Additive Manufacturing in Food Systems: A Comprehensive Review of 3D-printed Meat Technology

Abstract

Additive manufacturing (AM), commonly referred to as three-dimensional (3D) food printing, has emerged as a disruptive technology within modern food systems, enabling precise control over food structure, composition, and functionality. In the context of alternative protein production, AM offers novel opportunities for fabricating plant-based meat analogues and structured cultured meat with improved textural, nutritional, and sensory properties. This review provides a comprehensive overview of AM technologies applied to meat production, including extrusion-based printing, inkjet printing, laser-assisted techniques, and bioprinting. Particular emphasis is placed on printable food inks and bioinks, food-grade biomaterials, scaffold design, and tissue assembly strategies. The current state of industrial development, nutritional and sensory performance, regulatory frameworks, and sustainability implications are critically examined. Key technical and economic challenges such as scalability, cost reduction, food safety, and consumer acceptance are discussed alongside future research priorities. Overall, this review highlights the potential of 3D-printed meat to contribute to sustainable, resilient, and personalized protein systems, while outlining the scientific advancements required for widespread commercial adoption.