Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

Antonio Derossi; Charles Spence; Maria G. Corradini; Mario Jekle; Ahmed Raouf Fahmy; Rossella Caporizzi; Sakamon Devahastin; Jeyan Arthur Moses; Alain Le-Bail; Weibiao Zhou; Min Zhang; Bhesh Bhandari; Carla Severini

doi:10.1038/s41538-024-00296-5

npj Science of Food (Aug 2024)

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

Antonio Derossi,
Charles Spence,
Maria G. Corradini,
Mario Jekle,
Ahmed Raouf Fahmy,
Rossella Caporizzi,
Sakamon Devahastin,
Jeyan Arthur Moses,
Alain Le-Bail,
Weibiao Zhou,
Min Zhang,
Bhesh Bhandari,
Carla Severini

Affiliations

Antonio Derossi: Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia
Charles Spence: Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford
Maria G. Corradini: Department of Food Science and Arrell Food Institute, University of Guelph
Mario Jekle: Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim
Ahmed Raouf Fahmy: Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim
Rossella Caporizzi: Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia
Sakamon Devahastin: Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi
Jeyan Arthur Moses: Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management—Thanjavur
Alain Le-Bail: Oniris GENEPEA UMR CNRS
Weibiao Zhou: Department of Food Science and Technology, National University of Singapore
Min Zhang: State Key Laboratory of Food Science and Technology, Jiangnan University
Bhesh Bhandari: School of Agriculture and Food Sustainability, University of Queensland
Carla Severini: Department of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia

DOI: https://doi.org/10.1038/s41538-024-00296-5
Journal volume & issue: Vol. 8, no. 1
pp. 1 – 10

Abstract

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Abstract The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned.

Published in npj Science of Food

ISSN: 2396-8370 (Online)
Publisher: Nature Portfolio
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.nature.com/npjscifood/

About the journal