Recent Advances in Inks for 3D Food Printing: A Review

Abstract

The integration of 3D printers into food production represents an unprecedented innovation, envisaging applications from the industry to missions in space to home cooking, with no geographical or sectoral limits. Extrusion food 3D printers are designed to use ‘food inks’ that must be produced from raw materials possessing a range of suitable characteristics (viscosity, elasticity, and others) that make them printable. Not all food matrices possess such characteristics, and additives are often needed to formulate food inks, which must also adapt to the complexity of the 3D model to be printed. Initially, mainly food matrices such as potatoes, chocolate, cereal, and legume flours and soluble-fiber-rich additives were tested with this new technology, with promising results. In recent years, a