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

Abstract

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, and texture were analyzed to determine optimal ratios. Personalized products for diabetics, athletes, and the elderly were 3D-printed with tailored nutrition. Life cycle assessment (LCA) compared environmental impacts with traditional production. Results showed the optimal ink (30% soy protein, 20% wheat gluten, 15% pea protein, 5% dietary fiber) had excellent printability and texture. Diabetic products saw 35% lower GI, athlete products reached 28 g/100 g protein, and 3D printing cut carbon emissions by 22% and water use by 18%. This study confirms 3D printing’s viability for personalized, sustainable plant-based foods.

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