3D food printing—An innovative way of mass customization in food fabrication

Authors

  • Jie Sun Industrial Design Department, Xi’an Jiaotong-Liverpool University, Suzhou 215123, China；National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Suzhou 215123, China
  • Zhuo Peng Keio-NUS CUTE Center, National University of Singapore, Singapore；Department of Mechanical Engineering, National University of Singapore, Singapore
  • Liangkun Yan Keio-NUS CUTE Center, National University of Singapore, Singapore
  • Jerry Y. H. Fuh Department of Mechanical Engineering, National University of Singapore, Singapore
  • Geok Soon Hong Department of Mechanical Engineering, National University of Singapore, Singapore

DOI:

https://doi.org/10.18063/IJB.2015.01.006

Keywords:

Department of Mechanical Engineering, National University of Singapore, Singapore

Abstract

About 15-25% of aging population suffers from swallowing difficulties, and this creates an increasing market need for food mass customization. Food industry is investigating mass customization techniques to meet individual needs on taste, nutrition and mouthfeel. Three dimensional (3D) food printing is a potential solution to overcome drawbacks of current food customization techniques such as lower production efficiency and high manufacturing cost. This study introduces the first generation food printer concept designs and functional prototypes that target to revolutionize customized food fabrication by 3D printing (3DP). Different from robotics-based food manufacturing technologies designed to automate manual processes for mass production, 3D food printing integrates 3DP and digital gastronomy technique to customize food products. This introduces artistic capabilities into domestic cooking, and extends customization capabilities to industrial culinary sector. Their applications in domestic cooking or catering services can not only provide an engineering solution for customized food design and personalized nutrition control, but also have potential to reconfigure customized food supply chains.

In this paper, the selected prototypes are reviewed based on fabrication platforms and printing materials. A detailed discussion on specific 3DP technologies and their associate dispensing/printing process for 3D customized food fabrication with single and multi-material applications are reported. Lastly, impacts of food printing on customized food fabrication, personalized nutrition, food supply chain, and food processing technologies are reported and discussed.

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Published

2015-07-02

Issue

Vol. 1 No. 1 (2015): International Journal of Bioprinting

Section

Review

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