Jayaprakash Siddharth, Paasi Jaakko, Pennanen Kyösti, Flores Ituarte Iñigo, Lille Martina, Partanen Jouni, Sozer Nesli
Department of Mechanical Engineering, Aalto University, Otakaari 4, 02150 Espoo, Finland.
VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT Espoo, Finland.
Foods. 2020 Nov 24;9(12):1725. doi: 10.3390/foods9121725.
3D food printing is an emerging food technology innovation that enables the personalization and on-demand production of edible products. While its academic and industrial relevance has increased over the past decade, the functional value of the technology remains largely unrealized on a commercial scale. This study aimed at updating the business outlook of 3D food printing so as to help entrepreneurs and researchers in the field to channel their research and development (R&D) activities. A three-phase mixed methods approach was utilized to gain perspectives of industrial experts, researchers, and potential consumers. Data were collected from two sets of interviews with experts, a survey with experts, and consumer focus group discussions. The results gave insights into key attributes and use cases for a 3D food printer system, including the techno-economic feasibility and consumer desirability of identified use cases. A business modelling workshop was then organized to translate these results into three refined value propositions for 3D food printing. Both the experts and consumers found personalized nutrition and convenience to be the most desirable aspects of 3D food printing. Accordingly, business models related to 3D printed snacks/meals in semi-public spaces such as fitness centers and hospitals were found to offer the highest business potential. While the technology might be mature enough at component level, the successful realization of such high-reward models however would require risk-taking during the developmental phase.
3D食品打印是一项新兴的食品技术创新，它能够实现可食用产品的个性化定制和按需生产。尽管在过去十年中其学术和产业相关性有所增加，但该技术的功能价值在商业规模上仍 largely未实现。本研究旨在更新3D食品打印的商业前景，以帮助该领域的企业家和研究人员引导他们的研发活动。采用了一种三阶段混合方法来获取行业专家、研究人员和潜在消费者的观点。数据收集自两组专家访谈、一次专家调查以及消费者焦点小组讨论。结果深入了解了3D食品打印系统的关键属性和用例，包括已确定用例的技术经济可行性和消费者需求度。随后组织了一次商业模式研讨会，将这些结果转化为3D食品打印的三个优化价值主张。专家和消费者都认为个性化营养和便利性是3D食品打印最令人期待的方面。因此，发现与在健身中心和医院等半公共场所打印的零食/餐食相关的商业模式具有最高的商业潜力。虽然该技术在组件层面可能已经足够成熟，但要成功实现这种高回报模式，在开发阶段仍需要承担风险。
