Vol. 9, Issue 6, Part I (2025)

In recent times, additive manufacturing has positioned itself as a highly promising advancement in production technology. Unlike traditional manufacturing techniques, where materials are either shaped or subtracted, this method constructs intricate designs by layering materials systematically. Additive manufacturing has seen widespread adoption across multiple sectors, such as aerospace, automotive, construction, and healthcare. The food industry has also embraced this technology. Commonly referred to as 3D printing, this method is used to create food products with varied shapes, textures, and nutritional profiles, making 3D food printing (3DFP) a groundbreaking development within the sector. Today’s global consumers are highly discerning when it comes to factors such as food appearance, taste, and health benefits. As a result, 3DFP holds the potential to significantly disrupt and enhance the food industry. This paper offers an in-depth review of the processes associated with 3DFP, the edible materials (or inks) involved, and the nutritional aspects of 3D-printed food products.