In the context of increasing demands for sustainability and individualization in the food industry, additive manufacturing (AM) represents a promising technology with the potential to transform manufacturing processes. This study proposes an integrat...
Conventional pneumatic grippers are widely used in industrial pick and place robot processes for rigid objects. They are simple, robust and fast, but their design, motion and features are limited, and they do not fulfil the final purpose. Food produc...
Three-dimensional food printing (3DFP), a specialized application of additive manufacturing (AM), employs a layer-by-layer deposition process guided by digital image files to fabricate edible structures. Utilizing heavily modified 3D printers and Com...
Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area...
Additive manufacturing, or 3D printing, has raised interest in many areas, such as the food industry. In food, 3D printing can be used to personalize nutrition and customize the sensorial characteristics of the final product. The rheological properti...
The necessity of developing more realistic artificial food requires the aggregation of different biomaterials in an ordered and controlled manner. One of the most advanced methods for this is food printers reproducing additive manufacturing processes...
The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat...
Microbial contamination and biofilm formation on food contact materials (FCMs) represent critical challenges within the food supply chain, compromising food safety and quality while increasing the risk of foodborne illnesses. Traditional materials of...
We present a novel, systematic method for evaluating design printability in 3D food printing using a scoring system based on the Design for Additive Manufacturing (DfAM) guidelines. This study addresses a gap in the current literature by proposing a...
Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to desi...
Historically, open source agriculture (OSA) was based on grassroots technology generally manufactured by hand tools or with manual machining. The rise of distributed digital manufacturing provides an opportunity for much more rapid lateral scaling of...
The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnai...
The study aimed to evaluate the influence of ink composition, a blend of blueberry and banana purée with hydrocolloids such as xanthan gum and carrageenan in concentrations ranging from 1 to 4%, on various physical properties. These parameters...
Food 3D printing technology holds significant potential for personalized nutrition and the customization of 3D structures with specific shapes and textures. This emerging technology is driving significant innovations in food processing and manufactur...
This review analyzes the critical interdependence among the three key components—ink formulation, printing process parameters, and post-processing—in Three-dimensional (3D) Food Printing (3DFP) and Four-dimensional (4D) Food Printing (4DF...
3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was to apply 3DP in the production of a strawberry-base...
Food Logistics 4.0 is a term derived from Industry 4.0 focusing on all the aspects of food logistics management based on cyber-physical systems. It states that real-time information and the interconnectivity of things, supplemented with novel technol...
The progress of food 3D printing (3DP) applications demands a full understanding of the printing behavior of food materials. Computational fluid dynamics (CFD) simulation can help determine the optimum processing conditions for food 3DP such as layer...
An integrated membrane process for treatment of effluents from food additive manufacturing was designed and evaluated on a laboratory scale. The principal focus was water recovery with the possibility of its reuse as potable water. The industrial eff...
Colicins are natural non-antibiotic bacterial proteins with a narrow spectrum but an extremely high antibacterial activity. These proteins are promising food additives for the control of major pathogenic Shiga toxin-producing E. coli serovars in meat...
(1) Background: Synthetic amorphous silica (SAS) is widely used as a food additive and contains nano-sized particles. SAS can be produced by fumed and precipitated methods, which may possess different physiochemical properties, toxicokinetics, and or...
The increasing urbanization of the world has created new issues and challenges for the modern food industry to meet customers’ changing demands. To address these issues, these firms need to invest in technological capability development. This s...
Additive manufacturing has revolutionized manufacturing across a spectrum of industries by enabling the production of complex geometries with unparalleled customization and reduced waste. Beginning as a rapid prototyping tool, additive manufacturing...
Surrogate models provide virtual representations that mirror physical objects or processes, serving distinct purposes in simulations and digital transformation. This review article examines how integrating surrogate modelling with artificial intellig...
Gluten-free food is a huge group of products whose common characteristics are recipes containing non-gluten flour or starches. Most of them are bakery-related products which initially were manufactured based on the recipe containing wheat/wheat flour...
Antimicrobials premixes are the presentation of choice to administer drugs simultaneously to groups of animals in intensive husbandry systems that require treatment for pathologies of bacterial origin. Among the premixes available for use in poultry,...
Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their...
Managing spoilage and pathogenic bacteria contaminations represents a major challenge for the food industry, especially for the dairy sector. Biofilms formed by these microorganisms in food processing environment continue to pose concerns to food man...
Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a ro...
This study compares subtractive manufacturing (SM) and additive manufacturing (AM) techniques in the production of stainless-steel parts with non-stick coatings. While subtractive manufacturing involves the machining of rolled products, additive manu...
The binder jetting additive manufacturing process offers the ability to create three-dimensional parts layer by layer. However, using any powder that contains particles with different sizes, shapes, or densities can lead to powder segregation during...
The continued use of synthetic additives in food production and preservation has raised concerns among consumers, given their potential negative health effects. Researchers and food industry experts have been exploring plants with potent functional c...
The management of food waste and by-products has become a challenge for the agri-food sector and an example are whey by-products produced in dairy industries. Seeking other whey valorisation alternatives and applications, whey protein films for food...
Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treat...
This study investigated the influence of commercially available food preservatives: Natamax® (containing natamycin) and Nisaplin® (containing nisin) on the antimicrobial properties of LDPE film, commonly used for food packaging. Studies have...
Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specif...
‘Discretionary fortification’ refers to the addition of vitamins and minerals to foods at the discretion of manufacturers for marketing purposes, but not as part of a planned public health intervention. While the nutrients added may correspond to nee...
As an emerging technology in the field of additive manufacturing, 4D printing is highly disruptive to traditional manufacturing processes. Therefore, it is necessary to systematically summarize the research on 4D printing to promote the development o...
A food additive, silicon dioxide (SiO2) is commonly used in the food industry as an anti-caking agent. The presence of nanoparticles (NPs) in commercial food-grade SiO2 has raised concerns regarding their potential toxicity related to nano size. Whil...
19 August 2017
In 2011, the Taiwan Food and Drug Administration inadvertently discovered that, for decades, manufacturers had replaced expensive natural emulsifiers in food products with diethylhexyl phthalate (DEHP). We wanted to compare urinary phthalate metaboli...
Metal containers (both food and beverage cans) are made from huge steel or aluminum coils that are transformed into two- or three-piece products. During the manufacturing process, the metal is sprayed on both sides and the aerosol acts as insulation,...
At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic,...
There is a growing need for safer alternatives to synthetic additives commonly used in lipophilic carriers for products such as foods, pharmaceuticals, personal care items, and cosmetics. Natural antioxidants, which prevent lipid peroxidation while p...
Tricalcium phosphate (TCP) is a food additive, labeled E341(iii), used in powdered food preparation, such as baby formula. In the United States, calcium phosphate nano-objects were identified in baby formula extractions. Our goal is to determine whet...
The increasingly fierce competition in food trends requires producers to innovate and develop new foods to be accepted and to avoid neophobia by consumers at the same time. Food neophobia’s motivational adoption barriers include the consumption...
The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditional...
The use of food supplements (FSs) is becoming an increasingly common trend observed in society. This is related to frequently observed nutritional deficiencies and the inability to provide sufficient amounts of nutrients, including vitamins and miner...
In this work, we assess the effects of sterilization in materials manufactured using additive manufacturing by employing a sterilization technique used in the food industry. To estimate the feasibility of the hydrostatic high-pressure (HHP) steriliza...
Three-dimensional printing technology, also called additive manufacturing technology, is used to prepare personalized 3D-printed drugs through computer-aided model design. In recent years, the use of 3D printing technology in the pharmaceutical field...
Electric fields have been used in the manufacturing of powders in a number of ways, including to enhance drying rates and retain heat-sensitive materials. Electrohydrodynamic drying and electrostatic spray drying use electric fields to accelerate the...
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