Advancements in Food Printing Technologies and Their Potential Culinary Applications: A Contemporary Exploration

Abstract

Food printing is a cutting-edge manufacturing technique that uses advanced printing methods such as binder jetting, extrusion-based printing, and inkjet printing to build an object layer by layer to achieve the required shape of food items such as chocolate and cheese. 3DFP (3-dimensional food printing) has the potential to combine delicate and easily degradable bioactive compounds and other functional elements into functional 3DFP food products, contributing greatly to the development of nutritious food. Many nations make different types of 3D food printers nowadays, creating specialty meals like space food, restaurants, elderly food, and floating food. Numerous benefits of 3DFP include the development of individualized food items with regard to taste and nutrition, the decentralisation of food production, the decrease of food waste, and commercial innovation. Based on the benefits of customizing current food to one’s taste and use, three-dimensional food printing technology can be applied to a variety of food categories. One of the reasons for the increase in research into this technology is the ability to produce modified products that are tailored to suit the taste preferences and specific nutritional demands of consumers. In this review, the industrial situation of 3DFP technology was examined along with recommendations for expanding the market for 3D-printed food in the new typical age.