Next‐generation nutrition: A review of technological advances and nutritional aspects of <scp>3D</scp> food printing

Abstract

The advent of three-dimensional (3D) food printing signifies a groundbreaking shift in the food sector, amalgamating digital technology, material science, and nutrition to produce customized, sustainable, and novel food items. This review examines technological advances and the nutritional implications of 3D food printing as a new way to make food. The technology enables the layer-by-layer construction of foods utilizing edible materials - such as purees, doughs, proteins, and hydrogels - for precise control over the shape, texture, and nutrient content. Improvements in printer design, extrusion processes, and printed biomaterials have expanded the range of compatible ingredients, including plant-based proteins, alternative flours, and nutrient-enriched formulations. Three-dimensional prin