Advances in 3D food printing technology: innovation and applications in the food industry

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2025-01-25 DOI:10.1007/s10068-024-01779-7

P. Fathima Rinshana, Balakrishnan Murugesan, Yeon Ho Kim, Ramalakshmi Alaguthevar, Jong-Whan Rhim

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Abstract

Three-dimensional (3D) food printing technology is rapidly emerging and offers endless innovation opportunities for the food business. The introduction of 3D food printing technology is transforming the food industry and providing new perspectives on food innovation. This technology allows for complex food compositions, customized nutritional options, and innovation, such as alternative meat and organoids. The potential of remote and automated food production opens up new possibilities for future food production. This review aims to provide an update on the field by highlighting the different technologies used in 3D food printing and their advantages and challenges. To this end, this review explores the integration of 3D food printing to address nutritional foods and 3D cell culture challenges. By providing a comprehensive introduction to current knowledge, this review provides valuable insights into the revolutionary impact of 3D food printing on the food industry and paves the way for future developments and applications.

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食品3D打印技术的进展：食品行业的创新和应用

三维（3D）食品打印技术正在迅速兴起，为食品行业提供了无限的创新机会。3D食品打印技术的引入正在改变食品行业，并为食品创新提供新的视角。这项技术允许复杂的食物成分，定制的营养选择和创新，如替代肉类和类器官。远程和自动化食品生产的潜力为未来的食品生产开辟了新的可能性。本综述旨在通过强调3D食品打印中使用的不同技术及其优势和挑战，提供该领域的最新信息。为此，本综述探讨了3D食品打印的整合，以解决营养食品和3D细胞培养的挑战。通过提供对当前知识的全面介绍，本综述为3D食品打印对食品行业的革命性影响提供了宝贵的见解，并为未来的发展和应用铺平了道路。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.