| Abstract |
3D food printing is an emerging technology that offers a wide range of innovative applications in the food industry. This study provides an analysis of 3D food printing, focusing on its technological development, customization and design possibilities, and future challenges and opportunities, such as its sustainability in the today\'s world. Through a literature review, the applications of this technology in various fields, including space exploration, health, and catering, are examined. Complemented by a field study based on interviews with chefs, gastronomy experts, and nutritionists, the study aims to understand their evaluations and opinions on 3D food printing. This has enabled a SWOT analysis and a bivariate analysis of contingency tables, correlations, and means comparison test to determine if there are similarities or differences in how they assess the flavour, texture, nutritional value, and visual appearance of 3D printed food. The conclusions indicate that perceptions of the characteristics of 3D printed foods vary significantly among chefs, gastronomy experts, and nutritionists. Nutritionists and gastronomy experts tend to have more similar perceptions, while chefs differ more in their sensory and aesthetic evaluations. The study also discusses technical challenges, consumer acceptance, food safety, and logistical issues. Finally, it reflects on the future of 3D food printing, considering ongoing research and ethical and environmental implications. This article aims to provide a comprehensive view of 3D food printing and its potential impact on the food industry. © 2024 Elsevier B.V. |
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