Generally, 3D printing food is similar to printing filament with a standard FDM 3D printer in that a viscous material is deposited onto a surface to create a final object. While studies with other additive processes such as binder jetting and SLS with powdered foodstuffs have been conducted, it is still debatable whether these processes are viable for food printing.
Meanwhile, the market for professional and prosumer FDM-like food printing machines is expanding. For the most part, the process is the same: raw material is fed into a syringe-like container and extruded as the nozzle is moved around to trace shapes and form 2D layers one at a time.
Food 3D printers are mostly used to create intricate shapes and designs rather than to cook the ingredients. Once the 3D printing process is complete, the edibles are either ready for consumption or will be cooked in an external oven. It is used for gourmet dining these days, whether in molecular kitchens or fancy bakeries. This technology is not yet scalable because it needs more time and development to mature.
In 2016, two world-class chefs launched Food Ink, a new restaurant concept in London. Bakers have hit the headlines for printing edible wedding cake decorations, and 3D-printed pizzas have long been in the works. Recently, plant-based meat has been 3D printed to mimic the texture of real meat, and a German company used 3D printers to create accessible meals for seniors who struggle to process solid foods.
In reality, 3D-printed food is still in its early stages and has a long way to go before it is widely adopted by professionals and consumers. On the market, we have exclusive 3D-printed restaurants and food printers. Because of the rapid advancement of technology and public interest, many believe that every household kitchen will soon be equipped with its own 3D printer.
