Food 3D Printing Equipment and Innovation: Precision Meets Edibility

作者：Shuailei Xiao, Junhao Yang, Ye Bi, Yi Li, Yang Cao, Mengdi Zhou, Guibing Pang, Xiuping Dong, Qiang Tong · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14122066 · 被引用次数：16 · 研究领域：Additive Manufacturing and 3D Printing Technologies、3D Printing in Biomedical Research

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.