Zhao Yonggan, Zhang Min, Bhandari Bhesh, Li Chunli
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China.
Crit Rev Food Sci Nutr. 2025 Feb 3:1-25. doi: 10.1080/10408398.2025.2457420.
Food 3D printing brings food processing technology into the digital age. This is a vast field that can provide entertainment experience, personalized food and specific nutritional needs. However, the limited availability of suitable food raw materials has restricted the extensive use of 3D food printing processing technique. The search for novel nutritious and healthy food materials that meet the demand for 3D food printing processing technology is core of the sustainable development of this emerging technology. The printing mechanism, precise nutrition, future outlooks and challenges of 3D food printing technology application in hybrid plant and animal food materials are also analyzed.The results demonstrate that selecting suitable animal and plant materials and mixing them into 3D food printing ingredients without adding food additives can result in printable inks, which can also improve the nutritive value and eating quality of 3D food printed products. Sustainability of novel food materials such as animal cell culture meat and microbial protein mixed with conventional food materials to realize 3D printed food can be a potential research direction. Some other issues should also be considered in future research, such as evaluation of the nutritional efficacy of the product, product stability, shelf life, production efficiency and convenience of process operation.
食品3D打印将食品加工技术带入了数字时代。这是一个广阔的领域，能够提供娱乐体验、个性化食品以及满足特定营养需求。然而，合适食品原材料的有限供应限制了3D食品打印加工技术的广泛应用。寻找符合3D食品打印加工技术需求的新型营养健康食品原料是这项新兴技术可持续发展的核心。本文还分析了3D食品打印技术在动植物混合食品原料中的打印机制、精准营养、未来展望及挑战。结果表明，选择合适的动植物原料并将它们混合成3D食品打印配料而不添加食品添加剂，能够制成可打印的油墨，这也可以提高3D打印食品的营养价值和食用品质。将动物细胞培养肉和微生物蛋白等新型食品原料与传统食品原料混合以实现3D打印食品的可持续性可能是一个潜在的研究方向。未来研究还应考虑其他一些问题，如产品营养功效评估、产品稳定性、保质期、生产效率以及工艺操作便利性等。
