Four-dimensional food printing: A revolutionary approach to next-generation foods.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2025-04-21 DOI:10.1177/10820132251336084

Aya Tayel, Ahmed Hamad

{"title":"Four-dimensional food printing: A revolutionary approach to next-generation foods.","authors":"Aya Tayel, Ahmed Hamad","doi":"10.1177/10820132251336084","DOIUrl":null,"url":null,"abstract":"<p><p>Four-dimensional (4D) food printing is a cutting-edge technology that allows the creation of shape-shifting transformative food structures. This innovative approach to food design enables food scientists to craft edible creations that change form and texture over time, thereby providing a unique and dynamic dining experience. Beyond its novelty and aesthetic appeal, 4D food printing has practical applications that address pressing issues in the food industry. In this review, we explore the technology behind 4D food printing, food ink types, and other natural ingredients that can be programed to change shape with stimuli, and the possibilities and potential applications of 4D food printing, from tantalizing taste sensations to revolutionary solutions for food sustainability, and explore the latest research and innovations in this field. Ultimately, 4D food printing represents a new frontier in food processing and culinary arts, offering fresh canvas for creative expression, a means to address pressing food-related challenges, and a way to rethink our relationship with the food we eat.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251336084"},"PeriodicalIF":1.8000,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132251336084","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Four-dimensional (4D) food printing is a cutting-edge technology that allows the creation of shape-shifting transformative food structures. This innovative approach to food design enables food scientists to craft edible creations that change form and texture over time, thereby providing a unique and dynamic dining experience. Beyond its novelty and aesthetic appeal, 4D food printing has practical applications that address pressing issues in the food industry. In this review, we explore the technology behind 4D food printing, food ink types, and other natural ingredients that can be programed to change shape with stimuli, and the possibilities and potential applications of 4D food printing, from tantalizing taste sensations to revolutionary solutions for food sustainability, and explore the latest research and innovations in this field. Ultimately, 4D food printing represents a new frontier in food processing and culinary arts, offering fresh canvas for creative expression, a means to address pressing food-related challenges, and a way to rethink our relationship with the food we eat.

查看原文本刊更多论文

四维食品印刷：下一代食品的革命性方法。

四维（4D）食品打印是一项尖端技术，可以创造出形状多变的食物结构。这种创新的食品设计方法使食品科学家能够制作出随时间变化形式和质地的可食用产品，从而提供独特而充满活力的用餐体验。除了它的新颖性和美学吸引力，4D食品打印具有解决食品工业紧迫问题的实际应用。在这篇综述中，我们探讨了4D食品打印背后的技术，食品油墨类型，以及其他可以根据刺激改变形状的天然成分，以及4D食品打印的可能性和潜在应用，从诱人的味觉到食品可持续性的革命性解决方案，并探讨了该领域的最新研究和创新。最终，4D食品打印代表了食品加工和烹饪艺术的新前沿，为创造性表达提供了新鲜的画布，是解决紧迫的食品相关挑战的手段，也是重新思考我们与所吃食物关系的一种方式。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).