ABSTRACT
This review paper provides an in-depth analysis of the application of 3D printing in the food processing industry. Also referred to as additive manufacturing, this technology has revolutionized traditional production methods by enabling precise, layer-by-layer fabrication of complex structures using computer-aided design (CAD) models. In the food industry, 3D printing commonly known as food printing integrates digital gastronomy with additive manufacturing to produce customized food products that differ in shape, texture, taste, color, and nutritional profile. Unlike mass production techniques that emphasize uniformity, 3D food printing empowers personalization, on-demand food production, and sustainability. This review consolidates findings from multiple studies to highlight the principles of 3D food printing, materials suitable as food inks, industrial and domestic applications, benefits, limitations, and future prospects. Special emphasis is placed on the role of 3D printing in addressing global challenges such as malnutrition, food waste, and the growing demand for plant-based and alternative protein sources. Finally, this review also examines economic feasibility and consumer acceptance, concluding that 3D food printing is poised to transform food design, processing, and consumption in the coming decades.
AUTHOR AFFILIATIONS
1 Department of Agricultural Process Engineering, Dr. ASCAE&T, Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra, India.
2 AICRP on Post-Harvest Engineering and Technology, RS & JRS, Kolhapur, M.P.K.V., Rahuri, Maharashtra, India.
CITATION
Kamalakar VG, Sonawane SR, Reyaz D, Yenge GB, Kamble KJ, Kad VP and Shelke GN (2025) The Future of Food Manufacturing: A Review on 3D Printing for Sustainable and Smart Food Systems. Environmental Science Archives 4(2): 967-974.
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