Three-dimensional (3D) food printing—an overview

Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics.

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Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2021.1920569 ◽

2021 ◽

pp. 1-38

Author(s):

Yusuf Olamide Kewuyemi ◽

Hema Kesa ◽

Oluwafemi Ayodeji Adebo

Keyword(s):

Functional Food ◽

Three Dimensional ◽

Value Added ◽

Food Products ◽

Processed Food ◽

Printing Technology ◽

Food Printing ◽

3D Food Printing

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3D Printing of Food for People with Swallowing Difficulties

KnE Engineering ◽

10.18502/keg.v2i2.591 ◽

2017 ◽

Vol 2 (2) ◽

pp. 23 ◽

Cited By ~ 13

Author(s):

Abbas Z. Kouzani ◽

Scott Adams ◽

Daniel J. Whyte ◽

Russell Oliver ◽

Bronwyn Hemsley ◽

...

Keyword(s):

3D Printing ◽

Research Work ◽

Three Dimensional ◽

Tuna Fish ◽

Swallowing Difficulties ◽

3D Printed ◽

High Consistency ◽

Food Printing ◽

3D Food Printing

Dysphagia affects many people worldwide. Modifying foods to standard consistencies, and manual design and assembly of foods for the daily requirements of people with dysphagia is challenging. People with dysphagia may develop a dislike for pureed foods due to the unattractiveness of the appearance of the foods, the lack of variety in daily meals, and the diluted taste of meals. Three-dimensional (3D) food printing is emerging as a method for making foods for people with special mealtime needs. Very few efforts have been made to apply 3D food printing to improving the lives of people with special mealtime needs such as those with dysphagia. This paper presents the design and 3D printing of visually appetizing pureed foods for people with dysphagia with high consistency and repeatability. A tuna fish involving pureed tuna (protein), pureed pumpkin (fruit), and pureed beetroot (vegetable) is designed and then 3D printed. The steps involved in the design of tuna fish, preparation of purees, and printing of tuna fish are described. The obtained results are presented, and the findings of this research work are discussed.

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