Three-Dimensional (3D) Food Printing: Methods, Processing and Nutritional Aspects

Gunjal, Mahendra; Rasane, Prasad; Singh, Jyoti; Kaur, Sawinder; Kaur, Jaspreet

doi:10.1007/978-981-16-8121-9_5

Cited by 2 publications

(2 citation statements)

References 47 publications

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“…In contrast, respondents with a university degree ( n = 137) statistically significantly ( p < 0.05) trusted printed foods more ( Figure 6 ). It has been shown that consumers who trust the food industry and science, find it easier to accept foods processed with new technologies [ 5 ]. Therefore, trust in professionals is an important factor in the acceptance of new innovative products by the general public [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…The potential of 3D food printing exceeds the boundaries of creating objects of non-traditional forms. With this technology, it is possible to produce food adapted to the requirements of the individual, i.e., lifestyle, health status, and taste preferences [ 4 , 5 ]. Three-dimensional food printing can be applied to a variety of food materials such as chocolate, cheese, dough, hydrogels, etc., [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey

Těšíková

Jurkova

Dordevic

et al. 2022

Foods

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The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demographic Data; (2) 3D Common Printing Awareness; (3) 3D Food Printing Awareness; (4) 3D Food Printing, Worries and Understanding; (5) Application; (6) Investments. Although awareness of 3D food printing is increasing, a very small fraction of respondents had encountered printed food in person (1.5%; n = 17). Respondents expressed concerns about the health benefits and the reduced prices of novel foods, and they perceived printed foods as ultra-processed foods (56.0%; n = 647). Concerns have also been raised about job losses due to the introduction of new technology. On the contrary, they perceived that quality raw materials would be used to prepare printed foods (52.4%; n = 606). Most respondents believed that printed foods would be visually appealing and would find application in several food industry sectors. Most respondents believed that 3D food printing is the future of the food sector (83.8%; n = 969). The gained results can be helpful for 3D food printer producers, as well as for future experiments dealing with 3D food printing issues.

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Section: Resultsmentioning

confidence: 99%