Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

Abstract

AbstractThree‐dimensional food printing (3DFP) involves layer‐by‐layer deposition of food materials to transform a part model into a food product. With this cutting‐edge food processing technology, food's acceptability, among others, can be enhanced, consequently contributing to food security. This review focuses on 3D‐printed foods (3DPFs), with an overview of 3DPFs, describing various printing techniques and the differences between them in terms of the principles used, and the food fabricated. This review also thoroughly elucidates the various kinds of 3D‐printable materials, functional ingredients, and the health advantages of using them to obtain 3DPFs. The consumer acceptance and safety of 3DPFs, research drawbacks, and promising aspects related to 3DFP are also explicated in this review. As the food industry looks for ways to reduce waste and boost the production of individualized and customized foods, 3D printing of foods is a sustainable way of food production for now and the future.Practical applicationsAdopting 3D food printing in the food industry can help minimize manufacturing costs while providing a variety of food whose designs are customizable, whose nutrients can be digitalized, and which can satisfy individuals' specific dietary requirements. With much more recent developments in novel ingredients, printing technologies, and food printers, post‐processing techniques, among others, this technology can significantly contribute to ensuring food security.