Purpose The purpose of this paper is to report the analysis of factors influencing additive manufacturing (AM) application in the food domain. Design/methodology/approach Based on literature review, 16 factors are being considered in the study. Interpretive structural modelling is used as a modelling approach. The derived structural model indicates the dominant factors. Matriced’ impacts croises-multipication applique and classment (cross-impact matrix multiplication applied to classification) (MICMAC) analysis is being done to group the factors. Findings Based on the study, it has been found that raw material usage, the shelf life of food, demand for the food and accuracy are dominant factors. MICMAC analysis indicated that number of driving, dependent and linkage factors are 6, 4 and 4, respectively. Research limitations/implications In the present study, 16 factors are being considered. In future, additional factors could be considered to deal with advancements in the food domain. Practical implications The study has been executed in discussion with practitioners in AM, and hence derived inferences have practical validity. Food making has become more agile with 3D printer and has become sensitive to customer demand. Social implications Social implications are primarily highlighted by the aspect of controlling the exact amount of nutrients corresponding to the application of food. In certain commercial applications, people can customize their shape and ingredients to be injected into the food. Originality/value The development of a model for the analysis of factors influencing AM in the food domain is the original contribution of the authors.

No abstract

No abstract

No abstract