COMMENT: How alternative meat and dairy products are developed in Belarus

Irina Kaltovich HEAD of the Sector for Comprehensive Research of MEAT Products at the Institute of Meat and Dairy Industry Candidate of Technical Sciences, Associate Professor

Belarusian scientists do not stop developing the latest products to provide the domestic market with demanded and high-quality food. Products for the recovery and prevention of diseases have recently gained popularity, in addition, special attention is paid to the nutrition of children, allergy sufferers, athletes and people working in difficult working conditions. Specialists at the Institute of the Meat and Dairy Industry of the National Academy of Sciences have long been working on the creation of products suitable for people with lactose intolerance, vegans, vegetarians and dieters. About 3D-food printing and analogues of meat products based on vegetable raw materials, which will soon appear in stores, on the sidelines of the exhibition of scientific and technological achievements "Belarus Intellectual"

The project "3D-food printing" is a new direction in the industry of Belarus. Institute specialists have developed technologies for the production of natural 3D products for personalized nutrition, the uniqueness of which lies in their nutritional and biological values. Under the needs of each person, taking into account his physiological needs, you can set an individual nutritional value for the finished product. “If, for example, the body lacks iron, calcium, or some amino acids, then it is possible to specifically model the necessary product. With food, a person will receive in the right amount those components that will be needed and useful for this particular organism. This technology is also useful for the presence of allergic reactions, because it is possible to exclude allergens from the composition of the product, which is also quite relevant",

Another advantage of the 3D printing technology of products is the ability to impart original technological parameters - design, shape, taste. The printed product retains its natural composition and there are no food additives. For this technology, the institute developed dry meat powders for printing. "These are import-substituting products based on natural meat raw materials. They are easily transported, stored for a long time and are convenient to take with you, for example, on expeditions, tours and even into space. This is a new import-substituting direction in our country," the specialist emphasized.

As Irina Kaltovich noted, the technology is still in the development stage: “For the first time in Belarus, we have taken up this direction - this has not happened before. The scope is quite wide - it can be specialized restaurants, cafes, where any original cake can be printed to a person, meat pie. It might be of interest to people who visit molecular food establishments or Michelin-starred restaurants. This is not a mass-produced product, but a highly specialized technology for a certain group of people who are ready to try unique products."

This technology can be used in sports and fitness centers, rehabilitation and treatment and diagnostic centers. There are a number of diseases where products of a certain consistency are needed, and with the help of 3D printing technology, it can be set. You can also print food for the elderly, for example, fortified with protein, collagen and calcium to prevent brittle bones. Certain products can be made for young students and people engaged in mental work. In this case, you can include components to prevent visual impairment (beta-carotene, lutein, zeaxanthin), to improve memory, concentration and vitamin-like substances - L-carnitine, chaline, inositol. “This is the food of the future. When microwaves appeared 20 years ago, it was something completely new, but now it is in every kitchen. With 3D printing, the same thing. According to experts, in 5-10 years every housewife can have such a printer. She will just come home from work in the evening, press a button and a natural product will be printed,” the specialist believes.

In addition, the institute's booth presents vegetarian products made from vegetable raw materials, alternative to meat and dairy products. Their uniqueness lies in the fact that in terms of nutritional and biological value they are not inferior to ordinary meat and dairy products. "Again, such products are relevant for people who are allergic to cow's MILK protein or who observe fasts. They can consume these products and at the same time provide the body's need for essential components at the right level. This development is from our domestic plant raw materials. We also we present milk from Belarusian oats and vegetarian sausages," she said.

According to Irina Kaltovich, producers are showing great interest in dry meat mixtures. “We are deeply working on these issues and want to put them into production this year,” she said.

Oat milk and vegetarian sausages of Belarusian production will also soon be available on store shelves. “The design of the packaging for milk has already been developed. An experimental batch has been developed at Babushkina Krynka, and this year we are already planning to put it into production. Vegetarian sausage was also planned to be put into production this year. This year is also planned for marketing research, selection manufacturers, market assessment," the representative of the institute noted.

Events such as the exhibition "Intellectual Belarus" are very helpful in promoting products and informing people about such technologies, Irina Kaltovich is sure. "A large number of people attend exhibitions. We see a lot of consumer interest even at this event. At exhibitions, there is an opportunity to talk about new developments. Not everyone may know that we have developed such products. We can show the packaging design, how the products will look, and to tell that this is our domestic development. Such large-scale events help consumers to know Belarusian brands," she concluded.

BELTA.