3D food printing market for bakeries and confectioneries was valued at $XX million in the year 2017. The most common food components for 3D printing are chocolates, sugar, jelly, cream, and frosting. These ingredients are natively printable materials which are solid or semi-solid for extrusion or in the form of powders. These materials are the most commonly used ingredients for 3D printing and create profitable market opportunities for personalized products.
In 2012, the first commercially available 3D chocolate printer, known as the Choc Creator, was introduced in the market by Choc Edge. Since then, new 3D chocolate printing models have been launched by Choc Edge and other companies.
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The 3D food printing sector has the capability to source an ever-increasing global population as compared to the conventional food manufacturing systems, owing to its higher sustainability and lack of dependence. Additionally, 3D food printers have the potential to reform the process of customization of nutrients to deliver exact amount of vitamins, carbohydrates, and proteins required for every individual on the basis of the biometric and genomic data. Thus, this ability of food personalization has led to an expansion in the market, especially for the confections and savory snack segments.
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