3D Printing of Materials and Printing Parameters with Animal Resources: A Review

Abstract

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.

Towards the development of foods 3D printer: Trends and technologies for foods printing

“…All the techniques had their advantages and disadvantages, therefore, to choose which technique to use was based on its application, material, and financial circumstances. Consideration of parameters [ 44 ] for extrusion printing need to be reviewed first to print successfully. The material properties, printing parameters, and extrusion mechanisms affect the printing result [ 16 , 18 ].…”

“…For instance, AI can analyze the complex interactions between ingredients like hydrocolloids and proteins to determine optimal formulations that enhance printability and final product quality [ 149 ]. During the printing process, AI algorithms can dynamically adjust parameters such as extrusion speed [ 44 , 44 ], nozzle temperature, and layer height to maintain consistent print quality and reduce material waste [ 37 ]. Real-time monitoring systems equipped with AI can detect and correct deviations from desired printing conditions, ensuring high precision and repeatability in the production of 3D-printed foods [ 150 ].…”

Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins

“…Insects can be reared with minimal resources and produce less greenhouse gas emissions compared to traditional livestock ( van Huis et al, 2013 ). As they grow in popularity, understanding the volatile compound profiles of edible insects is vital to improve their acceptance and utilization in the food industry ( Jeon et al, 2024 ). Despite the nutritional values and benefits as a food processing additive, edible insects have met with reluctance by consumers in many countries.…”