Adoption of 3D food printing technologies in the food industry

• Author / Creator

  Guaqueta Garcia, Daniela Juliana

• 3D Food Printing (3DFP) technology is emerging as a promising solution for consumer demands on food personalization, nutrition, and sustainability, given its unprecedented levels of customization and versatility in food applications. While the majority of research on 3DFP has focused on technological advancements, there has been a recent interest in understanding consumer acceptance. However, successful application of 3DFP relies on industry stakeholders’ acceptance as well as that of consumers. Economic, social, and business implications in the practical adoption in the food industry of 3DFP have been overlooked. Opinions about technology implementation from early adopters are valuable for potential adopters’ decision-making, while potential adopters’ perspectives can reveal adoption opportunities and barriers. Implementation of the well-known Diffusion of Innovation (DOI) framework has supported the examination of innovation adoption considering the adoption process, adopter characteristics, technology characteristics and social factors. Therefore, this research investigated the determinants of 3DFP adoption in the food industry through a three-phase approach; 1) a literature review of existing research on 3DFP acceptance, 2) an interview study with nine food businesses around the globe implementing 3DFP technologies to understand adoption process and factors influencing practical adoption, and 3) an online survey among 118 representatives from food sectors in Alberta, Canada, to examine readiness for adoption. The DOI model was implemented to study the current and potential adoption of 3DFP, an approach not researched before.The literature review confirmed that most of the research on 3DFP acceptance has focused on consumers’ viewpoints, with a notable gap in understanding industry perspectives and practical adoption factors among industry food sectors. In phase two, interviews with 3DFP industry adopters revealed early adoption in food service, confectionery, protein alternatives, and healthcare food manufacturing businesses. Businesses entrepreneurial spirit, technology compatibility with business needs and public interest encouraged early adopters to 3DFP adoption. Businesses acknowledged 3DFP benefits over conventional technologies in operational efficiency, product design, customization, food versatility, convenience, and sustainability with benefits prioritized according to business food sector context. Small scale, high investment cost, negative consumer perception and low involvement of large organizations emerged as challenges for sustainable adoption in food businesses. To overcome barriers to 3DFP adoption, it is paramount to address the technology small scale. This will enhance visibility and accessibility of 3D printed products, raising awareness and interest among consumers and potential users. Moreover, as per businesses opinions, consumers’ low awareness and hesitancy about 3DFP require resolution through market education, alternative technology labelling, and use of food and technology familiarity.In the third phase, among Alberta food service, confectionery, bakery, and healthcare food service sectors, the most relevant 3DFP features for potential implementation were costs per serving, technical support, technology maintenance, ease of cleaning and efficiency. Nearly three-quarter of Alberta food sector participants lack knowledge about 3DFP. Two thirds of the participants showed interest in adopting 3DFP. Full-scale projects, training programs, government initiatives, knowledge-sharing programs and demonstrated effective and economically viable applications are crucial to realize its potential across food sectors and support readiness for 3DFP adoption. Implementation of the DOI model revealed that despite a wide range of benefits of 3DFP, the technology must align with business objectives and processes and demonstrate advantages over conventional methods for increased adoption by subsequent adopters. Determinants of 3DFP adoption in the food industry identified in this research provide valuable insights for academia, policymakers, food industry stakeholders in Alberta, and similar food sectors in other unexplored areas.

• Subjects / Keywords

  • 3D food printing
  • Diffusion
  • Food industry
  • Adoption
  • Interviews
  • Survey

• Graduation date

  Fall 2024

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/r3-zpxx-p464

• License

  This thesis is made available by the University of Alberta Library with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.