3D food printing is an emerging food technology innovation that enables the personalization and on-demand production of edible products. While its academic and industrial relevance has increased over the past decade, the functional value of the technology remains largely unrealized on a commercial scale. This study aimed at updating the business outlook of 3D food printing so as to help entrepreneurs and researchers in the field to channel their research and development (R&D) activities. A three-phase mixed methods approach was utilized to gain perspectives of industrial experts, researchers, and potential consumers. Data were collected from two sets of interviews with experts, a survey with experts, and consumer focus group discussions. The results gave insights into key attributes and use cases for a 3D food printer system, including the techno-economic feasibility and consumer desirability of identified use cases. A business modelling workshop was then organized to translate these results into three refined value propositions for 3D food printing. Both the experts and consumers found personalized nutrition and convenience to be the most desirable aspects of 3D food printing. Accordingly, business models related to 3D printed snacks/meals in semi-public spaces such as fitness centers and hospitals were found to offer the highest business potential. While the technology might be mature enough at component level, the successful realization of such high-reward models however would require risk-taking during the developmental phase.

We developed a 3D-printing process based on thermoset biocomposites termed Delayed Extrusion of Cold Masterbatch (DECMA). DECMA is a processing method, based on controlling the degree of curing, that takes some responsibility of the 3D printing from materials and as such can be used to 3D print otherwise unprintable materials. First, a masterbatch was produced by mixing a bio-based resin (bioepoxy) and sawdust and lignin. This paste was partially cured at room temperature until reaching an apparent viscosity suitable for extrusion (≈105 mPa·s at 1 s–1). The system was next cooled (5–10 °C) to delay subsequent hardening prior to 3D printing. The printability of the biocomposite paste was systematically investigated and the merits of the delayed extrusion, via DECMA, were assessed. It was found that DECMA allowed the revalorization of sawdust and lignin via 3D printing, as direct printing led to failed prints. Our approach afforded cost-effective, shear-thinning dopes with a high bio-based content (58–71%). The bio-based 3D-printed materials demonstrated good machinability by computer numerical control (CNC). Overall, the benefits of the introduced DECMA method are shown for processing bio-based materials and for on-demand solidification during additive manufacturing.

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