Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

Journal article

Authors/Editors

Strategic Research Themes

Publication Details

Author list: Derossi A.; Spence C.; Corradini M.G.; Jekle M.; Fahmy A.R.; Caporizzi R.; Devahastin S.; Moses J.A.; Le-Bail A.; Zhou W.; Zhang M.; Bhandari B.; Severini C.

Publisher: Nature Research

Publication year: 2024

Volume number: 8

Issue number: 1

Start page: 54

ISSN: 2396-8370

eISSN: 2396-8370

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85201663737&doi=10.1038%2fs41538-024-00296-5&partnerID=40&md5=495d9e340ec0db4f536f83559e0d6526

Languages: English-Great Britain (EN-GB)

View on publisher site

Abstract

The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned. © The Author(s) 2024.

Keywords

No matching items found.