Abstract
PurposeTo explore the nutrition opportunities and challenges for 3D food printing.Design/methodology/approachUsing a qualitative design, semi-structured interviews were conducted with experts from the field of nutrition or with a technical understanding of 3D food printing and a thematic analysis undertaken.FindingsFour themes emerged: potential uses, sustainability, technical issues and ethical and social issues. The primary use identified was for texture-modified diets. Other uses include personalised nutrition and for novelty purposes. Interviewees indicated food printing may aid sustainability by reducing food waste, using food by-products and incorporating eco-friendly foods. The main technical issues were speed, cost and inability of the technology to move between textures. The latter is a limiting issue if the technology is purported to be used for texture-modified diets. Ethical and social issues raised included the acceptability and high degree of processing involved in printed foods.Originality/valueThis research highlights the need for nutrition issues to be considered as 3D food printing technology develops.
Subject
Food Science,Business, Management and Accounting (miscellaneous)
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