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Throughout the supply chain, food waste and loss occur, resulting in the production of huge volumes of by-products that are rich in bioactive compounds. These by-products can be used to develop value-added food products. 3D food printing (3DFP) has garnered attention as a promising method for transforming food waste from different sources into functional and customized food. This review introduces 3DFP as a sustainable approach to the valorization of food waste within the context of circular economy principles. Driven by sustainability and circular economy activities, bibliometric study showed a rapid increasing research interest in food waste valorization by 3DFP, especially since 2023. The review critically assesses the impact of printing techniques, feed material formulations, and processing parameters on the quality and printability of waste-derived 3D printed foods. It identifies extrusion stability, rheological behavior, and structural integrity as the primary determinants of successful product development. It also emphasizes the necessity of integrated technological and policy approaches to facilitate commercial adoption, as well as significant challenges related to regulatory frameworks, consumer acceptance, product safety, and industrial scalability.
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Habib et al. (2026) studied this question.