3D Food Printing: Recent developments in the application of novel food processing techniques

In recent years, three-dimensional (3D) food printing has been intensively researched in the food industry. 3D printing offers some advantages over conventional processing techniques as it is used in some specific food areas such as the confectionery market, military and space food, personalised food and food for the elderly. With 3D printing technology, we can create customised foods with complex shapes, geometries, textures and nutritional content. This article provides a comprehensive overview of the applications of the various 3D printing techniques for food. There are currently four 3D printing techniques: extrusion based printing, inkjet printing, selective sintering and binder jetting. The first and second are two of the most popular techniques in the application of 3D printing in food production. The equipment for extrusion-based printing is simple and this technique offers a wider range of materials. Its limitations lie in the inability to produce complex food designs and the difficulty of holding 3D structures in post processing. The advantages of inkjet printing are fast production, better print quality and a wide range of materials. With this technique, it is possible to print simple food designs that only have a surface filling or image decoration. The main limitations of the other two techniques are the use of limited materials and the production of less nutritious products. Extrusion-based printing technology is the most suitable for food applications. The influence of material pre-treatment methods and post processing techniques is very important. The quality of the printed food depends on the material properties (thermal properties and rheology), as the composition of the food and its physical properties are very complex. Researchers have made significant progress in the study of printable materials, but many factors that affect the accuracy and quality of 3D food printing pose major challenges for researchers.