Food Engineering Reviews最新文献

{"title":"Artificial Intelligence for Predicting Food Texture, Rheology and Sensory Attributes: Current Applications and Future Directions","authors":"Aadarsh Kumar, Suruchi Kumari, Suresh Kumar Yatirajula","doi":"10.1007/s12393-026-09459-4","DOIUrl":"10.1007/s12393-026-09459-4","url":null,"abstract":"<div><p>Texture, rheological behaviour, and sensory perception are critical determinants of food quality, consumer acceptance, and processing performance. Conventional evaluation methods, including instrumental analyses and trained sensory panels, are labour-intensive, time-consuming, and often lack inter-laboratory reproducibility, limiting their application in rapid and scalable food quality assessment. Recent advances in artificial intelligence (AI) have transformed this field by enabling accurate, data-driven prediction of complex physicochemical and sensory attributes from heterogeneous datasets. This review critically examines AI-driven approaches for predicting food texture, rheology, and sensory characteristics, covering classical machine learning, deep learning, graph neural networks, transfer learning, foundation models, and explainable AI. Across the studies synthesised in this review, classical machine learning and gradient-boosting models achieved coefficients of determination of R² = 0.94–0.98 for rheological and compositional prediction tasks, convolutional and transformer-based deep learning architectures reached correlations of <i>r</i> = 0.91–0.97 for texture attributes derived from imaging data, and electronic sensing and multimodal fusion approaches achieved classification accuracies of 91–99% while reducing false alarms by up to 31% relative to single-modality models. Particular emphasis is placed on integrating advanced sensing technologies, including hyperspectral imaging, near-infrared spectroscopy, computer vision, and electronic nose and tongue systems, with multimodal data fusion for comprehensive food quality evaluation. Applications across bakery, dairy, meat, plant-based products, emulsions, gels, and 3D-printed foods are discussed to highlight technological advances and industrial relevance. AI models consistently outperform conventional statistical methods by capturing complex nonlinear relationships among formulation, processing, structural, and sensory variables, thereby improving predictive accuracy, robustness, and scalability. Furthermore, explainable AI frameworks, including SHAP, LIME, and Grad-CAM, together with emerging generative AI and digital twin technologies, are enhancing model transparency and enabling predictive formulation and intelligent food design. However, most reviewed studies report internal cross-validation only, with few employing external, independent validation sets, and typical published datasets remain small (often fewer than 500 samples), which constrains generalisability across food categories. Despite challenges related to data standardisation, model generalizability, and regulatory implementation, continued advances in explainable and multimodal AI are expected to accelerate transparent, reliable, and scalable food quality assessment and product innovation.</p><h3>Graphical Abstract</h3><p>Conceptual pipeline illustrating AI-driven prediction of food texture, rheology, and sensory ","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 4","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149189110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Omics Approach to Understand the Role of Fermentation in Modulating the Bioactive and Functional Properties of Coffee","authors":"Juan David Dereix,&nbsp;Andrés Fernando González Barrios,&nbsp;Mónica P. Cala","doi":"10.1007/s12393-026-09457-6","DOIUrl":"10.1007/s12393-026-09457-6","url":null,"abstract":"<div><p>In today’s evolving market, traditional beverages such as coffee are undergoing significant transformations to align with contemporary consumption patterns. Fermentation has emerged as a powerful targeted intervention within the coffee production chain, strategically reshaping the metabolic profile of beans and creating unique sensory characteristics. However, the current trajectory extends beyond flavor, with an increasing emphasis on enhancing functionality and bioactivity. Achieving these refined profiles introduces new complexities, including the need for precise process monitoring, non-standard protocols, and the application of specific microbial inoculants during fermentation. Such multifaceted research, which involves numerous interacting variables, necessitates the integration of omics technologies to decode the underlying microbial and biochemical dynamics. This review examines the current literature on the fermentation-mediated modulation of the functional and bioactive properties of coffee using omics. The analysis illustrates how different fermentation methods and microbial strains influence these properties in distinct, and at times divergent, ways, yielding diverse compositional changes linked to potential health-promoting activities, including antioxidant, anti-inflammatory, neuroprotective, anticancer, and antidiabetic activities, and cardioprotective effects. Targeted and untargeted metabolomics, metagenomics, and metabarcoding are the predominant techniques used to map these associations. There is a growing research focus on fermentation strategies designed not only to craft distinctive aroma profiles but also to engineer nutraceutical beverage experiences. This shift highlights the potential of directed fermentation to reposition coffee from a conventional stimulant to a functionally designed component of a health-conscious diet that promotes health.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 4","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in the Production and Extraction of Polysaccharides from Oyster Mushroom (Pleurotus ostreatus) as a Potential Bioactive Ingredient in Food Applications","authors":"José R. Ceja-Castro,&nbsp;Viridiana Tejada-Ortigoza,&nbsp;Ivan Luzardo-Ocampo,&nbsp;Johanan Espinosa-Ramírez","doi":"10.1007/s12393-026-09458-5","DOIUrl":"10.1007/s12393-026-09458-5","url":null,"abstract":"<div><p><i>Pleurotus ostreatus</i> polysaccharides (POPs) are major structural components of the fungal cell wall and have attracted interest due to their potential bioactive and techno-functional properties as food additives. Although considerable attention has been given to their biological activities, an integrated overview of the effects of production, extraction, and purification strategies on specific polysaccharide yield, structure, and functionality remains insufficiently understood. Production strategies largely focus on maximizing polysaccharide bioaccumulation by either substrate modification or abiotic stress. Extraction technologies have evolved into advanced methods, such as ultrasound, enzymatic hydrolysis, microwaves, subcritical water, and supercritical fluids, to overcome the limitations of conventional extraction techniques, which have low extraction efficiency and pose a risk of structural damage to the POPs. This review aims to compare current production, extraction, and purification strategies and evaluates their effect on polysaccharide yield, structural characteristics, bioactivity, and techno-functional properties in food matrices. This work synthesizes the literature published between 2015 and 2025, identifies research gaps, and proposes future research directions to improve POPs production, extraction, and purification.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 3","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrafine Grinding Processing Technology: Equipment, Mechanism, and Application","authors":"Zhenyang Ou,&nbsp;Xiangyang Ma,&nbsp;Mingzheng Liu,&nbsp;Huayang Zhao,&nbsp;Zongming Zhou,&nbsp;Ji Che,&nbsp;Yanbin Zhang,&nbsp;Min Yang,&nbsp;Fuxing Gu,&nbsp;Yuxin Sun,&nbsp;Teng Gao,&nbsp;Changhe Li","doi":"10.1007/s12393-026-09449-6","DOIUrl":"10.1007/s12393-026-09449-6","url":null,"abstract":"<div><p>Ultrafine grinding (UFG) has emerged as an effective strategy for particle-scale regulation and interfacial activation, and has shown considerable engineering value in food powder processing, release of functional components, and value-added utilization of by-products. During size reduction to the micrometer scale, increases in specific surface area, elevation of surface energy, and microstructural reconstruction often occur simultaneously, thereby markedly affecting dissolution/leaching kinetics, dispersion stability, processing adaptability, and functional performance. However, the links among grinding methods, multi-scale breakage mechanisms, property evolution, and application outcomes remain insufficiently integrated because breakage kinetics, energy dissipation, multiphase flow–particle interactions, and particle agglomeration are highly coupled. In this context, this review focuses primarily on food materials, with traditional Chinese medicinal materials (TCMs) as a supplementary point of comparison, to summarize recent advances in UFG. First, based on the classification of dry and wet routes, various UFG approaches are reviewed with emphasis on their energy-transfer mechanisms, equipment characteristics, material-processing boundaries, and process differences from conventional equipment. Second, from the perspectives of micromechanics, energy consumption, and particle-size evolution, recent advances in fracture and energy theories, multiscale particle mechanics models, CFD–DEM coupling, and population balance modeling are summarized. Furthermore, the effects of UFG on powder morphology, particle-size distribution, flowability, hydration/solubility, and functional properties of food and TCMs are discussed, with particular attention to cell-wall disruption, release of bioactive constituents, structural reconstruction, and over-grinding effects. Finally, recent progress and future directions are reviewed for applications of UFG in enhanced bioactivity, synergistic modification, novel food development, value-added utilization of food by-products, and efficacy enhancement of TCM formulations. This review provides a systematic reference for mechanistic elucidation, model prediction, and engineering application of UFG in food systems.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 3","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Controlled-release Food Packaging as Functional Systems: Integrating Mechanisms, Materials, Manufacturing, and Translational Barriers","authors":"Nasra Seif Juma,&nbsp;Amina Shuaibu,&nbsp;Abubakar Shuaibu","doi":"10.1007/s12393-026-09456-7","DOIUrl":"10.1007/s12393-026-09456-7","url":null,"abstract":"<div><p>Controlled-release food packaging (CRP) seeks to maintain antimicrobial, antioxidant, or ripening-control agents within an effective concentration window, thereby overcoming the burst release and rapid activity loss frequently observed in conventional active packaging. Translation remains limited, however, because release behaviour is commonly evaluated in simplified simulants, mechanistic interpretations are often borrowed uncritically from pharmaceutical delivery, and material innovation is insufficiently connected to food-matrix partitioning, package architecture, manufacturability, and food-contact safety. This review critically examines CRP as a coupled functional system governed by release mechanism, carrier material, fabrication architecture, food composition, and storage environment. Diffusion, swelling and polymer relaxation, erosion, partitioning, and stimulus-responsive release are evaluated across biopolymer, biodegradable polyester, nanocomposite, and porous-host platforms. The available evidence indicates that multilayer, reservoir, encapsulation, and core–shell architectures generally provide more reliable control of burst release than increasing active-agent loading alone. Nevertheless, comparison across studies is hindered by inconsistent release media, loading normalization, boundary conditions, kinetic modelling, food validation, and migration assessment. A standardized reporting framework and a packaging-adapted readiness rubric are therefore proposed. Future progress will depend on realistic food-level validation, safety-by-design, scalable manufacturing, regulatory evidence, and demonstrated reduction of food loss under relevant supply-chain conditions.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 3","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Engineering Food Security Under Constraint: Integrating Sustainable Production, Resource-Efficient Processing, Nutritional Adequacy, and Safety Assessment in Urban Systems","authors":"Kong Fei Chai,&nbsp;Malsha Samarasiri,&nbsp;Hui Kheng Lim,&nbsp;Wei Ning Chen","doi":"10.1007/s12393-026-09455-8","DOIUrl":"10.1007/s12393-026-09455-8","url":null,"abstract":"<div><p>Rapid urbanization, climate instability, land scarcity, and fragile global supply chains are transforming food security into a systems-level engineering challenge, especially in dense, import-reliant cities. This review explores how engineering-driven strategies can strengthen urban food security through an integrated framework linking sustainable production, resource-efficient processing, nutritional adequacy, and food safety. We examine three key upstream production pathways, namely controlled environment agriculture, precision fermentation, and circular bioeconomy systems, as complementary solutions for enhancing food availability under spatial and resource constraints, with attention to the energy-cost-sustainability trade-offs shaping their deployment in tropical urban systems. Resource-efficient processing, preservation, and process intensification are evaluated for their roles in improving product stability, minimizing post-harvest losses, and enhancing water and energy efficiency. Recognizing that food security extends beyond supply, we emphasize the importance of nutritional quality, techno-functional performance, digestibility, and safety as alternative proteins and novel ingredients become more prevalent. The review also highlights how New Approach Methodologies (NAMs), including advanced in vitro, in silico, and omics-based tools, can modernize food safety governance for increasingly complex food systems. Central to this work is an integrated engineering-nutrition-safety framework, connecting production systems, process optimization, nutritional design, safety-by-design, and traceability to four key food security pillars – availability, utilization, stability, and sustainability. Comparative insights from Singapore, Southeast Asia, and Latin America demonstrate that successful implementation requires region-specific adaptation to local infrastructure, climate, and regulation. Ultimately, this review argues that resilient urban food systems require coordinated, systems-based design where engineering efficiency, nutritional value, safety assessment, and sustainability function as interconnected priorities.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 3","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Artificial Intelligence–Based Methods for Foam Monitoring and Control in Fermentative Bioprocesses","authors":"Ketney Otto,&nbsp;Da-Wen Sun","doi":"10.1007/s12393-026-09450-z","DOIUrl":"10.1007/s12393-026-09450-z","url":null,"abstract":"<div><p>Foam formation remains a major operational challenge in fermentative bioprocesses, affecting process stability, product quality, and industrial scalability. In the last decade, artificial intelligence (AI)–based approaches, including computer vision (CV), machine learning (ML), and deep learning (DL), have been increasingly applied for automated foam monitoring and control. This systematic review and meta-analysis were conducted in accordance with PRISMA 2020 guidelines to critically evaluate AI-driven methods for foam detection, quantification, and control in fermentation systems. Systematic searches of PubMed, Scopus, Web of Science, and IEEE Xplore identified 566 records published between 2015 and 2025, of which 167 studies met the inclusion criteria and 89 were eligible for quantitative synthesis. Random-effects meta-analysis demonstrated that deep learning–based models significantly outperformed classical image processing approaches for foam-related tasks, with pooled coefficients of determination reaching R² = 0.88 (95% CI: 0.84–0.92) for foam height or volume prediction. Substantial heterogeneity was observed across studies (I² = 72%), reflecting variability in experimental scale, datasets, and validation protocols. Risk of bias assessment using QUADAS-AI and PROBAST-AI revealed moderate methodological concerns in model validation and dataset representativeness, while overall certainty of evidence was rated as low to very low according to GRADE criteria, reflecting methodological limitations in model validation and dataset heterogeneity. These findings indicate that AI-based foam monitoring enables accurate, non-invasive, and real-time assessment in fermentative bioprocesses, but also highlight the need for standardized datasets, transparent validation strategies, and tighter integration with process control frameworks to support reliable industrial deployment.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 3","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09450-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148465856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Automation and Robotics in the Food Industry: Cyber-Physical Systems, Digital Twins, and AI-Driven Quality Control in the Era of Industry 5.0","authors":"Ajith P. Arun,&nbsp;Niranjana Sreenivasan,&nbsp;Manjula Sarode","doi":"10.1007/s12393-026-09453-w","DOIUrl":"10.1007/s12393-026-09453-w","url":null,"abstract":"<div><p>The food industry is experiencing a profound technological transformation fueled by the convergence of automation, robotics, and Artificial Intelligence (AI) within the framework of Industry 5.0. At the core of this evolution are cyber-physical systems (CPS) and digital twins (DT), which enable real-time monitoring, adaptive control, and predictive analytics across food processing, packaging, and distribution. CPS brings together smart sensors, edge devices, and robotic platforms to form interconnected ecosystems that not only drive operational efficiency but also strengthen traceability, safety, and sustainability. Complementing this, digital twins serve as dynamic virtual counterparts of physical assets, enabling simulation-based decision-making, risk evaluation, and life-cycle optimization, all of which support proactive quality management. The integration of AI-driven algorithms enhances these architectures with advanced defect detection, predictive maintenance, and intelligent quality control, ensuring adherence to stringent food safety standards while simultaneously minimizing waste and conserving resources. Industry 5.0 goes a step further by embedding a human-centered perspective, where collaborative robots (cobots) and augmented intelligence systems assist workers in fostering resilience, adaptability, and mass customization. This holistic integration places food manufacturing at the intersection of smart production and societal well-being, establishing systems that are not only efficient but also ethically aligned with consumer expectations for transparency and sustainability. By examining the synergies of CPS, DT, and AI within the Industry 5.0 paradigm, this review highlights the technological trajectories and challenges in developing future-ready, intelligent, and human-centric food systems.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 3","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148465948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-migratory Active Food Packaging: a Safe, Smart and Sustainable Food Preservation Strategy","authors":"Ziyue Jiang,&nbsp;Qingli Yang,&nbsp;Mi Li,&nbsp;Changjian Li,&nbsp;Jian Ju","doi":"10.1007/s12393-026-09454-9","DOIUrl":"10.1007/s12393-026-09454-9","url":null,"abstract":"<div><p>Non-migratory active food packaging (NMA-FP) is driving a fundamental transformation in the field of food preservation. Unlike traditional \"migratory\" active packaging, where additives are directly released into food, non-migratory systems firmly anchor active components within packaging materials via chemical bonding or physical immobilization. This design enables active regulation of the packaging microenvironment without direct contact with food, thereby significantly extending the shelf life of food products and maintaining their quality. Given the importance of NMA-FP in food preservation, this paper focuses on analyzing the design principles of NMA-FP, including physically regulated, chemically responsive, and biologically immobilized types. It also summarizes and discusses the functional components commonly used in NMA-FP. Furthermore, special attention is paid to the technological innovation strategies for NMA-FP, such as covalent grafting technology, functional coating and interface engineering, nanocomposites and nanostructured materials, molecular sieve and adsorptive non-migratory systems, and passive stimulus-responsive systems. In addition, this paper summarizes relevant laws and regulations and provides an outlook on the future development trends of NMA-FP. Such packaging not only significantly extends the shelf life of food and maximally preserves its flavor, color and nutritional value, but more importantly, it addresses the potential migration safety risks of traditional active packaging at the source. Therefore, NMA-FP is not only an important technological breakthrough in the field of food packaging but also a key link in promoting the development of the food supply chain toward greater safety, intelligence, and environmental friendliness, representing the core development direction of future food packaging technology.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 3","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148465474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transforming Food Processing Through 3D Printing: Techniques, Applications and Future Trends","authors":"Muskaan Sharma,&nbsp;Gurnaz Singh Gill,&nbsp;Preetinder Kaur","doi":"10.1007/s12393-026-09451-y","DOIUrl":"10.1007/s12393-026-09451-y","url":null,"abstract":"<div><p>3D printing is gradually reshaping the landscape of food processing by offering innovative solutions that promote sustainability and personalised nutrition. This review traces the journey of 3D food printing, beginning with its early development and moving through to current practices and future possibilities. It discusses the main printing techniques used in the field such as inkjet printing, binder jetting, laser sintering, and extrusion. Essential parameters like nozzle height, diameter, speed, printing accuracy, shrinkage, and production rate are explored in the context of various food products. The paper also highlights the importance of digital tools, including CAD modeling and slicing software, for designing printable food structures, as well as advanced features like AI-driven controls, real-time modifications, and multi-ingredient printing. Post-processing methods such as baking, steaming, frying, freezing, and glazing are examined to present a complete overview of the workflow. Furthermore, the study compares conventional food production methods with 3D printing, showcasing improvements in customization, resource efficiency, and creative design. Applications in fields like healthcare, space exploration, defence, gastronomy, and food waste management are also discussed. In closing, the review addresses emerging trends such as new material innovations, smart production systems, and social and regulatory considerations, reinforcing the potential of 3D food printing as a forward-thinking and sustainable approach in modern food technology.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 3","pages":""},"PeriodicalIF":13.5,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148261732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}