Three-dimensional food printing: Its readiness for a food and nutrition insecure world

Authors

Liezhou Zhong, Edith Cowan UniversityFollow
Joshua R. Lewis, Edith Cowan UniversityFollow
Marc Sim, Edith Cowan UniversityFollow
Catherine P. Bondonno, Edith Cowan UniversityFollow
Mark L. Wahlqvist
Amin Mugera
Sharon Purchase
Kadambot H. M. Siddique
Michael J. Considine
Stuart K. Johnson
Amanda Devine, Edith Cowan UniversityFollow
Jonathan M. Hodgson, Edith Cowan UniversityFollow

Document Type

Journal Article

Publication Title

Proceedings of the Nutrition Society

Publisher

Cambridge University Press

School

Nutrition and Health Innovation Research Institute / School of Medical and Health Sciences

RAS ID

58287

Comments

Zhong, L., Lewis, J. R., Sim, M., Bondonno, C. P., Wahlqvist, M. L., Mugera, A., . . . Hodgson, J. M. (2023). Three-dimensional food printing: its readiness for a food and nutrition insecure world. Proceedings of the Nutrition Society, 82(4), 468-477. https://doi.org/10.1017/S0029665123003002

Abstract

Three-dimensional (3D) food printing is a rapidly emerging technology offering unprecedented potential for customised food design and personalised nutrition. Here, we evaluate the technological advances in extrusion-based 3D food printing and its possibilities to promote healthy and sustainable eating. We consider the challenges in implementing the technology in real-world applications. We propose viable applications for 3D food printing in health care, health promotion and food waste upcycling. Finally, we outline future work on 3D food printing in food safety, acceptability and economics, ethics and regulations. . .

DOI

10.1017/S0029665123003002

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.