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3D Food Printing: Future Outlook and Application in Food Sector
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3D Food Printing: Future Outlook and Application in Food Sector

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (21 September 2021) | Viewed by 31972

Special Issue Editor

Prof. Nesli Sözer

E-Mail Website1 Website2
Guest Editor
VTT Technical Research Centre of Finland Ltd, Tietotie 2, Espoo, FI-02044 VTT, Finland
Interests: food structure; rheology; 3D food printing; personalized food production; Food Economy 4.0

Special Issue Information

Dear Colleagues,

3D food printing is an emerging technology for personalized food production and still under development to detect extensive value-chains. The initial examples of 3D food printing were based on paste extrusion of rather simple ingredients, such as processed cheese, cake frosting, and chocolate dating back to 2007. The food expectations of contemporary consumers have increased further from convenient tasty food towards integrating elements of active participation, personalization, sustainability, health, and well-being. 3D Food printing is one potential production technology that could accommodate the aforementioned expectations of the consumer.

This Special issue is looking for contributions covering the following subjects:

  1. Ingredient and formulation requirements for 3D food printing and their characterization for diverse 3D printing technologies (e.g., paste extrusion, powder bed, ink jet printing);
  2. The development of novel food structures by 3D food printing;
  3. Delivery of personalized nutrition via 3D food printing;
  4. Consumer perspectives towards 3D printing technology and 3D-printed foods;
  5. Other related topics, such as business and market opportunities.

Prof. Nesli Sözer
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • 3D food printing
  • paste extrusion
  • powder bed printing
  • sensory and texture properties
  • consumer preferences
  • business models
  • life cycle analysis

Published Papers (6 papers)

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Research

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23 pages, 1383 KiB  
Article
Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers
by Siddharth Jayaprakash, Jaakko Paasi, Kyösti Pennanen, Iñigo Flores Ituarte, Martina Lille, Jouni Partanen and Nesli Sozer
Foods 2020, 9(12), 1725; https://doi.org/10.3390/foods9121725 - 24 Nov 2020
Cited by 25 | Viewed by 4270
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue 3D Food Printing: Future Outlook and Application in Food Sector)
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16 pages, 3708 KiB  
Article
Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour
by Martina Lille, Anni Kortekangas, Raija-Liisa Heiniö and Nesli Sozer
Foods 2020, 9(11), 1527; https://doi.org/10.3390/foods9111527 - 23 Oct 2020
Cited by 33 | Viewed by 3636
Abstract
This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye [...] Read more.
This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing. Full article
(This article belongs to the Special Issue 3D Food Printing: Future Outlook and Application in Food Sector)
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14 pages, 5116 KiB  
Article
Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies
by Cinu Varghese, John Wolodko, Lingyun Chen, Michael Doschak, Prem Prakash Srivastav and M. S. Roopesh
Foods 2020, 9(7), 907; https://doi.org/10.3390/foods9070907 - 10 Jul 2020
Cited by 31 | Viewed by 4930
Abstract
One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In [...] Read more.
One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient dense cookies were developed with underutilized ingredients including jackfruit seed powder and finger millet powder as base materials using 3D food printing. The hardness, rheological behavior, and microstructure of 3D printed cookies with different products (e.g., water butter ratio) and printing (e.g., fill density and temperature) parameters were analyzed. The 3D printed cookies were developed by extruding at 27 and 30 °C with fill density values of 50%, 70%, 90%, and 100% and water butter ratios of 3:10 and 6:5. The 3D-printed cookie dough exhibited a more elastic behavior with higher storage modulus values than the loss modulus. The hardness of the baked cookies was influenced by printing temperature, fill density, and water butter ratio of 3D printed cookie dough and their interactions. The closed porosity of 3D printed cookies increased while the open porosity decreased with an increase in fill density. The baking times required were longer for 3D-printed cookies with higher fill density values. Overall, this study shows the importance of considering the specific ingredient and printing parameters to develop high quality 3D-printed cookies. Full article
(This article belongs to the Special Issue 3D Food Printing: Future Outlook and Application in Food Sector)
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17 pages, 18189 KiB  
Article
Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects
by Lili Liu, Xiaopan Yang, Bhesh Bhandari, Yuanyuan Meng and Sangeeta Prakash
Foods 2020, 9(2), 164; https://doi.org/10.3390/foods9020164 - 8 Feb 2020
Cited by 32 | Viewed by 5872
Abstract
The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, [...] Read more.
The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects. Full article
(This article belongs to the Special Issue 3D Food Printing: Future Outlook and Application in Food Sector)
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12 pages, 3287 KiB  
Article
Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing
by Iman Dankar, Amira Haddarah, Francesc Sepulcre and Montserrat Pujolà
Foods 2020, 9(1), 21; https://doi.org/10.3390/foods9010021 - 24 Dec 2019
Cited by 24 | Viewed by 4188
Abstract
The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic observations [...] Read more.
The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic observations revealed more aggregated and densely concentrated starch granules in MP samples. This consequently led to a significant increase (p < 0.05) in mechanical and rheological properties up to five times more than BP samples. All samples exhibited shear thinning non-Newtonian behavior. Butter proved its ability to maintain stiff network formation with starch molecules forming lipid-starch complexes characterized by high retention properties and increased stability due to high thixotropic and yield stress values. The pseudo-plasticity combined with high self-supporting ability (high yield stress and mechanical values) comprised by MP samples allows them to better behave during advanced technological processes such as extrusion 3D food printing. Full article
(This article belongs to the Special Issue 3D Food Printing: Future Outlook and Application in Food Sector)
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Review

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20 pages, 278 KiB  
Review
How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review
by Azarmidokht Gholamipour-Shirazi, Michael-Alex Kamlow, Ian T. Norton and Tom Mills
Foods 2020, 9(4), 497; https://doi.org/10.3390/foods9040497 - 15 Apr 2020
Cited by 49 | Viewed by 7846
Abstract
Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide [...] Read more.
Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown. Full article
(This article belongs to the Special Issue 3D Food Printing: Future Outlook and Application in Food Sector)
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