Advances in 3D Food Printing: Exploring Technological Progress and Rheology of 3D Printing Ink

Additive manufacturing, also known as three-dimensional food printing (3DFP), is a rapidly advancing digital technology that constructs food layer by layer. It has recently surged in popularity, influencing sectors beyond the food industry. The ability to create complex designs through this technology is correlated with the rheological properties, mechanical characteristics, and particle sizes, which are determined by the selection and interaction of ingredients. Despite the significant potential of 3DFP, the relationship between printing materials and their associated processing parameters remains limited and insufficiently documented. This review consolidates current scientific advancements related to 3DFP with detailed insights into developing food products using cereals, pulses, chocolates, fruits, and vegetables. Additionally, a comprehensive overview of printing technologies, post-processing methods, and their impact on the rheological characteristics of food inks has been discussed. The authors highlight the key benefits, major findings, and promising applications of 3D-printed food products in the food sector. The efficiency and precision of 3DFP coupled with its capacity for innovation will spark interest among industries in the future.