Three-dimensional food printing: its readiness for a food and nutrition insecure world

Liezhou Zhong; Joshua R Lewis; Marc Sim; Catherine P Bondonno; Mark L Wahlqvist; Amin Mugera; Sharon Purchase; Kadambot H M Siddique; Michael J Considine; Stuart K Johnson; Amanda Devine; Jonathan M Hodgson

doi:10.1017/S0029665123003002

Three-dimensional food printing: its readiness for a food and nutrition insecure world

Proc Nutr Soc. 2023 Dec;82(4):468-477. doi: 10.1017/S0029665123003002. Epub 2023 May 15.

Authors

Liezhou Zhong¹, Joshua R Lewis^{1

2

3

4}, Marc Sim^{1

2

3}, Catherine P Bondonno^{1

2

3}, Mark L Wahlqvist^{5

6}, Amin Mugera⁷, Sharon Purchase⁸, Kadambot H M Siddique⁷, Michael J Considine^{7

9

10}, Stuart K Johnson¹¹, Amanda Devine¹, Jonathan M Hodgson^{1

2}

Affiliations

¹ Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia.
² Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, WA, Australia.
³ Royal Perth Hospital Research Foundation, Perth, WA, Australia.
⁴ Centre for Kidney Research, Children's Hospital at Westmead, School of Public Health, Sydney Medical School, The University of Sydney, Sydney, NSW, Australia.
⁵ Monash Asia Institute, Monash University, Melbourne, VIC, Australia.
⁶ School of Public Health, National Defence Medical Centre, Taipei, Taiwan, Republic of China.
⁷ The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia.
⁸ Business School, University of Western Australia, Crawley, WA, Australia.
⁹ School of Molecular Sciences, University of Western Australia, Perth, WA, Australia.
¹⁰ Department of Primary Industries and Regional Development, Perth, WA, Australia.
¹¹ Ingredients by Design Pty Ltd., Lesmurdie, WA 6076, Australia.

PMID: 37288524
DOI: 10.1017/S0029665123003002

Abstract

Three-dimensional (3D) food printing is a rapidly emerging technology offering unprecedented potential for customised food design and personalised nutrition. Here, we evaluate the technological advances in extrusion-based 3D food printing and its possibilities to promote healthy and sustainable eating. We consider the challenges in implementing the technology in real-world applications. We propose viable applications for 3D food printing in health care, health promotion and food waste upcycling. Finally, we outline future work on 3D food printing in food safety, acceptability and economics, ethics and regulations.

Keywords: Dysphagia; Personalised nutrition; Texture-modified food; Three-dimensional food printing.

Publication types

Review

MeSH terms

Food Loss and Waste*
Food*
Nutritional Status
Printing, Three-Dimensional*

Substances

Food Loss and Waste