V.RMH.0125 - Red Meat Protein Ingredient Opportunities

Summary

This project will aim to determine, qualify and quantify additional opportunities for different consumer segments to purchase, consume, and enjoy red meat proteins in new formats and occasions. Having identified these new formats and occasions, the “job to be done” will be to develop a red meat protein supplement/ingredient that, as an additive, will exceed the taste, nutrition, availability and price requirements of consumers, whilst satisfying the functional requirements of new and existing supplement, ingredient and product manufacturers.

Objectives

The aims of the project are:

- To investigate if a protein ingredient could be developed from red meat that can be added to food and other consumables that Australian consumers could use and eat every day.
- To develop a soluble red meat protein ingredient and investigate what technology platform is required to manufacture this.
- To investigate the ability to manufacture this ingredient in a flavourless and odourless form.
- To determine the functional benefits of this ingredient and understand the claims that can be made when using this ingredient in food products.
- To identify food businesses that would be interested in using this powder as a functional ingredient.
- To identify the addressable market for such ingredient and determine the market’s potential value.
- To demonstrate transformation of low value cuts into a new high value usage occasion.

Key findings

There have yet to be any new key findings.

Benefits to industry

Identifying new red meat protein end-use applications for new markets can create incremental growth opportunities for Australian red meat.

MLA action

Sharing information from this project with the public via the MLA R&D website.

Future research

There will be no future research in this area at this point in time.

For more infomation, please contact reports@mla.com.au