New product concept: VIP tasting and discussion @Beef Week

More than three years of CSIRO research, supported by Meat & Livestock Australia (MLA), has led to an exciting new product concept: a high protein powder from red meat.

This nutrient-dense, shelf-stable ingredient can add a protein punch to any food product.

The new, allergen-free meat protein powder could represent an important value-add to Australia’s beef sector, while addressing growing global demands for high quality protein.

From farmers to meat processors, manufacturers, and brand developers, we've explored diverse applications for this meat powder. Whether it's enhancing the nutritional profile of protein powder for gym goers or in aged care, fortifying protein balls, bars and beverages, or powering energy drinks and supplements, the possibilities are endless.

The team is currently exploring suitable commercialisation pathways. CSIRO and MLA are pleased to showcase this exciting new product concept at Beef 2024.

Pricing

• Free

Dates and Times

Contact

Pamela Tyers

More information

At the tasting event:

• MLA's Michael Lee, Group Manager Science & Innovation, will present the investment case for value adding the whole carcass, including incremental options for red meat as an ingredient.
• CSIRO’s Dr Aarti Tobin, animal protein lead, will present the science and progress to date
• guests can network with refreshments provided, ask questions of the research and commercialisation team and sample prototype protein balls containing the high protein meat powder.

This session follows Beef Week’s Pitch in the Paddock, Wednesday 8 May, by Just Meat Co Venture Builder Joanne Barber.

We've invited a limited number of people to this session. If you're not able to attend, feel free to forward to a colleague.