3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions Academic Article in Scopus uri icon

abstract

  • This paper presents a scientometric analysis and systematic literature review on 3D food printing. 3D food printing offers a huge potential to revolutionize the food industry by enabling personalized and customizable food. More specifically, food can be designed and produced in precise shapes, textures, and flavors, offering new opportunities for creative food design and innovation. Furthermore, 3D food printing can contribute to a more sustainable food production by reducing food waste and energy consumption. Since this technology has been increasingly explored in the last decade as a new and innovative approach to food production, we conducted a scientometric search and analysis on Scopus database. Additionally, we analyzed relevant literature through systematic literature review method aiming at drawing a comprehensive review on techniques, materials and material development, and technology applications. Our findings revealed that the majority of the research has been conducted in material development, followed by food characterization. We have identified several research gaps and future directions of 3D food printing such as limited printable materials and food safety concerns. Moreover, our study explored barriers such as social acceptance and advancements such as the application of artificial intelligence. © 2025 Taylor & Francis Group, LLC.

publication date

  • January 1, 2025