Safety, Challenges, and Research Needs
C. Anandharamakrishnan
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorJeyan A. Moses
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorT. Anukiruthika
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorC. Anandharamakrishnan
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorJeyan A. Moses
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorT. Anukiruthika
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorSummary
3D printing allows decentralization and localized production of foods when food printing enters into business trade with the globalization of 3D-printed foods. Most of the research works in the literature are focused on the system design and optimization of the printing process. However, only very few reports are available on the safety of 3D-printed foods. In this regard, the present chapter mainly discusses the safety aspects of 3D-printed foods, challenges, and research needs. Consumers have the right to know about the source and origin of food ingredients which cannot be overviewed when it comes to 3D-printed foods. Even though 3D printing delivers foods based on localized demand, it is crucial to provide proper labeling of 3D-printed foods. The storage stability of 3D-printed foods is equally important as that of the optimization of printability. The significance of postprocessing and end quality of 3D-printed foods are highlighted in this chapter. Thus, the sustenance of food printing relies on not only the technical development but also the practical implementation with societal and economic implications in the food supply and distribution chain. Various measures considered in preserving the storage stability, safety, and edibility of 3D-printed foods are discussed in context with food safety, labeling, legal framework, and regulation concerns. The present chapter envisages the practical challenges associated with the safety of 3D-printed foods and highlights a future outlook on measures to be undertaken in overcoming safety concerns to explore 3D food printing at the commercial level.
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