Faculty of Fisheries, Fish Processing Technology Department, Ege University, 35100 Bornova-Izmir, Türkiye
Current innovations in three-dimensional food printing (3DFP) technology and food science: a review
Aktuelle Innovationen in der dreidimensionalen Lebensmittel Drucktechnologie (3DFP) und Lebensmittelwissenschaft: ein Überblick
İrem Kılınç, Berna Kılınç
Summary
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 issues that may arise and that the demand for foods made using cutting-edge 3DFP technology will rise. Soon, 3DFP is expected to gain widespread acceptance because of its novel technological advantages and the uniformity of generated foods in terms of food safety and engineering.
Keywords: 3D Food Printing, new applications in the food industry, food supply challenges
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Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 75,
124–134 (2024)
DOI 10.53194/0003-925X-75-124
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X