Rinshana P Fathima, Murugesan Balakrishnan, Kim Yeon Ho, Alaguthevar Ramalakshmi, Rhim Jong-Whan
Department of Food Process Engineering, Tamil Nadu Agricultural University, Tamil Nadu, Coimbatore, 641 003 India.
Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, 02447 Republic of Korea.
Food Sci Biotechnol. 2025 Jan 25;34(2):403-421. doi: 10.1007/s10068-024-01779-7. eCollection 2025 Jan.
Three-dimensional (3D) food printing technology is rapidly emerging and offers endless innovation opportunities for the food business. The introduction of 3D food printing technology is transforming the food industry and providing new perspectives on food innovation. This technology allows for complex food compositions, customized nutritional options, and innovation, such as alternative meat and organoids. The potential of remote and automated food production opens up new possibilities for future food production. This review aims to provide an update on the field by highlighting the different technologies used in 3D food printing and their advantages and challenges. To this end, this review explores the integration of 3D food printing to address nutritional foods and 3D cell culture challenges. By providing a comprehensive introduction to current knowledge, this review provides valuable insights into the revolutionary impact of 3D food printing on the food industry and paves the way for future developments and applications.
三维（3D）食品打印技术正在迅速兴起，为食品行业提供了无尽的创新机会。3D食品打印技术的引入正在改变食品行业，并为食品创新提供新的视角。这项技术允许制作复杂的食品成分、定制营养选项以及进行创新，比如人造肉和类器官。远程和自动化食品生产的潜力为未来食品生产开辟了新的可能性。本综述旨在通过强调3D食品打印中使用的不同技术及其优势和挑战，对该领域进行更新。为此，本综述探讨了3D食品打印在解决营养食品和3D细胞培养挑战方面的整合。通过全面介绍当前知识，本综述为3D食品打印对食品行业的革命性影响提供了有价值的见解，并为未来的发展和应用铺平了道路。
