In order to address the challenges posed by population expansion, climate change, depletion of natural resources, malnutrition and increased prevalence of chronic diseases, disruptive innovations are needed to achieve sustainable development. The utilization of new resources and novel production methods provide opportunities for the development of novel food products (NFPs). Here, we present the potential of 3D printing with personalized design for applications in the sustainable development of NFPs, such as the development of innovative food sources, reducing the consumption of natural resources and the impact on the environment, and preventing/treating malnutrition and chronic diseases. In addition, a systematic review of optimization measures such as raw material optimization, development of enhanced evaluation techniques, improved equipment performance, and application of artificial intelligence is presented to guide the application of 3D printing of NFPs. Finally, the challenges and future opportunities for food 3D printing are presented to provide new directions for the development of NFPs. Industry relevance Food 3D printing offers a number of advantages such as personalized design, digital nutritional matching, streamlined supply chain, high-value use of food by-products, and broadening of food ingredient sources. Starting from the necessity and specificity of novel food development, this paper focuses on the application of 3D printing in the development of NFPs, such as innovative source foods, plant-based meat analogues, cell cultures, and foods for special medical purposes, thus facilitating the development of new possibilities for 3D printing in the food industry. In addition, a systematic overview of optimization measures such as the optimization of raw materials, the development of evaluation techniques, the improvement of equipment performance and the application of artificial intelligence is presented, thus providing theoretical guidance for the increasingly widespread application of 3D printing within the novel food industry. All rights reserved, Elsevier.
