Evidence map›Paper›PMID 39169005›Full record

ReviewNPJ science of food2024

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.

Antonio Derossi, Charles Spence, Maria G Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou and 3 more

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in NPJ science of food, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.

0numbers the graph read from it
0cells of the map it votes in
9citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

9 citing papers in PubMed.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

13 authors.

Antonio DerossiDepartment of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy. antonio.derossi@unifg.it.ORCID http://orcid.org/0000-0001-8528-9795
Charles SpenceCrossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, UK.ORCID http://orcid.org/0000-0003-2111-072X
Maria G CorradiniDepartment of Food Science and Arrell Food Institute, University of Guelph, Guelph, ON, Canada.ORCID http://orcid.org/0000-0001-6844-6437
Mario JekleDepartment of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.ORCID http://orcid.org/0000-0002-2560-0040
Ahmed Raouf FahmyDepartment of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.ORCID http://orcid.org/0000-0003-0218-9380
Rossella CaporizziDepartment of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy.ORCID http://orcid.org/0000-0002-7495-3504
Sakamon DevahastinDepartment of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand.ORCID http://orcid.org/0000-0001-9582-1554
Jeyan Arthur MosesComputational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, Thanjavur, Tamil Nadu, India.
Alain Le-BailOniris GENEPEA UMR CNRS, Nantes, France.
Weibiao ZhouDepartment of Food Science and Technology, National University of Singapore, Singapore, Singapore.
Min ZhangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.ORCID http://orcid.org/0000-0001-8107-5212
Bhesh BhandariSchool of Agriculture and Food Sustainability, University of Queensland, Brisbane, QLD, Australia.
Carla SeveriniDepartment of Agriculture, Food, Natural Resource and Engineering, DAFNE, University of Foggia, Foggia, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned.

Identifiers

PMID39169005
PMCPMC11339305

What OpenQuestion holds

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.