REVOLUTIONIZING MASS FOOD PRODUCTION:THE POTENTIAL OF 3D FOOD PRINTING DOI Open Access

Gelbert Jethro Sanyoto,

Haniel Yudiar,

Victoria Kristina Ananingsih

et al.

Journal of Nutrition College, Journal Year: 2024, Volume and Issue: 14(1), P. 83 - 98

Published: Nov. 21, 2024

ABSTRACT3D food printing has the potential to revolutionize mass production by enabling of highly customized products, from simple complex structures and products tailored individual nutritional needs. This review explores various critical aspects this technology, encompassing integration methods, customization possibilities, prospects, challenges it faces. Integration demands multidisciplinary collaboration, with a particular emphasis on optimizing parameters like ingredient techniques ensure flawless operation. The spans nutrition intricate designs, effectively addressing diverse preferences specific dietary Advancements in field hold promise improved speed, precision, material diversity, address sustainability issues through utilization by-products further expand their capabilities. However, despite optimistic outlook, significant persist, including related scalability, cost-effectiveness, regulatory compliance. Overcoming these hurdles substantial investment research consumer education facilitate broader adoption acceptance. Nonetheless, transformative 3D remains unquestionable, offering avenues for enhanced efficiency, sustainability, creation entirely novel culinary experiences that align evolving preferences.Keywords: printing; production; customization; methods

Language: Английский

Advances in 3D food printing technology: innovation and applications in the food industry DOI

P. Fathima Rinshana,

M. Balakrishnan,

Yeon Ho Kim

et al.

Food Science and Biotechnology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 25, 2025

Language: Английский

Citations

0
Ora-pro-Nobis Mucilage as a Structuring Ingredient in 3D Printing Formulations DOI
Fernanda Sviech, Ingri Julieth Mancilla Corzo, Marcos Akira d’Ávila

et al.

International Journal of Gastronomy and Food Science, Journal Year: 2024, Volume and Issue: unknown, P. 101068 - 101068

Published: Nov. 1, 2024

Language: Английский

Citations

0
REVOLUTIONIZING MASS FOOD PRODUCTION:THE POTENTIAL OF 3D FOOD PRINTING DOI Open Access

Gelbert Jethro Sanyoto,

Haniel Yudiar,

Victoria Kristina Ananingsih

et al.

Journal of Nutrition College, Journal Year: 2024, Volume and Issue: 14(1), P. 83 - 98

Published: Nov. 21, 2024

ABSTRACT3D food printing has the potential to revolutionize mass production by enabling of highly customized products, from simple complex structures and products tailored individual nutritional needs. This review explores various critical aspects this technology, encompassing integration methods, customization possibilities, prospects, challenges it faces. Integration demands multidisciplinary collaboration, with a particular emphasis on optimizing parameters like ingredient techniques ensure flawless operation. The spans nutrition intricate designs, effectively addressing diverse preferences specific dietary Advancements in field hold promise improved speed, precision, material diversity, address sustainability issues through utilization by-products further expand their capabilities. However, despite optimistic outlook, significant persist, including related scalability, cost-effectiveness, regulatory compliance. Overcoming these hurdles substantial investment research consumer education facilitate broader adoption acceptance. Nonetheless, transformative 3D remains unquestionable, offering avenues for enhanced efficiency, sustainability, creation entirely novel culinary experiences that align evolving preferences.Keywords: printing; production; customization; methods

Language: Английский

Citations

0