Acta Scientific Nutritional Health

Mini ReviewVolume 2 Issue 2

3D Food Printing: A Revolution in Food Technology

Prerna Singh and Alok Raghav*

Biological Science and Bioengineering Department, IIT Kanpur, Kanpur, UP, India

*Corresponding Author: Alok Raghav, Biological Science and Bioengineering Department, IIT Kanpur, Kanpur, UP, India.

Received: January 02, 2017; Published: January 12, 2018

Citation: Prerna Singh and Alok Raghav. “3D Food Printing: A Revolution in Food Technology”. Acta Scientific Nutritional Health 2.2 (2018).

Abstract

  People all over the world suffer from diseases which require monitoring of their diet as part of treatment. The best possible option to solve this problem is to have a customized diet plan for each individual. 3-Dimensional (3D) food printing is an ideal technology which can lead to such mass customization of food. Apart from health benefits 3D food printing technology in food sector has a great potential to fabricate 3D constructs with complex geometries, elaborated textures and tailored nutritional contents. Most research on 3D food printing is focused on improving the aesthetic quality of food in the short duration and public health in the long term. The concept of 3D food printing represents a new forge in food processing and industry to manufacture new food products of variable shapes and color and with particular composition. This review aims to generate an updated analysis on the existing developments regarding the technology for 3D food printing.

Keywords: 3D Food Printing; Food Technology

Copyright: © 2018 Prerna Singh and Alok Raghav. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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