Food printing technology is going to be the promising technology of future. Advances in 3D food Printing or additive manufacturing technology adds extra dimension to the established food practices and offer opportunities for new interactive experiences. This paper aims to deliver the central flow of 3D food printing process and extends to summarize its knowledge towards the perception of personalized nutrition. The initial flow emphasizes the broad categories of food printing materials and further, to stream the concept of personalized nutrition, a unique attention is focused on latest technological innovations in the 3D printed foodstuffs with different nutritional approaches viz., nutrition enhancement, minerals/vitamins fortification, functional ingredients enrichment and the development of alternative foods. In addition to current prominent scientific researches, literature stuffing adds a new flavor drawing attention on several industrially developed 3D food printed products that are reached and inline to the market. A prominent highlight was embarked on recent technical progress in the development of pharma foods, insect and plant based meat alternatives using 3D printing techniques. It is strongly believed that personalization and customization of 3D printed foods could be a future talk in compromising, unsatisfied nutritional problems and eradicating several chronical diseases in the pandemic era.