Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry

Abstract

BackgroundNovel food matrices with high protein content and biological value, good amino acid profile, and functionality based on algae, insects, plants, fungi, and microbial proteins have been explored. 3D food printing (3D-FP) is one of the promising development techniques used in the food industry. This technology has evolved, and different food-related innovations have been applied such as gastronomy, personalized nutrition, new ingredients, and novel sensory characteristics. Likewise, artificial intelligence (AI) methods have also been used to predict food processing and preservation conditions and quality and physicochemical properties. Scope and approachThis review studies the new technological trends based on AI and 3D-FP applied to the food industry/markets focusing on the search for novel protein sources, and further development of food products with high protein content. This review aims to provide an overview of promising research developments in current and novel protein food industry applications combining AI and 3D-FP technologies. Key findings and conclusionsThe review describes the different protein-based alternatives to those of animal origin were explored that have functional properties and are a good source of essential amino acids. Also, this review shows the AI and 3D-FP technologies and how to combine them using diverse equipment and methodologies along with different protein food sources. 3D printing can be used in conjunction with AI for process optimization, formulation of pastes to be printed, post-printing processes, and automation, among others. Both technologies enable the development of personalized foods with high nutritional value and high potential application in the food industry.