Printing on food or food printing: A review

Federico Pallottino, Liisa Hakola, Corrado Costa (Corresponding Author), Francesca Antonucci, Simone Figorilli, Anu Seisto, Paolo Menesatti

Research output: Contribution to journalReview ArticleScientificpeer-review

34 Citations (Scopus)

Abstract

The processes of printing foodstuffs or imaging on an unconventional surface deserve extra attention in comparison with conventional techniques especially in relation with the substrate interested that will or should say a lot about the concept behind the design. Indeed, while printing on food, designers are required to consider carefully both, the appropriate edible inks and the production processes. Moreover, printing on food packaging requires almost as much care. However, the concept of food printing represents nowadays a new frontier in food processing and industry to realize new food products of complex shapes and colour and with particular mixtures. At the moment, many current research projects and products related to food printing are being developed. In 2011, a European Cooperation in Science and Technology action named "New possibilities for print media and packaging, combining print with digital" was created with the aim to promote an interdisciplinary interaction among European research partner with several different research backgrounds. Among the aims of the project, a crucial aspect regards the combination of food expertise with printing using new technologies in order to print on food or food printing. In light of this scenario, image processing and machine control occupy a very important part of the research: a number of programs were written or modified as part of the research into food printing. This review aims to produce an updated analysis on the current developments regarding the technology for food printing and printing on food. In this sense, the work starts giving an overview of the 2D and three-dimensional (3D) printer technology and moves on the food media, edible substrate used by 3D printers and a print of food chapter, related to the substrates used by the 2D printers.
Original languageEnglish
Pages (from-to)725-733
JournalFood and Bioprocess Technology
Volume9
Issue number5
DOIs
Publication statusPublished - 2016
MoE publication typeA2 Review article in a scientific journal

Fingerprint

printers
Printing
Food
image analysis
food research
food packaging
research projects
food processing
food technology
functional foods
packaging
food industry
foods
3D printers
Research
color
Technology
Food-Processing Industry
Packaging
Food Packaging

Keywords

  • 2D and 3D printers
  • edible ink
  • food processing
  • packaging
  • print media
  • printing

Cite this

Pallottino, F., Hakola, L., Costa, C., Antonucci, F., Figorilli, S., Seisto, A., & Menesatti, P. (2016). Printing on food or food printing: A review. Food and Bioprocess Technology, 9(5), 725-733. https://doi.org/10.1007/s11947-016-1692-3
Pallottino, Federico ; Hakola, Liisa ; Costa, Corrado ; Antonucci, Francesca ; Figorilli, Simone ; Seisto, Anu ; Menesatti, Paolo. / Printing on food or food printing : A review. In: Food and Bioprocess Technology. 2016 ; Vol. 9, No. 5. pp. 725-733.
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Pallottino, F, Hakola, L, Costa, C, Antonucci, F, Figorilli, S, Seisto, A & Menesatti, P 2016, 'Printing on food or food printing: A review', Food and Bioprocess Technology, vol. 9, no. 5, pp. 725-733. https://doi.org/10.1007/s11947-016-1692-3

Printing on food or food printing : A review. / Pallottino, Federico; Hakola, Liisa; Costa, Corrado (Corresponding Author); Antonucci, Francesca; Figorilli, Simone; Seisto, Anu; Menesatti, Paolo.

In: Food and Bioprocess Technology, Vol. 9, No. 5, 2016, p. 725-733.

Research output: Contribution to journalReview ArticleScientificpeer-review

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T1 - Printing on food or food printing

T2 - A review

AU - Pallottino, Federico

AU - Hakola, Liisa

AU - Costa, Corrado

AU - Antonucci, Francesca

AU - Figorilli, Simone

AU - Seisto, Anu

AU - Menesatti, Paolo

PY - 2016

Y1 - 2016

N2 - The processes of printing foodstuffs or imaging on an unconventional surface deserve extra attention in comparison with conventional techniques especially in relation with the substrate interested that will or should say a lot about the concept behind the design. Indeed, while printing on food, designers are required to consider carefully both, the appropriate edible inks and the production processes. Moreover, printing on food packaging requires almost as much care. However, the concept of food printing represents nowadays a new frontier in food processing and industry to realize new food products of complex shapes and colour and with particular mixtures. At the moment, many current research projects and products related to food printing are being developed. In 2011, a European Cooperation in Science and Technology action named "New possibilities for print media and packaging, combining print with digital" was created with the aim to promote an interdisciplinary interaction among European research partner with several different research backgrounds. Among the aims of the project, a crucial aspect regards the combination of food expertise with printing using new technologies in order to print on food or food printing. In light of this scenario, image processing and machine control occupy a very important part of the research: a number of programs were written or modified as part of the research into food printing. This review aims to produce an updated analysis on the current developments regarding the technology for food printing and printing on food. In this sense, the work starts giving an overview of the 2D and three-dimensional (3D) printer technology and moves on the food media, edible substrate used by 3D printers and a print of food chapter, related to the substrates used by the 2D printers.

AB - The processes of printing foodstuffs or imaging on an unconventional surface deserve extra attention in comparison with conventional techniques especially in relation with the substrate interested that will or should say a lot about the concept behind the design. Indeed, while printing on food, designers are required to consider carefully both, the appropriate edible inks and the production processes. Moreover, printing on food packaging requires almost as much care. However, the concept of food printing represents nowadays a new frontier in food processing and industry to realize new food products of complex shapes and colour and with particular mixtures. At the moment, many current research projects and products related to food printing are being developed. In 2011, a European Cooperation in Science and Technology action named "New possibilities for print media and packaging, combining print with digital" was created with the aim to promote an interdisciplinary interaction among European research partner with several different research backgrounds. Among the aims of the project, a crucial aspect regards the combination of food expertise with printing using new technologies in order to print on food or food printing. In light of this scenario, image processing and machine control occupy a very important part of the research: a number of programs were written or modified as part of the research into food printing. This review aims to produce an updated analysis on the current developments regarding the technology for food printing and printing on food. In this sense, the work starts giving an overview of the 2D and three-dimensional (3D) printer technology and moves on the food media, edible substrate used by 3D printers and a print of food chapter, related to the substrates used by the 2D printers.

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KW - edible ink

KW - food processing

KW - packaging

KW - print media

KW - printing

U2 - 10.1007/s11947-016-1692-3

DO - 10.1007/s11947-016-1692-3

M3 - Review Article

VL - 9

SP - 725

EP - 733

JO - Food and Bioprocess Technology

JF - Food and Bioprocess Technology

SN - 1935-5130

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ER -