<p>Advancements in 3D food printing technology have significantly impacted the food industry. A key factor in this transformation is the development of specialized extruder conversion systems. These systems replace the original extruders in conventional 3D printers with ones specifically designed to manage the fluid dynamics of food materials, ensuring compatibility and efficiency in the printing process. Researchers have recognized the importance of material compatibility in 3D food printing and have developed various extrusion mechanisms tailored to the unique properties of food inks and bio-inks. The availability of extruder hardware solutions as open-source resources provides a significant advantage to researchers, particularly those working with limited resources. This review paper explores different extrusion mechanisms, with a particular focus on the development and applications of syringe pump mechanisms. It discusses the three major types of extrusion mechanisms, detailing their operation and limitations. Additionally, the paper highlights commercially available 3D printer models and open-source syringe pump mechanisms that researchers have employed to print a wide range of formulated food products and bioinks.</p>