3D food printing (3DFP) offers a transformative approach in the food industry, diverging from traditional manufacturing techniques. The integration of food science and nutrition with 3DFP is pioneering personalized, eco-friendly, and nutrient-rich food options, overcoming limitations of traditional manufacturing methods. For the past 10 years, we have been strongly focused on creating innovative, efficient, and functional food products while allowing customization of food based on preferences for nutrition, flavor, texture, mouthfeel, and appearance. Beyond customization, 3DFP demonstrates promise in addressing pressing global challenges including food security, famine, and malnutrition by facilitating the production of fortified, shelf-stable food products suitable for resource- constrained environments. This comprehensive review explores the intersection of 3DFP with food constituents, emphasizing its potential in enhancing customization, sustainability, food safety, and shelf-life extension. Additionally, it discusses the therapeutic potential of 3D printed foods for various diseases, including gastrointestinal disorders, cancer, diabetes, neurodegenerative disorders, and food allergies. Moreover, the review examines potential food applications of 3DFP, such as in space food, food packaging, dairy industry, fruit and vegetable processing, and cereal-based foods. The review also addresses key challenges associated with 3DFP and underscores the importance of four-dimensional food printing (4DFP).