evaluation studies, no convergence of factors could be reached. This systematic review contributes to a better understanding of consumers’ and farmers’ evaluation behavior and opens up avenues for future research on supply chain actors’ food technology evaluations. The differences in the conceptualization and measurement of extracted factors demonstrate the need for standardized approaches in future studies.

show abstract

Section: Main Outcomes and Future Researchmentioning

confidence: 99%

What Do We Know About Chain Actors’ Evaluation of New Food Technologies? A Systematic Review of Consumer and Farmer Studies

Kamrath

Wesana

Bröring

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Besides to the printers designing parameters and the material property, parameter settings in slicing software are also critical for printing precision and structural properties of printed objects (Dankar, Haddarah, Omar, Sepulcre, & Pujolà, 2018;Liu et al, 2017). Also, printing parameters such as extrusion rate and nozzle speed are crucial for printing efficiency (Severini et al, 2018).…”

Section: Parameters Setting In Slicing Softwarementioning

confidence: 99%

Model Building and Slicing in Food 3D Printing Processes: A Review

Guo

Zhang

Bhandari

2019

Comp Rev Food Sci Food Safe

114

View full text Add to dashboard Cite

Three‐dimensional (3D) printing has been successfully applied to food processing, and widely appreciated by food science researchers. Recently, a lot of researches and review works have been done focusing on the ink's properties, printer design, and printing parameters. However, few articles specifically describe 3D models and slicing methods used in food printing. This work introduced the requirements for 3D printing models in some specific areas, discussed the critical parameter settings in the model slicing processes, and discussed the possible use of numerical techniques in the model building and printing of food 3D printing. The objective of this review is to increase researchers' focus on 3D printing models and slices in order to optimize the printing process and to provide some useful information for future research.

show abstract

“…The term "additive manufacturing (AM)", which is often termed 3D printing and rapid prototyping, covers several quite different manufacturing technologies that enable the creation of objects to be fabricated on demand [1,2]. The basic concept of AM is a controlled process whereby a product is built up from a digital design (usually a Computer-Aided Design (CAD) file) [3,4]. While printing the object, the 3D model is sliced into layers, by the software, and then printed one at a time (layer by layer) [5].…”

Section: Introductionmentioning

confidence: 99%

“…One of the more challenging and complex areas of AM are in the emerging field of gastronomy, or in other words, "3D Food printing" [4]. The ability to selectively deposit material within a 3D volume and, hence, gradate the composition offers the possibility of controlled production of complex structures for altering texture, taste, and morphology in food products.…”

Section: Introductionmentioning

confidence: 99%

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Gholamipour‐Shirazi

Kamlow

Norton

et al. 2020

Foods

View full text Add to dashboard Cite

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

show abstract

3D printing technology: The new era for food customization and elaboration

Cited by 287 publications

References 46 publications

What Do We Know About Chain Actors’ Evaluation of New Food Technologies? A Systematic Review of Consumer and Farmer Studies

What Do We Know About Chain Actors’ Evaluation of New Food Technologies? A Systematic Review of Consumer and Farmer Studies

Model Building and Slicing in Food 3D Printing Processes: A Review

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Contact Info

Product

Resources

About