Abstract
Emerging food security and malnutrition challenges due to climate change, urbanization, and overpopulation issues create unaccustomed diet lifestyle patterns. Plant-based food product development not only complies with the principles of sustainable and circular bioeconomy-enabled food systems but also offers great opportunities for personalized nutrition innovation. Additive manufacturing (also known as 3D printing) has been recognized as a promising technological approach to designing and constructing food objects that can fulfill specific consumer needs such as novel sensory experiences, balanced macro-, and micro-nutrient intake or bespoke health conferring benefits. In the present chapter, plant-based ingredients–driven 3D food printing strategies are concisely reviewed. The impact of the rheological, physicochemical, and compositional characteristics of plant-based food inks on the printing fidelity and techno-functionality of the final 3D-printed food objects are discussed. Food market customization recognized trends for targeting consumer groups, e.g., elderly people, athletes, space missions crew, children, hospitalized persons, etc., are also overviewed.
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