Abstract
3D printing is an innovation that promises to revolutionize food formulation and manufacturing processes. Preparing foods with customized sensory attributes from different ingredients and additives has always been a need. The competency that additive manufacturing offers has been among the key reasons for its success in food processing applications. In this work, an up-to-date review on insight into the properties of printing material supplies and its effect on printing processes is presented. A detailed note on the globalization of customized printed foods, personalized nutrition, and applications in food packaging to highlight the range of applications of 3D printing in the food industry is also given. Importantly, key challenges in 3D food printing, emphasizing the need for future research in this field are elaborated.
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