Fundamentals of 3D Food Printing and Applications, Second Edition continues to be the most comprehensive reference offering a broad overview of 3D printing technology applied to food. This new edition outlines the emerging 3D food printing technologies and their working mechanisms across a wide range of application areas, including the development of soft foods and confectionary designs. Composed of 22 chapters, the book covers new trends and demands, such as changes in consumer preferences, new regulations, or new applications of 3D printing technology in the food industry. It also explores the use of natural and organic materials as printing materials to address end-user concerns about artificial food. Besides covering the use of automated systems and advanced technologies, such as machine learning and artificial intelligence, to improve efficiency and consistency in 3D food printing. Case studies and best practices from industry professionals who have successfully scaled up their 3D food printing operations are presented throughout the chapters as well. Edited and written by a team of worldwide experts in 3D food printing, this book is the best resource covering the latest developments in 3D printing technology.

• Provides knowledge about the potential of 3D printing technology to create personalized food products with unique shapes, textures, and flavors
• Contains an in-depth understanding of 3D printing technology and its potential applications, allowing researchers to explore the technology in food product development and design
• Brings case studies and best practices from industry professionals and academia who have successfully used printing agents to enable the printing of raw vegetables in 3D food printing
• Explores ethical considerations in utilizing 4D printing technology for food