Australians are using 3D printing to experiment with new food products.
The technology involves building new foods, layer by thin layer and in three dimensions, so various ingredients can be mixed, deposited and cooked.
It also greatly speeds up experimentation.
The outlines of what’s possible are spelled out in a new research report published by Meat & Livestock Australia (MLA).
For red meat, this represents an exciting opportunity to add value to current secondary cuts, trim and by products by developing a "meat ink," says a report from Australia.
Sean Starling, head of research and development for MLA, said 3DP food is an emerging, transformational technology platform that has 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 utilizing 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."