3D food printing uses syringes or nozzles to extrude pastes (dough, purees, chocolate, cheese, plant-based proteins) into custom shapes. Applications include personalized nutrition, dysphagia-friendly soft foods, and decorative confectionery.
https://www.marketresearchfutu....re.com/reports/3d-fo
Printing parameters include viscosity, layer height, and nozzle diameter (0.4–2 mm). Challenges include post-printing cooking requirements and limited ingredient compatibility.
Nevertheless, multi-material nozzles and in-nozzle mixing enable more complex and nutritious printed meals.
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