3D printed 'meat ink' to feature on aged-care menus

Secondary cuts, trim and by-products of red meat could be used to develop a ‘meat ink’ that could produce nutritious and appetising products for markets such as the aged-care sector, according to Meat & Livestock Australia (MLA).

Research by MLA has identified three-dimensional printing technology for red meat products as a significant opportunity for the Australian meat industry. The project reviewed market acceptance and value propositions for 3D-printed food with meat as an ingredient, and investigated how the technology could open new market opportunities and further grow the demand and uses for red meat.

To create three-dimensional printed (3DP) food, the 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.

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,” 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 3DP 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.

“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 underutilised red meat product.”

Starling said the advancement and utilisation of 3DP technology would complement the industry’s established and successful strategy, pushing different red meat products into previously uncharted markets.

“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.”

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.