Framing elements

Food Additive Manufacturing: A Systems Approach

Figure 1 - Innovations for food

Figure 2 - Temporal evolution of awake working time

Figure 3 - Sales per capita over time

Figure 4 - Changes in production methods for manufactured products

Figure 5 - Object realization (according to Cotteleer, Trouton and Dobner [19])

Figure 6 - Different stages of additive manufacturing (Bouffaron [20])

Figure 7 - The benefits and limitations of 3D printing for object design

Figure 8 - Stages in the manufacture of an object by additive manufacturing

Figure 9 - The question of acceptance of food additive manufacturing technology

Figure 10 - Properties sought in A3D productions

Figure 11 - From the base to the formulation of custom-made products

Figure 12 - Steps for preparing fruit and vegetable pasta for A3D

Figure 13 - Comparison of the evolution of the number of publications (CNRS website) related to additive manufacturing as a whole and to A3D.

Figure 16 - Example of a screw used for pasty and/or powdery materials

Figure 17 - Operating principles of 3D food technologies

Figure 18 - Choice of food printing technologies

Figure 19 - Supports for additive manufacturing of complex shapes

Figure 20 - Classic 3D food shapes (chocolate part as per Gaget [130])

Figure 21 - Sol-gel transformation

Figure 22 - Deformation of a cylindrical foodstuff under the effect of gravity

Figure 23 - Newtonian fluid shear

Figure 24 - Shear of complex fluids

Figure 25 - Fiber transport in a flow

Figure 26 - &#34;Printability&#34; of different types of nutrients

Figure 27 - A reminder of the foundations of successful innovation