To explore the nutrition opportunities and challenges for 3D food printing.
Using a qualitative design, semi-structured interviews were conducted with experts from the field of nutrition or with a technical understanding of 3D food printing and a thematic analysis undertaken.
Four themes emerged: potential uses, sustainability, technical issues and ethical and social issues. The primary use identified was for texture-modified diets. Other uses include personalised nutrition and for novelty purposes. Interviewees indicated food printing may aid sustainability by reducing food waste, using food by-products and incorporating eco-friendly foods. The main technical issues were speed, cost and inability of the technology to move between textures. The latter is a limiting issue if the technology is purported to be used for texture-modified diets. Ethical and social issues raised included the acceptability and high degree of processing involved in printed foods.
This research highlights the need for nutrition issues to be considered as 3D food printing technology develops.
