Three-dimensional food printing: its readiness for a food and nutrition insecure world
Liezhou Zhong, Joshua R. Lewis, Marc Sim, Catherine P. Bondonno, Mark L. Wahlqvist, Amin Mugera, Sharon Purchase, Kadambot H. M. Siddique, Michael Considine, Stuart Johnson, Amanda Devine, Jonathan M. Hodgson
Abstract
Three-dimensional (3D) food printing is a rapidly emerging technology offering unprecedented potential for customised food design and personalised nutrition. Here, we evaluate the technological advances in extrusion-based 3D food printing and its possibilities to promote healthy and sustainable eating. We consider the challenges in implementing the technology in real-world applications. We propose viable applications for 3D food printing in health care, health promotion and food waste upcycling. Finally, we outline future work on 3D food printing in food safety, acceptability and economics, ethics and regulations.