Advertisement
Published in:
2021 | OriginalPaper | Chapter
Current and Future Trends of 3D Food Printing
Authors : Henrique Almeida, Joel Vasco, Vânia Ribeiro
Published in: Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021)
Publisher: Springer International Publishing
Activate our intelligent search to find suitable subject content or patents.
Select sections of text to find matching patents with Artificial Intelligence. powered by
Select sections of text to find additional relevant content using AI-assisted search. powered by
Abstract
3D food printing is the process of manufacturing food products using a variety of additive manufacturing technologies. Similar to the industrial systems, the food is also produced in a layer-by-layer fashion. Most commonly, food grade syringes hold the printing material, which is then deposited through a food grade nozzle.
The selection of additives considering the desired rheological and sensory properties of food products is decisive for the success of 3D food printing, as well aspects related with shelf life and increased functionality of the food. The food can be customized in shape, colour, texture, flavour or nutrition, which makes it very useful for designer gourmet meals. This paper intends to provide a current state-of-the-art of 3D food printers and which will be the future trends. Not only the technological issues will be discussed, but also the nutritional, food safety and sustainability of raw materials issues will be taken into account for a better understanding of this particular industry.