Global 3D Food Printing Market Insights, Size and Growth Forecast To 2027

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Global 3D Food Printing Market by Technology (Fused Deposition Manufacturing (FDM), Selective Sintering Technology (SST), Powder Bed Binder Jetting and Ink-Jet Printing), By Component (Natively Printable Materials (Chocolate, Icing, Hydrogel, Cheese, and Others (Hummus, Pasta Dough, Butter, Jelly, Sugar, Starch, etc.), Non-Printable Traditional Food Materials (Meat, Rice, Vegetables, Fruits) and Others(Insect Powder)), By End-Users (Governments (Defense, Education, and Emergency Services), Commercial (Retail Stores, Bakeries, Confectionaries, and Restaurants) and Residential) and By Region (North America, Europe, Asia Pacific, South America, Middle East, and Africa)
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Global 3D Food Printing Market by Technology (Fused Deposition Manufacturing (FDM), Selective Sintering Technology (SST), Powder Bed Binder Jetting and Ink-Jet Printing), By Component (Natively Printable Materials (Chocolate, Icing, Hydrogel, Cheese, and Others (Hummus, Pasta Dough, Butter, Jelly, Sugar, Starch, etc.), Non-Printable Traditional Food Materials (Meat, Rice, Vegetables, Fruits) and Others(Insect Powder)), By End-Users (Governments (Defense, Education, and Emergency Services), Commercial (Retail Stores, Bakeries, Confectionaries, and Restaurants) and Residential) and By Region (North America, Europe, Asia Pacific, South America, Middle East, and Africa)

Published: Jul 2020 Base Year: 2019 Report ID: IACT2017
Available Format: Historical Data: 2017 - 2018 Number of Pages: 1 - 250
Category : Information & Communications Technology
Global 3D Food Printing Market will trigger by the growing demand for personalized and nutrient food. The global 3D Food Printing Market expected to grow at a noteworthy rate during the forecast period 2019-2027. Due to the increasing demand for mass customization along with the advantages of 3D food printing for preparing food conveniently with less time-consumption. Additionally, the growing demand for sustainable food manufacturing systems and the rising global population, along with high-income growth, have resulted in increased concerns regarding food security across the globe. Moreover, the application of 3D food printing for stringent quality assurance and precise nutritional control is likely estimated to foster the global 3D food printing market in the future time.
According to World Bank, in 2018, about 2/3 of the world's population lives in Asia, a figure dominated by India and China and it is projected that by 2100, Africa and Asia will be home to 4.4 and 4.9 billion individuals respectively and will together account for 83% of the world's population. For this crisis, food production needs to be raised by 50% to maintain current levels. It can be stated that 3D food printing would be able to contribute to a solution if not solve it altogether. In addition, the surge in demand for 3D food printing allows the consumers to print food that is optimized based on biometric, and genomic data will result in the growth of the 3D food printing market. According to the NIH, 65% of the world's population is lactose intolerant in adulthood. Scleroderma and strokes can all limit a person's ability to swallow whole foods later in life, limiting the range of foods they can eat. The requirement in food and diet would be the input of consumer requirements through 3D food printing technology to manufacture food according to consumer's needs. These would have a potentially transformative effect on human health. Computer control also reduces the likelihood of accidental cross-contamination. 
The growing advantages of 3D food printing to provide products like gluten-free and dairy-free products along with transmitting the relevant data to a 3D food printer to generate an exclusive custom meal will accelerate the global 3D food printing market in the upcoming period. Additionally, the benefits of 3D food printing, provide combined medicine and human nutrition to help patients and able to incorporate individual drugs into it, is likely to continue the growth of the global 3D food printing market in the expected periods.

Technology Overview in the Global 3D Food Printing Market
Based on technology, the global 3D Food Printing Market categorized into Fused Deposition Manufacturing (FDM), Selective Sintering Technology (SST), Powder Bed Binder Jetting, and Ink-Jet Printing.  The Fused Deposition Manufacturing (FDM) accounted for the largest market share in 2018 and is expected to dominate the market during the forecast period, 2019-2027 owing to its application in making chocolate and cakes products.

Components Overview in the Global 3D Food Printing Market
Based on components, the Global 3D Food Printing Market segregated into Natively Printable Materials (Chocolate, Icing, Hydrogel, Cheese, and Others (Hummus, Pasta Dough, Butter, Jelly, Sugar, and Starch, etc.), Non-Printable Traditional Food Materials (Meat, Rice, Vegetables, Fruits) and Others (Insect Powder). The Natively Printable Materials segment estimated to exhibit maximum revenue by 2027. Due to the food products made by natively, printable materials can fully control on taste, nutritional value, and texture. The food products produced by natively printable materials are Chocolate, Icing, Hydrogel, Cheese, etc.

Regional Overview in the Global 3D Food Printing Market
By geography, the Global 3D Food Printing Market segmented into North America, Europe, Asia Pacific, Middle East & Africa, and Latin America.  North America anticipated to exhibit the lion's share of the market in 2018 and estimated to dominate the market owing to the presence of major 3D food printing companies and allocation of huge budget by the US government on the healthcare sector.

Global 3D Food Printing Market: Competitive Landscape
Companies such as Natural Machines, 3D Systems, TNO, Choc Edge, Systems and Materials Research Corporation, By flow, Print2taste GmbH, Barilla, Candyfab, and Beehex are the key players in the Global 3D Food Printing Market. 



1. Research Strategic Development
1.1. Market Modelling
1.2. Product Analysis
1.3. Market Trend and Economic Factors Analysis
1.4. Market Segmental Analysis
1.5. Geographical Mapping
1.6. Country Wise Segregation

2. Research Methodology
2.1. Identification of Target Market
2.2. Data Acquisition 
2.3. Refining of Data/ Data Transformations
2.4. Data Validation through Primary Techniques
2.5. Exploratory Data Analysis
2.6. Graphical Techniques/Analysis
2.7. Quantitative Techniques/Analysis
2.8. Visual Result/Presentation 

3. Executive Summary

4. Market Insights
4.1. Supply Chain Analysis
4.2. Economic Factor Analysis 
4.2.1. Drivers
4.2.2. Trends
4.2.3. Opportunities
4.2.4. Challenges
4.3. Technological Landscape
4.4. Competitors & Product Analysis
4.5. Policy & Regulatory Framework
4.6. Company market share analysis, 2018
4.7. Porter’s Five forces analysis
4.8. New Investment Analysis
4.9. PESTEL Analysis

5. Global 3D Food Printing Market Overview
5.1. Market Size & Forecast,2016-2027
5.1.1. Demand
5.1.1.1. By Value (USD Million)
5.1.2. Consumption
5.1.2.1. By Volume (Number of Units)
5.2. Market Share & Forecast, 2016-2027
5.2.1. By Technology
5.2.1.1. Fused Deposition Manufacturing (FDM)( Hot melt extrusion)
5.2.1.2. Selective Sintering Technology(SST)
5.2.1.3. Powder Bed Binder Jetting
5.2.1.4. Ink-Jet Printing
5.2.2. By Component
5.2.2.1. Natively Printable Materials
5.2.2.1.1. Chocolate 
5.2.2.1.2. Icing
5.2.2.1.3. Hydrogel
5.2.2.1.4. Cheese
5.2.2.1.5. Others (Hummus, Pasta Dough, Butter, Jelly, Sugar, Starch etc.)
5.2.2.2. Non-Printable Traditional Food Materials
5.2.2.2.1. Meat
5.2.2.2.2. Rice
5.2.2.2.3. Vegetables
5.2.2.2.4. Fruits
5.2.2.3. Others
5.2.2.3.1. Insect Powder
5.2.3. By End-Users
5.2.3.1. Governments
5.2.3.1.1. Defense
5.2.3.1.2. Education
5.2.3.1.3. Emergency Services
5.2.3.2. Commercial
5.2.3.2.1. Retail Stores
5.2.3.2.2. Bakeries
5.2.3.2.3. Confectionaries
5.2.3.2.4. Restaurants
5.2.3.3. Residential
5.2.4. By Region
5.2.4.1. North America
5.2.4.2. Europe
5.2.4.3. Asia Pacific
5.2.4.4. South America 
5.2.4.5. Middle East & Africa 

6. North America 3D Food Printing Market
6.1. North America 3D Food Printing Market Size & Forecast, 2016-2027
6.1.1. Demand
6.1.1.1. By Value (USD Million)
6.1.2. Consumption
6.1.2.1. By Volume (Number of Units)
6.2. North America 3D Food Printing Market Estimates & Forecast, 2016-2027 (USD Million)
6.2.1. By Technology
6.2.1.1. Fused Deposition Manufacturing (FDM)( Hot melt extrusion)
6.2.1.2. Selective Sintering Technology(SST)
6.2.1.3. Powder Bed Binder Jetting
6.2.1.4. Ink-Jet Printing
6.2.2. By Component
6.2.2.1. Natively Printable Materials
6.2.2.1.1. Chocolate 
6.2.2.1.2. Icing
6.2.2.1.3. Hydrogel
6.2.2.1.4. Cheese
6.2.2.1.5. Others (Hummus, Pasta Dough, Butter, Jelly, Sugar, Starch etc.)
6.2.2.2. Non-Printable Traditional Food Materials
6.2.2.2.1. Meat
6.2.2.2.2. Rice
6.2.2.2.3. Vegetables
6.2.2.2.4. Fruits
6.2.2.3. Others
6.2.2.3.1. Insect Powder
6.2.3. By End-Users
6.2.3.1. Governments
6.2.3.1.1. Defense
6.2.3.1.2. Education
6.2.3.1.3. Emergency Services
6.2.3.2. Commercial
6.2.3.2.1. Retail Stores
6.2.3.2.2. Bakeries
6.2.3.2.3. Confectionaries
6.2.3.2.4. Restaurants
6.2.3.3. Residential
6.2.4. By Country
6.2.4.1. US
6.2.4.2. Canada
6.2.4.3. Mexico
6.2.5. By Price Point Analysis
6.2.6. Manufacturer & Distributor List (Top 5)
6.2.7. Economic Impact Study on North America 3D Food Printing Market

7. Europe 3D Food Printing Market
7.1. Europe 3D Food Printing Market Size & Forecast 
7.1.1. Demand
7.1.1.1. By Value (USD Million)
7.1.2. Consumption
7.1.2.1. By Volume (Number of Units)
7.2. Europe 3D Food Printing Market Estimates & Forecast, 2016-2027 (USD Million)
7.2.1. By Technology
7.2.1.1. Fused Deposition Manufacturing (FDM)( Hot melt extrusion)
7.2.1.2. Selective Sintering Technology(SST)
7.2.1.3. Powder Bed Binder Jetting
7.2.1.4. Ink-Jet Printing
7.2.2. By Component
7.2.2.1. Natively Printable Materials
7.2.2.1.1. Chocolate 
7.2.2.1.2. Icing
7.2.2.1.3. Hydrogel
7.2.2.1.4. Cheese
7.2.2.1.5. Others (Hummus, Pasta Dough, Butter, Jelly, Sugar, Starch etc.)
7.2.2.2. Non-Printable Traditional Food Materials
7.2.2.2.1. Meat
7.2.2.2.2. Rice
7.2.2.2.3. Vegetables
7.2.2.2.4. Fruits
7.2.2.3. Others
7.2.2.3.1. Insect Powder
7.2.3. By End-Users
7.2.3.1. Governments
7.2.3.1.1. Defense
7.2.3.1.2. Education
7.2.3.1.3. Emergency Services
7.2.3.2. Commercial
7.2.3.2.1. Retail Stores
7.2.3.2.2. Bakeries
7.2.3.2.3. Confectionaries
7.2.3.2.4. Restaurants
7.2.3.3. Residential
7.2.4. By Country
7.2.4.1. Germany
7.2.4.2. UK
7.2.4.3. France
7.2.4.4. Spain
7.2.4.5. Italy
7.2.4.6. Rest of Europe
7.2.5. By Price Point Analysis
7.2.6. Manufacturer & Distributor List (Top 5)
7.2.7. Economic Impact Study on Europe 3D Food Printing Market

8. Asia Pacific 3D Food Printing Market
8.1. Asia Pacific 3D Food Printing Market Size & Forecast 
8.1.1. Demand
8.1.1.1. By Value (USD Million)
8.1.2. Consumption
8.1.2.1. By Volume (Number of Units)
8.2. Asia Pacific 3D Food Printing Market Estimates & Forecast, 2016-2027 (USD Million)
8.2.1. By Technology
8.2.1.1. Fused Deposition Manufacturing (FDM)( Hot melt extrusion)
8.2.1.2. Selective Sintering Technology(SST)
8.2.1.3. Powder Bed Binder Jetting
8.2.1.4. Ink-Jet Printing
8.2.2. By Component
8.2.2.1. Natively Printable Materials
8.2.2.1.1. Chocolate 
8.2.2.1.2. Icing
8.2.2.1.3. Hydrogel
8.2.2.1.4. Cheese
8.2.2.1.5. Others (Hummus, Pasta Dough, Butter, Jelly, Sugar, Starch etc.)
8.2.2.2. Non-Printable Traditional Food Materials
8.2.2.2.1. Meat
8.2.2.2.2. Rice
8.2.2.2.3. Vegetables
8.2.2.2.4. Fruits
8.2.2.3. Others
8.2.2.3.1. Insect Powder
8.2.3. By End-Users
8.2.3.1. Governments
8.2.3.1.1. Defense
8.2.3.1.2. Education
8.2.3.1.3. Emergency Services
8.2.3.2. Commercial
8.2.3.2.1. Retail Stores
8.2.3.2.2. Bakeries
8.2.3.2.3. Confectionaries
8.2.3.2.4. Restaurants
8.2.3.3. Residential
8.2.4. By Country
8.2.4.1. China
8.2.4.2. India
8.2.4.3. Japan
8.2.4.4. South Korea
8.2.4.5. Rest of Asia Pacific
8.2.5. By Price Point Analysis
8.2.6. Manufacturer & Distributor List (Top 5)
8.2.7. Economic Impact Study on Asia Pacific 3D Food Printing Market

9. South America 3D Food Printing Market
9.1. South America 3D Food Printing Market Size & Forecast 
9.1.1. Demand
9.1.1.1. By Value (USD Million)
9.1.2. Consumption
9.1.2.1. By Volume (Number of Units)
9.2. South America 3D Food Printing Market estimates & forecast, 2016-2027 (USD Million)
9.2.1. By Technology
9.2.1.1. Fused Deposition Manufacturing (FDM)( Hot melt extrusion)
9.2.1.2. Selective Sintering Technology(SST)
9.2.1.3. Powder Bed Binder Jetting
9.2.1.4. Ink-Jet Printing
9.2.2. By Component
9.2.2.1. Natively Printable Materials
9.2.2.1.1. Chocolate 
9.2.2.1.2. Icing
9.2.2.1.3. Hydrogel
9.2.2.1.4. Cheese
9.2.2.1.5. Others (Hummus, Pasta Dough, Butter, Jelly, Sugar, Starch etc.)
9.2.2.2. Non-Printable Traditional Food Materials
9.2.2.2.1. Meat
9.2.2.2.2. Rice
9.2.2.2.3. Vegetables
9.2.2.2.4. Fruits
9.2.2.3. Others
9.2.2.3.1. Insect Powder
9.2.3. By End-Users
9.2.3.1. Governments
9.2.3.1.1. Defense
9.2.3.1.2. Education
9.2.3.1.3. Emergency Services
9.2.3.2. Commercial
9.2.3.2.1. Retail Stores
9.2.3.2.2. Bakeries
9.2.3.2.3. Confectionaries
9.2.3.2.4. Restaurants
9.2.3.3. Residential
9.2.4. By Country
9.2.4.1. Brazil
9.2.4.2. Argentina
9.2.4.3. Rest of South America
9.2.5. By Price Point Analysis
9.2.6. Manufacturer & Distributor List (Top 5)
9.2.7. Economic Impact Study on South America 3D Food Printing Market

10. Middle East & Africa 3D Food Printing Market
10.1. Middle East & Africa Market Size & Forecast 
10.1.1. Demand
10.1.1.1. By Value (USD Million)
10.1.2. Consumption
10.1.2.1. By Volume (Number of Units)
10.2. Middle East & Africa Market estimates & forecast, 2016-2027 (USD Million)
10.2.1. By Technology
10.2.1.1. Fused Deposition Manufacturing (FDM)( Hot melt extrusion)
10.2.1.2. Selective Sintering Technology(SST)
10.2.1.3. Powder Bed Binder Jetting
10.2.1.4. Ink-Jet Printing
10.2.2. By Component
10.2.2.1. Natively Printable Materials
10.2.2.1.1. Chocolate 
10.2.2.1.2. Icing
10.2.2.1.3. Hydrogel
10.2.2.1.4. Cheese
10.2.2.1.5. Others (Hummus, Pasta Dough, Butter, Jelly, Sugar, Starch etc.)
10.2.2.2. Non-Printable Traditional Food Materials
10.2.2.2.1. Meat
10.2.2.2.2. Rice
10.2.2.2.3. Vegetables
10.2.2.2.4. Fruits
10.2.2.3. Others
10.2.2.3.1. Insect Powder
10.2.3. By End-Users
10.2.3.1. Governments
10.2.3.1.1. Defense
10.2.3.1.2. Education
10.2.3.1.3. Emergency Services
10.2.3.2. Commercial
10.2.3.2.1. Retail Stores
10.2.3.2.2. Bakeries
10.2.3.2.3. Confectionaries
10.2.3.2.4. Restaurants
10.2.3.3. Residential
10.2.4. By Country
10.2.4.1. Saudi Arabia
10.2.4.2. UAE
10.2.4.3. South Africa
10.2.4.4. Rest of Middle East & Africa
10.2.5. By Price Point Analysis
10.2.6. Manufacturer & Distributor List (Top 5)
10.2.7. Economic Impact Study on Middle East & Africa 3D Food Printing Market

11. Competitor Analysis
11.1. Company Description
11.2. Financial Analysis
11.3. Key Products
11.4. Key Management Personnel 
11.5. Contact Address
11.6. SWOT Analysis
11.7. Company Profiles
11.7.1. Natural Machines
11.7.2. 3D Systems
11.7.3. TNO
11.7.4. Choc Edge
11.7.5. Systems and Materials Research Corporation
11.7.6. Byflow
11.7.7. Print2taste GmbH
11.7.8. Barilla
11.7.9. Candyfab
11.7.10. Beehex
11.7.11. Modern Meadow
11.7.12. Nu Food
11.7.13. North branch Everbright
11.7.14. Other Leading Players


SPER Market Research’s methodology uses great emphasis on primary research to ensure that the market intelligence insights are up to date, reliable and accurate. Primary interviews are done with players involved in each phase of a supply chain to analyze the market forecasting. The secondary research method is used to help you fully understand how the future markets and the spending patterns look likes.

The report is based on in-depth qualitative and quantitative analysis of the Global Product Market. The quantitative analysis involves the application of various projection and sampling techniques. The qualitative analysis involves primary interviews, surveys, and vendor briefings.  The data gathered as a result of these processes are validated through experts opinion. Our research methodology entails an ideal mixture of primary and secondary initiatives.

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