3D food printing: nutrition opportunities and challenges
ISSN: 0007-070X
Article publication date: 24 September 2020
Issue publication date: 20 January 2021
Abstract
Purpose
To explore the nutrition opportunities and challenges for 3D food printing.
Design/methodology/approach
Using a qualitative design, semi-structured interviews were conducted with experts from the field of nutrition or with a technical understanding of 3D food printing and a thematic analysis undertaken.
Findings
Four themes emerged: potential uses, sustainability, technical issues and ethical and social issues. The primary use identified was for texture-modified diets. Other uses include personalised nutrition and for novelty purposes. Interviewees indicated food printing may aid sustainability by reducing food waste, using food by-products and incorporating eco-friendly foods. The main technical issues were speed, cost and inability of the technology to move between textures. The latter is a limiting issue if the technology is purported to be used for texture-modified diets. Ethical and social issues raised included the acceptability and high degree of processing involved in printed foods.
Originality/value
This research highlights the need for nutrition issues to be considered as 3D food printing technology develops.
Keywords
Acknowledgements
We thank all of the interviewees involved in this project for taking the time to participate in the interview process and sharing their knowledge. Danielle Gallegos is currently funded by the Queensland Children's Hospital Foundation with a philanthropic donation from Woolworths.Funding: No funding is associated with this research.
Citation
Burke-Shyne, S., Gallegos, D. and Williams, T. (2021), "3D food printing: nutrition opportunities and challenges", British Food Journal, Vol. 123 No. 2, pp. 649-663. https://doi.org/10.1108/BFJ-05-2020-0441
Publisher
:Emerald Publishing Limited
Copyright © 2020, Emerald Publishing Limited