3D Printing Offers an “Exciting Opportunity” to Add Value to Secondary Meat Cuts

6901f37e-53eb-4902-9225-d43cab40b5abarticleimage.jpg

08 Dec 2016 --- Three-dimensional printing technology for red meat products could present the next big advancement in value adding to the Australian industry, following new research published by Meat & Livestock Australia (MLA). A recent MLA research project reviewed market acceptance and value proposition for 3D printed food with meat as an ingredient – particularly investigating how the technology could open new market opportunities and further grow the demand and uses for red meat.

Three-dimensional printed (3DP) food is the technology where food is created (printed) layer by layer in a process called additive manufacturing. Various ingredients can be mixed, deposited and cooked, allowing quick experimentation with food combinations.

For red meat, this represents an exciting opportunity to add value to current secondary cuts, trim and by products by developing a “meat ink”. 

MLA General Manager – Research Development and Innovation, Sean Starling, said 3DP food was an emerging, transformational technology platform that had real 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,” Mr Starling said.

“For example, the aged care sector is in need of food products that are easier to chew and have traditionally utilized pureed food as it is easier and cheaper. However, by utilising 3DP technology there is an opportunity for the red meat industry to provide high protein meals that are more appetizing for residents and can be presented in intricate premium shapes and sizes.

“Working in combination with leading edge 3DP science providers, there is an opportunity for the Australian red meat industry to tap new markets and increase value for previously under-utilized red meat product.”

Mr Starling said the Australian red meat industry had forged a strong position both domestically and in international markets as producing a quality, premium product. The advancement and utilization of 3DP technology would only complement this established and successful strategy, as it is about pushing different red meat products into previously unchartered markets.

“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,” Mr Starling said.

“The research has shown there is opportunity to build on this strong position amongst consumers by utilizing 3DP 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.”

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Reb M capacity increase: PureCircle expands production of its Starleaf stevia


16 Jul 2018 --- Producer of stevia sweeteners, PureCircle, has expanded its capacity to supply significantly more Reb M to global beverage and food companies. Using beverage sweetening as an equivalized example, PureCircle can now supply enough Reb M to sweeten approximately 500 million cases of zero-calorie carbonated soft drinks. The company continues to build production capacity and estimates that three years from now, it could supply enough Reb M to sweeten 1 billion cases of zero-calorie carbonated soft drinks or the equivalent in beverages and foods using Reb M as the sweetener.

Food Ingredients News

Kaslink & Tetra Pak partnership: Transforming Nordic oats into plant-based dairy alternatives

16 Jul 2018 --- With plant-based dairy drinks trending strongly in Europe, Kaslink and its partner, Tetra Pak are “willing to take risks to stay ahead of the competition.” In the Nordic countries, oat is a common food ingredient. Oat-based drinks and fermented oat-based products are cereal-based products which are common in Asia where many products are based on soy, almond or rice. The global market for alternative dairy drinks is expected to reach US$16.3 billion this year alone, according to Innova Market Insights data, a dramatic increase from US$7.4 billion in 2010.

Food Ingredients News

Arla Foods expands premium yogurt offerings to European markets

13 Jul 2018 --- Arla Foods is set to expand its Finnish brand, Ihana, into new markets. The premium yogurt range was launched in Denmark this spring and makes its debut in the UK this week. Made with natural ingredients, Ihana taps into key trends that fit with European consumer lifestyles and provides an authentic and indulgent treat with a thick and creamy texture.

Food Ingredients News

Weekly Digest: Tetra Pak notes sustainability milestone, Arla Foods & Yeo Valley transaction unconditional

13 Jul 2018 --- This week in business, Tetra Pak has achieved 50 percent renewable electricity consumption in just two years since its RE100 commitment. ADM announced that Kristy Folkwein, Senior Vice President and Chief Information Officer, was recognized by Constellation Research on its 2019 Business Transformation 150 and Campbell Soup appointed Diego Palmieri as Vice President and Chief Marketing Officer, US Meals & Beverages, effective July 18, 2018.

Food Ingredients News

Advanced sugar reduction: DSM to launch new Reb M sweetener at IFT

13 Jul 2108 --- DSM is set to showcase its new generation sweetener Avansya Reb M at this year’s IFT, in Chicago. Avansya is DSM’s new brand for sustainably produced, non-artificial sweeteners that answers the need for advanced, flexible sugar reduction in a wide range of foods and beverages. The first product in this range is Avansya Reb M (Rebaudioside M), a calorie-free steviol glycoside with a pure and clean taste, according to the company, which is sustainably produced by fermentation.

More Articles