Research progress of 3D printing technology in functional food, powering the future of food

Abstract

Background

3D printing (3DP) technology is an innovative additive manufacturing technique. 3DP technology has witnessed significant adoption across the food industry. The recent upsurge in living standards and the growing emphasis on healthcare have spurred the evolution of functional foods, marking a significant trend in the culinary landscape.

Scope and approach

This paper undertakes a comprehensive review of existing literature on 3DP food to elucidate the advancements in functional food applications within the realm of 3D printing. The objective is to delve into the progress, mechanisms, challenges, and unresolved issues surrounding the integration of functional food in 3DP technology.

Key findings and conclusions

The burgeoning popularity of functional foods signals a transformative shift in the food industry. We summarized the utilization of functional proteins, lipids, carbohydrates, small molecule substances (minerals and vitamins), and probiotics in 3DP foods. The relevant mechanism is also explained. It is widely used in the elderly, children and swallowing patients by its personalized customization and soft texture. However, persistent challenges such as heat loss of functional substances necessitate further resolution. The future trajectory of 3DP food points towards commercialization, necessitating stringent considerations for food quality, safety, and optimization of 3D printing processes to safeguard human health. The advent of 4D and 5D food printing technologies presents promising avenues for advancement, underscoring the need to unravel the intricacies of food printing processes to adapt to evolving market demands and realize the potential of 6D and 7D food printing realms.