Abstract
Abstract3‐D printing is a neoteric technology that can make existing food value chains client‐desirable and sustainable by providing on‐demand food production, enabling automated food personalisation, and minimising food wastage. It can address food scarcity in countries where affordable and fresh ingredients are inaccessible by integrating nutrient‐rich substrates, probiotics, bioactive compounds, and functional ingredients into complex fabricated foods. The global food processing industries are endorsing 3‐D food printing technology to make production more efficient and self‐reliant, anticipating a compound annual growth rate of ~55%. This review paper provides a holistic outlook of the technology beginning with the various techniques utilised for 3‐D printing and printers available in the market. Substantial raw ingredients used for printing and the components in the future precision and personalised foods are discussed. The pros and cons of this technology along with its potential applications and future perspectives of 3‐D food printing are also evaluated.
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