Current innovations in three-dimensional food printing (3DFP) technology and food science: a review

Abstract

Technology is constantly improving, enabling the creation and implementation of a wide range of new applications. Furthermore, growing populations, decreasing food supplies, and shifting environmental parameters lead to the creation of methods for generating food items fit for human consumption. Among these cutting-edge technologies with several benefits is 3DFP. The creation of food products with specialized nutrition, the ­decrease in food waste, and the efficient and dependable manufacture of nutritious food are just a few of the numerous benefits offered by 3DFP. Nevertheless, there are several limitations to adopting 3DFP, such as process, material, and method implementation challenges. Despite this strategy, it is anticipated that the research done will provide solutions to any issue