Pune, India, January 7, 2022 (GLOBE NEWSWIRE) — The global 3D food printing market was valued at USD 87.2 million in 2021 and is forecast to grow at a CAGR of 48.60% over the period forecast, according to a detailed market study by Quince Market Outlook. 3D printing, also referred to as cumulative manufacturing, is the system of creating three-dimensional objects from digital lines. Objects are created one subcast at a time, and 3D printers can produce complex shapes fairly quickly.
Max Food 3D Printers work the same way as normal 3D printers. They deposit a food-grade 3D printer hair (such as chocolate, tomato, or other flavors) onto a compatible figure plate with a model that can be designed by yourself or one that can be simply downloaded.
The benefits of 3D food printing for the caterer and take-out regular is that the finished product can often be customized for less cost than it would be to produce the same item with traditional manufacturing styles.
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3D food printing has multiple operations within the food industry, which will improve diversity, quality, wholesomeness and sustainability. This innovative cumulative manufacturing technology has the power to specifically shape food packages for people.
It is doubtful that technological advances in food products alone will bring about the significant transformations needed to produce more sustainable food geographies. One of the many possibilities offered by 3D food printing technology is its ability to reduce waste by reusing accessories that could be thrown away. You can also offer other ways to reuse and prepare more profitable food. Thus, 3D food manufacturing bias could help people reduce food destruction while adding nutritional value to the food they eat. Similarly, in the longer term, the severe shortage of 3D food printers would be helpful in supporting environmental sustainability.
The main developments in the global 3D food printing market are
- February 2021: Indian Institute of Food Processing Technology (IIFPT), which is working to make a 3D food printer affordable and conducive to the Indian market. IIFPT is under the union ministry of food processing industries.
- March 2021 – 3D food printing company Anrich3D (Singapore) has revealed its plans to commercialize and bring to market 3D printed foods with personalized nutritional profiles for both consumers and businesses.
- October 2021: byFlow (The Netherlands) is developing a new patented technology for personalized 3D printing of chocolate at the World’s 50 Best Restaurants Awards ceremony in Antwerp.
Impact of the COVID-19 pandemic
Due to COVID-19, the 3D printing technology that has achieved innovation in custom manufacturing in the world has advanced faster in the era of the fourth technological revolution, together with the three-dimensional printing technology, which has been used in different fields. 3D food printing technology is often applied to different ranges of food based on the benefits of designing existing food to suit one’s purpose and taste. A personalized service delivery industry is anticipated to become more active in an environment that minimizes personal contact due to social distancing in COVID-19. In the post-COVID era, 3D food printing technology is expected to expand the event demand for personalized or personalized personal food for special diets such as patients, pregnant women, children, athletes, etc.
Market segmentation
by materials
The materials segment is divided into natively printable materials, non-printable traditional food materials, and alternative ingredients. Natively printable materials are expected to capture the largest market share. Natively printable materials, including all materials that can be safely extruded from a syringe, such as hydrogel, cheese, cake icing, hummus, and chocolate. Some natively printable materials are stable enough to maintain their shape after deposition and do not require additional post-processing.
by ingredient
The ingredients segment is segmented into protein, dairy, carbohydrates, dough, sugar, sauce, yardage, fruits and vegetables, among others. The carbohydrate segment is projected to become the largest segment during the forecast period. The 3DFP design with functional properties includes specific types of slowly absorbed carbohydrates that could be used for glucose control in patients with diabetes. The 3D printing technique is suitable for producing carbohydrate-based foods, such as bread, pizza, cookies, etc., due to the high-precision and industrialization potential of carbohydrate-based 3D foods.
By Technology
The technology is divided into fused deposition modeling, sintering, powder bed binder jetting, ink jet printing and others. Fused deposition modeling is anticipated to capture the largest segment. A typical FDM 3D printer takes a plastic filament and squeezes it through a hot end, melts it, and then layers it onto the print bed. These layers fuse together, build up throughout the print, and will eventually form the finished part. Many types of materials can be used with FDM techniques, including the most common chocolates and pastes.
by verticals
The vertical segment of the market is divided into government, commercial and residential. The commercial segment is divided into retail stores, bakeries, confectioneries, restaurants. Confectionery is expected to dominate the global 3D food printing market as chocolate is one of the most common foods used for extrusion printing. 3D food printers are primarily used to print chocolates and confectionery due to the increased consumer demand for personalized chocolates and cakes.
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By region
In the food 3D printing market, there are five main regions, including North America, Europe, Asia Pacific, Middle East and Africa, and South America. North America dominates the 3D food printing market and will continue to flourish its dominance trend over the forecast period due to the presence of major 3D food printing companies. The Asia-Pacific region is expected to have the highest CAGR due to the large amount of US government budget in the healthcare sector.
Profiles of major market players operating in the market, including 3D Systems (US), TNO (Netherlands), byFlow (Netherlands), Systems And Materials Research Corporation (US), Natural Machines (Spain), Beehex (USA), Modern Meadow (USA), Choc Edge (UK), Nu Food (UK), and North branch Everbright (China).
Examine key industry insights from the report, “Global 3D Food Printing MarketBy Material (Natively Printable Materials, Non-Printable Traditional Food Materials, Alternative Ingredients), By Ingredient (Protein, Dairy, Carbs, Dough, Sugar, Sauce, Garden, Fruits & Vegetables, Other), By Technology (Deposition Modeling casting, sintering, powder bed binder jetting, inkjet printing, others), by vertical (government {defense, education, emergency services}, commercial {retail stores, bakeries, sweet shops, restaurants}, residential), by region (North America, Europe, Asia Pacific, Middle East and Africa, and South America)” in-depth analysis along with the table of contents (ToC).
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