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Food Texture Design by 3D Printing: A Review
Tatiana Pereira1, Sónia Barroso1, Maria M Gil2
1MARE-Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.
Foods (Basel, Switzerland)
|February 6, 2021
Summary
Three-dimensional (3D) food printing offers a novel way to create appealing food textures, potentially combating malnutrition in vulnerable groups like the elderly and those with dysphagia. This technology enables precise control over food structure and composition.
Area of Science:
- Food Science and Technology
- Materials Science
- Additive Manufacturing
Background:
- Consumer acceptance of food relies heavily on texture, alongside appearance and taste.
- The elderly and individuals with dysphagia are at higher risk of malnutrition due to unappealing food textures.
- Three-dimensional (3D) printing is an emerging technology with the potential to revolutionize food product development.
Purpose of the Study:
- To review current research on 3D food printing, focusing on its application in designing food textures.
- To discuss recent advancements, advantages, limitations, and future trends in 3D food printing for texture customization.
Main Methods:
- Review of existing literature on 3D food printing technologies and their impact on food texture.
- Analysis of material-based printability and model-based texture design principles.
- Exploration of future trends such as numerical simulations, integrated cooking, and 4D modifications.
Main Results:
- 3D printing allows for the precise creation of complex food textures through layer-by-layer fabrication, multi-material printing, and intricate internal structures.
- The technology holds significant potential for producing tailored food products to meet specific consumer needs, particularly for those with swallowing difficulties.
- Key challenges for widespread adoption include material limitations, scalability, and regulatory considerations.
Conclusions:
- 3D food printing presents a promising avenue for enhancing food texture and palatability, addressing critical nutritional challenges.
- Further research and development are needed to overcome current limitations and facilitate the mainstream adoption of this technology in the food industry.
