ABSTRACT
Additive manufacturing, also known as 3D printing, is a widely used fabrication technique in several areas being food one of its applications. While the research on 3D printing food is vast, the works related to snack production by using this technology are scarce. The correlation between printability and post-processing treatment with the materials and their rheology behavior is still an open issue. 3D food printers’ economic accessibility and ease in their use by non-experienced users have made a reality the possibility of printing personalized snacks at home. This has inspired this chapter where personalized nutrition and its importance as a trend in the food industry are discussed. The 3D printing fabrication procedure is described as an overview of the techniques currently used to print food and their possible applications for the development of snacks. A description of the materials used for this purpose is also discussed, as well as considerations in the printability concept and its relationship with the rheology of the materials used for printing. Finally, the future perspectives of this manufacturing technique in the food area are approached.
