Chapter 8
Alternative Ingredients Used in Food Printing
C. Anandharamakrishnan,
Jeyan A. Moses,
T. Anukiruthika,
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 authorBook Author(s):C. Anandharamakrishnan,
Jeyan A. Moses,
T. Anukiruthika,
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 authorFirst published: 25 March 2022
Summary
The present decade is witnessed with diminishing natural resources due to urbanization and industrial development. In addition, the ever-growing human population and unpredictable weather patterns put on the added pressure on land demanding higher food production. This scenario gives an alarm to transform the existing food manufacturing process. As a sustainable approach, 3D food printing remains a promising solution for multiple problems of the present hour. Given preserving the food and nutritional security, 3D food printing can be used for printing alternative novel food ingredients. The present chapter discusses the various uncommon, unexplored, and under-utilized food sources as a material supply for 3D printing. Novel proteins derived from insects, fungi, and algae are not only used in nutrition enrichment but also remain as sustainable food of the future. Interestingly, the waste by-products of food processing industries such as fruits and vegetable peel, seeds, meat cuts, and trimmings can be conveniently pre-processed into a printable form. This work broadly describes the effective utilization of alternatiof food processing by-products as dietary fiberse food sources in 3D printing and the challenges associated with its printability. Nevertheless, the safety of these alternative ingredients including toxicity and allergenicity should not be overviewed. Henceforth, the present chapter highlights both the future perspectives as well as limitations in terms of food safety and consumer acceptance. More detailed research studies are still required in exploring the waste valorization of materials into value-added 3D printed foods.
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