Vol. 12, Issue 6 (2023)

This review paper provides an in-depth analysis of 3D food printing technology, exploring its various applications and implications in the new normal era. The paper begins by introducing the concept of 3D printing technology and its associated devices, setting the foundation for understanding the subsequent sections. The categorization of 3D food printing techniques is presented, covering extrusion-based printing, inkjet printing (IJP), binder jetting, and hot air sintering. Each technique is described in detail, highlighting their unique characteristics and capabilities.

The principle and techniques of 3D food printing are explored, shedding light on the underlying mechanisms and methodologies employed in this emerging field. Emphasis is placed on the significance of ingredient selection for successful 3D food printing, as the choice of materials plays a crucial role in achieving desired outcomes such as taste, texture, and nutritional value.

Furthermore, the review paper delves into the applications of 3D food printing, examining its utilization in both small and large-scale food production settings. The potential of this technology to revolutionize the food industry by enabling customized, on-demand production is discussed, along with the associated benefits and challenges.

Lastly, the paper explores the role of 3D food printing technology in the new normal era, wherein adaptability and resilience have become paramount. It examines how this technology can cater to the changing needs and preferences of consumers, addressing factors such as personalized nutrition, dietary restrictions, and sustainable practices.

Overall, this review paper presents a comprehensive overview of 3D food printing technology, encompassing its various techniques, applications, and implications for the new normal era. It highlights the potential of this innovative technology to shape the future of food production and consumption, paving the way for a more efficient, customizable, and sustainable food industry.