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                    "value": "Three-dimensional (3D) food printing is an emerging additive manufacturing technology that constructs edible products layer by layer from digital designs. It promises unprecedented customization of food shape, texture, and nutritional content, with potential applications ranging from personalized diets to novel culinary experiences. For example, this technology can create appealing texture foods for patients with swallowing difficulties and incorporate byproducts (e.g. unshaped produce or insect protein) to reduce waste. Key benefits include tailored nutrient profiles, creative presentation, on-demand production, and supply chain flexibility. However, significant challenges remain maintaining nutrient density during processing, ensuring food safety, consumer acceptance of “printed” foods, and developing appropriate regulatory frameworks.",
                    "lang": "en"
                },
                "license": {
                    "url": "https://creativecommons.org/licenses/by/4.0",
                    "start": "2025-12-15",
                    "applies_to": "vor"
                },
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                    {
                        "key": "ref1",
                        "doi": "10.1016/j.promfg.2015.09.057",
                        "unstructured": "Sun, Jie & Peng, Zhuo & Zhou, Weibiao & Fuh, J. & Hong, Geok-Soon & Chiu, Annette. (2015). A Review on 3D Printing for Customized Food Fabrication. Procedia Manufacturing. 1. 308-"
                    },
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                        "key": "ref2",
                        "doi": "10.1016/j.promfg.2015.09.057",
                        "unstructured": "10.1016/j.promfg.2015.09.057"
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                        "key": "ref3",
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                    },
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                        "key": "ref4",
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                        "unstructured": "Zhu, W., Iskandar, M. M., Baeghbali, V., & Kubow, S. (2023). Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits. Foods, 12(17), 3287. https:// doi.org/10.3390/foods12173287"
                    },
                    {
                        "key": "ref5",
                        "doi": "10.1017/s0029665123003002",
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                    },
                    {
                        "key": "ref6",
                        "doi": "10.1108/bfj-05-2020-0441",
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                    },
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                        "key": "ref7",
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                    },
                    {
                        "key": "ref8",
                        "doi": "10.1038/s41538-024-00296-5",
                        "unstructured": "Derossi, A., Spence, C., Corradini, M.G. et al. Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption. npj Sci Food 8, 54 (2024). https://doi.org/10.1038/s41538-024-00296-5"
                    },
                    {
                        "key": "ref9",
                        "doi": "10.1080/10408398.2022.2077299",
                        "unstructured": "Enfield, R. E., Pandya, J. K., Lu, J., McClements, D. J., & Kinchla, A. J. (2023). The future of 3D food printing: Opportunities for space applications. Critical Reviews in Food Science and Nutrition, 63(29), 10079-10092"
                    },
                    {
                        "key": "ref10",
                        "doi": "10.1016/j.lssr.2023.08.002",
                        "unstructured": "Santhoshkumar, P., Negi, A., & Moses, J. A. (2024). 3D printing for space food applications: advancements, challenges, and prospects. Life sciences in space research, 40, 158-165"
                    },
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                        "key": "ref11",
                        "doi": "10.1057/s41599-025-05916-3",
                        "unstructured": "Mudau, M. K., & Adebo, O. A. (2025). Modeling the intention to accept 3D-printed foods: The role of religious beliefs, food neophobia and food technology neophobia. Humanities and Social Sciences Communications, 12, Article 59. https://doi.org/10.1057/s41599-025-05916-3"
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