ReviewFood science and biotechnology2025
Advances in 3D food printing technology: innovation and applications in the food industry.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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.
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.
Who cites it
5 citing papers in PubMed.
- Multifunctional Effects of Peach Palm (Foods (Basel, Switzerland) · 2026Article
- Protein-Carbohydrate Interactions in Food Matrices and Their Effects on Food Quality.Foods (Basel, Switzerland) · 2026Review
- Stimuli-Responsive Hydrogels in Food Sector: Multi-Component Design, Stimulus-Response Mechanisms, and Broad Applications.Gels (Basel, Switzerland) · 2026Review
- Recent strategies in synthetic food production for sustainable food security: applications and challenges.Frontiers in nutrition · 2026Review
- Establishment of spontaneously immortalized Japanese eel muscle-derived preadipocyte cell lines for cultured seafood production.NPJ science of food · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Three-dimensional (3D) food printing technology is rapidly emerging and offers endless innovation opportunities for the food business. The introduction of 3D food printing technology is transforming the food industry and providing new perspectives on food innovation. This technology allows for complex food compositions, customized nutritional options, and innovation, such as alternative meat and organoids. The potential of remote and automated food production opens up new possibilities for future food production. This review aims to provide an update on the field by highlighting the different technologies used in 3D food printing and their advantages and challenges. To this end, this review explores the integration of 3D food printing to address nutritional foods and 3D cell culture challenges. By providing a comprehensive introduction to current knowledge, this review provides valuable insights into the revolutionary impact of 3D food printing on the food industry and paves the way for future developments and applications.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.