Engineering 3D-Printed Foods: Rheological Modulation for Enhanced Printability and Tailored Functionality

Background: The intersection of food technology and additive manufacturing, particularly in 3D food printing, presents a profound potential to transform food design, customization, and nutrition delivery. Through precise rheological modulation of food materials, 3D printing can fabricate intricate geometries and tailored textures, addressing diverse dietary needs, including dysphagia and personalized nutrition. Despite notable advancements, persistent challenges include optimizing feedstock formulations for enhanced printability, achieving precise textural and sensory attributes, and ensuring sustained nutritional integrity.Goal: This Research Topic aims to critically examine recent advancements in food 3D printing, with a primary focus on the synergistic interplay between food rheology and textural modulation to optimize printability and consumer acceptability. This collection seeks to elicit contributions exploring novel feedstock formulations, additive manufacturing techniques, and processing conditions to optimize the physicochemical properties of printed foods. Submissions are particularly encouraged that investigate the strategic application of food hydrocolloids, starches, proteins, and plant-based materials to enhance the structural fidelity and nutritional profiles of printed constructs.Scope and Information for Authors: We invite submissions of Original Research Articles, Review Articles, and Case Studies addressing, but not limited to, the following critical themes:- Modulation of food rheology for optimized textural attributes and printability.- Discovery and characterization of novel food-grade materials with enhanced printability.- Strategies for augmenting the nutritional and sensory profiles of printable food matrices.- Innovations in 3D printing technologies and methodologies pertinent to food applications.- Translational case studies highlighting successful applications in clinical nutrition or specific dietary requirements.- Post-printing stability of flavor and nutritional integrity in novel food formulations.Contributors are expected to present robust empirical data substantiating the practical impact of their innovations, clearly articulating their potential applications within the food industry. Topic editors: Yasuhiro Arii, Gongjian Fan Source: https://www.frontiersin.org/research-topics/73053/engineering-3d-printed-foods-rheological-modulation-for-enhanced-printability-and-tailored-functionality