3D printing has emerged as a groundbreaking technology, aiming to enhance sensory attributes and improving nutritional/functional aspects. Simultaneously, nano-delivery systems have emerged as an opportunity to protect bioactive compounds against degradation and improve their bioaccessibility. Therefore, a novel concept is underway, involving the 3D printing of perishable healthy foods previously fortified with bioactive compound-loaded nanostructures. As a model concept, whey protein isolate (WPI) nanostructures were associated with riboflavin with an efficiency of 59.2%. Carrot pastes with adequate printability, shape retention and rheological characteristics were formulated. Riboflavin-WPI loaded nanostructures were incorporated into carrot inks and submitted to a static