REVIEW article
Front. Food Sci. Technol.
Sec. Food Safety and Quality Control
Volume 5 - 2025 | doi: 10.3389/frfst.2025.1607449
This article is part of the Research TopicNew Developments in Low-Temperature Food Preservation Technologies: Safety, Sustainability, Modeling and Emerging IssuesView all articles
Emerging Advancements in 3D Food Printing
Provisionally accepted
- 1University of Alberta, Edmonton, Canada
- 2Universidad de chile, Santiago, Santiago Metropolitan Region (RM), Chile
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In recent years, three-dimensional (3D) food printing has seen substantial advancements, facilitating the production of highly customizable food products by integrating complex design and functional elements. This technology allows for fine-tuning visual characteristics, nutritional content, texture, and organoleptic properties according to individual consumer needs. Recently, 3D food printing has been used to encapsulate bioactive compounds to increase the nutritional value of food products. In addition, 3D printing has been explored for developing meat and cheese alternatives, cell-cultured meat, and scaffold development in cellular agriculture to obtain more efficient and personalized processes for food production. This review systematically examines recent progress in 3D food printing, focusing mainly on the applications in the domains mentioned above, and discusses the challenges and future research directions. Thus, this review can guide future research to achieve better 3D printed products using these emerging methods.
Keywords: Scaffold, cellular agriculture, encapsulation, meat and cheese alternatives 3D Food Printing ¶ Deleted: had the option to Currently, researchers Furthermore, there has been Deleted: . In 4D printing, 3D However, this In general
Received: 07 Apr 2025; Accepted: 23 Jun 2025.
Copyright: © 2025 Prithviraj, Puente, Lemus-Mondaca, Ullah and ROOPESH. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: M. S. ROOPESH, University of Alberta, Edmonton, Canada
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