Abstract:

The study explores the factors driving the adoption of 3D food printing in sustainable food systems, including personalised nutrition, reduced food waste, and more environmentally friendly food production processes. Despite its vast potential, it remains underexplored and underused, creating numerous technological, organisational, environmental, and social challenges. The study examines the success factors that significantly influence the adoption of 3D food printing in sustainable food systems, using a qualitative, exploratory systematic literature review (SLR). Based on the TOE (Technology-Organisation-Environment) framework, the study identifies key factors across technological, organisational, and environmental aspects. Technological factors include system integration, material complexity, and ICT support, while organisational factors include management support, skill development, and strategic alignment. Important environmental factors include government compliance, circular economy integration, and consumer needs. Research shows that effective adaptation relies heavily on aligning technological capabilities with organisational readiness and favourable environmental policies. The study guides stakeholders, including manufacturers, policymakers, and researchers, in developing an innovative and sustainable food production system.