The culinary world is experiencing a wave of innovation, and at the forefront of this revolution is 3D-printed food. Ingredients like chocolate, sugar, and pasta can now be transformed into delectable, edible creations using 3D printing technology. After years of development, 3D printing has emerged as a game-changing tool capable of swiftly producing intricate, lightweight, and sturdy food structures.
3D printing, scientifically known as additive manufacturing (AM), involves the process of meticulously layering materials to construct three-dimensional objects. Fused deposition modelling (FDM) stands out as the most straightforward, cost-effective, and widely used AM technology, particularly in the realm of 3D-printed food. This technique resembles an automated version of a hot glue gun, where the material is melted and carefully dispensed through a nozzle. After completing a layer, the print head ascends (or the build platform descends), and the subsequent layer is extruded and fused with the preceding one.
While 3D-printed food remains a relatively niche sector, the technology has been evolving for quite some time. In 2006, Cornell University’s team introduced the first 3D food printer, the Fab@Home, which kicked off the creation of chocolate and cheese designs. Notably, 3D food printers don’t cook the food; instead, they deposit materials like chocolate or cheese in liquid or paste form, which subsequently harden during the printing process. The CocEdge Choc Creator and byFlow Focus are among the commercially available 3D food printers, with prices starting at $2,000.
Beyond chocolate and cheese, culinary pioneers and researchers have begun experimenting with various materials. In 2014, pasta giant Barilla organized a competition to select the best 3D model design for a new pasta shape, with the winning design becoming a Barilla product.
More recently, 3D-printing technology has ventured into the realm of vegetarian and vegan offerings. Companies like Redefine Meat, based in Israel, are leveraging 3D printing to craft alternative beef, lamb, and pork products entirely from plant-based ingredients, such as soy, pea protein, chickpeas, and legumes. Redefine Meat asserts that 3D printing replicates the muscle structure of animal meat, delivering the authentic texture and flavour of traditional meat. In January 2022, the company secured a $135 million investment to expand production facilities in Israel and the Netherlands. Other startups, like Mooji Meats, are also investing in 3D printing to create alternative meat products, competing with industry giants like Impossible Foods and Beyond Meat.
GlobalData’s latest report forecasts that the 3D printing market will reach an estimated value of $70.8 billion by 2030, reflecting a compound annual growth rate (CAGR) of 18% between 2021 and 2030. However, this growth is unlikely to translate seamlessly into the culinary world. While 3D-printed foods are gaining popularity, they are expected to remain relatively uncommon. The process is expensive and resource-intensive, making it unsuitable for large-scale food production. Moreover, 3D printers are not yet highly sophisticated and require continuous oversight from experienced users. Automation may eventually reduce operational costs and drive wider adoption, but for now, 3D-printed food remains more of a novelty than a mainstream culinary phenomenon.