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Food for the children should be nutritious with attractive shapes, flavors, and colors that distinguish from adult food. Additive manufacturing (AM) can meet the customization needs of children food and provide interesting, nutritionally customized food for them. This paper reviews and summarizes the applications of AM in food, and presents the potential applications of AM in children food as well as challenges and potential solutions. As of now, the application of AM in children's food is limited in terms of development of AM technologies, food printing inks, policy and standards. In the future, through breakthroughs in AM technologies, the intelligence of printing materials, and the support of policies and standards, its application in children food can lead to significant innovations to provide high quality children food that cannot be produced by current technologies. The main objective of this review is to identify the potential of AM technologies in manufacturing children's food. • Additive manufacturing has advantages in children's food. • Potential print ink materials are described. • 3D/4D food printing can customize children's food. • Existing problems and potential solutions are pointed out. [ABSTRACT FROM AUTHOR]

3D printing technology, also known as additive manufacturing technology, has the advantages of customization, digitization and personalization. At present, researchers have made significant progress in the exploration of printable materials and the improvement of printing precision in food 3D printing technology, while the use of efficient physical fields in changing printing properties of materials and improving the quality of printed products has not yet been rigorously evaluated. This paper discusses applications of efficient physical fields for improving the printability and precision of printed food materials. At the same time, efficient physical fields and the combination of efficient physical fields to induce the conversion of 3D printing of products into 4D printing (color, flavor, nutrition, shape changes) are discussed. Moreover, this paper also emphasizes the importance of efficient physical fields for drying and sterilization of 3D printed products. Pretreatment of printed materials with efficient physical fields can improve their printability and printing accuracy. Meanwhile, the combination of efficient physical fields and efficient physical fields combined with 3D printing technology can quickly realize 4D printing technology. Moreover, efficient physical field drying not only maintains the shape stability of the printed samples, but also protects the active components of the printed samples. Unfortunately, there are few studies on the sterilization of 3D printed samples by efficient physical fields. This paper provides a new ideas for the future study of physical fields combined with 3D food printing technology. • Process of 3D food printing is outlined. • Printability of efficient physical fields pretreatment materials are summarized. • Efficient physical fields induced multidimensional spontaneous changes are discussed. • Drying and sterilization of efficient physical fields on 3D printed samples are analyzed. [ABSTRACT FROM AUTHOR]

The rapid development of food additive manufacturing technology provides options for production of innovative high quality personalized food products. Artificial intelligence (AI) helps collect, process, and analyze large amounts of data from the food additive manufacturing process and intelligently manage the printing process to ensure personalization, high quality, and safety of the printed food. This paper reviews and summarizes the potential applications of AI-based food additive manufacturing technologies in food as well as the anticipated challenges and potential solutions. AI can be of great help for pre-processing, processing and post-processing of additive manufacturing. It also guides the design of printing models, selection of smart materials, control of printing process, and possible 4D variations of printed food products. AI-based food additive manufacturing is expected to improve food production efficiency and quality, promote food personalization and nutritional balance, promote transformation of the food industry and provide consumers with healthier sustainable food choices. This review recognizes that the combination of artificial intelligence and food additive manufacturing offers great potential for innovation and sustainable growth in the food industry. AI-based food additive manufacturing has potential applications in food design, print path planning, and food quality control to enable personalization, rapid production, and high-quality manufacturing. The analysis of big data can optimize the formulation of printed food products, intelligently design print paths, improve printing efficiency and precision, and monitor and provide feedback on quality and safety issues during the printing process to ensure food safety while meeting the standards required for food personalization. AI-based food additive manufacturing technology will bring opportunities and changes to the food manufacturing industry, and this integration can drive the digital transformation of the food industry and provide consumers with more diverse and nutritionally balanced food choices. • AI-based food additive manufacturing technology has great potential. • AI can optimize 3D food printing pre-processing, process and post-processing. • AI has a wide range of potential applications in 4D food printing. • Challenges in AI-based food additive manufacturing technology are pointed out. [ABSTRACT FROM AUTHOR]

The practicability of using corn and flaxseed protein as printing inks for manufacture of printed products specifically designed for toddlers as a dysphagia diet with high precision and special shapes with addition of fenugreek gum (FGG) was investigated. 3D printing was used to process grains and dysphagia-compatible food (corn) into a dietary product with attractive appearance which was also easy to swallow. Rheological measurements shown that appropriate amount of flaxseed protein (FP, 0–10 %) can reduce the stickiness and yield strength of printing material. Based on FTIR measurements, FP weakened the hydrogen bond strength of inks, but it was still an important gradient for the formation of the ink suitable for precision 3D printing. The TPA results shown that the addition of FP (0–10 %) remarkably reduced both the stickiness and hardness of the ink. These results shown that compared with the control group, materials with FGG additions possessed higher printing accuracy and self-supporting ability. Ink with 5 % FP content exhibited the best printability and swallowability, while ink with 10 % FP content had the lowest viscosity and hardness, but it was not suitable for 3D printing. 3D printing of objects printed using Ink-C (5%FP and 0.8 %FGG) showed high support characteristic and attractive appearance. According to the international IDDSI testing standards, Ink-C (5%FP and 0.8 %FGG), Ink-E (15%FP and 0.8 %FGG), and Ink-F (20%FP and 0.8 %FGG) were defined as level 5-minced and moist foods. • 3D printing was used to develop corn-based dysphagia-oriented diet. • Fenugreek gum and flaxseed protein were used to improve printing and swallowing performance of printing inks. • 0.8 % fenugreek gum and 5 % flaxseed protein addition were desirable to develop 3D printed dysphagia diet. • High precision printing of complex models were accomplished. [ABSTRACT FROM AUTHOR]

[Display omitted] • Using dual-nozzle 3D printing to develop stuffed Chinese pastries for dysphagia. • 0.9% soluble soybean polysaccharide addition met Level- 6-soft & bite-sized. • Lowering the filling density reduced the hardness and adhesiveness of Qingtuan. Glutinous rice flour, the main component of Qingtuan, has increased adhesiveness after gelatinization and hardness after aging; this results in great challenge in swallowing if for patients with dysphagia. Dual nozzle 3D printing has great potential for developing innovative Chinese pastries with fillings that conform to dysphagia diets. In this experimental study, the gelatinization and retrogradation behavior of glutinous rice starch was improved by designing printing inks of optimal properties made with different soluble soybean polysaccharide (SSPS) additions (0%, 0.3%, 0.6%, 0.9%). The internal structure of Qingtuan was modified by adjusting different filling densities (75%, 100%) in combination with the dual nozzle 3D printing. The objective of these tests was to enhance the texture of Qingtuan so that it meets the requirements of International Dysphagia Diet Standardization Initiative (IDDSI). The experimental results showed that 0.9% SSPS addition could effectively reduce the hardness and adhesiveness of the Qingtuan, which met the Level- 6 -soft & bite-sized standard while lower filling density lowers both hardness and adhesiveness. [ABSTRACT FROM AUTHOR]

[Display omitted] • The swallowability of the dough was improved by adding soybean oil and Arabic Gum. • A red bean filling mooncake with easy-to-swallow properties has been developed. • Material rheology correlated with printability and easy-to-swallow performance. • Baking affected product flavor rather than adding soybean oil and Arabic Gum. 3D printing is a promising technology for food production, capable of producing and developing personalized food products. In recent years, research on the application of 3D printing technology to create easy-to-swallow foods for the elderly with dysphagia has received extensive attention. In this study, we applied dual nozzle 3D printing technology to develop an easy-to-swallow mooncake food using a traditional Chinese food, mooncake, as a model system. We optimized the printing dough ink formulation by setting up soybean oil gradient experiments and Arabic gum gradient experiments, and then we applied the optimized dough ink as the crust of the mooncake to produce easy-to-swallow mooncakes. The experimental results show that the addition of 2.5 g of soybean oil and 0.125 g of Arabic gum could improve the texture of the dough product and reduce its hardness and adhesiveness. The mooncake produced with this crust dough ink was rated in the IDDSI texture level four, which met expectations. Therefore, this work provides insights into the development of easy-to-swallow food products. [ABSTRACT FROM AUTHOR]