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Science
26 Apr 2017

3D food printing to touch USD 425 million by 2025

3D Food printing: A market on a roll

The three-dimensional (3D) food printing market has taken off recently and is projected to be worth USD 425 million by 2025.

While chocolates, cakes and other sweet food items form the biggest share of the market, recent innovations have recreated, and even added to Italian classics like pastas and pizza.

Nutrition bars and easy to chew food for hospital patients also hold high potential.

In context

3D Food printing: A market on a roll

Booming growth projected over next few years

The report compiled by MarketsandMarkets examined the 3D printing industry across different segments such as ingredient (carbohydrates, dough, fruits and vegetables, sauces, dairy and proteins), sector (commercial, residential and governmental) and geography, projecting compound annual growth rate for the market to be 54.75% between 2018-25.

Food chains and confectionery stores to start printing more!

Users

Food chains and confectionery stores to start printing more!

As is the case currently, commercial application of 3D food printers is expected to hold the maximum share of the market.

Carbohydrates are expected to keep being the biggest ingredient sector, given the focus on chocolates and cakes. Restaurants and food chains have created intricate decoration patterns, customized user designs and consistent, identical plates of food using these printers, helping ease burden on cooks.

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Area-wise trends

North America to have the biggest share of the pie

With most innovations in this technology happening in USA, it isn't surprising that North America is projected to hold the biggest share even in 2025.

US government investment in health care sector, as well as NASA's interest in developing nutritious food systems for its astronauts, are also reasons the market could become strong there.

The EU and UK could also have a strong footprint.

About

How is it done?

Most 3D printers require ingredients to be made into a paste before use.

While certain models take fresh ingredients, dairy products and proteins are generally not used due to spoilage risk.

The printer takes 3D design of a food item and using nozzles, lazers and in some cases, even robotic arms, recreates the food, most commonly by forming layers or binding using edible cement.

Analysis

Pros and cons

3D printing could help reach sustainability in food.

Research is already underway to replace ingredients in popular food items with items available in plenty like algae and grass.

While the present market for residential use is relatively low, there is hope that once people get used to the technology, 3D printers could replicate the success of the microwave, which drew similar apprehensions initially.

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