The MLA study aimed to review both the market acceptance and value proposition of 3D printing red meat as an ingredient. The research was primarily focused on how the emerging technology could present new and innovative uses to the read meat industry. The most promising takeaway from the study was that 3D printing could produce meat-based products that are easier to intake for elderly people who struggle to chew and swallow.

This would not only allow those who have trouble eating to enjoy the taste of various meats but would also provide them with the vital nutritional benefits of these high-protein food products. Moreover, the study also that there is a viable market for this type of technology, and that the Australian red meat industry is poised to succeed in it both domestically and internationally.

Sean Starling, the MLA Research Development and Innovation General Manager,


“The research has shown there is opportunity to build on this strong position amongst consumers by utilizing 3D printing technology. If the Australian red meat industry is 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.”

All in all, studies like the one conducted by MLA are a critical step forward towards the 3D printed food future. But before this type of 3D printing technology can be brought to the commercial or consumer market, the food industry must first ensure that it is both beneficial to the consumer and viable as a product.

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