As the hype around 3D printing continues to grow, red meat has been identified as the next product that could benefit substantially from the technology.
According to experts, 3D printing could result in added value to current secondary cuts, trims and products by developing “meat ink”. For example, the technology could be used in the aged care sector to create high protein and nutritious meals that can be presented in a range of shapes and sizes, and made more appetising than the traditional pureed food.
One benefit of 3D printing meat is the ability to produce meat in a more sterile environment than traditional meat production, potentially avoiding contamination. It has also been cited as a potential way to boost food production for the world’s growing population.
Yet experts have cited challenges; it will be difficult to achieve a genuine meat taste and texture, and there may be some reluctance for consumers to accept 3D printed meat.
Overall however, there is increasing demand from markets who want personalised approaches to nutrients or textures, rather than the current whole muscle product.
The 3D Food Printing Conference Asia-Pacific will discuss these issues and more, to be held on May 2 in Melbourne.