3D printing is an innovation that promises to revolutionize food formulation and manufacturing processes. Preparing foods with customized sensory attributes from different ingredients and additives has always been a need. The competency that additive manufacturing offers has been among the key reasons for its success in food processing applications. In this work, an up-to-date review on insight into the properties of printing material supplies and its effect on printing processes is presented. A detailed note on the globalization of customized printed foods, personalized nutrition, and applications in food packaging to highlight the range of applications of 3D printing in the food industry is also given. Importantly, key challenges in 3D food printing, emphasizing the need for future research in this field are elaborated.

Applications of 3D Printing in Food Processing

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

3D printing aims at building a three-dimensional object from a computer-aided design model. More recently, (4D)-printing has appeared; it adds to (3D)-printing, a transformation of the printed material over time. (3D)-printing applied to foods has a unique potential to create geometric complex structures, enabling mass production while having economic and environment benefits. It permits to create personalized food based with specific properties related to nutritional needs, calorie intake, specific shape, texture, color, or flavor, for example. Currently, four types of 3D food printing technology have been explored: extrusion, inkjet, binder jetting, and selective sintering. In the literature, most of the investigations focus on improving the quality of the resolution of printed food whereas very few studies focus on developing technology that will give access large scale production systems. This review proposes a state-of-the-art major recent investigations in the 3D food printing field and its future perspectives.

Recent advances and future perspective in additive manufacturing of foods based on 3D printing

Background 4D printing technology has attracted extensive attention in academic and industrial circles since 2013 although commercialization still requires additional research and development. 4D food printing is an extension of 3D printing, which permits customization of new food products. Compared with aerospace, automobile, robotics, biomedicine and materials etc, there are few reviews on 4D food printing. Scope and approach This review shows recent advances in 4D printing technology applied to foods. To adapt current 4D printing technology to foods it is necessary to improve the extrusion printer and develop the necessary software. Aspects of recombination of different food materials and reasons of alterations in color, shape, flavor and nutrition via 4D food printing are discussed critically. The key to the success of 4D food printing and diverse solutions to the corresponding problems are outlined and analyzed. Future prospects for 4D food printing technology are discussed along with research and development needs. Key findings and conclusions At present, 4D food printing experiment is mainly based on soy protein isolate, starch and hydrogels and is realized through material properties, internal structural design and spatial arrangement of recombined food materials. The stimulation factors responsible for causing alteration of 3D printed products include pH, water absorption, microwave and temperature, resulting in deformation, modification of color, flavor and nutritional value. It is noteworthy that 4D food printing is still at research stage. There are opportunities for enhancement in the link between internal structure and stimulation, design of the printer, printing software, printing materials as well as evaluation of the properties of the printed foods.

4D printing: Recent advances and proposals in the food sector

Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom

To characterize the rheological and mechanical properties of soft matter for 3D food printing, a milk protein composite gel was prepared by dispersing milk protein concentrate (MPC) into sodium caseinate solution and then its rheological and textural properties were analyzed. The results showed that the milk protein gel containing 400–450 g/L of total protein had the best printing performance, matched the model best and had good fidelity. The low-field nuclear magnetic resonance and frequency sweep data suggested that the inner structure of the protein gel gradually transformed from a tangled state to a three-dimensional structure with increasing total protein content, which is beneficial for 3D printing. The apparent viscosity, thixotropy, and yield stress also increased with the total protein content. Thus, rheology could be used to evaluate the applicability of soft materials for extrusion-based 3D printing. This study provides a potential reference for evaluating other gel-like materials for 3D printing.

Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

The invention discloses an accurate 3D printing method for high-protein semifluid instant food, and belongs to the technical field of novel food processing. High-quality concentrated lactoprotein is taken as a primary raw material, and the accurate 3D printing method for high-protein semifluid instant food is established by adding a proper amount of proper polysaccharide colloid. The method is simple and practical and high in printing accuracy, products are nutritious and healthy, and the 3D printing of high-protein food is achieved. Products can be accepted by consumers as low-calorie high-nutrient healthy food, the products are semifluid food, the products are soft and easy to be chewed and swallowed, and the products are also suitable for children and elderly people to eat.

Accurate 3D printing method for high-protein semifluid instant food

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Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

Accurate 3D printing method for high-protein semifluid instant food