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.
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 is currently finalising details for an upcoming 3DP conference in Australia in 2017 in partnership with Jakajima, who recently ran a successful series of 3DP conferences in Europe.
The conference will include global speakers and demonstrations of 3DP food technology to showcase opportunities for the Australian red meat industry.
There will also be an opportunity for several attendees to win a sit down meal made entirely through 3D printed techniques.
