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It emphasizes the critical role of tunable rheological and mechanical properties in gels such as starch, protein, and Pickering emulsions, which are essential for successful printing. The review further explores 4D food printing, highlighting stimuli-responsive mechanisms, including color changes and deformation induced by external factors like temperature and pH. These innovations enhance both the sensory and functional properties of printed foods, advancing opportunities for personalization. Key findings from recent studies are presented, demonstrating the potential of various gels to address dietary challenges, such as dysphagia, and to enable precise nutritional customization. The review integrates cutting-edge research, identifies emerging trends and challenges, and underscores the pivotal role of gel-based materials in producing high-quality 3D-printed foods. 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