Structuring Food Products Using 3D Printing: Strategies, Applications, and Potential

Abstract

Purpose of Review. It is the aim of this work to present different 3D printing structuring strategies used for customized food development, focusing on current high-interest trends such as encapsulation of bioactives, reduction of sugar, salt and fat, and production of meat analogues. Furthermore, we provide a critical discussion on future challenges and opportunities in this field. Recent Findings. While the most commonly used 3D printing technology in food production is layer-by-layer extrusion, it is also possible to create diverse structures by adjusting ink composition and process parameters, using co-axial nozzle assisted or dual extrusion, and employing different post-processing techniques.Summary. This review explores advanced strategies for food structuring via extrusion 3D printing that allow for customized food matrices, including texture, flavor, ingredient distribution, and encapsulation.