Digital Transformation in Sustainable Gastronomy: A Bibliometric Assessment of 3D Food Printing

Abstract

This study aimed to evaluate the role of 3D food printers in zero-waste kitchens and sustainable gastronomy through a systematic literature review and bibliometric analysis. The dataset was compiled from studies published in the Web of Science Core Collection database (2016–2026), screened in accordance with the PRISMA flow diagram, and analyzed via VOSviewer. Citation, keyword co-occurrence, bibliographic coupling, author co-citation, and country-level analyses were conducted. The findings revealed that the literature is centered on food design, printability, rheological properties, food ink, personalized nutrition, and sustainability. Furthermore, 3D food printers were determined to be a complementary tool for upcycling edible by-products into value-added products rather than a technology that directly eliminates waste. Despite key limitations such as printability, food safety, consumer acceptance, cost, hygiene, and printing speed, it was concluded that this technology serves as an innovative tool supporting by-product valorization, portion control, sustainable menu design, and culinary creativity.