Xiao Shuailei, Yang Junhao, Bi Ye, Li Yi, Cao Yanwu, Zhou Mengdi, Pang Guibing, Dong Xiuping, Tong Qiang
College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China.
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian 116034, China.
Foods. 2025 Jun 11;14(12):2066. doi: 10.3390/foods14122066.
Food 3D printing technology holds significant potential for personalized nutrition and the customization of 3D structures with specific shapes and textures. This emerging technology is driving significant innovations in food processing and manufacturing. This article reviews the current research and development opportunities in food 3D printing, with a focus on various types of 3D food printing technologies. We offer novel insights into the behavioral characteristics of various 3D printing techniques during the printing process, while also highlighting that the successful development of 3D-printed food products relies on four critical factors: (1) adaptability, (2) printability, (3) food safety, and (4) consumer acceptance. Special emphasis is placed on the application and potential challenges of 3D printing technology, aiming to foster technological breakthroughs and industrial applications, ultimately offering consumers safer, smarter, and more personalized food choices.
食品3D打印技术在个性化营养以及定制具有特定形状和质地的3D结构方面具有巨大潜力。这项新兴技术正在推动食品加工和制造领域的重大创新。本文综述了食品3D打印当前的研发机遇，重点关注各类3D食品打印技术。我们对各种3D打印技术在打印过程中的行为特征提供了新颖见解，同时还强调3D打印食品的成功开发依赖于四个关键因素：（1）适应性，（2）可打印性，（3）食品安全，以及（4）消费者接受度。特别强调了3D打印技术的应用和潜在挑战，旨在促进技术突破和产业应用，最终为消费者提供更安全、更智能、更个性化的食品选择。
