Günal-Köroğlu, DenizErunsal, Sevil ÇıkrıkçıÖzkan, GülaySubaşı, Büşra GültekinYavuz-Düzgün, Merve2025-08-142025-08-142025Günal-Köroğlu, D., Erunsal, S. C., Özkan, G., Gültekin Subaşı, B., & Yavuz-Düzgün, M. (2024). 3D printing for the production of food analogues. In Food Analogues: Emerging Methods and Challenges, 379-435. Cham: Springer Nature Switzerland. 10.1007/978-3-031-69872-9_1497830316987299783031698712https://hdl.handle.net/20.500.12939/5901The use of 3D printing (3DP) in food production and formulation brings many innovations to the food industry. It can be applied to many food products, such as confectionery, bakery, dairy, animal foods, and many others. With the help of food components such as carbohydrates, lipids, proteins, and hydrocolloids, different food formulations with adjusted nutritional values can be prepared uniformly for special consumer groups or advanced culinary applications and highly specific food productions. This chapter explains the current state of 3DP in food science and technology as well as the advantages and disadvantages of its usage. Current techniques used in the food industry are also elaborated. Furthermore, the recent relevant studies in the literature for different food products were critically summarized.eninfo:eu-repo/semantics/closedAccessAgri-foodBakery productsBeveragesBreadmakingBreweriesCanningDairiesFlavorsFood chemistryFood ingredientsFood microbiologyFood preservationFood safetyFood ScienceFood securityFood storageFood supplyFood wasteMeatsMolassesNutrientsSpoilageSugar substitutesVitamins'current3-D printing3D-printingAnimal foodsFood componentsFood industriesFood productionFood science and technologyLipid proteinsNutritional valueBook Chapter10.1007/978-3-031-69872-9_143794352-s2.0-105006575168