Page 40 - IJB-1-1

3D food printing—An innovative way of mass customization in food fabrication

Figure 9. Customized food supply chain

materials for cooking meat analogue or mock meat
4.5 Food Processing Technologies dishes for vegetarians and Buddhists, which taste very
Most of the food processing technologies associated similar to meat. The research from Lipton [21] also
with chemical and physical changes may not match proved the concept of creating a wider range of tex-
the 3D printing process. This applies to composition tures and tastes by mixing small group of hydrocollo-
(ingredients and their interactions), structure, texture, ids and flavor additives. In other words, it is feasible
and taste. Ingredient formulations with varied combi- to create a wide range of food items with very similar
nations and fabrication conditions can generate vari- taste and shape by using a limited number of raw ma-
ous textures in products, which may go beyond a ma- terials/ingredients. If such knowledge is embedded
nageable level. Also, printing material property should into the food printing process, more innovative food
be rigid and strong enough to support the weight of products and unique dining experiences can be
subsequently deposited layers. In other words, created.
conventional food processing technologies are
unlikely to fit into such a complicated scenario, and 5. Future Work and Conclusion
they should be reformulated, such as pre-conducting 3D food printing has demonstrated its capability of
some processes (e.g., gluten formation and leavening) making personalized chocolates and producing simple
and replacing remaining processes (e.g., shaping and homogenous snacks. However, these applications
baking). are still primitive with limited internal structures or
monotonous textures. To achieve consistency in food
4.6 Process Model and Digitalization
fabrication, it is necessary to systematically investigate
To model the relationship between inputs and outputs, printing materials, platform designs, printing technol-
data quantification for each process (ingredients ogies, and their influences on food fabrication. A
metering, mixing, printing, baking, etc.) and commu- process model is expected to link design, fabrication,
nication protocols between different functions or pro- and nutrient control together. With the development of
cesses should be established. Key process parameters an interactive user interface, food printers may
such as temperature, moisture, and food properties become a part of an ecology system where networked
(such as density, thermal, electrical conductivity, pri- machines can order new ingredients, prepare favorite
nting viscosity, and permeability) are often coupled. It food on demand, promote user's creativity, and even
is crucial to digitalize a comprehensive fabrication collaborate with doctors to promote healthier diets.
into steps and combine them together to formulate Food printing may exert a significant influence on
a simulation model for manipulation. The data on various types of food processing. It provides design-
food properties can be obtained from measurement, ers/users with enhanced and unprecedented capability
computerized database, handbook and theoretical to manipulate forms and materials. This versatility,
calculations. Since food properties often vary from applied to domestic cooking or catering service, can
batch to batch, this simulation model should be able to improve the efficiency to deliver high quality and
predict the result of a particular for a range of proper- freshly-prepared food products to consumers with
ties. It can also calculate the total amount of materials personalized nutrition. It is also capable of creating
required to construct the final products, the construc- new flavors, textures and shapes to provide entirely
tion time, as well as calorie intake. new and unique eating experiences.
4.7 Innovative Food Products Conflict of Interest and Funding

Buddhist cuisine applies soy-based or gluten-based No conflict of interest was reported by the authors.

36 International Journal of Bioprinting (2015)–Volume 1, Issue 1