3D food printing: nutrition opportunities and challenges. Issue 2 (24th September 2020)

• Record Type: Journal Article
• Authors: Burke-Shyne, Suailce; Gallegos, Danielle; Williams, Tim
• Is Part Of: British food journal. Volume 123:Issue 2(2021)
• Page Start: 649
• Page End: 663
• Publication Date: 2020-09-24
• Subjects: Nutrition -- Dietetics -- 3D food printing -- Personalised nutrition -- Texture-modified foods; Food industry and trade -- Periodicals; Food -- Marketing -- Periodicals; Food adulteration and inspection -- Periodicals; Food -- Periodicals; 381.456413
• DOI: 10.1108/BFJ-05-2020-0441
• Languages: English
• ISSNs: 0007-070X

Abstract

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.