Innovations and applications of 3‐D printing in food sector

Abstract

3‐D printing is a neoteric technology that can make existing food value chains client‐desirable and sustainable by providing on‐demand food production, enabling automated food personalisation, and minimising food wastage. It can address food scarcity in countries where affordable and fresh ingredients are inaccessible by integrating nutrient‐rich substrates, probiotics, bioactive compounds, and functional ingredients into complex fabricated foods. The global food processing industries are endorsing 3‐D food printing technology to make production more efficient and self‐reliant, anticipating a compound annual growth rate of ~55%. This review paper provides a holistic outlook of the technology beginning with the various techniques utilised for 3‐D printing and printers available in the market. Substantial raw ingredients used for printing and the components in the future precision and personalised foods are discussed. The pros and cons of this technology along with its potential applications and future perspectives of 3‐D food printing are also evaluated.

A bibliometric review of progress and trends in food factory design research

“…reducing the use of trans and saturated fats) (Schleifer, 2013, Monteiro et al ., 2019). Another research hotspot is food additive manufacturing, which enables the on‐demand production of food and the automated manufacturing of personalised food, thereby reducing waste (Lanaro et al ., 2017, Taneja et al ., 2022). Moreover, there is a trend towards large‐scale 3D and 4D food printing (Gholamipour‐Shirazi et al ., 2020, Le‐Bail et al ., 2020, Taneja et al ., 2022).…”

Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry

“…(2023) recently explored the discussions appertaining consumer understanding and industry potential by evaluating different approaches being considered for protein production technology. Such technologies include the interests in developing cultured meat as an alternative method of traditional meat production processes, and the possibility of technologies such as 3‐D printing to minimise waste issues (Taneja et al ., 2022). The argument being that these technologies, when combined, offer solutions to key challenges associated with conventional meat production, including environmental sustainability, animal welfare and food security.…”

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

“…Three‐dimensional (3D) printing technology is a high‐tech with high precision for manufacturing 3D objects as well as maintaining the personalized nutrition (Taneja et al., 2022). It refers to stacking and curing materials under the computer controlling and using digital machines to construct shapes by continuously adding layers of material (Wilms et al., 2021).…”

“…This technology has been applied in multiple fields, including the food industry. It has characteristics of special food product design, personalized precise nutrition, expanding future food resources, and simplifying the food supply chain, which attract extensive attention in food industry (Derossi et al., 2021; Taneja et al., 2022). Designing personalized nutrition and the impact of nutrition on health are hot research areas in the food industry today (Liu, Chen, et al., 2022).…”