When it comes to the food sector, worldwide applications of 3DFP can be related to chocolate figures, cookie dough, and cheese profiles, elaborated by a group of students, in 2006, when the first multi-material 3D printer was used to obtain different food products. The first appearance of 3D printers was back in 1983, when an American inventor, developed the technology of “stereolithography” which was used to create replacement components in industry, however, the 3D printers/3D products managed to find their way into art and private homes. Materials like metal, polymer filaments, and, lately, edible ingredients such as sugar, chocolate, and doughs, can be appropriate for 3D printing techniques, by adjusting flow properties and homogenous composition, in order to maintain their structure during and after the printing process. 3D printers can use a variety of materials to form complex shapes depending on the rheological properties of the materials, like flow behavior, viscosity, and/or shear rate. The engineering concept of 3DP is based on a controlled robotic process with dedicated software (generally a Computer-Aided Design) that builds up the product, allowing designers to create a prototype in a short time, with a specific format (e.g., STL). Researchers and inventors revealed its revolutionary potential through the advantages of functionality, increased flexibility in design, and of removing the risk of human inaccuracy in production. The advancement of 3DP technology has gained importance in the fields of the food industry as well as in gastronomy. In the last 10 years, several areas like medical fields, technical engineering, the army, and others adopted 3DP as an innovative approach. Heterogeneity of the material, and standardization of the protocols are important as well. With further development on the success of this technology, there is real potential for 3D printers to evolve through mass production and reach private homes. AM is based on a digitally-controlled robotic construction process, which is able to build up complex, solid forms layer by layer, and utilizes chemical reactions or phase transitions for binding the layers together. This recent technology is acquiring a wide interest from researchers and various industries worldwide, because it is a versatile option for manufacturing and it offers new perspectives of expansion. ![]() Three-dimensional printing (3DP), also known by the terms “Additive Manufacturing” (AM) or/and “Rapid Prototyping”, is the process of making three-dimensional solid objects from a digital file fort. ![]() Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy.
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