The
global 3D
food printing market is expected to be valued at USD 425.0 million
by 2025, growing at a CAGR of 54.75% between 2018 and 2025.
3D food printing has a huge opportunity in
the commercial vertical including users such as retail stores, bakeries,
confectionaries, and restaurants. Confectionaries are expected to hold the
major size of the market for commercial vertical, and also the market for
the same is expected to grow at the highest rate between 2018 and 2025. The
increased demand for customized cakes and bakery items by consumers is the
factor fueling this market.
Carbohydrates are the type of nutrients and
are a most important source of energy for humans. It is found in fruits,
grains, vegetables, and milk products. 3D food printing could allow design the
food depending on the requirement of carbohydrate by the consumers. A consumer
requiring high-carbohydrate and low-protein diet could set the ratio
accordingly to get food of his choice, which in turn could revolutionize the
way to control the nutrient intake. Carbohydrates segment is likely to hold the
largest size of the market during the forecast period.
North America expected to hold the largest
share of the 3D food printing market in 2018. The market in APAC is
expected to grow at the highest rate during the forecast period. The huge
market for confectioneries and bakery products such as candies, chocolates,
pizzas, and burgers in North America and increased demand for customized food
products from the region make North America the largest market of 3D food
printing technology. APAC holds the largest part of the aged population present
globally. The capability of 3D food printers to print soft, chewable
food for the geriatric population is expected to contribute to the fastest
growth of the market in APAC during the forecast period.
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The major factors restraining the growth of
the market include slow processing time and lack of original flavor and
texture. Preparation of food by 3D printing technology takes much
more time compared to that prepared by the traditional method. Need to maintain
a high level of precision while printing a food by printers and the time taken
by the food to cool down to solidify are the factors leading to the slow
processing time. Also, the original flavor and texture of any food are because
of complex chemical formation of food polymer, and it is not easy to duplicate
that formation using 3D food printer. Thus, 3D printed food lacks original
flavor and texture.
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