Неофобия: социально-этические проблемы инновационных технологий пищевой промышленности

The purpose of this review work is to consider the impact of socio-ethical problems on the acceptance of new food products by potential consumers and the issues  of manufacturers of these products when introducing innovative technologies. The causes  of neophobia of innovative technologies in the food industry are considered on specific examples of the use of nanotechnology, genetic modification technologies, ionization and processing by electromagnetic fields, as well as 3D food printing. It is noted that the public is little aware of innovative food technologies, while its attitude depends on how these technologies are used  and promoted. Proper public  information is critical to the  long-term success of introducing and  developing innovative technologies in the  food industry. It is shown  that the  modern intensive development of information technologies, together with a synergistic set of innovative food technologies, allows  making  a gradual transition to the  production of personalized digital food systems that have functionality, good taste, and safety  with minimal negative impact on the environment.Цель этой  обзорной работы состоит в рассмотрении влияния социально-этических проблем на принятие потенциальными потребителями новых  пищевых продуктов и проблем производителей этих  продуктов при внедрении инновационных технологий. Рассмотрены причины возникновения неофобий инновационных  технологий пищевой промышленности на конкретных примерах использования нанотехнологий, технологий генной модификации, обработки ионизирующим излучением и электромагнитными полями,  а также  пищевой 3D-печати. Отмечено, что  общественность, мало  осведомлена об инновационных пищевых технологиях, в то время как  её отношение зависит от того,  как  эти  технологии используются и пропагандируются. Надлежащее информирование общества имеет решающее значение для долгосрочного успеха внедрения и развития инновационных технологий в пищевой промышленности. Показано что современное интенсивное развитие информационных технологий совместно с синергетической совокупностью  инновационных пищевых технологий, позволяет совершить постепенный переход к производству персонализированных  цифровых пищевых систем, обладающих функциональностью, хорошим вкусом, безопасностью при минимальном отрицательном воздействии на окружающую среду

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.info:eu-repo/semantics/publishedVersio

Quality assessment of 3D-printed cereal-based products

The process of three-dimensional (3D) printing is of greatest interest to food science and engineering community because it offers numerous opportunities for innovative food design, new product formulations and personalized nutrition. Of particular interest are food inks based on cereal flours or starches, whose unique rheological properties make them suitable for 3D printing, typically with an extrusion-based printer. While the factors that influence the success of food printing are well addressed, the terminology and methods used to evaluate the process and product features are miscellaneous. Therefore, this research work aims at providing an overview of the most commonly used parameters and methods for evaluation of the extrusion-based 3D printing process and the resulting cereal-based foods. Physical and sensory methods that are successfully used for the quality assessment of the ink and the printed raw objects, as well as the post-processed products are here reviewed and outlined. The properties of inks, usually determined with dynamic rheological tests, are linked to various aspects of printing quality whereas the physical properties of printed raw forms are usually evaluated by image analysis combined with mathematical calculations. Microscopy analysis is undertaken to study the microstructure of both the raw objects and the end-products, while texture analysis and sensory evaluation of final product are performed both by a panel and instrumentally. We provide details of the tests, but also emphasize the need to standardize the procedures and terminology in order to avoid misunderstandings and multiple variations of similar methods. This review provides a basis for further development and standardization of the methodology for quality assessment of 3D-printed cereal-based foods.info:eu-repo/semantics/publishedVersio

Advancements and limitations in 3D printing materials and technologies: a critical review

3D printing has revolutionized various industries by enabling the production of complex designs and shapes. Recently, the potential of new materials in 3D printing has led to an exponential increase in the technology’s applications. However, despite these advancements, the technology still faces significant challenges, including high costs, low printing speeds, limited part sizes, and strength. This paper critically reviews the recent trends in 3D printing technology, with a particular focus on the materials and their applications in the manufacturing industry. The paper highlights the need for further development of 3D printing technology to overcome its limitations. It also summarizes the research conducted by experts in this field, including their focuses, techniques, and limitations. By providing a comprehensive overview of the recent trends in 3D printing, this review aims to provide valuable insights into the technology’s prospects

Recent inventions in additive manufacturing: holistic review

This general review paper presents a condensed view of recent inventions in the Additive Manufacturing (AM) field. It outlines factors affecting the development and commercialization of inventions via research collaboration and discusses breakthroughs in materials and AM technologies and their integration with emerging technologies. The paper explores the impact of AM across various sectors, including the aerospace, automotive, healthcare, food, and construction industries, since the 1970s. It also addresses challenges and future directions, such as hybrid manufacturing and bio-printing, along with socio-economic and environmental implications. This collaborative study provides a concise understanding of the latest inventions in AM, offering valuable insights for researchers, practitioners, and decision makers in diverse industries and institutions

Directly Printed Aligner: Aligning with the Future

Orthodontics stands on a junction where traditional analog appliance manufacturing slowly but steadily changes to a digital one with the use of 3D technology. The main cause of this shift was the invention and use of computers. The use of computers, computer-aided design (CAD) software, computerized machines, and newly invented materials allowed this change to occur in a relatively short time in dentistry and orthodontics. The trigger for this transformation is the ability to digitally scan the oral cavity. CAD software and 3D printers already existed. It took a few years to include this technology in orthodontics and continuously apply it in the orthodontic office. Orthodontic treatment is mainly based on the use of fixed appliances, while in the last years, thermoformed aligners have been introduced as an alternative whenever a more invisible treatment modality is preferred. Clear aligner treatment is performed using thermoformed aligner. A new aligner resin has been recently invented to allow direct aligner printing. Directly printed aligner possess many advantages compared to thermoformed one. Research has been initiated to investigate all the aspects of the workflow and aligner printing outcome. More studies must be performed to look into the various aspects of directly printed aligners