Ahmad Syukran BaharuddinMohd Ifwat Mohd Ghazali2026-05-112026-05-112026Ahmad Syukran Baharuddin & Mohd Ifwat Mohd Ghazali (2026). 3D printed foods for the future: Integrating halal standards, environmental sustainability, social benefit, and economic efficiency. 3D Printing of Food Products for Sustainability, 283–299. https://doi.org/10.1016/b978-0-443-33916-5.00009-6978044333916510.1016/B978-0-443-33916-5.00009-6https://www.sciencedirect.com/science/chapter/edited-volume/abs/pii/B9780443339165000096?via%3Dihubhttps://oarep.usim.edu.my/handle/123456789/29572Indexed by ScopusThis study examines the rapid progress of 3D printing technology and its increasing importance in the food industry. The focus is on its potential to address sustainability challenges and fulfill consumer demands through customized mass production. The study begins with a brief overview of the history of 3D printing technology and traces its development and application in food production. The study then explores how 3D printing can contribute to sustainable food production by reducing waste, improving resource efficiency, and optimizing supply chains. It also discusses the potential of 3D printing to meet the demands of mass customization and satisfy different consumer preferences, with a particular focus on the ability to produce food that conforms to religious, economic, and social values. The findings suggest that 3D printing technology not only supports the goals of sustainable food production but also provides a means to achieve greater consumer satisfaction through personalized and environmentally friendly food options.en-US3D foodConsumerCustomizationFood technologySustainable developmentThree-dimensional food printingFood industry and trade—Technological innovationsMass customizationFood—Religious aspects—IslamSupply chain management—Environmental aspectsConsumer satisfactiontext::book283299