The process of creating food with robotics is distinct from 3D printing in that it uses different materials and requires different technologies. The method offers countless options for shaping, colouring, flavouring, texture, and nutrition customisation, which has the potential to transform food production (Lipton 198).
This is how 3D printing is used in food industry.Three categories of materials are generally used in 3D printing: those that can be printed naturally, those that can’t be printed, and substitute ingredients. Both element-based and conventional recipes are utilised in 3D-food printing, according to Sun et al. (“An Overview of 3D Printing Technologies for Food Fabrication” 1606). While the latter is employed in combination culinary, with the incorporation of both natural and artificial ingredients, the former is often used in the manufacturing of simple dishes and components.
3D printing in food industry
The development of 3D-printed food has significant ramifications for hunger relief efforts and food activism. It is possible to lessen humanity’s reliance on animal farms and shift to an ethically healthful diet by producing nutrient-dense crops in vast quantities as well as meat substitutes (Liu 87).
Additionally, it would make it easier for poor countries vulnerable to famine, drought, and other natural disasters to produce their own food. Last but not least, there is the potential to greatly simplify and lower the cost of food for the majority of people worldwide, freeing up resources and goods for other uses.
Numerous factors can cause food to become contaminated. The usage of risky components is the first and most evident way for that to occur. Brass nozzles are common in 3D printers, which increases the risk of metal flakes getting into food.
The only way to make 3D printer manufacture safer is to employ organic ingredients that have been approved. The second problem involves 3D-printed dishes, mugs, and other containers.
The majority of the technologically produced structures have rough, unpolished surfaces with numerous micro-fissures that could develop into bacterial reservoirs.
These fissures are famously difficult to wash and may transmit harmful bacteria, possibly resulting in food poisoning
