Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

This study aimed to assess the preferences and perceptions of texture‐modified three‐dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages (IPs) of 25, 50, and 100%. The panelists ranked the samples based on appearance and hardness. In the second test, the same panelists nominated one preference between a 3D printed sample (100% IP) and a cast commercial chocolate sample. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panelists significantly preferred the appearance of samples with 25 and 50% over the 100% infill. Furthermore, there was no significant difference in preference between the cast and 100% infill samples. The texture data of the chocolate samples showed that a higher force was required to break the chocolate samples as the IP increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% IP) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the samples for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry.     

Food fraud: An exploratory study for measuring consumer perception towards mislabeled food products and influence on self-authentication intentions

The present study explores the concept of mistrust in country of origin information and the use of technology by consumers to corroborate information on food labels. Despite the plethora of food studies on trust conveyed by different sources, there appears to be a lack of studies exploring consumers' willingness to substantiate information on food labels, more specifically country of origin, and how it is influenced by mistrust. A self-administered survey was conducted in the city of Innsbruck, Austria, to evaluate the relationship between mistrust and the willingness to use technology and verify food label information in food stores. This present study suggests that mistrust towards industry and/or regulators in general augments consumers' willingness to self-authenticate. Findings also suggest that highly educated consumers are more likely to distrust the information on food labels, and are more willing to use a device to validate food label content. Expected results suggest that consumers who read labels on a regular basis expressed a higher willingness to self-authenticate, and that women are more likely to read labels than men. Limitations of the study are presented; theoretical significance and practical implications of the findings are also discussed.     

Recent development in 3D food printing

Robots and software have been significantly improving our daily lives by rendering us much convenience. And 3D printing is a typical example, for it is going to usher in a new era of localized manufacturing that is actually based on digital fabrication by layer-by-layer deposition in three-dimensional space. In terms of food industry, the revolution that three-dimensional printing technologies is bringing to food manufacturing is convenience of low-cost customized fabrication and even precise nutrition control. This paper is aimed to give a brief introduction of recent development of food printing and material property of food ingredients that can be used to design the 3D food matrix and investigate the relationship between process parameters and resulting printed food properties in order to establish a food manufacturing process with this new food production approach.     

Application and challenges of 3D food printing technology in manned spaceflight: a review

Three-dimensional (3D) food printing is a digital food engineering method that has a remarkable application potential in long-term manned spaceflight. Extrusion-based 3D food printing, among the available 3D food printing techniques utilised in the food industry, is one of the most suitable printing methods for manned spaceflight. Extrusion-based 3D food printing could suffice most of the energy and personalised nutritional requirements of astronauts during long-term stay in space by utilising fruits, vegetables, meat products, and nutrients as printing materials. However, 3D food printing in manned spaceflight is still limited by technologies and costs such as printing materials, microgravity, post-processability of food, and engineering transportation under the existing technical conditions. Therefore, this article reviews the 3D food printing and manned spaceflight technologies that are currently available and discusses the challenges involved in 3D food printing in manned spaceflight, thus providing a theoretical basis for future 3D food printing for space missions.     

食品3D打印的发展及挑战

随着3D打印技术的快速发展,其应用领域从传统模具制造领域不断扩展到建筑、工艺设计和医疗整形等领域。其成本的不断降低得益于Arduino开源硬件技术的发展。在食品行业,3D食品打印将对食物供应短缺、食物个性化需求、人类生活方式以及太空旅行等问题产生深远影响。3D打印食品的材料限制、口感、安全性、成本以及大众心理障碍等是目前食品3D打印所面临的挑战。     

3D printed meat and the fundamental aspects affecting printability

Three-dimensional (3D) printing, one of the forms of additive manufacturing, has become a popular trend worldwide with a wide range of applications including food. The technology is adaptable and meets foods nutritional and sensory needs allowing meat processing to reach a sustainable level, technology addressing the food requirement of the ever-increasing population and the fast-paced lifestyle by reducing food preparation time. By minimizing food waste and the strain on animal resources, technology can help to create a more sustainable economy and environment. This review article discusses the 3D printing process and various 3D printing techniques used for food printing, such as laser powder bed fusion, inkjet food printing, and binder jetting, a suitable 3D technique used for meat printing, such as extrusion-based bioprinting. Moreover, we discuss properties that affect the printability of meat and its products with their applications in the meat industry, 3D printing market potential challenges, and future trends.     

食品3D打印中的食品材料特性与应用研究进展

食品材料是食品3D打印的关键因素。文章总结了目前在食品3D打印中常用食品材料(蛋白质、淀粉、水凝胶、脂肪)的特点,分析了不同材料组合对成形性能的影响,对不易打印材料如何提高印刷效果给予了一定的建议,指出了目前食品3D打印中食品材料发展面临的技术瓶颈,并对未来食品3D打印技术的发展趋势进行了展望。     

Electrospinning of PCL/CEFUROXIM® fibrous scaffolds on 3D printed collectors

Abstract

In this paper, the effect of different collector geometry on the PCL scaffold architecture and cell viability was investigated. PCL scaffolds with antibiotic Cefuroxim^®, 15%wt. and 20%wt., were electrospun and characterized by ATR-FTIR, while thermal stability were observed by DSC and TG. PCL/15%CFU^® scaffolds were electrospun on six 3D printed collectors, three ribbed and three mesh geometries, to produce the most favourable structure for cells adhesion and proliferation. SEM study and MTT assay revealed that collectors with the widest slot in both ribbed and mesh geometries exhibited the most favourable structure to enhance cells adhesion. In general, cells spreading on the surface and cells viability proved to be better for the ribbed collectors. The study showed that by controlling the collector geometry and the scaffold three-dimensional structure, it is possible to control cell attachment and differentiation and, consequently, to adjust them for the special tissue demands in the regeneration process.     

从专利申请看3D打印技术在食品工业中的应用进展

从专利申请的角度,对国内外3D打印技术在食品领域的专利申请趋势进行了分析,重点分析了中国食品领域3D打印技术专利申请的申请人分布、法律状态、应用方向、发展路线等,探讨了3D打印技术在食品领域的发展趋势和开发应用情况,总结3D打印技术在食品加工中存在的问题和面临的挑战,为中国3D打印技术在食品领域的发展提供参考。     

Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

Little research currently exists in the literature on consumers’ perceptions of 3D printed foods; thus, present research aimed to investigate this topic. Two focus groups (n = 8 and 12) were conducted to identify what consumers believe about 3D food printing. Responses from the focus groups were used to create an online survey investigating consumer attitudes towards 3D printed foods in comparison with conventional foods, as well as consumer beliefs about 3D food printing. Based on the results of the survey, three clusters were identified: the markedly interested cluster (n = 140), moderately interested cluster (n = 98) and the not interested cluster (n = 91). The markedly interested cluster wanted to know more about 3D printed food, and believed it could reduce the cost of food and benefit people in the future. The moderately interested cluster was excited to try printed food. Conversely, the third cluster believed 3D printed foods were unacceptable and not safe to consume.     

3D food printing: main components selection by considering rheological properties

Abstract

3D printing, also referred to as additive manufacturing, offers a wide range of new processing possibilities to the food industry. This technology allows a layer by layer (bottom to top) printing of predefined slices of designed and desired objects. 3D printing potentially allows rapid manufacturing of complex objects, which are unhindered by design complexity, thus providing substantial liberty to create new and untested geometric shapes. In terms of food manufacturing, the potential that 3D food printing technologies can bring may revolutionize certain aspects of food manufacturing, providing the convenience of low-cost customized fabrication and even tailored nutrition control. The most common materials suitable for 3D food printing are carbohydrate, fat, protein, fiber and functional components. In the present study, the characteristics of raw materials or additives used during 3D printing, and requirements for estimating and improving their printing performance and self-supporting ability in extrusion-based printing regarding rheological characteristics of 3D food printing materials are reviewed. As an innovative process, 3D food printing may induce a revolution in certain areas of food manufacturing.     

3D printing technology: The new era for food customization and elaboration

BackgroundDigitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. Yet, its application is still limited and the process utility is under the investigation of many researchers.Scope and approachThe main objective of this review was to analyze and compare published articles pertaining 3D food printing to ensure how to reach compatibility between the huge varieties of food ingredients and their corresponding best printing parameters. Different from previously published reviews in the same journal by Lipton et al. (2015) and Liu et al. (2017), this review focuses in depth on optimizing extrusion based food printing which supports the widest array of food and maintains numerous shapes and textures. The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers.Key findings and conclusionsFour main obstacles hamper the printing process: ordinance and guidelines, food shelf life, ingredients restrictions and post processing. Unity and integrity between material properties and process parameters is the key for a best end product. For each group, specific criteria should be monitored: rheological, textural, physiochemical and sensorial properties of the material its self in accordance with the process parameters of nozzle diameter, nozzle height, printing speeds and temperature of printing. It is hoped that this paper will unlock further research on investigating a wider range of food printing ingredients and their influence on customer acceptability.     

Modelling consumer choice through the random regret minimization model: An application in the food domain

In line with findings on post-purchase food-choice regret, one can expect that pre-purchase anticipated regret with respect to forgone (non-chosen) alternatives has an impact on consumer food choices, especially when the choice is considered to be important. The traditional Random Utility Maximization (RUM) models for discrete choices may not fully capture this impact. This study investigates the usefulness and potential in the food domain of a discrete choice model that follows the regret minimization principle, the Random Regret Minimization (RRM) model, as an alternative and complement to existing RUM models. The two models are applied to consumer stated choices of cheese in a choice experiment. The study also investigates whether and to what extent a number of personality traits determine whether particular consumers rather choose according to utility-maximization, or regret-minimization principles. Results show that at the aggregate level the two models have a similar goodness of fit to the data and prediction ability. Still, each of them shows better fit for particular subgroups of consumers, based on personality traits. Hence, the present study reveals a potential for the RRM model applications in the food domain, and adds to the empirical literature supporting previous findings on the RRM model found in other contexts. Further research is needed to explore in which situations and for which consumer segments the RRM model is the most useful model.     

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Three-dimensional food printing (3DFP) uses additive manufacturing concepts to fabricate customized designed products with food ingredients in powder, liquid, dough, or paste presentations. In some cases, it uses additives, such as hydrocolloids, starch, enzymes, and antibrowning agents. Chocolate, cheese, sugar, and starch-based materials are among the most used ingredients for 3DFP, and there is a broad and growing interest in meat-, fruit-, vegetable-, insect-, and seaweed-based alternative raw materials. Here, we reviewed the most recent published information related to 3DFP for novel uses, including personalized nutrition and health-oriented applications, such as the use of 3D-printed food as a drug vehicle, and four-dimensional food printing (4DFP). We also reviewed the use of this technology in aesthetic food improvement, which is the most popular use of 3DFP recently. Finally, we provided a prospective and perspective view of this technology. We also reflected on its multidisciplinary character and identified aspects in which social and regulatory affairs must be addressed to fulfill the promises of 3DFP in human health improvement.     

The potential of using emoji instead of words when measuring emotions associated with food

Research shows that both emoji and word based questionnaires show information beyond liking measures alone. Prior research found that word based questionnaires were more discriminating than emoji when studying well liked products, suggesting their potential use with popular commercial products and for food product development. Based on limited evidence to date it is unclear if the emoji and word based questionnaires have a similar discriminative ability, although response format might have an impact. Another question is whether words or emoji show greater potential for more detailed evaluations with multiple related words. Emoji might have an advantage in cross cultural research where word translation is challenging. There are still relatively few studies that directly compare the two methods. Overall, we see the potential of using emoji in food-related emotion research and support the call of Jaeger, Vidal and Ares (2020) for more research on both word and emoji questionnaires.     

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

The aim of this paper is to study the emerging craft beer industry from a consumer preference perspective. The craft beer industry is one of the growing segments in the beverage industry and its increasing popularity also affects individuals’ commercial beer preferences and consumption trends, although no empirical study has yet been carried out in Europe on this topic. Our exploratory study is aimed at comparing the “purely” commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers. It was observed that aroma and perceived quality, as well as the preference for draft beer, drinking beer frequently or by oneself are all factors that explain the propensity of “purely” commercial beer drinkers to taste craft beer. It was also found that beer consumers’ evaluations of characteristics and brands differed depending on whether they had previously tasted craft beer or not. Moreover, craft beer is chosen according to different flavor preferences compared to commercial beer, it is mainly drunk by frequent beer drinkers in pubs and with family members and it is perceived to be of higher quality than commercial beer due to the raw materials used for brewing and its overall quality. These results can help both new entrepreneurs in the craft beer segment as well as big manufacturing firms in trying to better understand this new consumption trend in order to meet the new needs and preferences of beer consumers.     

Prediction of viscoelastic properties of peanut-based 3D printable food ink

Viscoelastic properties of 3D printable peanut-based food ink were investigated using frequency sweep and relaxation test. The incorporation of xanthan gum (XG) improved the shear thinning behavior (n value ranging from 0.139 to 0.261) and lowered the η*, G′, and G′′ values, thus making food ink 3D printable. The addition of XG also caused a downward shift in the relaxation curve. This study evaluates the possibility of an artificial neural network (ANN) approach as a substitute for the Maxwell three-element and Peleg model for predicting the viscoelastic behavior of food ink. The results revealed that all three models accurately predicted the decay forces. The inclusion of XG decreased the hardness and enhanced the cohesiveness, so enabling the 3D printing of food ink. The hardness was highly positively correlated with Maxwell model parameters F_e, F₁, F₂, F_3, and Peleg constant k₂ (0.57) and negatively correlated with k₁ (−0.76).     

一种气动活塞式3D巧克力打印头设计

随着3D打印技术的发展,其应用领域从传统的工业设计逐渐扩展到建筑、医疗、食品等行业。本文以食品行业中的3D巧克力打印为前提,概述了3D巧克力打印的现状,根据目前市面上常见的3D巧克力打印头结构的特点,详细介绍了一种基于气动活塞式结构的3D巧克力打印头的设计,并对该打印头的实际打印效果进行验证,总结了该结构的打印头的优缺点。     

3D打印技术应用在奶油食品工业中的方案设计

糕点行业中的奶油食品是快速消费品,具有厚、稠、粘特性,针对奶油类食品加工的特点,结合微机技术,设计了主要由电源模块、控制模块、执行模块和驱动模块组成3D奶油打印机方案。该方案利用喷射技术、三相机械控制技术解决了奶油的不易流动性,保证了清洗方便性。在设计中采用了成熟的设备设施进行有机组合,并对关键部件及技术做了具体说明。     

不同打印条件的鱼糜3D打印成型效果分析

为了实现以鱼糜为原料,打印出的产品在形貌、强度、色泽等方面满足要求。本文研究了填充密度、分层高度、打印速度以及喷嘴孔径对鱼糜凝胶3D打印成型效果的影响。通过切片软件改变模型的打印参数,比较打印成型样品的打印精度、凝胶强度、白度以及流变学特性。结果表明,当填充密度为60%以上,成型样品具有较高的凝胶强度,内部填充连续,没有明显的断条现象发生;当分层高度过高或者过低时,都会导致打印精度降低,0.8mm的分层高度具有较好的打印效果;打印速度越快,耗时越少,成型样品的白度越好,但是过快容易导致样品坍塌;鱼糜浆料从过小的喷嘴孔径中挤出易发生断线,打印不完整。综合表明,当填充密度大于60%,分层高度、打印速度和喷嘴孔径分别为0.8 mm、35 mm/s和1.2 mm时,鱼糜浆料体系的3D打印能够打印出品质较好、精度较高的成型样品。本研究对鱼糜浆料在食品3D打印领域的发展具有积极的指导意义,同时也将为在食品3D打印领域开发新的食品应用提供参考。