<scp>4D</scp> food printing technology: Structural changes to culinary art and beyond

Abstract

Abstract The evolution of food manufacturing through 3D printing has expanded with the development of 4D printing technology and opened new possibilities in culinary applications. Compared to conventional 3D printing, 4D printing incorporates time as a new dimension, allowing for dynamic modifications to food structures. Self‐assembly and reactions to external factors such as pH, moisture content, or temperature are examples of these alterations. The gastronomic design and nutritional possibilities have increased with the use of 4D printing in the food preparation process. Personalized nutrition is a significant use of 4D printing in the food industry. With the use of this technology, food products may be tailored to meet the dietary requirements of everyone, encouraging better eating practice and treating nutritional shortages. Furthermore, complex culinary designs that were previously difficult to accomplish are now possible by 4D printing. Intelligent materials that adapt their surroundings allow for self‐adjusting forms or packaging, which lowers waste and promotes sustainable food practices. Transportation and food storage could be revolutionized by 4D printing. Food deterioration and waste can be reduced, and food quality preserved throughout storage and transportation with the help of self‐adjusting packaging that adjusts to temperature fluctuations. Examining the most recent advancements in 4D food printing technology, this review highlights how this technology can revolutionize customized nutrition, sustainability, waste management, and culinary inventiveness. Practical Applications Understanding the concept and advances in food printing technology is important to develop nutritionally enriched food products with desired shape. The factors involved in 4D food printing technologies and the structural and biochemical changes in products during processing are critically analyzed.

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