ADVANCEMENTS IN CHOCOLATE 3D PRINTING TECHNOLOGY: A RAPID SCOPING REVIEW AND GLOBAL LANDSCAPE ANALYSIS
Authors: Anis Syuhada, A. A.1* and Nur Shazwanie N.2
Journal Issue: Malaysian Cocoa Journal, Volume 16/2024
Keywords: Chocolate, 3D printing, scoping review, advancements, research trends
Published On: 1/10/2024
Abstract
Three-dimensional (3D) printing is a promising avenue in chocolate manufacturing, leveraging on the extrudable and solidification properties of chocolate to create highly customisable and intricate designs. The purpose of this scoping review is to uncover advancements in chocolate 3D printing technology over the last five years and identify important outcomes that can be utilised by stakeholders or knowledge users. Employing the Joanna Briggs Institute (JBI) scoping review guidelines and PRISMA-ScR as search strategies, three databases (Scopus, ScienceDirect, and IEEE Xplore) were systematically searched using keywords related to chocolate and 3D printing. Of 380 publications screened by two reviewers, 28 fulfilled the eligibility criteria (published between 2019-2023, open and full-text access, English language, and focused on chocolate 3D printing dimensions). The majority of publications were journal articles (82.1%), originating from 16 countries across Asia (35.7%), Europe (25%), North America (21.4%) and Australia (17.9%). The predominant research trend is chocolate 3D printer design, fabrication, modification, and automation (25%). Other areas of focus include consumer perception (21.4%), 3D printed chocolate product development (17%), design feature fabrication and modification (14%), ingredient incorporation in formulation (10%), studies on material properties (10%), and ink fabrication (4%). While acknowledging time and resource constraints, the evidence synthesized in this review confirms the extensive geographical coverage and research trends in the field of chocolate 3D printing research.