Table 1.
Some advantages and limitations of using 3D Printing for food printing.
| Advantages | Limitations | References |
|---|---|---|
| - Personalized nutrition content and development of healthier foods | - Still presents high costs associated | [2,31,35,52,61,65,66,67] |
| - Freedom to design novel and more complex visual structures and textures | - Low number of compatible materials | |
| - Food waste reduction | - Still very slow to print | |
| - Potential to use alternative sources of materials | - Food safety and printer sanitation concerns | |
| - Can solve problems related to allergies and cross-contamination | - Consumers’ perception | |
| - Potential to simplify and speed up the manufacturing process | - Limited printing accuracy and surface finishes | |
| - Decentralized production | ||
| - Reductions in energy and transportation needs |