Cynthia L. Herzog Pune, India, Jan 07, 2022 (GLOBE NEWSWIRE) – The global 3D food printing market was valued at $ 87.2 million in 2021 and is expected to grow at a CAGR of 48.60% during the period of forecast, according to a detailed market study by Quince market overview. 3D printing, also referred to as cumulative manufacturing, is the system of creating three-dimensional objects from digital lines. Objects are created one sub-caste at a time, and 3D printers can produce complex shapes quite quickly.
Most 3D food printers use the same mode as regular 3D printers. They lay food safe 3D printer hair (like chocolate, tomato, or other flavors) onto a figure plate that supports a model that can be designed by themselves or can be simply downloaded.
The benefits of 3D food printing for catering and on-the-go attendance are that the finished product can often be customized for less cost than it would bring to produce the same item with traditional manufacturing styles.
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3D food printing involves many operations within food attendance, which will improve diversity, quality, safety and sustainability. This innovative cumulative manufacturing technology has the power to specifically conform food packages for people.
Technological advances in food products alone are unlikely to achieve the significant transformations needed to produce new sustainable food geographies. One of the many possibilities offered by 3D food printing technology is its ability to gauge waste by reusing equipment that could instead be thrown away. It can also provide other profitable ways to reuse and prepare other foods. Therefore, 3D food manufacturing bias could help people reduce food destruction while adding nutritional value to the food they eat. Likewise, in the longer term, the great emptiness 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 suitable for the Indian market. The IIPPT reports to the Union Ministry of Agro-Food Industries.
- March 2021 – 3D food printing company Anrich3D (Singapore) has revealed plans to go commercial and market 3D printed foods with personalized nutrient profiles for consumers and businesses.
- October 2021 – byFlow (Netherlands) develops a new patented technology for personalized 3D chocolate printing at the World’s 50 Best Restaurants Awards ceremony in Antwerp.
Impact of the COVID-19 pandemic
Due to COVID-19, 3D printing technology which has resulted in innovation in personalized manufacturing around the world has advanced more rapidly in the era of the Fourth Technological Revolution, along with three-dimensional printing technology, which has been used in different fields. Three-dimensional food printing technology is often applied to different lines of food according to the advantages of existing food design according to the purpose and taste of each. A personalized service delivery industry is expected to become more active in an environment that minimizes personal contact due to social distancing in COVID-19. In the post-COVID period, 3D food printing technology is expected to expand the demand for the event of personalized or personalized personal foods for special diets like patients, pregnant women, children, athletes, etc.
Market segmentation
By material
The Materials segment is divided into Native Printable Materials, Traditional Non-Printable Food Materials, and Alternative Ingredients. Natively printable materials are expected to capture the largest market share. Native printable materials, which include all materials that can be smoothly extruded from a syringe, such as hydrogel, cheese, cake frosting, hummus, and chocolate. Some natively printable materials are stable enough to retain their shape after deposition and do not require additional post processing.
By ingredient
The Ingredient segment is segmented into Protein, Dairy, Carbohydrate, Dough, Sugar, Sauce, Yard, Fruits and Vegetables, and others. The carbohydrate segment is expected to become the largest segment during the forecast period. The design of the 3DFP with functional properties includes specific types of slow-absorbing carbohydrates that could be used for blood sugar control in diabetic patients. The 3D printing technique is suitable for the production of carbohydrate foods, such as bread, pizza and cookies, etc., due to the potential for high precision and industrialization of 3D carbohydrate foods. .
By technology
The technology is divided into modeling by melt deposition, sintering, powder bed binder jet, ink jet printing and others. Modeling of molten deposits should 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 on the print bed. These layers are fused together, building 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 chocolate and pastes.
By vertical
The vertical segment of the market is divided into government, commercial and residential. The commercial segment is divided into retail stores, bakeries, confectionery, 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 mainly used for printing chocolates and candies due to the increase in consumer demand for personalized chocolates and cakes.
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By region
In the 3D food printing market, there are five major regions including North America, Europe, Asia-Pacific, Middle East & Africa, and South America. North America dominates the 3D food printing market and will continue to thrive its dominance trend during the forecast period due to the presence of large 3D food printing companies. The Asia-Pacific region is expected to score the highest CAGR due to the large US government budget in the healthcare sector.
Profiles of key market players operating in the market including 3D Systems (US), TNO (Netherlands), byFlow (Netherlands), Systems And Materials Research Corporation (US), Natural Machines (Spain) , Beehex (United States), Modern Meadow (United States), Choc Edge (United Kingdom), Nu Food (United Kingdom) and North Branch Everbright (China).
Browse key industry information from the report, “Global 3D Food Printing Market, by material (natively printable materials, traditional non-printable food materials, alternative ingredients), by ingredient (proteins, dairy products, carbohydrates, paste, sugar, sauce, garden, fruits and vegetables, others), by technology (modeling of fusion, Sintering, Binder jet on powder bed, Inkjet printing, Others), by vertical (Government {Defense, Education, Emergency services}, Commercial {Retail stores, Bakeries, Confectioneries, Restaurants}, Residential), By region (North America, Europe, Asia-Pacific, Middle East and Africa, and South America)” an in-depth analysis with the table of contents (ToC).
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