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Red meat
'The aged care sector is in need of food products that are easier to chew' - Sean Starling.
Meat and Livestock Australia are using 3D technology to explore ways to produce soft meat products which will enable people who have problems chewing to consume vital nutrients.
A recent MLA study reviewed market acceptance and value proposition for 3D-printed food with red meat as an ingredient. A particular focus of the study focused on how the technology could open new opportunities to further grow the demand and uses for red meat. One take from the study was that food that is easier to chew and swallow could be produced, which will allow people who struggle to chew food, such as the elderly, to still enjoy meat and ingest high-protein foods.
The food would be produced like any other additively manufactured product – layer by layer. Though various ingredients will be input into the process, to maintain the taste and natural nutrients of meat.
MLA Research Development and Innovation General Manager, Sean Starling, is fully behind 3D-printed food an emerging technology platform with the potential to create and capture new value for the Australian red meat industry.
“There is a need for the creation of new business models and solutions to meet mega trends and demands from different markets who want personalised approaches to nutrients or textures rather than the current whole muscle meat products,” Starling said. “For example, the aged care sector is in need of food products that are easier to chew and have traditionally utilised pureed food as it is easier and cheaper.
“However, by utilising 3D printing technology there is an opportunity for the red meat industry to provide high protein meals that are more appetising for residents and can be presented in intricate premium shapes and sizes.”
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MLA believe the introduction of 3D technology into an already successful strategy would further enhance their position in the meat market internationally.
According to Starling, the Australian red meat industry is in a strong position both domestically and internationally, producing a quality, premium product. MLA believe the introduction of 3D technology into an already successful strategy would further enhance their position.
“We know red meat is currently positioned in the minds of consumers as an invaluable natural source of iron and zinc, vitamin B12 and omega-3 – all essential nutrients needed to keep the body and brain functioning well – with both a taste and texture benefit over plant-based proteins,” added Starling.
“The research has shown there is opportunity to build on this strong position amongst consumers by utilising 3D printing technology. If the Australian red meat industry is to remain globally competitive we have to embrace innovation and new technology to ensure we grow our markets and provide greater value for the industry.”
