New-age food processing opportunities for the red meat industry will be explored at a conference about 3D printing at Monash University in Melbourne next week.
Meat and Livestock Australia’s (MLA) Michael Lee, believes 3D food printing is an exciting opportunity to add value to the red meat industry by utilising secondary cuts, trim and by products currently not utilised fully.
“These products can be used in areas such as the aged care sector, where red meat that is high in protein and nutrition can be presented in a form that is easy to chew and appetising,” Mr Lee said.
The Asia-Pacific conference, supported by MLA, will feature prominent local and international speakers to discuss the opportunities available and where the technology may assist the meat industry.
Topics such as custom nutrition, food design, food components, hardware and software developments and business models feature on the agenda.
The conference will demonstrate 3D printed technology, including a cooking demonstration with 3D-printed red meat.
Last year a 3D food printing conference in Europe showcased already available overseas, including on restaurant menus.
“However, significant research and development needs to be undertaken before we see these products widespread in any consumer market,” said Mr Lee ,who will speak at the May 2 event.
Other speakers include Bhesh Bhandari from University of Queensland, Frits Hoff from byFlow, Claire Smith from Forbes Meisner, Dr Aarti Tobin from CSIRO and Gerd Funk from Print2taste.
Andrew Marshall
Andrew Marshall is the group agribusiness writer for ACM's state agricultural weeklies and websites. He is a former editor at The Land and has worked in various Rural Press group roles in Canberra, North Richmond (NSW) and Toowoomba (Qld).
Andrew Marshall is the group agribusiness writer for ACM's state agricultural weeklies and websites. He is a former editor at The Land and has worked in various Rural Press group roles in Canberra, North Richmond (NSW) and Toowoomba (Qld).
