Global 3D Food Printing Market

Report ID : 1366 | Published : 2022-09-29 | Pages: | Format: PDF/EXCEL

The market size of the global 3D Food Printing market in the year 2021 is valued at 136.27 million and is predicted to reach 8.49 billion by the year 2030 at an 58.55% CAGR during the forecast period.

3D food printing transfers three-dimensional digital designs to delectable real-world products; it gives food ingredients three-dimensional shapes while maintaining the product's style, framework, and texture. It is said to be safe for the environment because it turns proteins from insects, protozoa, or beet leaves into delectable goods. The expansion of the 3D food printing market is being accelerated by rising awareness among food innovators of the need to modernize food manufacturing technologies. The primary drivers driving the 3D food printing market are the expanding commercial food industry, the rising demand for personalized food products with nutrient content catered to individual organic process requirements, and the growing concerns about global food safety and development.

The market for 3D food printing is expanding thanks to rising consumer disposable income and increasing demand from developing economies. The new market potential for 3D food printing may result from increasing R&D efforts by prominent players and innovative food products by new entrants. The key obstacles limiting the market for 3D food printing, among others, include issues with safety and labelling, handling complexity, production cost, and a limited range of applications.

Market Segmentation:

The 3D Food Printing market is segmented on ingredients, vertical, and technology. Based on ingredients, the market is segmented into dough, fruits and vegetables, proteins, sauces, dairy products, carbohydrates and other ingredients. Based on vertical, 3D Food Printing is segmented into government, commercial and residential. Based on the technology, the Fermented foods and Ingredients are segmented into extrusion-based printing, binder jetting, selective laser sintering and inkjet printing.

Based on ingredients, the carbohydrates segment is accounted as a significant contributor to the 3D Food Printing market.

Based on ingredients, the market is segmented into dough, fruits and vegetables, proteins, sauces, dairy products, carbohydrates and other ingredients. The carbohydrates category dominated the market. In 3D food printing, the texture modification of carbohydrates is becoming more prevalent. Healthy printed consumables with texturized surfaces are created using inks based on carbohydrates. Carbohydrates are used for numerous health benefits in addition to aesthetic designs. A typical carbohydrate used for three-dimensional printing consumables is starch.

The commercial segment witnessed growth at a rapid rate.

Based on vertical, 3D Food Printing is segmented into Government (Defense, Education, Emergency Services), Commercial (Retail Store, Bakeries, Confectioneries, Restaurants), Residential. The commercial category dominated the market. Restaurants, cafes, bakeries, and retail establishments are all included in the commercial section. The global need for individualized meals and upscale dining experiences fuels the expansion of this market. This market's development is anticipated to be driven by a rise in demand for meat substitutes made from plants. Restaurants can respond to nutritional demands, serve many clients, and modify meals based on taste and specification thanks to three-dimensional consumables printing.

In the region, the Europe 3D Food Printing market holds a significant revenue share.

The North American 3D Food Printing market is expected to register the highest market share shortly. The growth in this region is driven by rising nutrient consumption and high consumer disposable income. The region has seen an increase in demand for high-quality baked products, sweets, and pastries due to growing awareness of healthy eating practices. Regional market players are developing customized three-dimensional printed meals to address the rising health concerns. The popularity of 3D food printing is also being fueled by the expansion of numerous upscale eateries, coffee shops, and bakeries. In addition, Asia Pacific is projected to grow rapidly in the global 3D Food Printing market. Due to ageing populations, poverty, and a lack of food to feed the population, Asia Pacific is predicted to experience the market's most significant growth throughout the projected period. Thanks to 3D printing, meals that are simple to chew and have a nutritionally sound composition are now possible. As a result, feeding elderly individuals who require specialized, nutrient-rich meals should be simpler.

Competitive Landscape

The key players in the 3D Food Printing market have shifted their focus toward product manufacturing and are initiating significant strategies such as mergers, acquisitions, and joint ventures of major and domestic players to enhance their product portfolio and strengthen their global market footprint. Some key players in the 3D Food Printing market are Byflow (Netherlands), TNO (Netherlands), Natural Machines (Spain), Choc Edge (UK), 3D Systems (US), Systems & Materials Research Corporation (US), Procusini (Germany), BeeHex (US), Candyfab (US), Zmorph (Poland), Mycusini (Germany), Wiibox (China), Savoureat Ltd (Israel), 3Desserts Graphiques (France), Barilla (Italy), Redefine Meat Ltd (Israel), The Sugar Lab (US), Novameat (Spain), Open Meals (Japan) and Food Ink (UK).

Chapter 1. Methodology and Scope

1.1. Research Methodology

1.2. Research Scope & Assumptions

Chapter 2. Executive Summary

Chapter 3. Global Fermented Food and Ingredients Market Snapshot

Chapter 4. Global Fermented Food and Ingredients Market Variables, Trends & Scope

4.1. Market Segmentation & Scope

4.2. Drivers

4.3. Challenges

4.4. Trends

4.5. Investment and Funding Analysis

4.6. Industry Analysis – Porter’s Five Forces Analysis

4.7. Competitive Landscape & Market Share Analysis

4.8. Impact of Covid-19 Analysis

Chapter 5. Market Segmentation 1: by Ingredient Type Estimates & Trend Analysis

5.1. by Ingredient Type & Market Share, 2019 & 2030

5.2. Market Size (Value (US$ Mn)) & Forecasts and Trend Analyses, 2019 to 2030 for the following by Ingredient Type:

5.2.1. Dough

5.2.2. Fruits and vegetables

5.2.3. Proteins

5.2.4. Sauces

5.2.5. Dairy Products

5.2.6. Carbohydrates

5.2.7. Other Ingredients (algae and yeast)

Chapter 6. Market Segmentation 2: by Vertical Estimates & Trend Analysis

6.1. by Vertical & Market Share, 2019 & 2030

6.2. Market Size (Value (US$ Mn)) & Forecasts and Trend Analyses, 2019 to 2030 for the following by Vertical:

6.2.1. Government

6.2.1.1. Defense

6.2.1.2. Education

6.2.1.3. Emergency Services

6.2.2. Commercial

6.2.2.1. Retail Store

6.2.2.2. Bakeries

6.2.2.3. Confectioneries

6.2.2.4. Restaurants

6.2.3. Residential

Chapter 7. Market Segmentation 3: by Technology Type Estimates & Trend Analysis

7.1. Market Size (Value (US$ Mn)) & Forecasts and Trend Analyses, 2019 to 2030 for the following by Technology & Market Share, 2019 & 2030

7.1.1. Extrusion-based printing

7.1.2. Binder jetting

7.1.3. Selective laser sintering

7.1.4. Inkjet printing

Chapter 8. Fermented Food and Ingredients Market Segmentation 4: Regional Estimates & Trend Analysis

8.1. North America

8.1.1. North America Fermented Food and Ingredients Market Revenue (US$ Million) Estimates and Forecasts by Ingredient Type, 2022-2030

8.1.2. North America Fermented Food and Ingredients Market Revenue (US$ Million) Estimates and Forecasts by Vertical, 2022-2030

8.1.3. North America Fermented Food and Ingredients Market revenue (US$ Million) by Technology, 2022-2030

8.1.4. North America Fermented Food and Ingredients Market Revenue (US$ Million) Estimates and Forecasts by country, 2022-2030

8.2. Europe

8.2.1. Europe Fermented Food and Ingredients Market revenue (US$ Million) by Ingredient Type, 2022-2030

8.2.2. Europe Fermented Food and Ingredients Market revenue (US$ Million) by Vertical, 2022-2030

8.2.3. Europe Fermented Food and Ingredients Market revenue (US$ Million) by Technology, 2022-2030

8.2.4. Europe Fermented Food and Ingredients Market revenue (US$ Million) by country, 2022-2030

8.3. Asia Pacific

8.3.1. Asia Pacific Fermented Food and Ingredients Market revenue (US$ Million) by Ingredient Type, 2022-2030

8.3.2. Asia Pacific Fermented Food and Ingredients Market revenue (US$ Million) by Vertical, 2022-2030

8.3.3. Asia Pacific Fermented Food and Ingredients Market revenue (US$ Million) by Technology, 2022-2030

8.3.4. Asia Pacific Fermented Food and Ingredients Market revenue (US$ Million) by country, 2022-2030

8.4. Latin America

8.4.1. Latin America Fermented Food and Ingredients Market revenue (US$ Million) by Ingredient Type, 2022-2030

8.4.2. Latin America Fermented Food and Ingredients Market revenue (US$ Million) by Vertical, 2022-2030

8.4.3. Latin America Fermented Food and Ingredients Market revenue (US$ Million) by Technology, 2022-2030

8.4.4. Latin America Fermented Food and Ingredients Market revenue (US$ Million) by country, 2022-2030

8.5. Middle East & Africa

8.5.1. Middle East & Africa Fermented Food and Ingredients Market revenue (US$ Million) by Ingredient Type, 2022-2030

8.5.2. Middle East & Africa Fermented Food and Ingredients Market revenue (US$ Million) by Vertical, 2022-2030

8.5.3. Middle East & Africa Fermented Food and Ingredients Market revenue (US$ Million) by Technology, 2022-2030

8.5.4. Middle East & Africa Fermented Food and Ingredients Market revenue (US$ Million) by country, 2022-2030

Chapter 9. Competitive Landscape

9.1. Major Mergers and Acquisitions/Strategic Alliances

9.2. Company Profiles 

9.2.1. Byflow (Netherlands)

9.2.2. TNO (Netherlands)

9.2.3. Natural Machines (Spain)

9.2.4. Choc Edge (UK)

9.2.5. 3D Systems (US)

9.2.6. Systems & Materials Research Corporation (US)

9.2.7. Procusini (Germany)

9.2.8. BeeHex (US)

9.2.9. Candyfab (US)

9.2.10. Zmorph (Poland)

9.2.11. Mycusini (Germany)

9.2.12. Wiibox (China)

9.2.13. Savoureat Ltd (Israel)

9.2.14. 3Desserts Graphiques (France)

9.2.15. Barilla (Italy)

9.2.16. Redefine Meat Ltd (Israel)

9.2.17. The Sugar Lab (US)

9.2.18. Novameat (Spain)

9.2.19. Open Meals (Japan)

9.2.20. Food Ink (UK)

9.2.21. Other Prominent Players

By Ingredient-

  • Dough
  • Fruits and vegetables
  • Proteins
  • Sauces
  • Dairy Products
  • Carbohydrates
  • Other Ingredients (algae and yeast)

By Vertical-

  • Government
    • Defense
    • Education
    • Emergency Services
  • Commercial
    • Retail Store
    • Bakeries
    • Confectioneries
    • Restaurants
  • Residential

By Technology-

  • Extrusion-based printing
  • Binder jetting
  • Selective laser sintering
  • Inkjet printing

By Region-

North America-

  • The US
  • Canada
  • Mexico

Europe-

  • Germany
  • The UK
  • France
  • Italy
  • Spain
  • Rest of Europe

Asia-Pacific-

  • China
  • Japan
  • India
  • South Korea
  • South East Asia
  • Rest of Asia Pacific

Latin America-

  • Brazil
  • Argentina
  • Rest of Latin America

 Middle East & Africa-

  • GCC Countries
  • South Africa
  • Rest of Middle East and Africa

 

InsightAce Analytic follows a standard and comprehensive market research methodology focused on offering the most accurate and precise market insights. The methods followed for all our market research studies include three significant steps – primary research, secondary research, and data modeling and analysis - to derive the current market size and forecast it over the forecast period. In this study, these three steps were used iteratively to generate valid data points (minimum deviation), which were cross-validated through multiple approaches mentioned below in the data modeling section.

Through secondary research methods, information on the market under study, its peer, and the parent market was collected. This information was then entered into data models. The resulted data points and insights were then validated by primary participants.

Based on additional insights from these primary participants, more directional efforts were put into doing secondary research and optimize data models. This process was repeated till all data models used in the study produced similar results (with minimum deviation). This way, this iterative process was able to generate the most accurate market numbers and qualitative insights.

Secondary research

The secondary research sources that are typically mentioned to include, but are not limited to:

  • Company websites, financial reports, annual reports, investor presentations, broker reports, and SEC filings.
  • External and internal proprietary databases, regulatory databases, and relevant patent analysis
  • Statistical databases, National government documents, and market reports
  • Press releases, news articles, and webcasts specific to the companies operating in the market

The paid sources for secondary research like Factiva, OneSource, Hoovers, and Statista

Primary Research:

Primary research involves telephonic interviews, e-mail interactions, as well as face-to-face interviews for each market, category, segment, and subsegment across geographies

The contributors who typically take part in such a course include, but are not limited to: 

  • Industry participants: CEOs, CBO, CMO, VPs, marketing/ type managers, corporate strategy managers, and national sales managers, technical personnel, purchasing managers, resellers, and distributors.
  • Outside experts: Valuation experts, Investment bankers, research analysts specializing in specific markets
  • Key opinion leaders (KOLs) specializing in unique areas corresponding to various industry verticals
  • End-users: Vary mainly depending upon the market

Data Modeling and Analysis:

In the iterative process (mentioned above), data models received inputs from primary as well as secondary sources. But analysts working on these models were the key. They used their extensive knowledge and experience about industry and topic to make changes and fine-tuning these models as per the product/service under study.

The standard data models used while studying this market were the top-down and bottom-up approaches and the company shares analysis model. However, other methods were also used along with these – which were specific to the industry and product/service under study.

To know more about the research methodology used for this study, kindly contact us/click here.

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