Cereal-Based and Insect-Enriched Printable Food: From Formulation to Postprocessing Treatments. Status and Perspectives

Abstract Three-dimensional printing is a layer-by-layer process capable of manufacturing new objects from several materials, among which is food formulation. In the field of cereal-based products, it has the potential to make objects having very complex shapes. This intricate structure could lead to the obtaining of new textural properties of end products never thought of before. However, most cereal-based 3D printed objects need postprocessing treatments, such as cooking, frying, baking, etc., which could cause the collapse of the printed structure. The use of new ingredients and binding agents would be of relevant importance in this technology to obtain innovative food products and to keep the designed structure. Among these, insects have a potential in the field of cereal-based products due to their high content of protein. Because of the scepticism in western countries, the use of 3D printing could be useful to improve shape, taste and, in turn, their acceptability. The aim of this chapter is to evaluate current researches in the field of cereal-based 3D printed products. We will review knowledge on 3D printing methods, printing conditions, possibility to improve the printability, compatibility with traditional food processing technologies and the possibility to obtain innovative healthy foods enriched with insects.