Abstract
In food industry, 3D printing gives the opportunity to fabricate a 3D food structure using layer-by-layer deposition of the food material that may not be possible using conventional food production techniques. 3D food printing technology has been used to develop foods with different shapes or textures. Also, different food materials can be printed in different layers for creating functional food with a complete nutritional balance. The novel and appealing textures with 3D printing are launched for elderly people having swallowing difficulties (dysphagia) or children and athletes who have different energy and nutrition requirements. Moreover, 3D food printing technology has a great potential to reduce food waste by making use of discarded food parts such as meat scraps, and damaged fruits and vegetables. However, there are some obstacles regarding the building of a 3D structure, as well as retaining the designed geometry in the post-deposition period. The composition and properties of food materials and processing parameters are effective on the characteristics of the final 3D printed foods. This review focuses on the recent developments on 3D food printing process according to different food categories, and pre or post processing parameters.
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