AccScience Publishing / IJB / Volume 12 / Issue 3 / DOI: 10.36922/IJB026130121
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REVIEW ARTICLE

Plant-based food inks and extrusion 3D printing for personalized nutrition

Xiongbiao Chen1* ,  Kathryn Avery1 ,  Ke Ding2 ,  Tate Cao3 ,  Yang Yang4 ,  Li Chen5 ,  Francis Bui5 ,  Marziyeh Hassani Sangani5 ,  Hassan Vatanparast6 ,  Martin Reaney2 ,  Michael Nickerson2
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1 Department of Mechanical Engineering, College of Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
2 Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
3 Ron & Jane Graham School of Professional Development, College of Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
4 Johnson Shoyama Graduate School of Public Policy, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
5 Department of Electrical and Computer Engineering, College of Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
6 College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
IJB 2026, 12(3), 026130121 https://doi.org/10.36922/IJB026130121
Received: 28 March 2026 | Revised: 2 May 2026 | Accepted: 5 May 2026 | Published online: 15 May 2026
© 2026 by the Author(s). This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International License ( https://creativecommons.org/licenses/by/4.0/ )
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Abstract

Plant-based food inks are formulations of edible biomaterials derived from plants for printing customized three-dimensional (3D) foods or meals. Extrusion-based 3D food printing has emerged as a promising technique for producing digitally designed meals with tailored geometry, texture, and nutritional composition. These printed structures hold significant potential for personalized nutrition by enabling the development of foods aligned with individual dietary needs, metabolic responses, and sensory preferences. Successful printing and downstream dietary applications depend critically on the functional properties of food inks, including rheological behavior, printability, mechanical stability, and compatibility with nutrient or bioactive incorporation, as well as the selection of printing parameters. This review synthesizes the latest developments in plant-based ingredients and food-grade materials suitable for 3D printing, with emphasis on protein isolates, hydrocolloids, fibers, lipids, and fruit- and vegetable-derived matrices. It further examines advances in 3D food printing technologies and their capacity for customization across shape, texture, and spatial nutrient distribution. The integration of artificial intelligence (AI)-based health monitoring is discussed as an emerging framework for real-time dietary adjustment, leveraging biosensors and predictive algorithms to support precision nutrition. Key consumer, safety, cybersecurity, and regulatory considerations are evaluated to contextualize the broader adoption of AI-guided, 3D-printed personalized meals. Finally, major challenges and future research directions are identified, including the development of next-generation printable materials, the creation of closed-loop AI–printer–sensor platforms, clinical validation for chronic disease management, and strategies to improve sustainability and scalability.

Graphical abstract
Keywords
3D printing
Personalized nutrition
Plant-based food
Artificial intelligence monitoring
Funding
The authors gratefully acknowledge the financial support provided by the Natural Sciences and Engineering Research Council of Canada (NSERC; RGPIN 06386-2019) and the Saskatchewan Health Research Foundation (SHRF; Align Grant 7061). Their contributions were instrumental in enabling the research, analysis, and development presented in this work.
Conflict of interest
The authors declare they have no competing interests.
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International Journal of Bioprinting, Electronic ISSN: 2424-8002 Print ISSN: 2424-7723, Published by AccScience Publishing
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