This document provides a summary of a presentation on 3D food printing. It discusses the context, abstract, introduction, types of 3D printing including extrusion-based printing, binder jetting, and inkjet printing. It also covers the history of 3D food printing, importance, materials used, case studies, impact on food industries, advantages, and future of 3D food printing. The presentation compares different 3D food printing technologies and provides examples of each. It aims to examine the approaches based on printability, productivity, material qualities, and mechanisms.

1. 3D FOOD PRINTING
AN EMERGING TECHNOLOGY IN FOOD
DESIGNING
COURSE SEMINAR UC –MSFT-630
PRESENTED ON : 12/12/2022
PRESENTED BY: KIRANBEER KAUR
REGISTRATION NO: 2124610
SEMESTER : 3
PRESENTED TO : DR. AKRITI JAISWAL
PHD( FOOD AND NUTRITON )
ASSISTANT PROFESSOR (I.K.G.P.T.U)
1

2. CONTEXT
 ABSTRACT
 INTRODUCTION
 WHAT IS 3D FOOD PRINTING
 HISTORY OF 3D FOOD PRINTING
 IMORTANCE OF 3D FOOD PRINTING
 TYPES OF 3D PRINTING AND PRINTING MATERIAL
 3D PRINTING TECHNOLOGIES.
 IMPACT OF 3D PRINTING IN FOOD INDUSTRIES
 ADVANTAGES OF 3D FOOD PRINTING
 CASE STUDIES
 FUTURE OF 3D FOOD PRINTING
 CONCLUSION
2

3. Abstract
Food printing is the technique of transforming a component model into a food product through the
deposition of printable food material layer by layer. The technology, known as additive
manufacturing ,entails computer-controlled material deposition with no human interaction. 3D food
printing refers to the process of making food items using additive manufacturing techniques. The
additive manufacturing (AM) method was used to directly manufacture physical models from 3D
models without the use of a mould or dies. The capacity to manufacture complex food models and
develop unique patterns are advantages of 3D food printing. A 3D food printing process consists of
extrusion-based printing, binder jetting, and inkjet printing. Food items such as sugar, chocolate, and
cheese are used to form creative shapes layer by layer. This study will classify, printability,
productivity, material qualities, and mechanism of 3D food printing processes, as well as propose
direction for future research.
Keywords : 3d food printing ,food designing , printability , printing technology ,
3

4. Introduction
3D food printing aims to provide nutritionally and sensory tailored food, on demand food production,
food waste reduction, and new sensory perception. The method of creating food products using
additive manufacturing techniques is known as 3D food printing. Food grade syringes are often used to
store the printing material, which is subsequently deposited layer by layer through a food grade nozzle.
The most powerful 3D food printers come with pre-loaded recipes and allow users to create their
cuisine remotely on their computers, phones, or any IoT device. Because the food can be tailored in
terms of shape, colour, texture, flavour, and nutrition, it is particularly beneficial in a variety of sectors,
including space exploration and healthcare. 3D food printing also allows for the use of novel
ingredients. Eating insects is increasingly being touted as a more sustainable alternative to meat and
dairy. Insects like mealworm, when ground to a paste and diluted with fondant, give a meaty flavour
and necessary nutrients.However, the global agenda and major concerns include sustainable nutrition
and food security. There are three methods for creating 3D food printing: extrusion-based printing,
binder jetting, and inkjet printing. The purpose of this study is to examine those approaches based on
printability, productivity, material qualities, effect parameters, and mechanism of 3D food printing
processes. The pros and cons of certain strategies are also established.
4

5. 3D FOOD PRINTING
 Process for producing physical, three- dimensional objects based on a computer
model.
 The model is created in the program for graphic engineering (CAD) in the form of STL
files.
 Convert alternative ingredients such as proteins from algae, beet leaves, or insects
into tasty products.
 It provides the options to design their food into any shape, colour, texture and
flavour.
 Also known as Additive manufacturing (AM), Solid freedom fabrication (SFF), Food
layer manufacture.
5

6. History of 3d food printing
 Begins in 1981 with Dr. Hideo Kodama’s patent application for a rapid prototyping device,
invented two additive methods for fabricating 3D plastic models.
 In 1984, Charles Hull used UV lamp for curing photosensitive resin layer-by-layer, eventually
creating a part.
 Then invented the technology called stereolithography.
 The patent was issued in 1986, and in the same year, Charles started his own company in
Valencia, California: 3D Systems.
 Released their first commercial product, the SLA-1, in 1988.
Dr. Hideo Kodama’s Stereolithography by Hull
6

7.  In the 1990s, 3D printing techniques were considered suitable only for the production of
functional or aesthetic prototypes, and a more appropriate term for it at that time was rapid
prototyping
 Fused deposition modelling, or FDM, is the most common 3D printing process in use as of
2018 [motion systems, food, and many other fields.
 2022: FELIXprinter, manufacturer of professional and industrial plastic FDM 3D printers,
launches the FELIX FOODprinters range. The single, switch and twin head models are made
commercially available.
2022 PRINTER FOR FOOD PRINTING 7

8. Importance of 3d Food Printing
 Demand of personalized food
 Change in life style and behavior
 Health conscious and demand for nutritive food
 Consumer preferences (Age, Ethnicity, Income,)
8

9. Principle:
The fundamental premise of 3D printed food is solid freeform production,
which refers to the capacity of food material to hold and construct a solid
structure without being distorted.( Paphakorn Pitayachaval .et .al 2018)
9

10. Types of 3d food printing
10
Extrusion
Based
Printing
Binder
Jetting
Printing
Ink Jet
Printing

11. EXTRUSION BASED PRINTING
 The initial material might be solid or paste (soft) and have a low viscosity. Extrudes
food via a nozzle at constant pressure to build a food model.
 Material is put into the extruder (cylinder) before being extruded by ram pressure
through the nozzle to generate the food shape layer by layer. For example, flatbread,
meat paste, and cheese.
 Variation in component concentration has an impact on the fabrication of food
models, particularly the ratio of butter, yolk, and sugar. ( Lipton, et al. (2010) )
11

12.  Dispenses material stream of droplets from a thermal head to certain
regions for creating the surface filling or decorating on food surfaces
 The print head is electrically heated to establish pulses of pressure that
push droplets from the nozzle.
 There are two types of inkjet printing methods: a continuous jet printing
and a drop-on-demand printing .
 Handle low viscosity materials; therefore, it does not find application on the
construction of complex food structure .
 Eg. chocolate, liquid dough, sugar icing, meat paste, cheese, jams, gels,
cake, pizza etc. (Godoi et al., 2016)
Inkjet Printing (IJP)
12

13. Constructs model by using a binder to selectively bond layers of powders.
 Small droplets of binder with diameters <100 μm are successively deposited on to the
powder bed surface.
 After deposition of the liquid binder, the entire surface of the powder bed is exposed to
a fixed amount of heat to provide mechanical strength via partially cured binder to
withstand the shear and gravitational compressive forces.
 The binder has to be suitably low viscosity in which surface tension and ink density are
appropriate to prevent spreading from nozzles.
 Eg. Broad range of confectionary items . (Sachs et al., 1990)
Binder Jetting
13

14. CASE STUDY NO : 1
3D food printing of as the new way of preparing food: A review
Sylvester Mantihal a, Rovina Kobun a , Boon-Beng Lee b.
(International Journal of Gastronomy and Food Science)
ABSTRACT The 3D printing technology has been applied to directly to construct physical
model from 3D modelling without any aid of mold. Several industries such as automobile,
aerospace including and recently food industry has utilize this technology to manufacture a
complicated and intricate part required in the industry. It is foreseeable that 3D food printing
(3DP) are possible to produce complex food model with unique internal pattern. A 3D food
printing technique is composed of an extrusion-based printing, selective laser sintering and
inkjet (liquid binding) printing. The food materials such as sugar, gelatin-based chocolate, and
are used to create designed shape based on layer-by-layer method. This paper presents a review
of 3D food printing techniques. This review is to categorize, printability, productivity,
properties of printable material and mechanism of 3D food printing techniques, as well as to
propose the future direction of this novel technology.
14

15. Comparison
Category Extrusion based printing Binder jetting Inkjet printing
Principle • Extrusion and
deposition
• Power binding and
binder drop on
demand deposition
• Drop on
deposition and
continous jet
Materials • .Solid based paste
material
• cheese , meat
puree,chocolate
confection
• liquid –based ,
Power based
• materials such as
starch ,sugar
,chocolate ,pizza
(powder form )
• Liquid-based,
low viscosity
• material Sauce,
Chocolate,
Liquid dough,
sugar icing, meat
paste, cheese,
jams, gels
Advantage • More material choices
• Simple device
• Easy to customize
• Large number of
potential materials
• Very high production
speed
•High resolution
and accuracy
• More material
choices
15

16. Category Extrusion
based printing
Binder jetting Inkjet printing
Limitations • Difficult to
hold 3D
structures in
post
processing
• Low level
of precision
and long
build time
• Rough or
grainy
appearance
• required to
remove
moisture or
improve
strength
• Support materials cannot
by recycled thus wasted
• Simple food design
• Only for surface filling or
image decoration
Machine • Choc
Creator,
AIBOULLY
Chocolate,
Createbot
3D Food
• Chefjet,
Fujifilm
Dimatix
• Foodjet, Filament six- head
3D Company
Company • Chocedge,
AIBOULLY,
Createbot
• 3D
systems,
Fujifilm
Dimatix
• De Grood Innovations, TNO
16

17. 3D food printing process
17

18. Additive Manufacturing (AM) – The new world design
Solid 3D objects produced from a digital source joining materials, usually layer by layer (Hao et al.,
2010)
 Additive - material is selectively deposited to construct the product
18

19.  Layered - a geometrical description is cut by a set of parallel surfaces - intersections of the product
and each surface—referred to as slices or layers—are fabricated sequentially (Lipson et al., 2012)
19

20. An idea can be a product
20

21. Printing material (Jie Sun.et al )
 Natively printable materials
Exp: Cheese pizza dough Vegemite and marmite Chocolate
 Non-printable traditional material
Exp: Meat ,Fish and seafood fruits and vegetable
Derivative from insects, algae , bacteria , fungi are
alternative materials
21

22. Natively printable materials
 Hydrogel, cake frosting, cheese, hummus and chocolate can be extruded
smoothly from syringe (Cohen et al., 2009)
 Full control on taste, nutritional value, and texture
 Stability to hold the shape after deposition - Do not require further post
processing 20
Composite formulations such as batters and protein pastes may require a post-
deposition cooking process. This will make food product structures more
difficult to retain their shapes (Lipton et al., 2010)
22

23. Non-printable Traditional Food Material
 Addition of hydrocolloids in materials (Lipton et al., 2010)
 Use of small group of ingredients with many degrees of freedom
 By fine tuning hydrocolloids’ concentrations, a very wide range of textures (i.e.
mouthfeels) can be achieved (Cohen et al., 2009)
The majority of traditional edibles need post-deposition cooking after
shapes are constructed, such as baking, steaming or frying. These
processes involve different levels of heat penetration and may result in
non-homogenous texture
23

24. 3D food printing—An innovative way of mass customization in food fabrication
Jie Sun1,2* , Zhuo Peng3,4, Liangkun Yan3 , Jerry Y. H. Fuh4 and Geok Soon Hong4 1
Industrial Design Department, Xi’an
Abstract: About 15%–25% of the aging population suffers from swallowing difficulties, and this creates an
increasing market need for mass customization of food. The food industry is investigating mass customization
techniques to meet the individual needs of taste, nutrition, and mouthfeel. Three dimensional (3D) food printing is a
potential solution to overcome drawbacks of current food customization techniques, such as lower production
efficiency and high manufacturing cost. In this paper, the selected prototypes are reviewed based on fabrication
platforms and printing materials. A detailed discussion on specific 3DP technologies and the associated
dispensing/printing process for 3D customized food fabrication with single and multi-material applications is
reported. Lastly, impacts of food printing on customized food fabrication, personalized nutrition, food supply chain,
and food processing technologies are discussed.. 3D food printing has demonstrated its capability of making
personalized chocolates and producing simple homogenous snacks. However, these applications are still
primitive with limited internal structures or monotonous textures. To achieve consistency in food
fabrication, it is necessary to systematically investigate printing materials, platform designs, printing
technologies, and their influences on food fabrication. A process model is expected to link design,
fabrication, and nutrient control together. With the development of an interactive user interface, food
printers may become a part of an ecology system where networked machines can order new
ingredients, prepare favorite food on demand, promote user's creativity, and even collaborate with
doctors to promote healthier diet.
Case study : 2
24

25. Design and produce novel
food textures
Personalized food
products for wide variety
of consumers
On demand and on the go
production – economy at
low volume production
Novel food structuring
using a broad range of
(alternative) food
ingredients
New combinations of
food ingredients and
flavour
Benefits of 3d food printing
25

26. In the food sector, a 3D printing techniques to design food was firstly reported
by researchers from Cornell University who introduced the Fablab@Home
Model 1 as an open source design 3D printer using liquid food materials
(Malone and Lipson, 2007; Periard et al., 2007).
26

27. .Impact of 3D Food Printing on the Food Industry
CUSTOMIZED FOOD DESIGN
 Food printer provides a platform for consumer experimentation with various food
forms and flavours (Yang et al., 2015).
 Previously, this customization process involves specifically hand-made skills with
low production rate and high cost.
 Food printing technologies could potentially overcome these barriers by offering
more freedom in food customization design on shapes, colours and flavours for
home users. (Yang et al, 2015).
27

28. 28

29. Personalized Nutrition
 Food printing can enable a precise control of people’s diet, and ensure fresh and healthy dishes
that exactly meet the needs and preferences of individuals.
 It would significantly improve population wellbeing. In this case, food ingredients even with
well- known material properties must be tailored to specific formulations under each
fabrication. 3D Printing Technologies for Food Fabrication59 3D printed soft chicken Targeted
at patients with Dysfunctional Masticatory Muscles.
29

30. CASE STUDY : 3
Printable food: the technology and its application in human health Jeffrey I Lipton
Current Opinion in Biotechnology 2017, 44:198–201 This review comes from a themed issue on
Food biotechnology Edited by Patrick Stover and Saurabh Mehta
Abstract: Millions of Americans suffer from diseases and conditions that require careful control of
their diet as part of treatment. The current solution is to have each person customize their own food
choices. Food production automation can enable consumer specific data to be easily integrated into
the food as it is being prepared. This would improve the quality and utility of the food without a
cognitive burden on the consumer. 3D Printing is an ideal family of technologies for enabling such
mass customization of food. Current efforts in 3D printing food are focused on improving the
artistic quality of food in the short term and consumer health in the long term.
Conclusion Whatever means are used, food preparation systems are in a dire need for injection
consumer data. Mass customization of food is already done in restaurants and homes by consumer
self-advocacy. Data driven computer controlled methods for food preparation could eliminate the
need for consumers of food to constantly enforce their dietary restrictions on themselves. 3D
printing is one automated food preparation method which already delivers enhanced artistry and
could be used to deliver these data driven delights. Only time will tell if it can be a successful
commercial venture that positively affects human health.
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31. 31

32. Innovative Food Products
 Buddhist cuisine applies soy-based or gluten-based materials for cooking meat analogue or
mock meat dishes for vegetarians and Buddhists, which taste very similar to meat.
 The research from Lipton et al., 2011 also proved the concept of creating a wider range of
textures and tastes by mixing small group of hydrocolloids and flavor additives.
 In other words, it is feasible to create a wide range of food items with very similar taste and
shape by using a limited number of raw materials/ingredients. If such knowledge is embedded
into the food printing process, more innovative food products and unique dining experiences
can be created.
32

33. Incorporation of Alternative Ingredients
 According to Food designers (Soares and Forkes, 2014), insects can be used to make food
products with the help of 3D printing to serve as an alternative source of protein intake.
 When compared with conventional meat products, the protein concentration inside insects is
slightly higher and 3D food printing can greatly contribute to making unpleasant aesthetics and
cultural background of insects become more “digestible” to consumers.
33

34. 34

35. Alternative materials food products
35

36. 36
Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus ,Ziang
Guo et.al
Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology,
University of Vigo-Ourense Campus, E-32004 Ourense, Spain
Abstract :Extrusion-based 3D food printing is one of the most common ways to manufacture
complex shapes and personalized food. A wide variety of food raw materials have been
documented in the last two decades for the fabrication of personalized food for various groups of
people. This review aims to highlight the most relevant and current information on the use of
protein raw materials as functional 3D food printing ink. The functional properties of protein raw
materials, influencing factors, and application of different types of protein in 3D food printing
were also discussed. This article also clarified that the effective and reasonable utilization of
protein is a vital part of the future 3D food printing ink development process. The challenges of
achieving comprehensive nutrition and customization, enhancing printing precision and
accuracy, and paying attention to product appearance, texture, and shelf life remain significant.
Case study : 4

37. HERSHEY’ S 3D PRINTED FOOD
37

38.  Food personalization: meal composition adapted to individual diet
 Use of new components, which are not used or are not popular among consumers
 Ease and simplicity of preparation of meals
 Both aesthetic and functional customization can be achieved at the same time, novel food
textures, longer shelf life
 Ease of transportation even to the most remote corners of the world or into space (NASA)
 New opportunities to create dishes, their artistic design - creating culinary works of art .Ability
to design own food
 Economical and efficient technique of mass personalization.
ADVANTAGES OF 3D FOOD PRINTING
38

39. 39
DISADVANTAGES
 COST
 LIMITED RESOURCES
 COMPATIBILITY OF MATERIALS
 ACCEPTABILITY OF CONSUMERS
 CAPACITY OF PRINTERS

40. Space 3D Food
PLANNED MENU FOR MISSION
MARS 2030
40

41. 41

42. CASE STUDY :5
Review of 3D Food Printing
Davide Sher is a freelance journalist since 2005. He began his career in 2002 as editor for TIM,
and over the years he has worked as a freelance contributor to many newspapers and magazines,
focusing on science and technology. Since 2013 he is senior writer at 3dprintingindustry.com
ABSTRACT : This article will discuss how the sci-fi vision of the Star Trek series, in which a
food replicator aboard a Federation spaceship materialises elements such as tomato soup, tea or
coffee (as well as alien foods) out of thin air, as if by magic, may become a real machine in the not
too distant future. On the one hand, the 3D printing industrial revolution, which is currently
changing how new products are designed, developed, produced, marketed and consumed, has also
reached the world of cooking.
The Aim of Future Food organisation, shared by other similar initiatives, is to bring animal
suffering, environmental pollution, starvation and health risks to an end by ceasing to use billions
of domestic animals as meat, milk and egg machines, replacing these products with other healthier
products obtained thanks to more environmentally-friendly and ethical means.
42

43. FUTURE of 3d food printing
 Enhancing plant based meat texture.
 Redefine meat, Nova meat & Modern meadow.
 Producing animal free meat with the appearance, texture, flavour of whole
muscle meat solely from plant protein.
 3D printing actual meat with the help of in-vitro meat culture.
 In space exploration, printing meals in space.
43
Tech Tadka: Soon you can 3D print food in your kitchen While 3D printing in the food
sector is being experimented the world over by research institutions, large corporates as
well as startups, in India, it is Thanjavur-based Indian Institute of Food Processing
Technology (IIFPT), that is working on making a 3D food printer affordable as well as
conducive for the Indian market. IIFPT comes under the Union ministry of food
processing industries.

44. Case study : 6
An Overview of 3D Printing Technologies for Food Fabrication
Jie Sun, Weibiao Zhou, Dejian Huang, Jerry Y. H. Fuh & Geok Soon Hong
Abstract: Different tt from robotics-based food manufacturing, three-dimensional (3D) food printing
integrates 3D printing and digital gastronomy to revolutionize food manufacturing with customized
shape, color, flavor, texture, and even nutrition. Hence, food products can be designed and fabricated
to meet individual needs through controlling the amount of printing material and nutrition content.
The objectives of this study are to collate, analyze, categorize, and summarize published articles and
papers pertaining to 3D food printing and its impact on food processing, as well as to provide a critical
insight into the direction of its future development. From the available references, both universal
platforms and self-developed platforms are utilized for food printing. These platforms could be
reconstructed in terms of process reformulation, material processing, and user interface in the near
future. Three types of printing materials (i.e., natively printable materials, non-printable traditional
food materials, and alternative ingredients) and two types of recipes (i.e., element-based recipe and
traditional recipe) have been used for customized food fabrication. The available 3D food printing
technologies and food processing technologies potentially applicable to food printing are presented.
Essentially, 3D food printing provides an engineering solution for customized food design and
personalized nutrition control, a prototyping tool to facilitate new food 44

45. Material, Process and Business Development for 3D Chocolate Printing
Liang Hao, Yan Li, Ping Gong, Weil Xiong Advanced Manufacturing Research Centre for
Jewellery, Gemmological Institute, China University of Geosciences, Wuhan, China
Among all the three-dimensional (3D) printing applications, food 3D printing (3DP) is most noticeable as the closest
lifestyle item, and the sweetest and most tempting choice of 3DP material is chocolate. Initially, many people asked
me, ‘How do you think of studying on chocolate 3D printer?’ Actually, the earliest contact with 3DP was when I
attended an international industrial conference in Portugal in 2004. The strongest feeling to me at the conference was
that 3DP was probably to become a mainstream application in the next decade. A lot of the feasibility of 3DP can be
seen in the future.
With the rapid development and maturity of 3DP technology, its application areas are also fast expanding. Chocolate
3DP is an emerging field of application in recent years. In chocolate 3DP technology, the biggest difficulties mainly
lie in the chocolate extrusion parameter design and chocolate special high-viscosity liquid material 3DP technology.
The first chocolate 3D printer developed in 2011, and chocolate 3D printers have been available since 2012. With the
constant research and development of technology and the improvement of printing parameters, the chocolate 3D
FIGURE 8.34 The chocolate model with adding 8 wt.% of methyl cellulose. Material, Process and Business
Development Chapter | 8 251 printer provided by QiaoYI Technology Co Ltd. has been updated to the third
generation, realising the desktop, more simplified operation and more moulding efficiency of 3D chocolate printer.
CASE STUDY : 7
45

46. Conclusion
46
 In conclusion we can say that the 3D food printing will change the way in
which we consume our food.
 New avenue would be created for use of computer application in food
technology.
 .Safe food can be prepared by eliminating all error during manufacturing of food.
 Provide nutritional food security.
 Sustainable way of food development.
 Could bring a revolution in food designing and service.
 Require research for appropriate selection of material.
 Need for the development of low cost 3D printer.

47. References
 Sterling, Bruce. „Cornucopia,‟ the MIT food fab. WIRED. [Online] Wired, January 25, 2010.
[Cited: June 15, 2010.] http://www.wired.com/beyond_the_beyond/2010/01/cornucopia-the-mit-
food
fab/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+wiredbeyond+(Blog+-
+Beyond+the+Beyond/Sterling).
 Hydrocolloid Printing: A Novel Platform for Customized Food Production. Cohen, Daniel L, et
al. Austin TX : 20th Solid Freeform Fabrication Symposium, 2009.
 Printing Food. Periard, Dan, et al. Austin Tx : Proceedings of the 18th Solid Freeform
Fabrication Symposium, 2007
 .Material characterisation and process development for chocolate. Hao, L, et al. 2, s.l. : Virtual
and Physical Prototyping, 2010, Vol. 5.
 Bonne, Jone. Noodles, reinvented. Science on msnbc. [Online] MSNBC, 2 11, 2005. [Cited: July
2, 2010.] http://www.msnbc.msn.com/id/6915287/.
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48. 48
 Arnold, David. Low-Temperature Cooking Without a Vacuum. cooking Isues.
[Online] French Culinary Institue, April 13, 2010. [Cited: June 1, 2010.]
http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-
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 Loeb, Leo. Vapor Processing of Foods: A Foundation Science. Louisville KY :
Winston Industries, 2005. DOC051230B Rev 0
 Hydrocolloids Primer. Cooking Issues. [Online] French Culinary Institue, July 6,
2009. [Cited: June 1, 2010.] http://www.cookingissues.com/primers/hydrocolloids-
primer
 http://www.nasa.gov/directorates/spacetech/home/feature_3d_food_prt.htm
 http://www.naturalmachines.com/ • http://www.3dsystems.com/es/chefjet

49. What do you like to print ?
49