Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives

Abedini, Amirhossein; Sohrabvandi, Sara; Sadighara, Parisa; Hosseini, Hedayat; Farhoodi, Mehdi; Assadpour, Elham; Alizadeh Sani, Mahmood; Zhang, Fuyuan; Seyyedi-Mansour, Sepidar; Jafari, Seid Mahdi

doi:10.1016/j.cis.2024.103181

Cited by 3 publications

(3 citation statements)

References 155 publications

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“…This rapid increase underscores the escalating demand in global markets. Market research indicates that meat-based products constitute 7.1 % of the market, dairy products account for 16.1 %, dough products make up 22.4 %, and fruit and vegetable-based products represent 10.5 % [ 29 , 36 , 123 ]. Diverse range of commercial food 3D printers are summarized in Table 4 ., highlighting their applications, target users, and technological advancements.…”

Section: Several Applications Of Food 3d Printingmentioning

confidence: 99%

“…By adding additives, the printability of the food ink is enhanced [ 12 , 14 , 29 ]. For meat products, transglutaminase or gelatin may be used [ 4 ].…”

Section: Hygienic Requirements and Food Ink Characteristicmentioning

confidence: 99%

“…The critical variables for all types of food to be printed lies on its rheological and physical properties [ 12 , [26] , [27] , [28] ]. Since many foods have unprintable properties, some additives/flow enhancers are added to the food [ 4 , 12 , 29 ]. By altering its properties, the foods printability has been improved.…”

Section: Introductionmentioning

confidence: 99%

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

Neamah,

Tandio

2024

Heliyon

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Section: Several Applications Of Food 3d Printingmentioning

confidence: 99%

“…By adding additives, the printability of the food ink is enhanced [ 12 , 14 , 29 ]. For meat products, transglutaminase or gelatin may be used [ 4 ].…”

Section: Hygienic Requirements and Food Ink Characteristicmentioning

confidence: 99%

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

Neamah,

Tandio

2024

Heliyon

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Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges

Wu,

Zhu,

2024

International Journal of Gastronomy and Food Science

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Feeding the future: 3D food printing as a strategic response to labor scarcity

Niyet,

Dogan,

Cobanoglu

2024

WHATT

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PurposeThis paper aims to address the critical labor shortage in the food industry by exploring the potential of 3D food printing technology as a strategic solution. The study investigates how 3D food printing can enhance productivity, reduce labor costs, and offer innovative applications in various sectors of the food industry.Design/methodology/approachThe research employs a comprehensive review of existing literature and case studies to analyze the current state of labor scarcity in the food industry and the technological advancements in 3D food printing. The paper also assesses the technical, operational, regulatory, and ethical challenges of 3D food printing and provides strategic recommendations for stakeholders.Findings3D food printing technology presents a viable solution by automating labor-intensive tasks, enhancing labor efficiency, and enabling customized food production. The technology’s potential benefits include improved productivity, reduced operational costs, and the ability to meet personalized nutritional needs. However, the adoption of 3D food printing faces challenges such as high initial costs, maintenance requirements, and scalability issues. Additionally, regulatory and consumer acceptance hurdles need to be addressed.Practical implicationsPolicymakers are encouraged to support the development and adoption of 3D food printing through funding and clear regulatory frameworks. Business leaders should consider strategic investments in 3D printing technology and training programs to harness its benefits. Technology developers must focus on advancing the capabilities and user-friendliness of 3D food printers. Addressing these aspects can help the food industry overcome labor scarcity and achieve long-term sustainability and efficiency.Originality/valueThis paper provides a comprehensive analysis of 3D food printing technology as a strategic response to labor scarcity in the food industry. It contributes to the existing body of knowledge by highlighting the potential of 3D food printing to revolutionize food production and offering practical recommendations for its adoption and integration.

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Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives

Cited by 3 publications

References 155 publications

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

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

Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges

Feeding the future: 3D food printing as a strategic response to labor scarcity

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