3D Printing in Food Industry: An Emerging Technology for Food Customization and Elaboration
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 2809
Special Issue Editor
Interests: biodegradable polymers; extrusion; 3D food printing; starch; biomaterials; polymeric materials; biopolymers; 3D printing; scaffold development; 3D bioprinting
Special Issue Information
Dear Colleagues,
Three-dimensional printing, also known as additive manufacturing, is a transformative technology that has gained traction in various industries. In the food sector, it offers unique opportunities for customization, innovation, and enhanced efficiency in food production. Three-dimensional food printing creates intricate shapes, textures, and flavours by layering ingredients to form complex structures, revolutionizing how food is prepared and consumed. This technology has the potential to tackle key challenges in the food industry, such as sustainability, personalized nutrition, and reducing food waste.
Current cutting-edge research in 3D food printing explores the use of alternative food materials such as plant-based proteins, insect powders, and lab-grown meats. Researchers are investigating how 3D printing can enhance the nutritional profile of foods, provide tailored meals for specific dietary needs, and improve food sustainability by utilizing ingredients like algae or food waste. Other areas of innovation include the development of multi-material printers that allow for more intricate designs and the exploration of how 3D printing could be integrated into large-scale food production processes, potentially revolutionizing the way food is mass-produced.
This research explores the development and application of 3D printing technology in the food industry. We seek to assess how 3D printing is enabling food customization, personalization, and the elaboration of complex food structures, as well as its potential to support sustainable food systems and innovative food design. This area of research focuses on understanding the technological advancements, potential health benefits, regulatory challenges, and future opportunities for scaling 3D food printing for both industry and consumer use.
We invite original research and review articles that explore the following topics:
- Technological advancements in 3D food printing hardware and software;
- Applications of 3D printing for personalized nutrition and meal customization;
- Sustainability aspects of 3D food printing, including the use of alternative or waste-derived ingredients;
- The sensory, nutritional, and functional evaluation of 3D-printed foods;
- Regulatory and safety challenges associated with the commercialization of 3D-printed foods;
- Case studies showcasing innovative uses of 3D printing in food design, catering, or large-scale food production;
- Consumer acceptance and market potential of 3D-printed foods.
Prof. Dr. Bianca Maniglia
Guest Editor
Manuscript Submission Information
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Keywords
- 3D food printing
- additive manufacturing in food
- personalized nutrition
- food customization
- sustainable food technology
- novel food ingredients
- edible materials
- food design
- digital fabrication in food industry
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