Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, u...

Full description

Bibliographic Details
Main Authors:	Derossi, A, Spence, C, Corradini, MG, Jekle, M, Fahmy, AR, Caporizzi, R, Devahastin, S, Moses, JA, Le-Bail, A, Zhou, W, Zhang, M, Bhandari, B, Severini, C
Format:	Journal article
Language:	English
Published:	Nature Research 2024

Similar Items

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption
by: Antonio Derossi, et al.
Published: (2024-08-01)

Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
by: M.O. Oral, et al.
Published: (2021-12-01)

Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status
by: Ahmed Raouf Fahmy, et al.
Published: (2023-09-01)

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture
by: Supanut Leelapunnawut, et al.
Published: (2022-12-01)

Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly<sup>TM</sup>” Technology
by: Carmela Lamacchia, et al.
Published: (2021-04-01)

Explaining seasonal patterns of food consumption
by: Spence, C
Published: (2021)

Explaining diurnal patterns of food consumption
by: Spence, C
Published: (2021)

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties
by: Rossella Caporizzi, et al.
Published: (2023-02-01)

3D food printing as a promising tool for food fabrication: 3D printing of chocolate
by: Sylveste Mantiha, et al.
Published: (2020)

Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing
by: Frederica Silva, et al.
Published: (2024-12-01)

Invasions and extinctions reshape coastal marine food webs.
by: Jarrett E Byrnes, et al.
Published: (2007-01-01)

Extraordinary emotional responses elicited by auditory stimuli linked to the consumption of food and drink
by: Spence, C
Published: (2020)

The need to reshape global food processing: a call to the United Nations Food Systems Summit
by: Christopher Millett, et al.
Published: (2021-07-01)

FOOD AS MEDICINE: FOOD CONSUMPTION PATTERNS AND REPORTED ILLNESSES AMONG HOUSEHOLDS
by: Adewale Moses OGUNMODEDE, et al.
Published: (2020-10-01)

Consumption of Food and Non-Food Manufactured Goods by Collective Farmers of Bashkiria in 1946—1950
by: V. N. Mamyachenkov, et al.
Published: (2023-04-01)

Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods
by: Motoki, K, et al.
Published: (2021)

Texture modulation of starch-based materials using microfoaming-assisted 3D printing
by: Robert Fribus, et al.
Published: (2024-06-01)

The balance of power between food manufacturers and retailers
by: Jacqueline L. Spence, et al.
Published: (1995-03-01)

Hydrodynamic and trophic variations reshape macroinvertebrate food webs in urban ecosystems
by: Xiongdong Zhou, et al.
Published: (2024-11-01)

Emerging applications of 5D and 6D printing in the food industry
by: Sundus Nida, et al.
Published: (2022-12-01)

Analysing stereotypical food consumption behaviours: ‘This way up?’ Is there really a ‘right’ way to eat a biscuit?
by: Spence, C
Published: (2021)

How 3D Printing Is Reshaping Translational Research
by: Elizabeth A. W. Sigston, et al.
Published: (2021-12-01)

Hospital food
by: Spence, C
Published: (2017)

Printing the future of food: The physics perspective on 3D food printing
by: Muhammad Waseem, et al.
Published: (2024-09-01)

Nitrogen food-print: N use related to meat and dairy consumption in France
by: P. Chatzimpiros, et al.
Published: (2013-01-01)

Food consumption
by: Ulijaszek, S, et al.
Published: (1993)

Erratum to “Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies” [Future Foods, 4 (2021) 100036]
by: Bhagya Jagadiswaran, et al.
Published: (2022-12-01)

Virtualization of foods: applications and perspectives toward optimizing food systems
by: Chang Chen, et al.
Published: (2023-07-01)

Food security and food consumption in Malaysia
by: Raja Abdullah, Nik Mustapha, et al.
Published: (1999)

Relishing the taste of food
by: Spence, C
Published: (2023)

Book review: Reshaping Food Systems to Improve Nutrition and Health in the Eastern Mediterranean Region
by: shamim ghazi
Published: (2023-03-01)

3D Printing of Steak-like Foods Based on Textured Soybean Protein
by: Yangyang Chen, et al.
Published: (2021-08-01)

MANUFACTURING AND CONSUMPTION OF AGRICULTURAL PRODUCTS AS A TOOL OF FOOD SECURITY MANAGEMENT IN RUSSIA
by: Aleksey F. Rogachev, et al.
Published: (2016-11-01)

Status of Food Additives in 3D Food Printing
by: Shasha ZHOU, et al.
Published: (2023-03-01)

Food neophobia and ethnic food consumption intention
by: Ting, Hiram, et al.
Published: (2016)

The challenges of 3D food printing in Malaysian Manufacturing Firms: a preliminary study
by: Lee, Te Chuan, et al.
Published: (2023)

The challenges of 3D food printing in Malaysian Manufacturing Firms: a preliminary study
by: Lee, Te Chuan, et al.
Published: (2024)

The challenges of 3D food printing in Malaysian Manufacturing Firms: a preliminary study
by: Lee, Te Chuan, et al.
Published: (2023)

The challenges of 3D food printing in malaysian manufacturing firms: a preliminary study
by: Lee, Te Chuana, et al.
Published: (2022)

Comfort food: A review
by: Spence, C
Published: (2017)