The world of 3D-printed food (3DPF) provides a significant shift in food science and technology, offering precision, scalability, and boundless innovation. Recent developments in this field focus on replicating meat substitutes, protein-packed options and personalized dietary solutions tailored to specific health needs, ranging from post-surgery dietary adjustments to therapeutic nutrition for conditions like dysphagia. 3D printing has also been used as a strategy to engage consumers in the acceptance of new ingredients (e.g., algae, insects), creating innovative textures and appealing shapes. By harnessing this technology, integrating bioactive compounds sourced from microalgae, transcends mere culinary experimentation to become a meaningful contribution to the principles of the circular economy. Incorporating microalgal constituents such as protein, lipids and bioactive compounds into bioinks serves a dual purpose: enhancing the antioxidant properties of foods and providing physiological benefits backed by research highlighting their antioxidative, DNA-protective and anti-inflammatory attributes. However, a closer examination reveals critical gaps in existing literature, particularly in delineating various biomolecules in 3DPF and thoroughly assessing the viability and bioavailability dynamics of bioactive compounds within bioink matrices along the gastrointestinal tract. These gaps underscore the need for comprehensive research to unravel the complexities of bioactive compound behavior in the context of 3DPF, fostering advancements in food science and technological innovation.