3D food printing: a categorised review of inks and their development

Voon, Siew Li; An, Jia; Wong, Gladys; Zhang, Yi; Chua, Chee Kai

doi:10.1080/17452759.2019.1603508

Cited by 175Additive Manufacturing and 3D Printing TechnologiesInnovations in Concrete and Construction Materials3D Printing in Biomedical Research

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3D food printing: a categorised review of inks and their development

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Voon, Siew Li, An, Jia, Wong, Gladys, Zhang, Yi, Chua, Chee Kai·2019·Virtual and Physical Prototyping

DOI 10.1080/17452759.2019.1603508

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Abstract

3D food printing, or the use of food materials in additive manufacturing, has been a topic of interest to the commercial sector for the past decade. Recently, there has also been increased attention from the academic field, with a considerable volume of research being published. Most of these studies have focused on developing food inks for extrusion-based printing beyond conventional materials such as chocolate, resulting in a much wider range of printable and edible materials. The formulations of these materials are of particular interest, as they determine the rheological and mechanical properties of food inks, thereby affecting the final quality of the printed food. This article reviews the current status and possible directions in food ink research across five categories, namely confectionery, dairy, hydrogels, plants, and meat. The roles of additives in these inks are then discussed, followed by the remaining challenges and potential opportunities in 3D food printing.

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The dyeing process involving natural dyes typically follows three main steps: adsorption, penetration, and fixation.
“The dyeing process involving natural dyes typically follows three main steps: adsorption, penetration, and fixation[11-15].”
From EXPLOITING ECO-FRIENDLY NATURAL DYES FROM PLANT SOURCES: EXTRACTION AND DIVERSE APPLICATIONS (2024) · cites this paper as [13]
The Introduction and “Non-natively extrudable” sections discuss food inks and their preparation, not natural-dye dyeing. Searches for natural dyes and for the proposed adsorption, penetration, and fixation steps found no passage addressing the claim. Page numbers were unavailable in our copy. (LLM, conf=0.75)
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Vadodaria, S., & Mills, T. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105857 · Cited by 33
Natural ink production and printability studies for smart food packaging
Ozcan, A., & Arman Kandirmaz, E. (2020) · Color Research & Application · doi:10.1002/col.22488 · Cited by 32
The Development and Optimization of Extrusion-Based 3D Food Printing Inks Using Composite Starch Gels Enriched with Various Proteins and Hydrocolloids
Nikolaou, E. N., Apostolidis, E., Nikolidaki, E., Karvela, E., Stergiou, A., Kourtis, T., & Karathanos, V. T. (2025) · Gels · doi:10.3390/gels11080574 · Cited by 30
“As a printed material, starch alone does not constitute a suitable food ink, often necessitating the incorporation of additional components—such as proteins and hydrocolloids—to enhance its mechanical properties, minimize syneresis, and improve printability [9,10].”
Advances in additive manufacturing of nanocomposite materials fabrications and applications
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Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing
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Development and characterization of 3D printed fish gelatin and vegetable blends as nutritious meal for dysphagic patients
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Extrusion-based sustainable 3D bioprinting of meat & its analogues: A review
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Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020
Derossi, A., Caporizzi, R., Paolillo, M., Oral, M. O., & Severini, C. (2021) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2021.102689 · Cited by 23
Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design
Lombardi, L., Gala, L. D., Esposito, C., & Tammaro, D. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70304 · Cited by 22
“These inks must possess suitable rheological properties for extrusion and shape retention, making printability a central focus of research (Voon et al. 2019).”
Fifty shades of yield stress fluids: rheological challenges and engineering perspectives
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“…of 3D printing for food is to develop novel structures and shapes which are more appealing to people either for artistic or medical reasons, to improve the production process by automation, to favor the sustainability by reducing food waste or using alternative nutrient sources (Voon et al. 2019).”
Advances in 3D food printing technology: innovation and applications in the food industry
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“As an alternative, the researchers proposed using adaptive algorithms to speed up printing by adjusting printing parameters that balance time and quality (Voon et al., 2019).”
Influential
State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat
Caron, E., de Walle, D. V., Dewettinck, K., & Marchesini, F. H. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114712 · Cited by 25
Cellulose nanocrystals-gelatin composite hydrocolloids: Application to controllable responsive deformation during 3D printing
Wang, T., Lu, S.-Y., Hu, X.-N., Xu, B., Bai, C.-Y., Ma, T., & Song, Y. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109780 · Cited by 22
The 3D printed probiotic products; an emerging category of the functional foods for the next-generations
Sadeghi, A., Karaça, A. C., Ebrahimi, M., Assadpour, E., & Jafari, S. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104526 · Cited by 21
Optimising printing fidelity of the single-nozzle based multimaterial direct ink writing for 3D food printing
Tian, Z.-N., Zhong, Q., Zhang, H.-X., Yin, T., Zhao, J.-X., Liu, G., Zhao, Y.-J., Li, H.-N., & He, Y.-F. (2024) · Virtual and Physical Prototyping · doi:10.1080/17452759.2024.2352075 · Cited by 21
Improvement of 3D printing properties of rose‐sodium alginate heterogeneous gel by adjusting rose material
Feng, C.-Y., Zhang, M., Bhandari, B., Wang, Y., & Wang, B. (2020) · Journal of food process engineering · doi:10.1111/jfpe.13583 · Cited by 21
Future perspectives of microalgae in the food industry
Ferreira, A., Guerra, I., Costa, M., Silva, J., & Gouveia, L. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821080-2.00008-3 · Cited by 31
Applications of physical and chemical treatments in plant-based gels for food 3D printing.
Liu, Z.-H., Hu, X.-N., Lu, S.-Y., Xu, B., Bai, C.-Y., Ma, T., & Song, Y. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17101 · Cited by 20
Improvement in 3D printability, rheological and mechanical properties of pea protein gels prepared by plasma activated microbubble water
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Sun, Z., Zeng, X., Deng, X., Zhang, X., & Zhang, Y. (2023) · Droplet · doi:10.1002/dro2.57 · Cited by 20
Self-citation
Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources
Kumar, R., Guleria, A., Padwad, Y. S., Srivatsan, V., & Yadav, S. K. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2367564 · Cited by 21
Formulation of inks for 3D printing of microalgae-based meat analogues and the role of modified starch: a review
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Publication Trends in 3D Bioprinting and 3D Food Printing
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“The use of food materials with additive manufacturing technology, or commonly known as 3D food printing[10-12], has captivated the commercial sector for the past decade with potential convenience of low-cost food customization and precise nutrition control.”
Background
scafSLICR: A MATLAB-based slicing algorithm to enable 3D-printing of tissue engineering scaffolds with heterogeneous porous microarchitecture
Nyberg, E. L., O’sullivan, A., & Grayson, W. L. (2019) · PLoS ONE · doi:10.1371/journal.pone.0225007 · Cited by 19
“Additionally, food 3D-printing primarily uses extrusion-based printing methods, and scafSLICR could be adapted to these printing systems, enabling different porous and mechanical regions in the food structure [47,48].”
Method
Three-dimensional food printing: its readiness for a food and nutrition insecure world
Zhong, L., Lewis, J. R., Sim, M., Bondonno, C. P., Wahlqvist, M. L., Mugera, A. W., Purchase, S., Siddique, K. H. M., Considine, M. J., Johnson, S. K., et al. (2023) · Proceedings of The Nutrition Society · doi:10.1017/s0029665123003002 · Cited by 24
“Many reviews have discussed food materials that can be used for extrusion-based 3D food printing (1,11) .”
Background
3D printing-driven functional food innovation: construction of personalized nutritional system and precise regulation mechanism of texture structure
Wang, M.-Y., Zhang, M.-Y., Luo, X., Liang, L.-G., & Liu, Y.-N. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105389 · Cited by 17
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Effect of Oil Content on the Printability of Coconut Cream
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“DIW 3D food printing is an emerging field[14,15], which allows customization of nutrients based on individual needs[16], fabrication of aesthetically pleasing food[17], and customization of food texture[4].”
Background
Advances in plant-based raw materials for food 3D printing
Liu, Z.-H., Hu, X.-N., Lu, S.-Y., Xu, B., Bai, C.-Y., Ma, T., & Song, Y. (2025) · Journal of Future Foods · doi:10.1016/j.jfutfo.2024.11.001 · Cited by 14
Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing
Molina-Montero, C., Matas, A., Igual, M., Martínez-Monzó, J., & García-Segovia, P. (2023) · Gels · doi:10.3390/gels9030253 · Cited by 12
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Background
Optimization of 3D printing formulation of shrimp surimi based on response surface method
Pan, Y.-M., Sun, Q.-X., Liu, Y., Wei, S., Han, Z.-Y., Zheng, O., Ji, H.-W., Zhang, B., & Liu, S.-C. (2024) · LWT · doi:10.1016/j.lwt.2024.116126 · Cited by 11
Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food
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“Although MP is itself extrudable, the use of additives (e.g., alginate, agar, or gums such as xanthan and k-carrageenan) in concentrations as low as 1% has been found to improve rheological properties and print outcomes such as texture, surface quality, and shape stability [22].”
Background
Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste
Zhao, N., Guo, C., Liu, Z., Chen, L., Hu, Y., Han, M., Huang, F. Y., Kang, Z., & Feng, X. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.134006 · Cited by 8
Edible film production using Aronia melanocarpa for smart food packagingPreprint
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“Due to the anthocyanin property of Aronia and its color change with pH change, it may be suitable for colorimetric indicator in smart food packaging (Voon et al., 2019).”
Advances in 3D printing of food and nutritional products.
Diañez, I., Martínez, I., Franco, J., Brito-de-la-Fuente, E., & Gallegos, C. (2022) · Advances in Food and Nutrition Research · doi:10.1016/bs.afnr.2021.12.003 · Cited by 9
Preliminary investigations on extrusion of high viscosity slurry using direct writing technique
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Recent Advances in Inks for 3D Food Printing: A Review
Ritota, M., Melloni, S., Cianfrini, G., Narducci, V., Ruggeri, S., & Turfani, V. (2025) · Applied Sciences · doi:10.3390/app152211891 · Cited by 7

Authors: Voon, S. L., An, J., Wong, G., Zhang, Y., & Chua, C. K.
Affiliations: Nanyang Technological University (SG)
Khoo Teck Puat Hospital (SG)
Corresponding author: Voon, Siew Li
ORCID: Voon, Siew Li
An, Jia
Wong, Gladys
Zhang, Yi
Chua, Chee Kai
Venue: Virtual and Physical Prototyping
Publisher: Informa UK Limited
Published: 2019-04-15
Volume: 14
Issue: 3
Pages: 203-218
ISSN: 1745-2759 (ISSN-L)
1745-2767
DOI: 10.1080/17452759.2019.1603508
OpenAlex: W2935797592
Cited by: 175
References: 65
Citations by year: 2026: 19 · 2025: 25 · 2024: 29 · 2023: 24 · 2022: 30 · 2021: 21 · 2020: 22 · 2019: 5
FWCI: 8.90
Type: journal article
Language: en
Open access: green
hdl.handle.net
Locations: Virtual and Physical Prototyping (publishedVersion)
DR-NTU (Nanyang Technological University) (submittedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Funders: National Research Foundation Singapore (501100001381)
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 food printing, edible ink, extrusion-based printing, edible materials, chocolate, confectionery, dairy products, hydrogels, rheological properties, mechanical properties, additives

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3D food printing: a categorised review of inks and their development

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