Three‐Dimensional (3D) Food Printing Applications, Techniques, and Consumer Acceptance

ABSTRACT Three‐dimensional (3D) food printing has emerged as an innovative and transformative technology in modern food manufacturing, enabling the design of personalized, sustainable, and nutrient‐optimized foods. This review provides a comprehensive analysis of 3D food printing techniques, including selective laser sintering, extrusion‐based printing, binder jetting, and inkjet printing, and discusses their principles, materials, and comparative advantages. The article further explores the applications of 3D food printing in creating customized meals for healthcare, elderly nutrition, space missions, and the confectionery industry. A particular focus is placed on consumer acceptance, cultural and socioeconomic influences, and challenges related to material cost, safety, and texture. The importance of this study lies in its ability to bridge the technological and psychological aspects of 3D food printing, offering insights into both engineering innovation and consumer perception. The review concludes that, despite current challenges such as cost, print resolution, and limited ingredient diversity, 3D food printing holds immense potential for sustainable food production and personalized nutrition in the near future.