Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies

Derossi, A.; Husain, Ahmad; Caporizzi, Rossella; Severini, C.

doi:10.1080/10408398.2018.1559796

Cited by 42 publications

(35 citation statements)

References 160 publications

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“…However, recent research utilizes 3D printing as a potential processing technology to deliver personalized healthy eating solutions by the use of a wide range of protein and/or dietary fibre-rich materials, such as oat and faba bean protein concentrates [ 4 ], meat [ 5 ], milk protein [ 6 ] and soy protein isolate [ 7 ], either as such or in combination with starch or other hydrocolloids. On the other hand, 3D printing could potentially be used for the delivery of micronutrients, antioxidants and probiotics [ 8 , 9 , 10 , 11 , 12 ]. Moreover, a wide range of studies illuminate the possibilities of mimicking traditional foods, such as bread, cake or cookies, by 3D printing [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Lille

Kortekangas

Heiniö

et al. 2020

Foods

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This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing.

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Section: Introductionmentioning

confidence: 99%

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Lille

Kortekangas

Heiniö

et al. 2020

Foods

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show abstract

“…3D food printing has the attention of researchers and companies owing to its unique properties, such as being able to create products with customised nutritional content and programmable texture, its hyper‐flexibility of both shape and dimension, its multi‐material deposition capability, its true computer‐aided manufacturing character and the possibilities that it offers with respect to decentralisation of production, and the reduction in food waste (Godoi et al ., 2018; Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e). In addition, being essentially based on a digital model, 3DFP sustains the sharing of basic resources among small firms or singular users (D’Aveni, 2015) and it naturally fosters for open contributions due to its open design, thereby accelerating innovation and business creation (Beltagui et al ., 2020).…”

Section: Food Preparation Nutritional Content and Covid‐19mentioning

confidence: 99%

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Derossi

Bhandari

Bommel

et al. 2021

Int J of Food Sci Tech

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Summary The ongoing COVID‐19 pandemic is having a tremendous effect on the current food system. The situation urges us to face many issues never experienced before, aimed at mitigating a multitude of sanitary and social risks. The current pandemic has affected the food system in many ways: significant changes in dietary habits and in the health status of people; the food chain is broken, which has an effect on food security (including making it difficult to find or to buy fresh food at affordable prices); unemployment or underemployment is rising due to the damages of the food sector; there is a lack of food‐socialising events which has an effect on people’s mental status; and there are concerns about food safety. To mitigate all these issues, the implementation of innovative technologies urges. We have mapped the scientific studies and online information on 3D food printing (3DFP) about the effects of 3DFP on the food system and people’s health when adopted in food industry, restaurants, hospitals, schools, offices, homes, etc. Finally, this information has been examined in light to the future challenges of the food chain also considering the ongoing COVID‐19 pandemic, demonstrating its potential benefits to mitigate this and future pandemics.

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“…Indeed, personalised foods with controlled ingredient formulation will be more challenging to produce using existing manufacturing processes. Recent developments in emerging technologies (such as 3D printing) may provide new opportunities for the production of personalised foods with specific functional properties that meet personal requirements and expectations in relation to flavour, colour, shape, and texture [38]. This could make personalized nutrition more appealing to consumers and to the food industry in the future.…”

Section: What Is Needed To Deliver Future Impact For Stakeholders?mentioning

confidence: 99%

Targeting the delivery of dietary plant bioactives to those who would benefit most: from science to practical applications

et al. 2019

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BackgroundA healthy diet and optimal lifestyle choices are amongst the most important actions for the prevention of cardiometabolic diseases. Despite this, it appears difficult to convince consumers to select more nutritious foods. Furthermore, the development and production of healthier foods do not always lead to economic profits for the agro-food sector. Most dietary recommendations for the general population represent a “one-size-fits-all approach” which does not necessarily ensure that everyone has adequate exposure to health-promoting constituents of foods. Indeed, we now know that individuals show a high variability in responses when exposed to specific nutrients, foods, or diets.PurposeThis review aims to highlight our current understanding of inter-individual variability in response to dietary bioactives, based on the integration of findings of the COST Action POSITIVe. We also evaluate opportunities for translation of scientific knowledge on inter-individual variability in response to dietary bioactives, once it becomes available, into practical applications for stakeholders, such as the agro-food industry. The potential impact from such applications will form an important impetus for the food industry to develop and market new high quality and healthy foods for specific groups of consumers in the future. This may contribute to a decrease in the burden of diet-related chronic diseases.

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Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies

Cited by 42 publications

References 160 publications

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Targeting the delivery of dietary plant bioactives to those who would benefit most: from science to practical applications

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