Personalized nutrition to intelligent foods with 3D and 4D printing

• 3D and 4D printing revolutionize personalized nutrition by creating custom food structures based on individual preferences. • 4D printing enables foods to change shape and properties in response to environmental stimuli, optimizing nutrient release. • 3D/4D printing enhances sustainable food production by reducing waste and conserving. • Food printing enables the creation of customized functional foods tailored to individual health needs, like boosting immunity or improving gut health. • Food printing boosts efficiency by enabling rapid prototyping and new ingredient experimentation. The rapid evolution of food preferences and dietary needs necessitates that food manufacturer's stay at the forefront of innovative practices and cutting-edge technologies. This review article explores the transformative potential of 3D and 4D printing in revolutionizing food manufacturing. 3D printing offers the ability to fabricate intricate food structures through a layer-by-layer deposition process. This enables the creation of novel shapes, textures, and even personalized nutrition products tailored to specific dietary requirements. Employing four primary techniques – extrusion, inkjet, binder jetting, and selective sintering – 3D printing allows for customization of color, flavor, and calorie intake. Additionally, it minimizes food waste by utilizing previously discarded materials. However, limitations such as printing speed, accuracy, and surface finishes persist. 4D printing emerges as a potential solution, building upon the core principles of 3D printing. It creates "smart" food structures that respond to external stimuli like pH, humidity, and temperature. These structures can transform into complex shapes with altered functionalities. This review highlights opportunities for future advancements in 4D food printing. These include improved internal structure-stimuli interactions, optimized printer design, enhanced printing software functionalities, and the development of novel food materials. Addressing these areas will bridge the current research gap and unlock the vast potential for the development of novel, healthy, and intelligent food products.