Recent advances in 3D food printing: A critical review of emerging technologies, material innovations, and novel applications

Three-dimensional (3D) food printing has emerged as a transformative technology with the potential to revolutionize food manufacturing, offering novel opportunities in personalized nutrition, customized food design, and sustainable food production. This review assessed the recent advancements in 3D food printing emerging technologies, focussing on printing methods, innovative materials, and novel potential applications. It examines key printing methods, such as extrusion-based, inkjet, binder jetting, and laser sintering techniques. The different food materials used as inks in 3D food printing are highlighted, focusing particularly on carbohydrates, proteins, lipids, and functional ingredients. The review offers critical discussion on several fundamental technical challenges, such as printability, structural stability, texture, and sensory acceptability that limits scaling and consumer acceptance of 3D-printed foods. It also discusses the range of potential applications of 3D food printing for personalized nutrition. Sustainability and environmental aspects of 3D food printing are discussed. Overall, the new technology demonstrates potential for modifying food production using 3D food printing, but additional research is needed to optimize printing conditions, broaden the spectrum of food materials available for printing, and examine the nutritional and safety aspects of 3D food printed foods as the field of 3D food printing advances. Notably, 3D food printing is seen as a new form of food manufacturing and a new approach to address global food security and nutrition.