Prosumer-Driven 3D Food Printing

Chapter 11

Prosumer-Driven 3D Food Printing: Role of Digital Platforms in Future 3D Food Printing Systems Siddharth Jayaprakash, In˜igo Flores Ituarte, Jouni Partanen Department of Mechanical Engineering, Aalto University, Espoo, Finland

Chapter Outline 11.1 11.2 11.3 11.4

Introduction What Is Prosumption? Evolution of Prosumption Current State of 3D Food Printing 11.4.1 Market Segmentation 11.4.2 3D Food Printing Ecosystem and Associated Value Chains 11.4.3 Ingredient Portfolio 11.4.4 Machine Concepts

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11.5 Food Prosumption With 3D Food Printing 11.5.1 Change Drivers 11.5.2 Future of Food 11.5.3 Digital Platform for 3D Food Printing 11.5.4 Futuristic Application Areas 11.5.5 Example Use Cases 11.5.6 The Impact 11.6 Conclusions References

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11.1 INTRODUCTION Three-dimensional printing is a collective term used to refer to a variety of technologies that allow layer-by-layer construction of 3D objects from a computer-aided design model. The whole process is controlled by a computer program and requires minimal human interaction. Also known as additive manufacturing, this technology has evolved considerably over the last couple of decades. It is currently at the peak of inflated expectation and is predicted to achieve mainstream adaptation between 2019 and 2024 (Gartner Inc., 2014). Present-day 3D printing technology allows for the utilisation of a broad range Fundamentals of 3D Food Printing and Applications. https://doi.org/10.1016/B978-0-12-814564-7.00011-0 Copyright © 2019 Elsevier Inc. All rights reserved.

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of materials including both natural and synthetic polymers, metals and a variety of food ingredients. As the technology is still being refined and new value chain models are being innovated, its applications and impact will continue thrusting out to areas like the food sector. Three-dimensional printing systems that accept food ingredients as printing materials are known as 3D food printers. Here, food structure designs in the form of additive manufacturing file formats are translated to individualised edible structures through layer-by-layer deposition of food ingredients. The process is also known as food layered manufacturing (Wegrzyn et al., 2012), and is technically referred to as additive food manufacturing (Pinna et al., 2016). This technology is made possible by effectively combining additive manufacturing knowhow with food science and digital gastronomy (Sun et al., 2015a). Unlike food robots that simply automate the traditional cooking process, 3D food printers facilitate creation of fully individualised edible structures from unique food designs. The relevance of this technology in academia and industry has increased significantly since the inception of first 3D food printer prototype (Periard et al., 2007; Cohen et al., 2009; Lipton et al., 2010) at Cornell University in 2007. According to Frost and Sullivan, there has been a drastic increase in 3D food printing-related patents since 2013 (Sullivan and Frost, 2015). The identified applications range all the way from use in home and restaurant kitchen (Van Bommel, 2014) to that in spacecrafts (Hall, 2013). It is interesting to note that even though a lot of application areas are identified for 3D food printing, its innovation potential is highly underutilised. Scientific literature on the associated value chains as well as the service implications are still scarce. The current state of 3D food printing can be compared to the conventional 3D printing technology of the last decade. According to Janne Kytannen, 3D printing, which was then utilised as industrial systems was just a ‘fascinating technology with very little consumer knowledge’ (Kytannen, 2005). With the arrival of desktop 3D printers and digital platforms in the mainstream market, the level of consumer involvement in production activities has increased considerably (Rayna et al., 2015). For example, a combination of digital platforms and advanced production technologies like 3D printing could help translating consumer creativity in the form of 3D designs into personalised physical objects. This in turn is blurring the line between production and consumption activities. American futurist Alvin Toffler has predicted this ongoing paradigm change in manufacturing sector as early as in 1980. In his 1981 book, The Third Wave (Toffler, 1981), Toffler introduced the word prosumer to address people who produce goods for their own consumption. With the arrival of 3D food printing technology and advanced Information and Communications Technology (ICT) platforms, similar changes are highly anticipated in the food production sector.

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11.2 WHAT IS PROSUMPTION? Prosumption, or prosumerism, is a business term that refers to a meld of production and consumption. It is an activity that involves production of goods by its own consumers. Even though the term was introduced in the 1980s, the concept of prosumption has existed since the preindustrial era (Toffler, 1981; Kotler, 1986; Ritzer et al., 2012). According to Ritzer and Jurgenson (2010), even Karl Marx, who is considered as the supreme scholar of industrial production, has realised how people took turns in their roles as producers and consumers. He has also understood the impact of this interplay much before Toffler. The book The Third Wave (Toffler, 1981) by Alvin Toffler describes the interrelations of production and consumption through three stages of societal history, namely, preindustrial era, era of industrial revolution, and postindustrial era (see Fig. 11.1). He called these three stages as three waves of human history. Phillip Kotler added on to Toffler’s work, where he emphasised on the difference between production for use and production for exchange (Kotler, 1986). During the preindustrial era, people grew crops and vegetables for their own consumption. Much of the economy was dependent on agricultural activities. This means that most of the people were prosumers during that time and age. A small section of population did fishing, hunting, carpentry and other specialised trades. They exchanged their competency for food, clothing and other goods. This situation has changed significantly once we reached the industrial era. During the time of the industrial revolution, factories became the core establishments, and people started producing goods merely for exchange. The prosumer population has marginalised drastically during this era which gave rise to pure consumers and producers. Ritzer and Jurgenson argue that even during the era of factory economy, the roles of producers and consumers were not mutually exclusive, since producers consumed goods made at their factories, and consumers made meals for their own consumption. Currently, the society is moving towards an age of individualisation from that of centralised production and mass consumption. Toffler and Kotler were very much ahead of their times as they predicted this paradigm change as early as in the 1980s. Toffler termed this upcoming era as the third wave of human history (Toffler, 1981). This third wave is characterised by advancement in technology, high level of education, waning market dependency and demassification (Toffler, 1981; Kotler, 1986). There has been a gradual decline in the acceptance rate of boring repetitive tasks, and the trend is toward working

FIGURE 11.1 Three waves of human history according to Toffler (1981).

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smart rather than working hard. Instead of relying entirely on the market, people are using latest ICT and production technologies to create quality goods for their own use. This also means that the size of the prosumer population is increasing gradually, while the number of pure consumers is decreasing.

11.3 EVOLUTION OF PROSUMPTION Even though the term prosumption was introduced in the early 1980s, the concept remained underresearched until the outset of 21st century. Its academic relevance started to increase because of the societal change (Ritzer et al., 2012) associated with the mainstreaming of digital platforms and technology innovations like 3D printing (Rayna et al., 2015). In the beginning, prosumption was mostly limited to do-it-yourself activities like home painting and cooking. With the arrival of computers and web 2.0, prosumption opened up to incorporate various customisation tasks. This, along with e-commerce platforms, continues to provide consumers with mass customisation possibilities. The highest level of prosumption occurs when the consumer invests in software and equipment such as cameras, 3D printers and scanners. Investing in 3D printers, for example, allows consumers to produce customised speciality products at home. These equipment act as complementary assets for the associated enterprises and are pivotal in creating, delivering and capturing value. With the rise of prosumers, the concept of value co-creation is gaining prominence on an industrial level. Increasingly, businesses are considering consumers for more active and creative roles, rather than just workforce replacement. The latest ICT infrastructure and advanced production technologies allow consumers to participate effortlessly in idea development, design, production, testing, as well as distribution activities (Prahalad and Ramaswamy, 2004; Tapscott and Williams, 2006). Working closely with consumers allows businesses to create products with high desirability value. This will, in turn, minimise the chances of failure at market entry. Since mass production is gradually giving way for mass customisation, companies are shifting their business strategy to service-dominant logic (Lusch et al., 2008) and customer-dominant logic (Heinonen et al., 2010) from the traditional goods-dominant logic. In addition to this, branding and marketing activities of firms are increasingly focusing on aspects like production efficiency, personalisation and skill development. This ongoing, inevitable transition of business logic was predicted by Toffler (1981) and Kotler (1986) in their early research works related to prosumption. All these changes are paving the way toward experience innovation (IDEO, 2009), which can be seen as an amalgamation of products, services and user environments. This new model of innovation is already becoming visible in the 3D printing industry for specialised goods.

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Three-dimensional printing technology has been predicted to be most transformative during the period between 2015 and 2025 (Karlgaard, 2011). As mentioned earlier, a combination of 3D printing and digital platforms has the power to take prosumption to a higher level, disrupting the existing manufacturing paradigm. Digital platforms for 3D printing allow consumers to intervene at any given stage in a production process, giving them a more prominent role in the 3D printing business. These changes which are clearly visible in the speciality goods sector are much anticipated in other areas like the food production industry. The associated model of co-creation results in a stronger customer relationship and helps businesses to reach distant markets effectively.

11.4 CURRENT STATE OF 3D FOOD PRINTING Three-dimensional food printing technology is still in its nascent form, and only limited business models and value chains have been identified so far. Also, 3D food printing cannot compete with conventional food production technologies in terms of price at present. Under these circumstances, a prime value for businesses investing in this technology is in differentiating themselves from their competitors. Early adaptation of 3D food printing technology allows the businesses to be on par with the latest food technology trends. Another advantage for early adopters is to get the associated R&D tailored to their own product offerings. For example, Hershey’s collaboration with 3D Systems (Molitch-Hou, 2015), and Barilla’s collaboration with the Netherlands Organisation for Applied Scientific Research (TNO) (Van Bommel, 2014; Van Der Linden, 2015), means that their recipes have been tried and tested throughout the R&D process of the respective 3D food printers. Unlike their competitors, the abovementioned food brands don’t have to reformulate their recipes to get the most out of the technology. Most of the available publications in the field of 3D food printing are related to the innovation of printable food raw materials, its rheology optimisation, sustainable and healthy food ingredients, and adapting the existing 3D printing technology for food printing. In addition to this, research organisations like TNO of the Netherlands and VTT Technical Research Centre of Finland have identified interesting application areas and scenarios for 3D food printing (Van Bommel, 2014; Van Der Linden, 2015; Poutanen et al., 2017). Even though the technology is continuously being refined, and increasingly, application areas are being identified, there is still an insufficiency of scientific knowledge on how 3D food printing technology can be taken to the people. In other words, service implications of 3D food printing is an area that is still unexplored.

11.4.1 Market Segmentation The 3D food printing market is predicted to reach $400 million by 2024, with a compound annual growth rate of 50% between 2017 and 2024

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(Research Nester, 2018). The market is steered by factors such as the demand for customised food products, potential impact of 3D printed food on health and well-being, sustainability and advancing ICT. Based on existing literature and reports by future foresight experts, 3D food printing market segments can be classified into five clusters (see Fig. 11.2). The first cluster represents the home and domestic kitchen, where 3D food printers could serve individuals for producing personalised meals. The second cluster is a group of small enterprises including bakeries and restaurants. The third cluster includes large enterprises like food brands and sports/fitness centres. The airline industry is another identified market under this cluster. NGOs, including nursing homes and disaster relief centres, fall into the fourth cluster, whereas conferences, festivals and other events are grouped together in the final cluster. Three-dimensional food printing businesses could also utilise various events as platforms for marketing their innovation and offering. Europe is spearheading the 3D food printing market, with multiple players from Spain and Netherlands being active in the household and restaurant sectors. It is interesting to note that most of the microwave pancakes sold in Netherlands are produced using the extrusion process. There are also some significant developments being made by businesses, universities and research organisations in the United States, Australia and New Zealand. In the United States, 3D Systems and the Culinary Institute of America are on the forefront

FIGURE 11.2 3D food printing market segmentation.

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of 3D food printing-related innovation activities. In Asia, most of the related research and business activities are cramped within Japan, Korea, Taiwan and China. Since 3D food printing is a novel innovation with a dynamic scope of application, its market segmentation and research scope are expected to expand and evolve in the upcoming years (Sullivan and Frost, 2015; Research Nester, 2018).

11.4.2 3D Food Printing Ecosystem and Associated Value Chains The current 3D food printing ecosystem can be viewed as a nexus of various entities (see Fig. 11.3) including universities and research centres, consumers, 3D food printer manufacturers, food ingredients producers, food ingredients distributers, food brands and restaurants, digital platforms, software developers and marketplaces including e-commerce. The nature of interaction between these actors of the ecosystem is crucial in creating, delivering and capturing value within the associated food economy. In other words, individual 3D food printing value chains are determined by the nature of interactions between various entities of the ecosystem.

FIGURE 11.3 Various entities of the 3D food printing ecosystem.

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Distribution

Food Production

Consumption

Food Processing & Packaging

Restaurant/ Catering

FIGURE 11.4 A simple, traditional food value chain.

A food value chain in general is a network of value-adding activities of actors involved at various stages of the food product life cycle. A traditional value chain (see Fig. 11.4) in its simplest form often starts with research, development and production of food ingredients. The second key activity would be the distribution of food ingredients to processing plants. In most cases, these processing plants are present within large food brands. These enterprises convert the raw ingredients into palatable food products that are ready for the markets. Different preservation processes like pasteurisation, canning, refrigeration, freezing, etc., are carried out during this stage if necessary. Packaging is one important activity involved during this stage of the food value chain. Processed and packaged food products are marketed and distributed to outlets including supermarkets, restaurants, smaller groceries, cafes and bakeries. Consumers buy food products from these marketplaces for consumption, which may often involve further cooking at home. Waste management is another activity which is critical to food value chains, and it should ideally be taken care of by all the actors involved. In case of traditional food value chains, the interaction and co-creation possibilities between consumers and businesses are very minimal, making the business logic highly product centric. This situation is slowly changing with the arrival of 3D food printers. The identified 3D food printing value chains (Figs 11.5 and 11.6) show that consumers are having a more central role in the value creation process, enabling food prosumption to a considerable extent. Fig. 11.5 illustrates the value chain associated with the industrial use of 3D food printing, whereas Fig. 11.6 represents the value chain associated with desktop 3D food printers for the domestic kitchen. In case of the former

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3D Printer Manufacturer– Hardware + Software

Food Enterprise

Ingredients Producer

Consumer

Web Service

FIGURE 11.5 3D food printing value chain: consumer buys 3D printed food.

(Fig. 11.5), food enterprises, including restaurants and food brands, buy 3D food printer hardware and software through a B2B channel. These brands will then use their recipes to 3D print food products that are to be sold to consumers. In some cases, consumers can select the food ingredients and designs to be printed before making the order through the web platform. In case of the latter value chain (see Fig. 11.6), 3D food printers are sold directly to the consumers as kitchen equipment. Consumers then use the food raw materials purchased from marketplaces to create food designs for their consumption. Most of the existing desktop 3D food printers come with a web service or a digital platform that helps consumers to download food designs and recipes. The term prosumer is not used with respect to these value chains because the associated level of prosumption is still minimal. Even though consumers can create food structure designs and recipes using the online platform, personalisation in terms of food textures, ingredient composition and nutrition is still not feasible. On the other hand, these value chains highlight the more central role that consumers could play in food production, as well as the co-creation possibilities. When combined with an effective digital service model, these consumer-centric value chains can take food prosumption to a higher level.

340 Fundamentals of 3D Food Printing and Applications 3D Food Printer Brand – Software + Hardware

Ingredients Producer

Markets & Purchase

3D Food Printer Purchase

Web Service

Consumer

FIGURE 11.6 3D food printing value chain: consumer buys 3D food printer.

11.4.3 Ingredient Portfolio Initially, the ingredient portfolio for 3D food printing was limited to naturally printable food raw materials like chocolate, sugar, hummus and cheese (Yang et al., 2001; Periard et al., 2007). This has expanded gradually and currently includes food materials like cereals, fruits and vegetables (Lipton et al., 2010; Tanaka et al., 2015). Since 3D food printing is still an emerging technology, there are a lot of challenges associated with the selection and optimisation of ingredients for printing. Food raw materials that can be utilised by existing 3D food printing systems can be classified into natively printable ingredients, traditional nonprintable ingredients and alternate food ingredients (Sun et al., 2015b; Izdebska and Zolek-Tryznowska, 2016; Pinna et al., 2016). The nature of food ingredients being used will have a significant impact on printing parameters like printing speed, mixing efficiency and geometrical accuracy. The nature of ingredients being used will also determine whether the printed food structure is compatible with conventional postprocessing techniques. In order to create high-quality food structures, the ingredients should hold their form upon deposition; allow easy customisation of shape, texture and nutrients

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and maintain nutritional and geometrical stability during postprocessing operations (Godoi et al., 2016). Natively printable food materials exist either as pastes or as powders. Natively printable food pastes include chocolate, hummus, mashed potatoes, dough, batter, icing and cheese. Sugar and starch, on the other hand, fall under the category of natively printable food powders. These ingredients can easily be mixed and customised. Also, natively printable food materials other than batter and dough seldom require postprocessing. The second category of food ingredients, i.e., traditional nonprintable food materials, can be made printable by mixing simple additives like hydrocolloids (Cohen et al., 2009; Lipton et al., 2010; Sun et al., 2015b; Godoi et al., 2016; Izdebska and Zolek-Tryznowska, 2016). Some examples of these ingredients are fruits, vegetables, meat and rice. The third and final category includes sustainable and innovative ingredients like insect protein, protein from algae, protein from broad beans and oats, etc. These are considered as the food ingredients of the future, as they can tackle challenges related to food sustainability and security. As demonstrated in the ‘Insect Au Gratin’ project (Soares, 2011), these alternate ingredients can also be mixed with natively printable ingredients for creating food products which are tasty and healthy at the same time.

11.4.4 Machine Concepts Even though Nanotek Instruments Inc. filed the first 3D food printer patent (Yang et al., 2001) in 2001, no physical prototypes were made until 2007. The most significant development in 3D food printing took place between 2007 and 2010 at Cornell University (Periard et al., 2007; Cohen et al., 2009; Lipton et al., 2010). During the same time, Windell Oskay and Lenore Edman of Evil Mad Scientist Labs (CandyFab, 2006) have developed the first 3D sugar printer that utilises selective hot air sintering and melting technology. Before this period, printing of personalised food was just an idea associated with sci-fi series like Star Trek (Star Trek Replicator, 1987). Three-dimensional food printing and digital gastronomy concepts developed by the Massachusetts Institute of Technology (Zoran and Coelho, 2011) and Nestle (Begley, 2014) point out that real-world food replicators are not far away from becoming a reality. By 2010, the 3D food printing scene in Europe started evolving as TNO of Netherlands came up with a selective laser sintering printer for creating food structures from powdered ingredients with added flavours and nutrients. Choc Creator, a chocolate 3D printer that works on a fused deposition modelling platform was commercialised by Choc Edge in 2011. In 2013, TNO collaborated with Italian pasta manufacturing giant Barilla to develop a 3D food printer capable of producing customised pasta shapes. During the same year, Barcelona-based Natural Machines introduced Foodini

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3D food printer which utilises fresh and raw food ingredients. Foodini is based on the soft material extrusion process, and it can print using multiple ingredients with the help of reusable metal capsules. It comes with a digital platform that allows users to import designs, download recipes and control the printing process (Natural Machines, 2013). During this period in the United States, the ChefJet series of 3D food printers were introduced to the market by 3D Systems and Culinary Labs. These printers are based on liquid binding technology. 3D Systems then collaborated with Hershey to develop an extrusion-based chocolate 3D printer called ChocJet. Another development in the United States was the collaboration between NASA and Systems & Materials Research Corporation to innovate a pizza printer that produces nutritious meals for astronauts on extended space expeditions. After 2014, a lot of new players have entered the market, including Dutch company byFlow with their Focus 3D food printers, German enterprise Print2Taste with Bocusini 3D food printers, Katjes Magic Candy Factory and NuFood Robot.

11.5 FOOD PROSUMPTION WITH 3D FOOD PRINTING It is important to note that the prosumer value offered by most of the current 3D food printing systems is still limited. This is primarily due to the absence of an effective digital platform that connects the 3D food printers with prosumers. The potential interactions between 3D food printers, digital platforms, and prosumers are not well researched at present. A thorough qualitative research has been conducted to understand how digital platforms could be best combined with 3D food printers to facilitate a higher degree of food prosumption. Qualitative data was collected using semistructured interviews with experts from four different countries. Knowledge gathered from the literature review process was used to plan the semistructured interviews, and the interviewee pool was kept diverse given the interdisciplinary nature of the topic. Interviewees included experts from academia, research organisations, future foresight consultancy, food brands, 3D food printing start-ups, food distributers, software providers, and service providers. The diverse background and varied expertise of the interviewees helped in gaining fresh data from multiple perspectives.

11.5.1 Change Drivers From the interview data, various change drivers for prosumer-driven 3D food printing were collected and grouped in to four categories, i.e., technology, well-being, market megatrends, and sustainability (see Fig. 11.7). Within the first category, digital revolution and advancements in 3D printing technology

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FIGURE 11.7 Change drivers for prosumer driven 3D food printing.

are two of the most significant drivers for change. Latest ICT allows knowledge to be shared digitally regardless of the geographical location. This, when viewed together with advancing 3D food printing technology, calls for a shift from centralised factory-based food production towards localised production. Three-dimensional food printing technology is found to be an excellent facilitator of personalised nutrition. It will be of great value to fitness enthusiasts when coupled with a digital platform that supports health and nutrition monitoring. Changing eating habits and consumer convenience are also significant drivers within the second category. Megatrends, including dynamic markets associated with globalisation, shift toward on-demand food production, growing global food demand, and call for transparent supply chains, are all drivers for the mainstreaming of prosumer-driven 3D food printing. Under the current market conditions, enterprises should strive for consumer-centric and sustainable business models to differentiate themselves from the competition. Key change drivers within the category of sustainability includes global climate change, concerns regarding food miles, and food wastage. There is also an emerging trend of buying and consuming food made with locally produced ingredients. This, as well as the recent innovations in sustainable alternate food ingredients, nicely complements prosumer-driven 3D food printing.

11.5.2 Future of Food It is clear from the interviews that future of food is not only dependent on technology but also on the ongoing societal changes. One of the most significant ongoing change is the growing population worldwide. This will

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directly lead to an increase in global food demand. The Food and Agriculture Organization of the United Nations predicts a 70% increase in food demand by 2050 (FAO, 2017). Consumption patterns in developing countries are being altered by the ongoing changes in income distribution. Consumers in those countries are slowly transitioning towards a nutrient-rich diet from a primarily cereal-based diet. If these changes are not addressed properly, it will lead to an overexploitation of natural resources in those food-insecure regions. These identified trends underline the importance of timely investments for developing a sustainable food system. The food system of the future should feed the growing population with nutrient-rich food while being able to check overexploitation of natural resources. Development of sustainable food ingredients is one research avenue that is very relevant at present. These alternate food materials would play an important role in curbing the high carbon footprint associated with the meat and dairy industry. Examples for these food materials include artificial meat and protein powders from algae, insects, oats, and broad beans. Insect protein, for example, is found to be nutritious, highly sustainable, and economically viable. Farming of insects and algae requires only a limited supply of natural resources, whereas their food conversion efficiency is significantly higher than that of traditionally produced meat. Another key research avenue is the further development of powder-based and liquid-based meals. These food products have comparatively higher nutrients-to-weight ratio and can condense a wide variety of nutrients within them. Scaling up the research and development activities related to the above-discussed alternate ingredients will help addressing the problems of food security, malnutrition, and sustainability. On the flipside, consumer desirability of these alternate ingredients is still uncertain. Prosumer-driven 3D food printing could bring in an added value here by converting these ingredients into palatable, desirable, and personalised food products. Food of the future will be a means to personal well-being rather than just a source of nutrition. Hence, food personalisation and food convenience are two avenues that need to be looked upon seriously. Facilitating a personalised shopping and eating experience might be game changing in the food sector. This is where ICT innovations and advanced food production technologies like 3D food printing would play a significant role. Internet of things (IoT) and advanced machine learning could facilitate on-demand, decision-free ordering of food products. Consumer convenience will drive distribution channels of the future. According to VTT Technical Research Centre of Finland, next-generation vending machines have a potential to disrupt food distribution when coupled with advanced production technologies and latest ICT. In addition to food convenience, satisfaction in eating is another factor that determines the future food systems. For instance, a combination of latest

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technologies like artificial intelligence and virtual reality could be used to hack and manipulate human senses to create a more enjoyable eating experience.

11.5.3 Digital Platform for 3D Food Printing Qualitative data from the interviews shows that the nature of prosumer platforms will have a huge impact on the desirability of future 3D food printers. In this context, desirability is a combination of usability and prosumer experience. An ideal digital platform for 3D food printing is one that has a simple and intuitive user interface. While being simple, it should provide an optimal amount of customisation options for prosumers. This is very important because overabundance of these features could create a cognitive overload amongst users. The platform should also be scalable, i.e., it should be easy for the service provider to add on additional features to the interface later. The user should be able to monitor available food ingredients in real time. Similarly, monitoring of the printing process as well as the total calories and nutrients consumed is also found to be important. Users should be able to create 3D designs with ease. This can be made sure by giving access to predesigned templates that can easily be modified. They should also be able to smoothly upload food structure designs made with any independent software. Another good-to-have feature is the ability to take the user’s medical data and personal preferences into consideration during the printing process. Last but not the least, the user should be able to share their recipes and 3D food structure designs with fellow prosumers.

11.5.4 Futuristic Application Areas The most potential application areas of prosumer-driven 3D food printing have been identified from the qualitative data gathered from interviews (see Figs. 11.8e11.10). It has been found that combining next-generation vending machines with 3D food printing technology and advanced ICT could disrupt the existing food distribution chains. Three-dimensional food printing-enabled vending machines offer consumers personalised snacks to support their individual efforts related to health and well-being. The concept is targeted at daily commuters and office workers so as to redefine on-the-go food convenience. Three-dimensional food printing vending machines could be located in coffee shops, universities, office spaces, and in other public places such as train stations or metro stations. The second concept is aimed at fine diners. It brings together 3D printing technology and digital gastronomy to create unique dining experiences. In other words, digital recipes (e.g., by star chefs) could be converted into personalised meals using a 3D food printer. This way, the same food product (e.g., dessert) could be designed differently for different individuals.

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FIGURE 11.8 Future application areas of prosumer driven 3D food printing; 1.

Here the key personalisation parameter is design, i.e., shape, texture and portion size. It is clear from the research that 3D food printing is an enabler of personalised nutrition. Also, the concept of self-quantification has gained mainstream attention with the arrival of personal tracking applications in smart devices. A combination of these two technologies can facilitate the creation of personalised healthy snacks in fitness centres and sports clubs. Here, the personalisation will mainly be for nutrient content, portion size, ingredients, texture, and flavour. The concept of utilising 3D food printers in the home kitchen is not a new one. There are already 3D food printers in the market that are targeted at home cooks. On the other hand, these printers offer limited functional value in terms of customisation possibilities and design freedom. This is mainly due to the absence of an innovative prosumer platform. In the future, the IoT, artificial intelligence and machine learning would allow home cooks with 3D food printers to create personalised healthy meals by just using their smart devices. This could help them in reducing the total time spent in kitchen. It is clear from the research data that personalised nutrition is one domain where 3D food printing has a huge scope. One application area associated with personalised nutrition is the utilisation of prosumer-driven 3D food printing in senior homes. With the help of an intuitive digital platform, senior citizens would be able to easily customise nutrients and food textures of meals they consume. This would enhance their overall eating experience without compromising on convenience, health, and well-being. Hospitals are another application area where next-generation 3D food printers could be employed. A 3D food printer coupled with a smart digital platform has the ability to redefine the hospital meal experience of inpatients.

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FIGURE 11.9 Future application areas of prosumer-driven 3D food printing; 2.

Similar to that of hospital meals, onboard meals in airplanes are often bland. With the help of a playful and user-friendly mobile platform for 3D food printing, passengers could create personalised food designs whilst flying. This might also impact their overall flying experience in a positive way. Universities are another application area where prosumerdriven 3D food printers could create an added value. Eating habits are changing gradually, and there is an increasing demand for food convenience and personalised nutrition. Combining next-generation ICT with 3D food printing would help in redefining student meals at university campuses. Students could turn their personal 3D designs into healthy snacks or meals based on their nutritional requirements. It is clear from the interviews that there is an ongoing inevitable shift from factory-based food production to localised production. Prosumer-driven 3D food printing could potentially play a significant role in decentralising food production. For example, autonomous food trucks with prosumer-driven 3D food printers could produce and distribute personalised meals made with locally grown food ingredients. This disruption in food production and distribution systems will help in minimising food miles as well as food wastage. In other words, localised food production utilising prosumer-driven 3D food printing will positively impact the overall sustainability of our food system.

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FIGURE 11.10 Future application areas of prosumer driven 3D food printing; 3.

11.5.5 Example Use Cases Example workflow diagrams for three selected application areas are described in this section to better communicate how food prosumers could utilise future 3D food printing systems. The first workflow model is associated with the role of prosumer-driven 3D food printing in next-generation food vending. Conventional vending machines are automated systems that sell and deliver convenience goods to impulse buyers. It should be noted that 3D food printingenabled vending machines, on the other hand, won’t be targeted at impulse buyers. These next-generation food vending systems would disrupt the existing food distribution chains by making the best use of digital revolution and advancements in 3D food printing technology. Using a smartphone application, the user could select the 3D food vending machine at the most convenient location. They would then select the recipe and place the order. During ordering, the selection will be personalised either by the user or the vending machine based on the user’s health and well-being targets. The personalisation might be related to portion size, flavour, nutrition, and design. Also, food properties such as crunchiness, creaminess, or saltiness could be customised. The printing process will be initiated once the user confirms the order and the collection time. Fig. 11.11 gives a detailed step-by-step illustration of the whole process. Prosumer-driven 3D food printing in fine dining is all about facilitating a smooth transition from molecular gastronomy to digital gastronomy. Here, molecular gastronomy refers to the idea of creating a unique relationship

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FIGURE 11.11 An example of prosumer workflow for 3D food printing-enabled vending machines.

between food and its consumers via different taste experiences. Digital gastronomy, on the other hand, is a culinary vision where molecular gastronomy is further enhanced by digital technologies. In fine dining, the overall eating experience is far more important than just the food product. A 3D food printer coupled with a playful digital interface has the potential to create unique food experiences. Fig. 11.12 illustrates a prosumer workflow for the fine dining use case of 3D food printing. The user (fine diner) could filter available recipes in the web platform of restaurant based on popularity, price,

FIGURE 11.12 An example of prosumer workflow for 3D food printing in fine dining restaurants.

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FIGURE 11.13 An example of prosumer workflow for 3D food printing in fitness centres.

season, allergies, etc. These recipes would then be customised based on individual preferences. User could either upload designs or create them using the intuitive interface and available templates. The printing process will take place in front of the user, for example, on the table. This would allow the user to follow the process live. The concept of 3D food printing for fitness enthusiasts is driven by a growing need for personalised nutrition. These 3D food printing systems could replace the conventional food vending machines present in fitness centres. This use case also offers an opportunity to utilise sustainable alternate food ingredients that are currently being innovated. An example prosumer workflow for this use case is illustrated in Fig. 11.13. Personalised snack designs could be created by the user, or predesigned recipes could be selected. Once the user confirms the order, the 3D food printer will optimise the printing process in such a way that the personalised snack can be collected soon after the workout session.

11.5.6 The Impact Three-dimensional food printing technology has been found to have a huge eco-innovative potential. It is also a great enabler of food prosumption when paired with an effective digital service model. Research data shows that 3D food printing systems of the future will be able to facilitate personal wellbeing through the creation of individualised food products, reduce food wastage, and disrupt the food distribution channels. There will be a gradual

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shift from factory-based mass production of food products to decentralised production utilising locally grown ingredients, 3D food printing technology, and digital platforms. This will, in turn, minimise the food miles and the associated carbon footprint. The above-mentioned points highlight the potential of prosumer-driven 3D food printing in generating a sustainable food system with a circular economy, i.e., a regenerative model that optimises resource utilisation and minimises emissions and wastage of raw materials. With the help of a prosumer platform based on the latest ICT, nextgeneration 3D food printing systems offer interesting possibilities in terms of food customisation. These food systems also nurture consumer convenience and add an interaction and fun aspect to food preparation. This fun and interaction aspect is crucial when it comes to certain application areas like fine dining. Prosumer-driven 3D food printing also provides a platform for food brands to connect and co-create with consumers. Co-innovation with consumers would result in the creation of food products with a higher desirability value and market potential. By leveraging innovations like Artificial Intelligence (AI), Internet of Things (IoT) and Quantified Self, future 3D food printing value chains could become collaborative, data driven, transparent, and connected. This in turn translates to the creation of mutually beneficial outcomes for all the associated actors.

11.6 CONCLUSIONS Digital platforms have become an indispensable part of user experience innovation over a short period of time. The nature of these platforms has a strong co-relation with the consumer acceptance of a product or technology. Along with 3D printing technology, digital platforms have played an important role in facilitating a high degree of prosumption in the specialty goods sector. The food production sector, on the other hand, is still highly centralised, and the current level of food prosumption is very minimal. Increasingly consumers are anticipating a transition from mass production toward an on-demand personalised production of food products. This could be made possible by leveraging the latest ICT and the budding 3D food printing technology. This chapter is aimed at creating an understanding on how digital platforms could be used together with future 3D food printing systems to facilitate food prosumption. First, the concepts of 3D food printing and prosumption are introduced, along with their relevance in today’s world. Next, a detailed literature review on the evolution of prosumption and the state of the art of 3D food printing is carried out. The state-of-the-art section is focused on the market segmentation of 3D food printing, identified value chains, current ingredient portfolio, and existing machine concepts. A qualitative study has been conducted in order to understand the change drivers for prosumer-driven 3D food printing, key characteristics of a prosumer platform for 3D food

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printing, and the most potential application areas. The research involved semistructured interviews of 15 experts from four different countries. The identified key drivers for prosumer-driven 3D food printing falls well within the categories of technology, well-being, sustainability and market megatrends, respectively. The two key technology drivers are the ongoing 3D printing revolution and advancements in ICT. The most important change driver under well-being is the forthcoming call for personalised nutrition. Food convenience and changing eating habits of consumers are also significant drivers within this category. Key drivers related to sustainability includes the quest for alternate food ingredients, local buying and consumption, and the global challenge of food wastage. Important drivers identified under market megatrends includes call for consumer-oriented innovation, growing food demand, shift towards localised food production, and the call for a pellucid supply chain. The most relevant characteristics identified for the digital prosumer platform includes simplicity, scalability, ready access to recipes, intuitive 3D designing capability, real-time monitoring of ingredients, and compliance with personal preferences and medical data. Qualitative data also highlights the importance of having an optimal number of customisation options. This is critical because excess customisation possibilities might create a cognitive overload among prosumers. It is also clear from the interviews that in addition to just being a source of nutrition, future food will also be a source of personal well-being. Future of food is found to be dependent on associated technology innovations, changing social behaviour of consumers, and government policies. Sustainability, convenience, and satisfaction are three key parameters associated with the future of food production, distribution, and consumption. Finally, nine different prosumer architypes and use cases for future 3D food printing systems are identified and illustrated in this chapter. Also, prosumer workflow diagrams of three use cases, namely, 3D food printing-enabled vending machines, 3D food printing in fine dining, and 3D food printing in fitness centres, are made. This is done in order to give a better picture on how prosumers would utilise digital platforms associated with future 3D food printing systems. Technology feasibility and economic viability of most of the identified use cases are still uncertain. But once these use cases are adopted, food production value chains would be a lot more connected, collaborative, transparent, and sustainable.

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