<p>3D printing is gradually reshaping the landscape of food processing by offering innovative solutions that promote sustainability and personalised nutrition. This review traces the journey of 3D food printing, beginning with its early development and moving through to current practices and future possibilities. It discusses the main printing techniques used in the field such as inkjet printing, binder jetting, laser sintering, and extrusion. Essential parameters like nozzle height, diameter, speed, printing accuracy, shrinkage, and production rate are explored in the context of various food products. The paper also highlights the importance of digital tools, including CAD modeling and slicing software, for designing printable food structures, as well as advanced features like AI-driven controls, real-time modifications, and multi-ingredient printing. Post-processing methods such as baking, steaming, frying, freezing, and glazing are examined to present a complete overview of the workflow. Furthermore, the study compares conventional food production methods with 3D printing, showcasing improvements in customization, resource efficiency, and creative design. Applications in fields like healthcare, space exploration, defence, gastronomy, and food waste management are also discussed. In closing, the review addresses emerging trends such as new material innovations, smart production systems, and social and regulatory considerations, reinforcing the potential of 3D food printing as a forward-thinking and sustainable approach in modern food technology.</p>