Introduction to 3D printing for food products

This chapter presents a comprehensive introductory discussion about 3D food printing. The chapter reviews historical evolution of 3D food printing technologies, its transition from materials engineering research to finally applications, and identifies and discusses 3D printing food printing techniques and addresses the suitability of various edible and printable materials categorized by different states including native, non-native and alternative novel printable food materials. In addition to discussions about the sustainability and regulatory aspects of the printable materials, the chapter also highlights the benefits such as improved sensory and nutritional quality, challenges and limitations such as material limitations, production speed, safety and lack of regulations, and future directions of 3D food printing. The chapter concludes that 3D printing technology in food production offers the potential to revolutionize food markets by providing personalized and sustainable solutions as the technology advances and challenges related to cultural acceptance, regulatory compliance, and economic sustainability are overcome.