3d Food Printing Market, By Material (Natively Printable Materials, Non-Printable Traditional Food Materials, Alternative Ingredients), By Ingredient (Proteins, Dairy Products, Carbohydrates, Dough, Sugar, Sauce, Yard, Fruits & Vegetable, Others), By Technology (Fused Deposition Modelling, Sintering, Powder Bed Binder Jetting, Inkjet Printing, Others), By Vertical (Government {Defense, Education, Emergency Services}, Commercial {Retail Stores, Bakeries, Confectionaries, Restaurants}, Residential), By Region (North America, Europe, Asia Pacific, Middle East And Africa, And South America) – Market Size & Forecasting To 2030

The Global 3d Food Printing Market reached USD 87.2 Million in 2021 and is expected to grow at a CAGR of 48.60% during the forecast period from 2021 to 2030.   

3D food printing is still in its dawn and has a long way to go before seeing a large acceptance from consumers and professional. Limited processes are available for foods that can be printed in 3D form. Material extrusion is by far the most common process for 3D printing food, like FDM printing, requires paste-like inputs like mousses, purees, and other viscous foods such as chocolate ganache.

With a regular FDM 3D printer 3D food printing works much like printing filament, in the sense that a viscous material is deposited on the surface to create a final object. In a syringe raw material is fed like a container and then squeeze outs as the nozzle is moved around to trace shapes and form 2D layers one at a time.

3D Food printers are not actually used for cooking the ingredients but mostly fitted to architecting intricate shapes and styles. Once the 3D printing process is done the edibles are either ready for consumption or will be cooked in an external oven (or grill).

In gourmet dining 3D food printers are extensively used it can be in fancy bakeries or molecular kitchens. Software engineering and robots have been significantly improving the technology. 3D printing is one of an important examples as it is going to be a guide in a new era of localized manufacturing, which is actually grounded on digital fabrication by layer-by-layer removing in three-dimensional space. Convenience of low-cost customized fabrication and even precise nutrition control are some of the revolutions that three-dimensional printing technologies is bringing to food manufacturing.

3d Food Printing Market

Figure 1. Global 3d food printing Market Overview Snapshot

COVID-19 Impact on 3d food printing Market

The COVID-19 pandemic had a tremendous impact on the current food system. The negative impact of the pandemic on food security and nutrition (FSN) is enormous. 3d food printing has many features useful to mitigate the bottleneck of the current system, thus it is helping to alleviate the risks of the COVID-19 pandemic.

TABLE 1: GLOBAL 3D FOOD PRINTING MARKET OVERVIEW

TABLE 1: GLOBAL 3D FOOD PRINTING MARKET OVERVIEW

Market Segmentation:

By Material

The material segment is divided into natively printable materials, non-printable traditional food materials, and alternative ingredients. Natively printable materials are expected to capture the largest market share. Natively printable materials like hydrogel, cake frosting, cheese, hummus, and chocolate can be extruded smoothly from syringe.  Food products made by natively printable materials can be fully controlled on taste, nutritional value, and texture.  Some of natively printable materials are stable enough to hold the shape after deposition and they do not require further post processing and can be reserved for medical and space applications. 

By Ingredient            

The ingredient segment is segmented into proteins, dairy products, carbohydrates, dough, sugar, sauce, yard, fruits & vegetable, and others. Carbohydrates segment is projected to become the largest segment over the forecast period. Extrusion-based 3D printing is suitable for producing carbohydrate-based food, such as bread, pizza, and cookies, etc., due to the potential of high precision in carbohydrate-based 3D food.

By Technology          

The technology is divided into fused deposition modeling, sintering, powder bed binder jetting, inkjet printing, and others. Fused deposition modeling is anticipated to capture the largest segment. A typical FDM 3D printer takes a plastic filament and squeezes it through a hot end, melting it and then depositing it in layers on the print bed. These layers are fused together, building up throughout the print, and eventually they will form the finished part. Many types of materials can be used with FDM techniques, including the most common thermoplastics, chocolate, pastes, and even “exotic” materials like metal- or wood-infused thermoplastic.

By Vertical     

The vertical segment of the market is divided into government, commercial, and residential. The commercial segment is divided into retail stores, bakeries, confectionaries, restaurants. The 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 mostly used to print chocolates and candies due to the rise in the demand of customized chocolates and cakes from the consumers.

By Region

In the 3D food printing market, there are five major regions, including North America, Europe, Asia Pacific, Middle East and Africa, and South America.

North America dominates the 3D food printing market and will continue to flourish its trend of dominance during the forecast period due to major 3D food printing companies. Asia-Pacific region is expected to score the highest CAGR due to the large amount of budget by the US government in the healthcare sector.

Global 3d food printing Market

TABLE 2: GLOBAL 3D FOOD PRINTING MARKET OVERVIEW

Major Developments in the Global 3d food printing Market are

  • February 2021 - Indian Institute of Food Processing Technology (IIFPT), that is working on making a 3D food printer affordable as well as conducive for the Indian market. IIFPT comes under the Union ministry of food processing industries.
  • March 2021 - 3D food printing firm Anrich3D (Singapore) has revealed its plans to go commercial and bring 3D printed foods with personalised nutritional profiles to the market for both consumers and businesses.
  • October 2021 – 3D food printing start-up byFlow (Netherlands) has shown a new, patented technology for 3D personalized chocolate printing at the World’s 50 Best Restaurants Awards ceremony in Antwerp.

Major players operating in the market are 3D Systems (US), TNO (Netherlands), byFlow (Netherlands), Systems And Materials Research Corporation (US), Natural Machines (Spain), Beehex (US), Modern Meadow (US), Choc Edge (UK), Nu Food (UK) and North branch Everbright (China).

Segmentation

By Material   

  • Natively Printable Materials
  • Non-Printable Traditional Food Materials
  • Alternative Ingredients

By Ingredient            

  • Proteins
  • Dairy Products
  • Carbohydrates
  • Dough
  • Sugar
  • Sauce
  • Yard
  • Fruits & Vegetable
  • Others

By Technology          

  • Fused Deposition Modeling
  • Sintering
  • Powder Bed Binder Jetting
  • Inkjet Printing
  • Others

By Vertical     

  • Government
  • Defense
  • Education
  • Emergency Services
  • Commercial
  • Retail Stores
  • Bakeries
  • Confectionaries
  • Restaurants
  • Residential

By Region

  • North America
  • Europe
  • Asia-Pacific
  • Middle East & Africa
  • South America

3d Food Printing Market            

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