Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods

Oral, M.O.; Derossi, A.; Caporizzi, Rossella; Severini, C.

doi:10.1016/j.fufo.2021.100093

Cited by 20 publications

(7 citation statements)

References 39 publications

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“…Several 3D printing techniques have been developed, with extrusion-based printing being the most common. 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.…”

Section: Discussionmentioning

confidence: 99%

“…Improvements in simulation, modeling, software, and materials have led to the extension of 3D printing to 4D, 5D, and 6D printing ( 41 ). 4D food printing refers to the response of 3D-printed foods integrated with smart materials to external or internal environmental/human stimuli (e.g., temperature and pH), resulting in physical or chemical changes (e.g., color, flavor, or nutritional changes) in the products over time ( 17 , 40 , 41 ). An example of the application of 4D printing in food was recently given by Ghazal and others ( 124 ) who used red cabbage juice and vanillin powder for their 4D product to change color and flavor in response to an external or internal pH stimulus.…”

Section: Consumer Acceptance Of Emerging Food Trendsmentioning

confidence: 99%

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

Hassoun¹,

Cropotova

Trif

et al. 2022

Front. Nutr.

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The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.

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Section: Discussionmentioning

confidence: 99%

Section: Consumer Acceptance Of Emerging Food Trendsmentioning

confidence: 99%

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

Hassoun¹,

Cropotova

Trif

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

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“…By them, the opening innovations in the field of food technologies include molecular cuisine products (including those obtained by espumization, centrifugation, tenderization, thickening, cook-in, cryo-freezing, thermomixing, packojeting, sous-vide, enzymatic transformation, spherification technologies), innovative types of packaging for the food industry (edible, self-heating and self-cooling, equipped with signal sensors, biodegradable) the vast majority of food additives. This classification category is best met by analogues, substitutes and imitations of known food products, food products produced by genetic engineering methods (including products of synthetic biology), using nanotechnology, in vitro (cell cultures, including meat grown in vitro), by the 3-D and 4D printing are so-called "process" innovations using technologies that did not exist before (Cummings et al, 2021;Keränen et al, 2021;Oral et al, 2021). Cancellative innovations are typical for food products in case of obtaining new information about their danger.…”

Section: Resultsmentioning

confidence: 99%

Classification Development Of Innovations In The Food Industry According To Continuity Criterion

Алешков¹

2022

The European Proceedings of Social and Behavioural Sciences

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The possibility of applying the innovation continuity criterion for the classification of innovative food products is shown, which is important for the further development of the theoretical foundations of innovation management, commodity science, food technology and biotechnology, allowing to streamline the array of innovations and determining the main vectors of further innovative development of food industry enterprises, including reserves for commercialization of the designed products. By the developed and substantiated classification, food products obtained by genetic engineering, synthetic biology, nanotechnology, in vitro, 3D and 4D printing methods, molecular cuisine products, innovative types of packaging for the food industry, the vast majority of food additives, analogues, substitutes for imitation of traditional food products. Substitute innovations include fortified and specialized food technologies, the use of traditional ingredients with new types of raw materials. Cancelling innovations include certain names of food and biologically active additives withdrawn from circulation after receiving additional information about their safety. The position of attribution of biologically active additives (dietary supplements), organic crop production, animal husbandry, beekeeping and functional food products to the innovations of the return type is explained. Confessional food products are classified as retro innovations. During the research, such logical methods of scientific cognition as analysis and systematization were used. The practical significance of this study is to simplify the problems with reporting for food industry enterprises, opening up further opportunities for identifying innovative food products.

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“…Through FFQ, the astronauts could be systematically evaluated for nutrition and their nutrition status data could be generated. The 3D food printing system could combine real‐time data on the nutritional status of the astronauts to design printing materials, accurately control the nutritional content of the printed food, and provide the astronauts with food suitable for their physical conditions (Oral et al ., 2021). The 3D food printing technology enables nutrition customisation and personalised design.…”

Section: The Potential Extrusion Of 3d Food Printing In Manned Spacef...mentioning

confidence: 99%

Application and challenges of 3D food printing technology in manned spaceflight: a review

Zhang

Dong

Yu³

et al. 2022

Int J of Food Sci Tech

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Three-dimensional (3D) food printing is a digital food engineering method that has a remarkable application potential in long-term manned spaceflight. Extrusion-based 3D food printing, among the available 3D food printing techniques utilised in the food industry, is one of the most suitable printing methods for manned spaceflight. Extrusion-based 3D food printing could suffice most of the energy and personalised nutritional requirements of astronauts during long-term stay in space by utilising fruits, vegetables, meat products, and nutrients as printing materials. However, 3D food printing in manned spaceflight is still limited by technologies and costs such as printing materials, microgravity, post-processability of food, and engineering transportation under the existing technical conditions. Therefore, this article reviews the 3D food printing and manned spaceflight technologies that are currently available and discusses the challenges involved in 3D food printing in manned spaceflight, thus providing a theoretical basis for future 3D food printing for space missions.

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Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods

Cited by 20 publications

References 39 publications

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

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

Classification Development Of Innovations In The Food Industry According To Continuity Criterion

Application and challenges of 3D food printing technology in manned spaceflight: a review

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