Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: A review

Background Decreasing land assets as a result of global population growth present significant obstacles to food security. Aquatic foods, also referred to as blue foods, harvested from freshwater or marine habitats are a sustainable source of high-quality protein for human consumption with distinctive qualities and features. Therefore, exploring blue food proteins to meet the demand in the food industry is of great significance. Scope and approach Given the interest in 3D food printing technology, demand for greener chemistry and sustainability, integrating microalgae as a source of blue food with 3D food printing might be a fascinating approach to broaden the area of microalgae-based 3D food products in order to fulfil socio-economic development while ensuring environmental stability. Conclusion Thus, the present review focuses on the technological progression that have resulted in the design of new socio-economic aspects of industrialization through the use of novel food products and printing methods that can drastically alter the food supply chain. Moreover, the use of 3D food printing in conjunction with artificial intelligence (AI) and comprehensive and stringent regulations, gives valuable insights for the future development of innovative ink formulations, optimization and automation of the manufacturing process.