3D printing has long been used in manufacturing and medicine. But now food companies are using the technology to serve up sustainable practices and customized nutrition.

The food industry is responsible for about a third of global greenhouse gas emissions, according to the United Nations. And agriculture takes up half of the world’s livable land mass and uses over 70 percent of fresh water, per Our World in Data.

But 3D-printed food utilizes more sustainable food sources like algae, insects and plant-based materials, which can also add valuable protein to a plant-based diet without the “ick” factor. In addition, printing exactly what we plan to eat could mean less waste, less packaging and reduced transport needs.

The process starts with a digital design of whatever you’re hungry for. A specialized printer heats the contents for malleability and produces the item layer by layer, much like a piping bag expelling icing. This is the most common technique and is called fused deposition modeling. As each layer hits the cold surface beneath, cooling for the next layer, it solidifies, and dinner is served.

With customization, food can be created with specific nutrient and calorie content, and it can be designed to look appealing to the diner. And when food is printed made-to-order, there’s no need to add chemicals to extend the shelf life.

The ingredients are typically food elements like fats, carbohydrates or proteins in the form of purees or pastes. From intricate chocolate work to pasta to plant-based meat, the edible food ink possibilities seem endless.

There’s still research to be done, however.

“3D printing of food waste to generate new foods can be challenging. The ingredients need to be processed such that the materials are rendered safe from microbiological contamination.

They also need to maintain excellent taste and texture when converted into new food,” says Bryan Quoc Le, food scientist and author of “150 Food Science Questions Answered.”

“Possibilities may be to convert food waste into dried powders and transformed into 3D-printable edible inks. Other options could include using food waste as a 3D substrate from which mushrooms or other edible fungi can be grown,” he tells KUST Review.

According to Allied Market Research, the 3D printing food market is expected to pass U.S.$15 billion globally by 2031, up from U.S.$226.2 million in 2021.

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