Food Revolution: Exploring the Future of Food with 3D Technology – A Systematic Literature Review
DOI:
https://doi.org/10.57188/Keywords:
3D printing, Nutritional personalization, Technological innovationAbstract
3D food printing enables the creation of customized foods, reduces waste, optimizes production, and develops more sustainable products. However, it faces challenges such as high costs, lack of standardization, limited regulations, and the need to build consumer trust.
Despite these obstacles, 3D printing holds promising potential. Ongoing research and development are expected to improve accessibility, efficiency, and sustainability in food production and consumption. Collaboration among scientists, technologists, and the food industry will be key to overcoming existing barriers and maximizing this technology’s opportunities.
This systematic review, using PICOC, PRISMA, and Bibliometrix methodologies, reveals a promising landscape where 3D printing can address critical challenges such as growing food demand, environmental sustainability, and nutritional personalization.
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