Page 29 - FoodFocusThailand No.237 December 2025

SPECIAL FOCUS

3D-Printed Snacks represent a new frontier in snack and
confectionery production, enhancing both nutritional control
and visual appeal. This technology enables the creation of
customized designs and forms, such as:
1. Dysphagia Snacks: These snacks or candies can be
crafted to resemble real objects—such as fruits or animals—to
help stimulate appetite. Their texture is carefully controlled to
be soft, smooth, and safe for swallowing. In addition, they can
be fortified with proteins, vitamins, or dietary fiber to provide
balanced nutrition. They are ideal for children, older adults, and ภาพที่่� 3 ตััวอย่่างการพิิมพิ์อาหารด้้วย่เทคนิิค 3D Food Printing
patients with swallowing difficulties. Figure 3 Example of Food Printing Using 3D Food Printing
2. Personalized Confectionery: By integrating individual Technology
health data—such as blood-sugar levels, eating habits, and ที่่�มา / Source: National Metal and Materials Technology Center (MTEC), 2025
energy requirements—manufacturers can develop custom-
designed snacks tailored to specific needs. Examples include
athletes requiring specific carbohydrate-to-protein ratios for The application of 3D food printing technology not only
post-training recovery; diabetic patients who need sweets made revolutionizes food production but also enhances flexibility,
with low-GI sweeteners; or individuals with food allergies who sustainability, and creativity across the industry. It opens up new
require snacks formulated to be free from gluten, dairy, nuts, possibilities for snacks and confectioneries to better meet the
or other allergens. demands of modern consumers in terms of taste, appearance,
3. Health-Oriented Snacks and Confectioneries: 3D food health, and personalization. This innovation transforms snacks
printing technology enables precise control over salt, sugar, and from simple indulgences into a new frontier of business growth
fat content in every piece while maintaining delicious taste and and health-oriented opportunities for the future.
appealing texture. Through advanced food-structure design,
it is possible to enhance crispiness without added fat and to
create visually striking new forms. The technology also allows More Information Service Info C002
for controlled flavor release, offering consumers a unique and
elevated sensory experience.

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