3D Food Printing Technology: A Review of Methods, Applications, and Factors Affecting Printing Precision | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Article 8, Volume 24, Issue 2 - Serial Number 79, December 2025, Pages 96-113 PDF (902.69 K) | ||
| DOI: 10.22092/fooder.2026.370021.1426 | ||
| Authors | ||
| Sheida Esmaielzadeh* 1; Hannan Lashkari2 | ||
| 1Department of Chemistry, Dar.C., Islamic Azad University, Darab, Iran Sadra Additive Manufacturing Laboratory, Chemical, Petroleum & Polymer Engineering Research Center, Shiraz branch, Islamic Azad University, Shiraz, Iran. | ||
| 2Department of Food Science and Techkology, Zard.C., Islamic Azad University, Zarindasht, Iran | ||
| Abstract | ||
| The Food and Agriculture Organization (FAO) estimates that by 2050, food production must rise by 70% in order to feed the world’s projected 9.9 billion people. Therefore, newer and novel technologies are deemed essential to feed the world’s population in the most sustainable way. Lately, new food products have been produced using the novel technology of 3D printing. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. In this paper, a review of important 3D printing technologies in the food industry, including extrusion, inkjet printing, binder jetting and selective laser sintering, is presented. Factors affecting these technologies to achieve accurate printing, including material properties, process parameters, and post-processing methods, and their applications in various food sectors are presented. There are many potential advantages of 3D printing technology applied to the food sector, such as customized food designs, personalized and digitalized nutrition, simplifying the supply chain and broadening the source of available food material. Using this technology, some complex and fantastic food designs which cannot be achieved by traditional methods can be produced by ordinary people. It also can be used to customize confectionery shapes and colorful images onto surfaces of solid edible substrates. | ||
| Keywords | ||
| Additive manufacturing; Food’s 3D printing; Printability of food ink; Design parameters of food | ||
| References | ||
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