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Cited by 193Additive Manufacturing and 3D Printing TechnologiesInnovations in Concrete and Construction Materials3D Printing in Biomedical Research

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Toward the design of functional foods and biobased products by 3D printing: A review

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Portanguen, Stéphane, Tournayre, Pascal, Sicard, Jason, Astruc, Thierry, Mirade, Pierre-Sylvain·2019·Trends in Food Science & Technology
DOI 10.1016/j.tifs.2019.02.023
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Abstract

3D printing or additive manufacturing (AM) now provides enormous freedom to design, manufacture and innovate in various domains, even in foodstuffs development. Given the immense potential applications related to AM, many authors are even talking about a new industrial revolution.In this article, we review the state of the science in applied AM methods for developing biobased products in the medical and food sectors, with these two sectors having similar points. We were therefore interested in the technological locks encountered in the various studies carried out on the subject. Consideration has also been given to the possibility of using alternative sources of protein, such as animal by-products, to address resource management and sustainable development issues. One of the strengths of 3D printing is personalization, so we chose to evaluate the impact of this technology on target populations and evaluate the possible evolutions.In order to design food in optimal conditions, the development of new 3D printers is fundamental 1) to ensure the sanitary quality (both microbiological and chemical) of these products, and 2) to control the structure and texture of these 3D-printed foods. From there, it will be possible to propose personalized foods, adapted to different categories of population (e.g. seniors or young people …). The major challenge in the next years will be to develop, using 3D printing, meat products or products blending alternative protein sources that remain perfectly structured without having to use additives. The final step will be to garner consumer acceptance for these 3D-printed foods.

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Metadata

Authors
Portanguen, S., Tournayre, P., Sicard, J., Astruc, T., & Mirade, P.-S.
Affiliations
Qualité des Produits Animaux (FR)
Corresponding author
Mirade, Pierre-Sylvain
ORCID
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
2019-04
Volume
86
Pages
188-198
ISSN
0924-2244 (ISSN-L)
DOI
10.1016/j.tifs.2019.02.023
OpenAlex
W2911741783
Cited by
193
References
96
Citations by year
2026: 17 · 2025: 36 · 2024: 25 · 2023: 24 · 2022: 39 · 2021: 26 · 2020: 21 · 2019: 5
FWCI
10.39
Type
journal article
Language
en
Open access
Licence
Locations
  • Trends in Food Science & Technology (acceptedVersion)
  • HAL (submittedVersion, other-oa)
Topics
  • Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
  • Physical Sciences › Engineering › Building and Construction › Innovations in Concrete and Construction Materials
  • Physical Sciences › Engineering › Biomedical Engineering › 3D Printing in Biomedical Research
Keywords
3D printing, additive manufacturing, functional foods, bioproducts, personalized nutrition, alternative protein sources, animal by-products, meat products, food safety, consumer acceptance

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