| 3D cooking |
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Meat and Livestock Australia is puching the boundaries with a research project aimed at reviewing market acceptance and value of 3D printed meat. They are investigating how the technology could open new market opportunities and further grow the demand for red meat in Australia. Three-dimensional printed (3DP) uses technology to createor “print” a product 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 can provide alternatives to traditional whole muscle meat products for markets that require personalised approaches to nutrients or textures, such as the aged care sector, in need of food products that are easier to chew and in preference to pureed food. “Working in combination with leading edge 3DP science providers," he says, "there is an opportunity for the Australian red meat industry to tap new markets and increase value for previously under-utilised red meat product.” The hope is that different red meat products might be possible for previously unchartered markets. |
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