3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects

Abstract

Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization. This review summarizes the problems faced by the prepared dishes industry in traditional food processing, and introduces the characteristics of prepared dishes and 3D printing technology. Food additives are suitable for 3D prepared dishes and novel 3D printing technologies are also included in this review. In addition, the challenges and possible solutions of the application of food 3D printing technology in the field of prepared dishes are summarized and explored. Food additives with advantages in heat stability, low temperature protection and bacteriostasis help to accelerate the application of 3D printing in prepared dishes industry. The combination of 3D printing technology with heat-assisted sources (microwave, laser) and non-heat-assisted sources (electrolysis, ultrasound) provides the possibility for the development of customized prepared dishes in the future, and also promotes more 3D food printing technologies for commercial use. It is noteworthy that these technologies are still at research stage, and there are challenges for the formulation design, the stability of printed ink storage, as well as implementation of customized nutrition for the elderly and children.

Keywords:

• Prepared dishes
• food additives
• novel 3D printing technology
• printing of complex system

Acknowledgments

The authors acknowledge the financial supports from the China Key Research Program [No. 2022YFF1101600], National First-Class Discipline Program of Food Science and Technology [No. JUFSTR20180205], the 111 Project [BP0719028], Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [No. FMZ202003], all of which enabled us to carry out this study.

Disclosure statement

No potential conflict of interest was reported by the author(s).