Homendra Kumar Sahu, Pramod Kumar Omre, Priya Gonda and Sheejaya Sivadas
 Department of Post-Harvest Process and Food Engineering, 
Akash Deep Shukla, Department of Food Science and Technology
Govind Ballabh Pant University of Agriculture and Technology, Panatnagar Utttarakhand

ABSTRACT: The 3D food printing is the process of creating edible food items using 3-D printing technology. It is an innovative technology with the potential to transform the way we prepare and consume food. 3-D printing has vast application because of it can create any shape, any size material with different pattern, structure, strength, smoothness. 3-D food printing facilitates experimentation with new ingredients, textures, and flavors, leading to innovation in food product development. The main limitation of 3-D printing is its slow printing speed and low capacity which is a barrier to bulk manufacturing in commercialization of products. Food printing has the potential to revolutionize the food industry by providing personalized and on-demand food production. This review explores the techniques used, application in various sectors, limitation and challenges in various field and future possibilities.

1. INTRODUCTION:
3D printing, also known as additive manufacturing (AM), is a method wherein three-dimensional objects are created by depositing successive layers of material under digital control, culminating in the formation of the final structure. This contrasts with subtractive manufacturing, which involves the removal of material to shape objects through processes like drilling or milling. 3D food printing merges engineering, materials science, and culinary arts to produce intricate food arrangements by layering edible components. This technology has the potential to revolutionize the food industry by offering personalized nutrition, innovative culinary experiences, and streamlined food production. There exists a diverse range of 3D printing technologies, each capable of fabricating parts layer-by-layer, including material extrusion, powder bed fusion, binder jetting, material jetting, vat photo-polymerization, directed energy deposition, and sheet lamination. Each of these AM technologies possesses distinct processing capabilities, advantages, and limitations concerning factors such as materials, build volume, processing speed, and part quality.

3-D printing technologies are mostly used in extrusion-based 3D food printing to create innovative food products as well as in manufacturing of polymers. Now the potential of 3D printing in space missions is notably encouraging due to its ability to generate a diverse array of foods using a limited selection of food materials within a confined space. This is particularly crucial for prolonged space expeditions where astronauts necessitate and crave a variety of food options, despite the constraints of space and resources.

The utilization of 3-D food printing is expanding continuously because it enables exact tailoring of food items to suit individual tastes, dietary restrictions, and nutritional necessities. Additionally, by automating specific processes, reduces the labor expenses, and reducing food wastage, it can contribute to the creation of healthier food alternatives through precise management of ingredient ratios and integration of beneficial additives like vitamins, minerals, and dietary supplements. Furthermore, its capacity to offer economical solutions for generating nutritious meals across different environments such as hospitals, schools, and disaster relief efforts holds promise in addressing food insecurity concerns. This article focuses on the machines and technologies, current application and future possibilities, impact of 3-D printing in industry and limitation and challenges in 3-D food printing.

2. TECHNOLOGY USED FOR 3-D PRINTING:
A number of 3D printing processes have been developed to fulfill a variety of needs. The ASTM Standard F2792 classifies 3D printing processes into seven categories: binding jetting, directed energy deposition, material extrusion, material jetting, powder bed fusion, sheet lamination, and vat photo-polymerization. Because each equipment or technology is designed for a unique use, there is no consensus on which works best. Nowadays, 3-D printing technologies are being used to produce a wide range of items rather than just prototypes. Vat polymerization technology is used for making a premium product with the good details and high quality of surface.

Fig. 1 illustrates the process for preparing 3-D printed material. In the early-stage idea for the food products will be generated. Then a 3-D model of the product will be generated by using software like Slic3r, Cura, Meshlab, and Netfabb. The next step involves defining the parameters based on the specific requirements. The food ink will be formulated and then fed into the extruder. Then printing will be done. We will perform heating or freezing based on the specific requirements. Texture profile analysis will be done, and if fine, correct, then it will go for packaging and storage. This way, a 3-D printed product was obtained.

Figure:1 Step-by-step process of 3-D printed food production


3. CURRENT APPLICATION AND FUTURE POSSIBLITIES OF 3-D FOOD PRINTING:
3-D printing has vast application because of it can create any shape, any size material with different pattern, structure, strength, smoothness which are helpful for resolve the daily life. As 3-D printing has been burgeoning in recent times, a tremendous transformation can be envisaged in food and nutrition. complex 3-D structures ranging from micron-size needles to life-size organs, because of its high resolution, precision, accuracy, and speed. 3-D printing technology is now playing big role in the food industry. By the help of 3-D printing technology different type of vegetable meats are prepared by the industries, after the introduction of 3-D printing technology industries looking for production of new type of product which attractive and more nutritious than conventional food. 3-D printing technology is now used for sustainable food production, mass customization, food prototypes, functional foods, personalized nutrition, food innovation design and waste reduction.

Experts predict that 3-D food printing will transform a variety of industries in the future. In personalized nutrition, it is possible to create customized meals for each individual based on dietary needs, tastes, and medical conditions, providing optimal nutritional control. In space exploration, it could deliver diverse, sustainable meals from limited resources, reducing waste and generating long-term missions that address astronaut nutrition. Here on Earth, it may result in the introduction of appealing, edible items manufactured from by-products and surplus ingredients, minimising food waste. In kitchens, 3-D printing allows chefs to create gorgeous meals, customize them to their tastes, and then serve them to diners as fine cuisine. Additionally, it can significantly contribute to disaster relief efforts by enabling the immediate preparation of nutritious meals. It will also help to maintain environmental sustainability by developing chemically manufactured packaging and utensils that reduce the need for plastics. Furthermore, the future holds enormous promise for the manufacture of fake meat via 3-D printing, since it has the potential to transform the food business by delivering protein alternatives that are both realistic and environmentally sustainable. It also possesses the potential to serve as an educational or cultural tool, combining the two to facilitate quick, edible learning and recipe replication for future generations. With all of these developments, 3D food printing would transform the entire concept of food production and consumption, helping to solve some of the worldwide challenges that have long plagued the environmental and productive economy's sustainability and creativity facets.

4. IMPACT OF 3-D FOOD PRINTING ON THE FOOD INDUSTRY
3-D printing technology for food processing is still in its early phases. The technology has the potential to become a comprehensive solution for customizing food designs, personalized nutrition, and prototyping new concepts. As 3-D printing advances, individuals can create items in their own homes, leading to decreased expenses related to distribution, packaging, and storage. Online sharing of 3-D food printing recipes is predicted to increase market rivalry in terms of expenses, goods flexibility, and appearance. Food processing can be simplified from many steps to one. 3-D printing simplifies food supply chains by minimizing processing stages and unit activities. By allowing precise control over ingredient quantities and optimizing production processes, 3-D food printing has the potential to reduce food waste in both the production and consumption stages. 3-D food printing facilitates experimentation with new ingredients, textures, and flavors, leading to innovation in food product development. This can drive new market opportunities and enhance competitiveness within the food industry.

5. OBSTACLES AND CHALENGES OF 3-D FOOD PRINTING:
The main limitation of 3-D printing is its slow printing speed and low capacity which is a barrier to bulk manufacturing in commercialization of products. A single-unit AM printing technique can produce a 1.5-inch cube in around an hour. Furthermore, printed meals have a short shelf-life. The dough used in 3-D printers is only stable for 1-2 hours after manufacturing due to rheological changes. Safety will become a problem in mass production. It has higher costs for large production runs relative to injection molding and other technologies, it reduced choice for materials, colors, and surface finishes. It has lower precision relative to other technologies it has limited strength, resistance to heat and moisture, and color stability. 3-D food printing, while a promising technology is not without its limitations and challenges. 3-D food printing has some limitations that need to be addressed. One of the main limitations is the restricted range of ingredients that can be used in the printing process. Most 3-D food printers can only handle pureed or finely ground ingredients, which limit the types of foods that can be printed. Additionally, the texture and taste of 3-D printed foods may not always match those of traditional, whole foods. Another challenge is the cost of 3-D food printers and the associated materials, which can be prohibitive for many consumers and businesses. Furthermore, ensuring the safety and hygiene of 3-D-printed food products is a significant concern that needs to be addressed. The size of the printer and the printing time are also some of the limitations of 3-D food printing. However, despite these limitations, food printing has the potential to revolutionize the food industry by providing personalized and on-demand food production. Furthermore, ensuring the safety and hygiene of 3-D printed food products is a significant concern that needs to be addressed. Except those limitations of 3-D food printing, the main challenges of 3-D food printing include nutritional quality, manufacturing issues, cost and availability, safety concerns, regulatory hurdles, shelf life, ingredient sourcing these challenges need to be carefully considered and addressed to fully realize the potential of 3-D food printing.

6. CONCLUSION:
3D food printing is new area of interest for the researchers because of multidimensional usability. Most of the researchers wants to explores the capability of 3-D printing technology in their field so that the products are easily available to all people. 3-D printing technology is now used for sustainable food production, mass customization, food prototypes, functional foods, personalized nutrition, food innovation design and waste reduction. 3-D printing technology is now playing big role in the food industry. Slow printing speed and low capacity has main constraints for bulk manufacturing in commercialization of products. Furthermore, ensuring the safety and hygiene of 3D-printed food products is a significant concern that needs to be addressed.

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