3D printing technology: The new era for food customization and elaboration

Four main obstacles hamper the printing process: ordinance and guidelines, food shelf life, ingredients restrictions and post processing. Unity and integrity between material properties and process parameters is the key for a best end product. For each group, specific criteria should be monitored: rheological, textural, physiochemical and sensorial properties of the material its self in accordance with the process parameters of nozzle diameter, nozzle height, printing speeds and temperature of printing. It is hoped that this paper will unlock further research on investigating a wider range of food printing ingredients and their influence on customer acceptability.