Current State of Research:

The advent of 3D food printing technology has introduced new possibilities in the realm of food science and nutrition. This cutting-edge technology allows for the precise creation of food items with specific textures, flavors, and nutritional profiles, opening up a new dimension in culinary innovation and dietary management. Research to date has primarily focused on the engineering and material science aspects of 3D food printing, exploring the potential for customization and fortification of food products. However, the broader implications for health and the consumer experience remain underexplored, necessitating a comprehensive investigation into the health benefits and sensory qualities of 3D-printed foods.

Despite the progress in 3D food printing technology, there is a significant gap in understanding the holistic health benefits and sensory experiences associated with 3D-printed foods. Current studies have largely concentrated on the feasibility and technical parameters, with limited research addressing the nutritional quality, bioavailability of nutrients, and long-term health impacts of these foods. Additionally, the sensory aspects such as taste, texture, and overall consumer satisfaction with 3D-printed foods require further exploration to ensure that these innovations are both health-promoting and enjoyable.

The integration of 3D food printing into mainstream dietary practices holds considerable potential for enhancing health outcomes and culinary experiences. By enabling the creation of customized, nutrient-dense foods, this technology can address specific dietary needs, improve nutritional intake, and contribute to the management of diet-related health conditions. Furthermore, the ability to tailor sensory properties such as taste and texture can enhance consumer acceptance and adherence to healthy diets. Understanding the health benefits and sensory attributes of 3D-printed foods is crucial for leveraging this technology to promote better health and wellbeing.

The Special Research Topic "The Taste of the Future: 3D Foods and Health Benefits" seeks to fill existing gaps and advance our understanding of the nutritional and sensory dimensions of 3D-printed foods. By fostering interdisciplinary collaboration, this research topic aims to explore the potential health benefits, sensory qualities, and consumer acceptance of 3D-printed foods. This research is pivotal in guiding the development of 3D food printing technology towards applications that enhance health and culinary enjoyment, thereby contributing to improved dietary practices and public health outcomes.

We welcome original research articles, reviews, systematic reviews, meta-analyses, perspective papers, and case studies that contribute to a comprehensive understanding of the health benefits and sensory qualities of 3D-printed foods.

Suggested themes and sub-topics include, but are not limited to:

• Nutritional analysis and health benefits of 3D-printed foods

• Bioavailability and efficacy of nutrients in 3D-printed food products

• Sensory evaluation of taste, texture, and overall consumer satisfaction with 3D-printed foods

• The role of 3D food printing in dietary management and disease prevention

• Consumer perception and acceptance of 3D-printed foods

• Innovations in 3D food printing materials and techniques for enhanced health benefits

• Case studies on the practical applications of 3D food printing in clinical, educational, and commercial settings

• Regulatory and policy considerations for the adoption of 3D-printed foods in the market

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Frontiers in Nutrition

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