This chapter explores the promises and limitations of 3D food printing (3DFP) within digital gastronomy. Despite early predictions of widespread household adoption, 3DFP remains largely restricted to high-end restaurants and niche products, such as Barilla’s BluRhapsody pasta. The technology undoubtedly offers the potential for food innovation and customization, yet faces obstacles including high costs, scalability challenges, and reliance on ultra-processed edible inks containing additives like carrageenan, which are increasingly raising health concerns. Negative perceptions of ultra-processed foods, significant energy demands, and limited impact on food waste reduction further temper claims about 3DFP’s sustainability. The chapter critically assesses whether 3DFP will move beyond novelty and become a meaningful tool for reshaping food production and consumption, or whether instead its future will remain constrained by these persistent challenges, and the technology will only be used for product innovation, and perhaps occasionally, in high-end modernist restaurants.