Purpose – To explore the nutrition opportunities and challenges for 3D food printing. Design/methodology/approach – Using a qualitative design, semi-structured interviews were conducted with experts from the field of nutrition or with a technical understanding of 3D food printing and a thematic analysis undertaken. Findings – Four themes emerged: potential uses, sustainability, technical issues and ethical and social issues. The primary use identified was for texture-modified diets. Other uses include personalised nutrition and for novelty purposes. Interviewees indicated food printing may aid sustainability by reducing food waste, using food by-products and incorporating eco-friendly foods. The main technical issues were speed, cost and inability of the technology to move between textures. The latter is a limiting issue if the technology is purported to be used for texture-modified diets. Ethical and social issues raised included the acceptability and high degree of processing involved in printed foods. Originality/value - This research highlights the need for nutrition issues to be considered as 3D food printing technology develops.

中文翻译：

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3D 食品打印：营养机遇与挑战

目的——探索 3D 食品打印的营养机遇和挑战。设计/方法/方法——使用定性设计，与营养领域的专家或对 3D 食品打印有技术了解的专家进行了半结构化访谈，并进行了专题分析。结果——出现了四个主题：潜在用途、可持续性、技术问题以及道德和社会问题。确定的主要用途是用于质地改良的饮食。其他用途包括个性化营养和新颖用途。受访者表示，食品印刷可以通过减少食品浪费、使用食品副产品和加入环保食品来帮助可持续性。主要的技术问题是速度、成本和技术无法在纹理之间移动。如果该技术据称用于质地改良的饮食，后者是一个限制性问题。提出的伦理和社会问题包括印刷食品的可接受性和高度加工。原创性/价值——这项研究强调了随着 3D 食品打印技术的发展，需要考虑营养问题。