3D Food Printing Market Attracts £14 Million Funding as Rem3dy Health Targets International Expansion

Rem3dy Health, the UK company behind personalized nutrition brand Nourished, announced a £14 million funding round in June 2026 at an £84 million valuation. Backers included Suntory, Estrella Galicia, Apollo Hospitals and UPSA. The funding supports expansion into the United States, India and the Middle East, alongside investment in automation and AI-driven personalization. Its patented 3D-printing technology produces layered vitamin gummy, making the investment directly relevant to the commercialization of digitally manufactured nutrition.

The opportunity extends to ingredient suppliers, equipment developers and brands seeking customized formulations. Rem3dy Health combines nutrient selection with printed gummy stacks, Revo Foods applies additive manufacturing to structured proteins, and Steakholder Foods develops industrial meat and seafood printers. These businesses illustrate distinct routes to revenue through personalized products, retail distribution and production technology. Their expansion could create formulation and manufacturing partnerships while raising competitive pressure on suppliers unable to deliver consistent quality at commercial volumes.

DataM Intelligence projects the global 3D Food Printing Market to reach US$10.21 billion by 2035. Its 2026-2035 outlook identifies opportunities across automated food preparation, structured alternative proteins and personalized nutrition. Commercial demand increasingly depends on whether printing delivers useful food properties, repeatable output and economically viable production.

Request Sample: https://www.datamintelligence.com/download-sample/3d-food-printing-market?kailas

North America leads the market, while Asia-Pacific is forecast to grow fastest. Bakery, confectionery and food decoration remain the largest near-term applications because printable ingredients and paid customization support adoption. Extrusion-based printing leads technology use through its compatibility with doughs, pastes and protein mixtures. Protein-based food inks are emerging rapidly as manufacturers pursue meat-like fibers and seafood textures, while Japan's aging population strengthens the opportunity for texture-controlled meals in eldercare.

Recent Development

• May 2026, Steakholder Foods announced its planned U.S. launch of Perfecta, a plant-based portfolio featuring steak and chicken alternatives alongside burgers and fish patties. The strategy focuses on the eating experience of whole cuts, where fibrous texture and marbling remain harder to reproduce than minced formats.

• June 2026, researchers from Singapore and South Korea published a review examining intelligent process control and responsive food printing. Their work brings attention to manufacturing consistency and foods engineered to change after printing, extending the discussion beyond decorative shapes.

• June 2026, a South Korean review involving FOODPRO's 3D Food Printing Technology Research Institute examined elderly-friendly food manufacturing. It highlighted the need to balance extrusion, layer formation and shape retention while accommodating different chewing abilities, swallowing requirements and nutritional needs.

• July 2026, Steakholder Foods announced expanded U.S. distribution through KeHE. Working through an established specialty-food distributor gives Perfecta access to retail channels while supporting a phased rollout beginning in the Northeast.

• September 2026, Perfecta reached Northeastern U.S. retail shelves. Its launch range includes plant-based marbled steak, filet mignon, chicken breast, salmon patties and white fish patties. For printed protein technology, the commercial test now shifts toward shoppers choosing the products again after their first purchase.

Segmentation Analysis

By Technology
Extrusion-based printing serves ingredients that can be prepared as pastes, doughs or protein blends. Its appeal comes from compatibility with existing food materials, but successful production requires more than reliable nozzle movement. Mixtures must flow during deposition and hold their shape afterward. Manufacturers therefore need to qualify recipes and equipment together. Purchasing decisions should consider preparation time, cleaning requirements and consistency across batches, alongside printing speed.

By Ingredient
Protein-based ingredients address a different challenge: recreating internal food structure. Revo Foods embeds fat within protein matrices to produce flakiness and juiciness during cooking. This approach makes ingredient formulation central to product differentiation. Whole-cut alternatives must deliver a convincing cooked texture, rather than simply resemble meat before preparation. As products enter retail, pricing, preparation instructions and repeat purchasing become practical measures of commercial progress.

By End-Users
Commercial end users can integrate printing into selected kitchen tasks, including customized portions, plating and decorative components. Foodini's refillable capsules allow chefs to work with their own ingredients, supporting menu development without mandatory proprietary food cartridges. The strongest opportunity lies in applications where customization justifies preparation and operating time. Healthcare catering presents additional possibilities, although printed texture must meet individual swallowing requirements.

Request for Customized Sample as per your Business Requirements: https://www.datamintelligence.com/customize/3d-food-printing-market?kailas

Company Profiles

Steakholder Foods
Steakholder Foods, founded in 2019, develops manufacturing systems and proprietary premixes for alternative proteins. Its MX200 meat printer and HD144 fish printer address different structural requirements, while Perfecta extends its activities into finished consumer products. The 2026 KeHE distribution arrangement and September retail launch provide concrete commercialization milestones. Combining equipment, formulations and branded foods broadens its routes to customers, but also increases execution demands across manufacturing, distribution and consumer marketing.

Vienna-based Revo Foods
Vienna-based Revo Foods combines additive manufacturing with mycoprotein-based foods. Its portfolio includes THE FILET, inspired by salmon; EL BLANCO, inspired by black cod; and THE KRAKEN, inspired by octopus. The Taste Factory applies controlled fat placement to create distinctive textures. Its commercial proposition connects ingredient engineering with finished products, while partnerships offer another route to adoption.

Natural Machines
Natural Machines develops Foodini for professional food preparation. Reusable stainless-steel capsules give kitchens control over ingredients and designs. The company also offers support packages covering training and custom printing work. Its proposed Foodini-Pro introduces laser cooking, although it remains unavailable for sale. Ingredient flexibility supports experimentation; preparation, cleaning and integration into service routines determine practical commercial value.

Purchase This Exclusive Report: https://www.datamintelligence.com/buy-now-page?report=3d-food-printing-market?kailas

Additional Benefits:
✅ Get Interactive Dashboard Access (With No Additional Cost)
✅ Three months of analyst support to answer queries related to the report.

Contact Us:
Sai Kiran
Business Development Manager
DataM Intelligence 4market Research LLP
6th Floor, M2 Tech Hub, Lalitha Nagar, Habsiguda,
Secunderabad, Hyderabad, Telangana 500039
USA: +1 877-441-4866
Email: Sai.k@datamintelligence.com

About DataM Intelligence
DataM Intelligence is a global market research and business intelligence firm delivering actionable insights across healthcare, pharmaceuticals, chemicals, energy, technology, food, and industrial sectors. Through syndicated reports, custom research, consulting, and competitive intelligence services, the company helps organizations identify growth opportunities, navigate market challenges, and make informed strategic decisions in over 50+ countries worldwide.

This release was published on openPR.