3D food printing technology has immensely developed in the last few years. The aim of this work is to present the working principle of 3D printers, possible combinations of configurations and printing methods of 3D printers. We also examined materials suitable for usage, their characteristics and their possible applications. We emphasized the meaning of pre-processing of the materials to improve the process of 3D printing. We discussed the importance of additives and how they affect rheological, structural and sensory properties of the used materials. 3D printing technology has a lot of potential for creating personalized food, intended for people prone to malnutrition. Commercialization of 3D food printers would completely change traditional food production. It would also have a positive impact on the environment, because the technology is more efficient, therefore it does not produce much waste. Currently 3D printing technology is not competitive with traditional food manufacturing and is in need of more research and improvements.
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