Year: 2024
Type: article
Abstract: ABSTRACT3D food printing has the potential to revolutionize mass food production by enabling the production of highly customized food products, from simple to complex structures and food products tailored to individual nutritional needs. This review explores various critical aspects of this technology, encompassing integration methods, customization possibilities, prospects, and the challenges it faces. Integration demands multidisciplinary collaboration, with a particular emphasis on optimizing parameters like ingredient and printing techniques to ensure flawless operation. The customization potential spans from tailored nutrition to intricate designs, effectively addressing diverse preferences and specific dietary needs. Advancements in the field hold the promise of improved speed, precision, and material diversity, with the potential to address sustainability issues through the utilization of by-products to further expand their capabilities. However, despite the optimistic outlook, significant challenges persist, including issues related to scalability, cost-effectiveness, and regulatory compliance. Overcoming these hurdles demands substantial investment in research and consumer education to facilitate broader adoption and acceptance. Nonetheless, the transformative potential of 3D food printing remains unquestionable, offering avenues for enhanced efficiency, sustainability, and the creation of entirely novel culinary experiences that align with evolving consumer demands and preferences.Keywords: 3D food printing; mass food production; customization; integration methods
Source: Journal of Nutrition College
Institution: Soegijapranata Catholic University
Language: English
Subfield: Automotive Engineering
Field: Engineering
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4406937884