Vol. 1 No. 1 (December 2025)
  • Articles

    3D Printing-Driven Development of Personalized Plant-Based Foods: From Formulation Optimization to Sustainability Assessment

    Sofia M. Rossi
    1-11

    17 (Abstract) 2 (Download)

    The rising demand for personalized nutrition and sustainable food systems has driven advances in 3D food printing. This study optimized plant-based food ink formulations and assessed their nutritional customization potential and environmental sustainability. Composite inks were prepared with soy protein isolate, wheat gluten, pea protein, dietary fiber, and essential fatty acids; their rheological properties, printability,... more

  • Articles

    Applications and Challenges of 3D Printing Technology in Precision Nutrition Customization of Personalized Plant-Based Foods

    Elara V. Schmidt
    12-25

    11 (Abstract) 2 (Download)

    With the global surge in demand for personalized nutrition and sustainable food systems, 3D printing technology has emerged as a transformative tool in plant-based food production. This study systematically explores the applications of 3D printing in precision nutrition customization of personalized plant-based foods, focusing on formulation design, parameter optimization, nutritional regulation, and consumer acceptance. Key... more

  • Articles

    Sensory Characteristics Optimization and Consumer Acceptance of 3D-Printed Plant-Based Foods: A Multidimensional Evaluation

    Rajesh K. Singh
    26-36

    8 (Abstract) 2 (Download)

    3D printing holds promise for personalized sustainable plant-based foods, yet commercialization is hindered by suboptimal sensory quality and uncertain consumer acceptance. This study optimized sensory traits (texture, flavor, color) of 3D-printed plant-based foods and assessed consumer acceptance via multidimensional methods. Chickpea protein isolate and oat β-glucan formed core ink materials, supplemented with sensory modifiers. Single-factor... more

  • Articles

    Shelf Life Extension Technologies and Quality Maintenance of 3D-Printed Plant-Based Foods

    Priya R. Sharma
    37-49

    9 (Abstract) 5 (Download)

    The rapid development of 3D printing technology has promoted the industrialization process of personalized plant-based foods, but the short shelf life and easy quality deterioration of 3D-printed products have become key bottlenecks restricting their commercialization. This study systematically reviews the shelf life limiting factors of 3D-printed plant-based foods, focuses on the application of shelf life... more

  • Articles

    R&D and Application of 3D Printing Technology in Functional Plant-Based Foods

    Elena N. Petrova
    50-63

    11 (Abstract) 1 (Download)

    The rising consumer focus on health promotion and disease prevention has made functional foods a core global food industry trend. Plant-based functional foods, abundant in polyphenols, probiotics, and dietary fiber, have unique health benefits, and 3D printing—with its flexible, precise manufacturing capabilities—unlocks new avenues for personalized products. This study reviews 3D printing’s R&D and application... more