RED meat opportunities for using 3D printing technology will be a key focus of the 3D Food Printing Conference Asia-Pacific in Melbourne next week.
The conference at Monash University on Tuesday, May 2, is supported by Meat & Livestock Australia and will feature a host of prominent local and international speakers to discuss the opportunities currently available and where the technology may assist the industry.
Topics being discussed include custom nutrition, food design, food components, hardware and software developments and business models.
The conference will also include demonstrations of 3D printed technology, including a cooking demonstration of 3D printed red meat.
MLA’s Michael Lee will speak at the conference and said 3D food printing represented an exciting opportunity to add value to the red meat industry by utilising secondary cuts, trim and by products that are currently not utilised fully.
“These products can be used in areas such as the aged care sector, where red meat that is high in protein and nutrition can be presented in a form that is easy to chew and appetizing,” Mr Lee said.
The 2016 European edition of the 3D Food Printing Conference showcased the types of products that are already available overseas, including on restaurant menus. However, the reality is there is significant research and development that needs to be undertaken before we see these products widespread in any consumer market, MLA said.
Conference speakers will also include Bhesh Bhandari from University of Queensland, Frits Hoff from byFlow, Claire Smith from Forbes Meisner, Dr Aarti Tobin from CSIRO and Gerd Funk from Print2taste.
For further information or to register, visit www.3dfoodprintingconference.asia
The event will also be open to media, who are encouraged to register at www.3dfoodprintingconference.asia or contact MLA.