2Morrow’s Foods – MLA’s insights2Innovation program seeks to find out who will eat 3D printed meat? – Presented by Michael Lee, Meat & Livestock Australia (MLA) at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.
For the Australian red meat industry 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. Understanding changing consumer behaviors and disruptive business model designs also help identify investable innovation opportunities to pursue. Following recent advances with 3DP food applications such as chocolate, pasta and vegetables, this technology platform represents an exciting opportunity for red meat. Namely, to identify who would desire these solutions which can add value to under-utilised cuts, trim and by-products by developing a “meat ink” and other solutions where different textures and nutrients are required but which whole muscle red meat can’t deliver.
About Michael Lee
Michael comes from a food technology and packaging background with 20 years’ experience across the meat supply chain. Michael has worked for Woolworths Supermarkets National office, Hans Smallgoods and JBS Australia. Since 2012, Michael has been with MLA investigating and partnering with industry in emerging food trends, leading edge science and technologies and new business innovation models to grow red meat demand.
About Meat & Livestock Australia (MLA) Limited
Working in collaboration with the Australian Government and the wider red meat industry, MLA invests in initiatives that contribute to producer profitability, sustainability and global competitiveness. In addition to Marketing Australian red meat (beef, sheep, goat) globally, MLA undertakes research, development and adoption programs to increase productivity on-farm and across the supply chain to support the industry’s prosperity.
What, When, Where: The 3D Food Printing Conference Asia-Pacific Edition, May 02, 2017, Monash University, Melbourne, Australia
The conference is supported by Meat & Livestock Australia (MLA).
Scope: As with every 3D printing application, there is a lot of hype going on with 3D Food printing. Statements like ‘a 3D Food Printer in every home in 2 years time’ can be heard all the time. Also many start-ups introduce 3D Food printers and people can already now eat 3D printed dinners in restaurants, as it happened during the 2016 European edition of the 3D Food Printing Conference. The reality is that a lot of research and development needs to be done. The promises however are huge, both for professional and consumer markets.
For red meat, 3D printing represents an exciting opportunity to add value to current secondary cuts, trims and by products by developing “meat ink”. Furthermore, in the aged care sector there is a demand for food that is easier to chew and 3D printing provides an opportunity for the red meat industry to offer high protein meals that can be presented in various shapes and sizes, more appetizing that the classical pureed food.
There is a need for creation new business models to meet the demands of different markets who want personalized approaches to nutrients or textures, rather than the current whole muscle product.
The 3D Food Printing Conference will tackle all aspects of these new market opportunities and challenges.
- 3D Printing Technology for Value-Added Red Meat
- Food components: protein, carbohydrates, and fats
- Custom Nutrition
- Food Design
- New value chains
- Hardware developments
- Software developments
- Business models
The 3D Food Printing Conference offers the attendee a platform on the crossroads of science, technology; business in 3D Food Printing. Share knowledge, learn from other professionals and start networking.
Target: Meat producers & meat processing companies | Suppliers to the food industry | Agricultural industry | Hardware / software suppliers | Food research institutions | Regulatory bodies | Trendwatchers | Investors