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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

Open access
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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Metadata

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
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
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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