AUTHOR(S) / АУТОР(И): Anica Bebek Markovinović, Tomislav Bosiljkov, Sandra Zavadlav, Marko Kostić, Predrag Putnik, Danijela Bursać Kovačević
DOI: 10.46793/SBT30.01DBK
ABSTRACT / САЖЕТАК:
Three-dimensional (3D) printing technology is revolutionizing the food industry by enabling the creation of customized, nutrient-rich, and visually appealing products. This review explores the current state of 3D functional food printing, evaluating its potential to address global challenges such as personalized nutrition, sustainability, and food waste reduction. While significant advancements have been made, challenges in scalability, ingredient compatibility, and consumer acceptance persist. The question remains whether this technology is a futuristic concept, an overhyped myth, or a practical solution poised to reshape the food landscape.
KEYWORDS / КЉУЧНЕ РЕЧИ:
3D printing, functional food, personalized nutrition, sustainability
ACKNOWLEDGEMENT / ПРОЈЕКАТ:
The research presented in this article is part of PRIMA Project „From Edible Sprouts to Healthy Food – Feed“ (Prima Call 2022, Prima Section 2 – Multi Topic 2022, Topic 2.3.1 (RIA) Enabling the transition to healthy and sustainable dietary behaviour) (HORIZON 2020 Programme).
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