The 3D food printing market is dynamic and growing rapidly. The average annual growth rate of this market is about 16%.

RUE "Institute of Meat and Dairy Industry" provides scientific support for the development of the meat and dairy industries in the Republic of Belarus. Based on comprehensive multidisciplinary research on the use of additive technologies in the food industry, the institute developed technologies for the production of natural 3D meat products (semi-finished products and culinary products), as well as meat mixtures and meat emulsions based on high-quality raw materials of animal origin (beef, pork, chicken meat - broilers) for 3D printing.

Competitive advantages of 3D meat products:
* individualized nutritional and biological value, balanced ratios of amino acids, fatty acids, minerals, vitamins;
* natural composition, no food additives (preservatives, dyes, stabilizers, flavor and aroma enhancers, etc.);
* original technological parameters (design, shape, taste, etc.).

Competitive advantages of 3D meat mixes:
* the possibility of modeling the nutrient composition, taking into account the individual physiological needs of the body of a particular person;
* easily transportable and have a long shelf life (6 months at t=18±2 ºC, φ no more than 85%);
* convenient to use in expeditions, hikes, space flights, etc.

The technology for the production of 3D meat products, mixtures, emulsions and equipment for their production will increase the competitiveness of the food industry and will have a positive effect on strengthening the health of the nation.

The presentation of the technology can be found here (in Russian).