With increasing evidence of their relevance to resource recovery, waste utilization, zero waste, a circular economy, and sustainability, food-processing waste streams are being viewed as an aspect of both research and commercial interest. Accordingly, different approaches have evolved for their management and utilization. With excellent levels of customization, three-dimensional (3D) printing has found numerous applications in various sectors. The focus of this review article is to explain the state of the art, innovative interventions, and promising features of 3D printing technology for the valorization of agri-food processing waste streams. Based on recent works, this article covers two aspects: the conversion of processing waste streams into edible novel foods or inedible biodegradable materials for food packing and allied applications. However, this application domain cannot be limited to only what is already established, as there are ample prospects for several other application fields intertwining 3D food printing and waste processing. In addition, this article presents the key merits of the technology and emphasizes research needs and directions for future work on this disruptive technology, specific to food-printing applications.

Food preservation has received a paramount focus throughout history, prompting the use of various methods such as chemical additives, thermal treatments, and nonthermal approaches to prolong the shelf life of food. In this regard, biopreservation is emerging as a promising alternative owing to its eco-friendly nature and minimal toxicity effects. It involves harnessing natural microorganisms and their byproducts to enhance both the nutritional value and longevity of food products. This review delves into the role of probiotics and postbiotics in biopreservation, elucidating their beneficial impact on human health and their potential as ‘safe’ food preservatives. It covers a spectrum of pro/post-biotic organisms, including bacteria and yeast, alongside different types of biopreservatives, their mechanisms of action, and applications across diverse food categories. Furthermore, the review assesses the influence of biopreservation on food quality and sensory attributes. However, commercialization hurdles loom, particularly concerning safety and regulatory compliance, necessitating thorough scrutiny before widespread implementation.