3D Food Printing Technology at Home, Domestic Application

Rubio, Estefanía; Hurtado, Sonia

doi:10.1016/b978-0-12-814564-7.00010-9

Cited by 9 publications

(6 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Another important application of 3D food printing technology in the field of nutrition is personalized nutrition [9,15,19]. Three-dimensional printing technology can be designed to produce foods that meet individual nutritional needs based on their nutritional status, lifestyle, and dietary preferences [52,53].…”

Section: Personalized Nutritionmentioning

confidence: 99%

“…Current applications include chocolate [10], meat and meat alternatives [11,12], egg white protein objects [8], and fruit and vegetable smoothies [13]. Several restaurants have used 3D food printers to provide customers with visually appealing food and unique dining experiences [14,15]. Three-dimensional printed food is also used to support sustainability.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits

Zhu,

Iskandar,

Baeghbali

et al. 2023

Foods

View full text Add to dashboard Cite

Three-dimensional printing is one of the most precise manufacturing technologies with a wide variety of applications. Three-dimensional food printing offers potential benefits for food production in terms of modifying texture, personalized nutrition, and adaptation to specific consumers’ needs, among others. It could enable innovative and complex foods to be presented attractively, create uniquely textured foods tailored to patients with dysphagia, and support sustainability by reducing waste, utilizing by-products, and incorporating eco-friendly ingredients. Notable applications to date include, but are not limited to, printing novel shapes and complex geometries from candy, chocolate, or pasta, and bio-printed meats. The main challenges of 3D printing include nutritional quality and manufacturing issues. Currently, little research has explored the impact of 3D food printing on nutrient density, bioaccessibility/bioavailability, and the impact of matrix integrity loss on diet quality. The technology also faces challenges such as consumer acceptability, food safety and regulatory concerns. Possible adverse health effects due to overconsumption or the ultra-processed nature of 3D printed foods are major potential pitfalls. This review describes the state-of-the-art of 3D food printing technology from a nutritional perspective, highlighting potential applications and current limitations of this technology, and discusses the potential nutritional risks and benefits of 3D food printing.

show abstract

Section: Personalized Nutritionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits

Zhu,

Iskandar,

Baeghbali

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…A beneficial and innovative application of 3D-printed food for domestic applications with dietetic purposes was described by Rubio and Hurtado (2019). The food habits of toddlers and children could be improved using 3D food printer devices to catch and increase their interest in consuming fruits, vegetables, and legumes.…”

Section: Highly Nutritious 3d-printed Foods For Toddlers and Childrenmentioning

confidence: 99%

“…In the future, a 3D food printer could be used as a personal device; each person would own their capsules containing specific food materials free from crosscontamination. For this purpose, domestic, clinical, and hospitality scenarios should consider introducing 3D printers to support diet management and control meal preparations (Rubio & Hurtado, 2019). The convergence of several fields (food technology, mechatronics engineering, nutrition, etc.)…”

Section: Treatment and Control Of Food Allergies Or Intolerances With 3dfpmentioning

confidence: 99%

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Escalante‐Aburto

Santiago

Álvarez

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Three-dimensional food printing (3DFP) uses additive manufacturing concepts to fabricate customized designed products with food ingredients in powder, liquid, dough, or paste presentations. In some cases, it uses additives, such as hydrocolloids, starch, enzymes, and antibrowning agents. Chocolate, cheese, sugar, and starch-based materials are among the most used ingredients for 3DFP, and there is a broad and growing interest in meat-, fruit-, vegetable-, insect-, and seaweed-based alternative raw materials. Here, we reviewed the most recent published information related to 3DFP for novel uses, including personalized nutrition and health-oriented applications, such as the use of 3D-printed food as a drug vehicle, and four-dimensional food printing (4DFP). We also reviewed the use of this technology in aesthetic food improvement, which is the most popular use of 3DFP recently. Finally, we provided a prospective and perspective view of this technology. We also reflected on its multidisciplinary character and identified aspects in which social and regulatory affairs must be addressed to fulfill the promises of 3DFP in human health improvement.

show abstract

“…The printing parameters need to be adjusted to accommodate mechanical behaviour variations that exist according to the particular food ingredient. These variations depend on factors, such as environmental conditions (e.g., temperature), which in turn leads to repeatability challenges [61]. Repeatability is particularly important for the commercialisation of 3DFP in consumer markets.…”

Section: D Printing In the Food Industrymentioning

confidence: 99%

Emerging Sustainable Supply Chain Models for 3D Food Printing

Rogers

Srivastava²

2021

Sustainability

View full text Add to dashboard Cite

3D printing technology is rapidly transforming supply chains across diverse manufacturing sectors, enabling personalisation of consumer goods ranging from car parts, medical devices, toys, houses, and even clothing. Food production is also included in the breadth of applications of this expanding technology. Increasing consumer awareness about sustainability, including the problem of food waste, as well as growing interest in customised nutrition have led to the emergence of food industry research focused on aspects, such as packaging, portion size, and healthy sustainable ingredients, to satisfy consumer demands. The growing market for personalised food options in particular, requires increased flexibility and agility to tailor ingredients to an individual’s specific requirements. Such specificity is not easily fulfilled using traditional mass production methods; however, the emerging technology of 3D food printing (3DFP) may be one solution. This paper evaluates the opportunities, risks, and challenges associated with 3DFP, with a focus on developing sustainable supply chains for future growth. Drawing on 12 semi-structured interviews with 3DFP industry managers and current literature in the domain, we propose three supply chain models for 3DFP services, as well as an overview of the key business drivers.

show abstract

3D Food Printing Technology at Home, Domestic Application

Cited by 9 publications

References 38 publications

Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits

Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Emerging Sustainable Supply Chain Models for 3D Food Printing

Contact Info

Product

Resources

About