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."
