3D Food Printing: Exploring Innovation, Disruption, and Outcomes

This report provides a comprehensive overview of 3D food printing, examining its innovative aspects and disruptive potential within the food industry. It explores the technology's role in mass customization, sustainability, and the circular economy, highlighting its ability to transform ingredients into diverse food products. The report delves into the technology's benefits, including food reproducibility, customization, and efficiency, and its impact on reducing food waste. It also discusses the concept of 3D food printing as a disruptive innovation and analyzes its application within a circular economy framework. Furthermore, the report outlines the outcomes of 3D food printing, such as its contribution to healthy and environmentally friendly food production, and the lessons learned from its implementation. The report concludes by emphasizing the importance of 3D food printing for human development and growth, and its potential to improve the quality of the present and future food industry.

3D Food Printing

Table of Contents
INTRODUCTION ..........................................................................................................................1
MAIN BODY...................................................................................................................................1
What is the product/service/system ?.....................................................................................1
Why it is innovative and use of the relevant theories? ..........................................................2
Is the innovation disruptive?..................................................................................................2
The outcome of 3D food-printing...........................................................................................4
Lessons learnt from 3 D food printing...................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES ...............................................................................................................................7

INTRODUCTION
The 3D Food printing is basically considered to be the process of the manufacturing of
the food products through use of variety of the techniques in relation to manufacturing. In
context to the food printing, the food involved in the process is basically customized in the
nutrition, shape, flavour, texture and colour which makes it very useful in different fields such as
healthcare and the space exploration. The present report basically focuses on having deep
understanding about the 3D Food printing, why the idea of 3D food printing is considered to be
innovative, the use of related theories, the impact of the innovation and the concept of circular
economy.
MAIN BODY
What is the product/service/system ?
The concept of 3D food printing is highly new and innovative and this concept basically helps in
providing a variety of benefits and advantages. The concept is highly good and healthy for the
environment as it basically helps in converting the various types of ingredients such as insects,
proteins from algae and beet leaves into a wide range of delicious and tasty products. It is
basically a technique which is generally used for the objective to manufacture the three
dimensional objectives. In context to 3D Food Printing, it offers a variety of advantages such as :
 Food Reproducibility: The major advantage of the 3D food printing is that it allow
minimization of food wastage and also helps in sustainable usage of the various materials
such as algae, duckweed, insects or grass.
 Food Customization: In context to food printing, it allows food customization as per the
choice of the individuals and with the support of the 3D printer, it really helps in
determining the exact quantity of the fatty acids, vitamins and carbohydrates.
 Saves Energy and Time: In context to 3D printing, it helps in achievement of perfection
with less time and less effort and also focusing on experimenting with the various foods
dishes and their types.
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Why it is innovative and use of the relevant theories?
In context to innovation, it is basically a practical implementation of the ideas which results in
introduction of the new services or the products or ensuring improvement in the services or
goods. The concept of 3D Food printing is considered to be highly innovative and also a method
of mass customization in the food fabrication. According to the various surveys, approximately
15-25% of the aging population suffers from issues such as swallowing and which further leads
to creation of an increasing need for the market in the field of mass customization. In reference
to the food printing, it is considered to be the only solution for the purpose to over come or deal
with the issues of the current food customization techniques such as high manufacturing cost an
lower production efficiency.
In context to the radical innovations, it basically comprises of the processes, new
products or innovation or significant change. In case of innovation, they are basically divided
into two categories which is incremental and radical. In case of the radical innovation, it
generally leads to replacing the current process, ideas, services or products. In context to the
incremental innovations, it basically comprises of the small improvements when it comes to
process, ideas, services or products. These innovations are basically like adding some unique
features to the service or the products. In context to the 3D Food printing, it is considered to be
dynamic, diverse and disruptive.
Is the innovation disruptive?
In case of 3D Food printing, yes the innovation is highly disrupting. In context to the 3D
Food printing, it is considered to highly disruptive advanced technology. In case of the beverage
and the food manufactures, they are focusing on increasing investigating the use of the
technologies for the purpose to deliver, innovate and simply the products to the consumer in a
more efficient and faster manner. In context to the 3D food printing, it could really help the
organisations to create food in inexpensive and quick manner. In context to building a circular
economy, it basically involves the various efforts such as regional, local, national and global
levels. In context to the resolve framework, it basically comprises of the transition from the
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current trajectory to the circular one. In context to the companies and the European economies, it
must undertake the six actions which comprises of the regenerate,share, optimize, loop, virtualise
and the exchange. It also comprises of building a strong foundation for the circular economy
which generally requires coordinated action. In context to the 3D Food Printing, it basically
comprises of the following factors:
Regenerate: In context to this factor, it basically comprises of returning the recovered biological
resources to the biosphere, restoring, reclaiming and retaining the health of the ecosystems and
shifting to the materials and the renewable energy. In context to 3D Food printing, it really helps
in minimization of the food wastage through customization of the food.
Share: In context to the share factor of the resolve framework, it basically comprises of the
factors such as second hand, reuse, share assets, up gradability, prolong life through maintenance
and much more. In relation to the 3D food customization, it basically helps in reusing of the
second hand materials for the development of the new dishes.
Optimise: In context to this factor, it basically comprises of the steering, leverage big data,
remote sensing and automation. In addition to that, it comprises of the supply chain and the
removal waste in the production and the efficiency of the product or increasing the performance.
In context to 3D Food Printing, it basically helps the food industries in making the supply chain
effective and also removing the waste in the production. In addition to that it helps in increasing
the performance and the product efficiency.
Loop: In context to this factor, it basically comprises of extracting the biochemicals from the
organic waste, re manufacturing the components and the products, recycling the materials and
also digesting anaerobically. In case of the 3D food printing, it basically comprises of recycling
the food materials and developing new dishes and also extracting the biochemicals from the
organic waste.
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Virtualise: In context to this factor, it basically comprises of the dematerialising indirectly and I
direct manner. It basically comprises of examples such as online shopping, Travel, Books and
CDs.
Exchange: In context to this factor, it comprises of choosing a new service or product, replacing
the old with the advanced non renewable materials and also applying the new technologies. In
context to the 3D food printing, it basically comprises of the application of the new technologies
in order to develop food items with the help of ingredients.
The outcome of 3D food-printing
The 3D food printing has positively outcome in their community as it create as well as
explore the manner to reuse the rotten meal (Jiang and et.al., 2019) . There are various effective
outcome that will mention below.
Healthy and Environment Friendly: The 3D food printing can be more healthy along
with good for the whole environment as it help to transfer the different alternation ingredients
likely beet, leaves m algae and insect etc.
Revolution of food industry: The 3D food printing have created of positive result on
entire food sectors as it mainly focus on consumers need with in less time. It is easy to ready the
food because it required highly advanced technology that help to customize the nutrients &
ingredients, advance sustainability in meal and minimize the use of chemical.
Focused toward nutrients: The 3d food printing enhance focus toward effective
nutrients such as sugar,minerals, vitamins, protein and others that people consume. These
nutrients enhance the healthfulness of human in order to fulfil the basis requirement of daily
basis.
Innovative: The 3D food printing can be made through digital technology that help in
texture, size, composition and shape. The every items which are made by this technology is
unique and innovative that help to move toward future advancement.
Easy to implement : The 3D food printing is easy to make as it delivering the diversify
of nutrients, calories and vitamins (Zhang and et.al., 2021). It can easily use in hospital industry
where patients are restricted to follow the specific diets
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Increased the food consumption: The process of 3D food printing are more attractive
as it focus on food consumption in effective manner so that individual can use in their upcoming
time.
Lessons learnt from 3 D food printing
The lessons which been drawn from 3D food printing is that it explain about various
techniques which can be used into food manufacturing that act as helpful parameter in terms of
enhancing the experience into positive manner. This type of 3D food printing gives different kind
of products and services into the market due to which it act as support system in terms of giving
new experiences to the customers(Mantihal and et.al., 2020).This concept basically contribute
into context of giving the knowledge about new kind of food products due to which it enhances
the level of food industry into result oriented terms. As this technique is unique so the experience
and knowledge which has been gained from this process helps the manufacturer to learn
something new which is exciting as well.
3D food printing basically contribute into the context of enhancing learning, skill
development and also increases the engagement level as well regarding the matter. The major
lesson which has been learnt from 3D food printing is that it basically lead towards creativity and
collaboration in terms of solving problems into practical terms. 3 D food printing also contribute
into the context of giving lessons about how to handle the patience level while preparing the food
into layer by layer terms (Pérez and et.al., 2019). So the preparation of food basically needs lots
of creativity and also need to hold the happiness level so that ultimately the food can be prepared
into result oriented form. These are the lessons which have been learnt into positive manner.
CONCLUSION
The above stated report concludes that 3D printing food is very important for an human's
development and growth as well. It has been concluded that 3D food printing is highly
innovative system that help to preventing the environment as it reuse of waste food. With help
of 3D food, individual can make variety of foods with less time and energy. The main motive of
this technology to apply the new ideas that introduced the new product and service. The food
and beverage is highly disrupted by the 3D food printing as it aiming at latest technology. There
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are more positive outcome of 3D food printing such as Healthy and Environment Friendly,
Revolution of food industry, Focused toward nutrients, Innovative, Easy to implement and
Increased the food consumption. The 3D food printing help to eliminate the food wastage and
improve the quality of present food in order to move ahead toward future.
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REFERENCES
Books and Journals
Derossi, A., Paolillo, M., Caporizzi, R. and Severini, C., 2020. Extending the 3D food printing
tests at high speed. Material deposition and effect of non-printing movements on the
final quality of printed structures. Journal of Food Engineering, 275, p.109865.
Godoi, F.C., Bhandari, B.R., Prakash, S. and Zhang, M., 2019. An introduction to the principles
of 3D food printing. In Fundamentals of 3D food printing and applications (pp. 1-18).
Academic Press.
Guo, C.F., Zhang, M. and Bhandari, B., 2019. A comparative study between syringe-based and
screw-based 3D food printers by computational simulation. Computers and Electronics
in Agriculture, 162, pp.397-404.
Jiang, H. and et.al., 2019. 3D food printing: Main components selection by considering
rheological properties. Critical reviews in food science and nutrition, 59(14), pp.2335-
2347.
Jiang, H., Zheng, L., Zou, Y., Tong, Z., Han, S. and Wang, S., 2019. 3D food printing: Main
components selection by considering rheological properties. Critical reviews in food
science and nutrition, 59(14), pp.2335-2347.
Mantihal and et.al., 2020. 3D food printing of as the new way of preparing food: A
review. International Journal of Gastronomy and Food Science, 22, p.100260.
Nijdam, J.J., Agarwal, D. and Schon, B.S., 2022. An experimental assessment of filament-
extrusion models used in slicer software for 3D food-printing applications. Journal of
Food Engineering, 317, p.110711.
Pérez and et.al., 2019. Impact of macronutrients printability and 3D-printer parameters on 3D-
food printing: A review. Food chemistry, 287, pp.249-257.
Pérez, B., Nykvist, H., Brøgger, A.F., Larsen, M.B. and Falkeborg, M.F., 2019. Impact of
macronutrients printability and 3D-printer parameters on 3D-food printing: A
review. Food chemistry, 287, pp.249-257.
Zhang, J.Y. And et.al., 2021. Advancements in 3D food printing: A comprehensive overview of
properties and opportunities. Critical Reviews in Food Science and Nutrition, pp.1-18.
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