Plant protein edible inks: Upgrading from 3D to 4D food printing

The utilization of plant proteins to formulate edible inks for 3D/4D food printing applications may help address challenges linked to food sustainability, personalized nutrition, and security. We investigate the suitability of various plant proteins for this purpose, including their molecular, functional, and nutritional attributes. Furthermore, we examine the potential of plant protein-based edible inks in 4D printing applications, where the shape or other properties of a material change over time, enabling controlled release profiles and texture modulations. We also discuss the environmental implications, regulatory considerations, and consumer acceptance of plant-based 3D/4D printed foods. Pea and soy proteins are widely used as inks for 3D/4D food printing applications due to their excellent structure-forming abilities, as well as their functional and nutritional properties. However, solely plant protein-based inks often lack essential characteristics required for optimal performance. Their properties can be enhanced by incorporating other food ingredients, such as polysaccharides and polyphenols. As this emerging field holds promise for addressing multiple global food-related challenges, it necessitates interdisciplinary collaboration and ongoing research to unlock its full potential.