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

Abstract

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 in functional plant-based foods, systematically analyzing functional ingredient integration into printable inks, printing process optimization for bioactive substance retention, and functional efficacy evaluation of printed outputs. Key challenges are addressed, including functional ingredient-printability compatibility, bioactive stability during printing and storage, and functional evaluation standardization. Innovative solutions (microencapsulation, intelligent parameter regulation, multi-dimensional evaluation systems) are proposed, alongside case studies targeting gut health, immune regulation, and anti-aging. This review offers a comprehensive reference for researchers and industry practitioners, advancing the innovation and industrialization of 3D-printed functional plant-based foods.

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