3D PRINTING IN CONFECTIONERY
CONFECTIONERY THE LIMITS
OF
From silky chocolates to gummy masterpieces, 3D printing is transforming the art of confectionery, fusing engineering precision with culinary imagination to craft edible creations once thought impossible.
3
D printing is opening up exciting new frontiers for creativity, customisation, and innovation. Once limited by moulds
and manual techniques, chocolatiers, pastry chefs, and even home bakers can now design and produce intricately detailed sweets that are both visually stunning and tailor-made for individual tastes. Using additive manufacturing technology, edible materials like chocolate, sugar, and fondant are precisely layered to create complex shapes and textures previously impossible to achieve by hand. The result is a marriage of art and engineering that redefines what’s possible in dessert design—whether that’s personalised chocolates embossed with names and logos, ornate sugar sculptures, or imaginative thematic creations for special occasions. Beyond the aesthetic appeal, 3D printing in
confectionery brings real advantages in flexibility, efficiency, and market innovation. Digital design tools such as Blender and Tinkercad allow creators to experiment with forms, flavors, and recipes, quickly iterating prototypes with minimal waste. This technology has also proven to be a
powerful branding and business tool—helping artisan makers and commercial producers alike meet the growing demand for personalisation and premium experiences. While challenges remain in ensuring food safety standards and perfecting edible printing materials, ongoing developments in hardware and ingredient formulation are developing even further what is available for edible artistry.
3D Printing: Engineering the Perfect Bite In 2022 a groundbreaking collaboration between Unilever’s Innovation Centre and researchers from the University of Amsterdam, Utrecht University, and TU Delft, showed scientists reimagining what it means for chocolate to be “pleasurable to eat.” Using 3D printing and a process called topology optimisation, the team has created intricate chocolate structures designed to break in just the right way when bitten. This isn’t merely about aesthetics — it’s about controlling texture, sound, and mouthfeel to elevate the sensory experience of eating. By fine-tuning the geometry of 3D-printed chocolate, researchers discovered they could
actually influence how many “cracks” the chocolate makes, and even how satisfying those bites feel. Their findings suggest a future where confectionery design merges with engineering — where every crunch, snap, and melt is precisely crafted. The implications extend far beyond dessert.
These so-called mechanical metamaterials — edible structures engineered for specific tactile sensations — could revolutionise how food is formulated across categories, from snacks to plant-based meals. The Dutch team’s spiral- shaped chocolate prototypes demonstrate how 3D printing allows scientists to manipulate not only flavor and form but also texture and behaviour under pressure. Partnered with Unilever, they’re paving the way toward personalised, sensorially optimised treats that respond to the human experience of eating.
CONSUMERS WILL BE ABLE TO DESIGN THEIR OWN PIECE OF
CHOCOLATE, HAVE IT PRINTED BEFORE THEIR EYES, AND TAKE IT HOME AS A SPECIAL SOUVENIR
26 • KENNEDY’S CONFECTION • OCTOBER 2025
Reimagining
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