3D-printed meat coming to an aged care home near you
3D-printed meat could be the future of food in age care homes.
Using a meat extract as “ink”, 3D printers could produce soft foods that not only contain the nutrients of meat but be suitable for people with chewing or swallowing issues.
Food in aged care homes has in recent years come under the spotlight. With the regulations and time constrictions that often plague aged care kitchens, the sad reality is that the food in aged care is often left considerably wanting.
One of Australia’s most beloved cooks Maggie Beer’s passion for good food for all led her to create the Maggie Beer Foundation in 2014, which aims to change the food culture in aged care. She believes that everyone has a right to good food, and can see no reason why those in the later stages of their lives should miss out.
“My hope is that every meal can give comfort and pleasure, always something to look forward to,” Maggie wrote in a piece for Over60.
With advances in technology, there may be new and novel ways for aged care food to be transformed in the future.
In the inaugural Sydney talk for Rising Minds on Thursday, Michael Lee, a food technologist and program manager for innovation at Meat and Livestock Australia (MLA), spoke about the exciting possibilities of new technologies to transform food in aged care, making it more appetising through taste, texture and shape.
“One is definitely 3D printing,” Michael tells Over60, “We are also looking at technology called high-moisture extrusion cooked. Those two technologies in particular are all around providing texture. We are looking at how we can use technology that actually has meat-like fibres and texture, so that food can be actually enjoyable to eat and chew.”
Red meat is a great source of protein, iron and zinc, but chewing and swallowing problems means meat isn’t on the menu for many aged care residents.
“What’s important for seniors is that they have muscle strength, so they do not fall,” says Michael, adding, “Red meat with its high protein component can actually help muscle strength.”
Considering chops, sausages and roasts were a staple in many aged care residents’ diets throughout their lives, Michael hopes the emerging technologies will provide a tasty and nutritious solution for people who still want to enjoy meat.
“We need to be adaptable and say steaks and roasts and chops are great products but can we use technology to give a certain segment of the population some solutions, so they can still eat red meat, but in a different form,” says Michael.
“I’d love to see a red-meat solution of some form so aged care residents can still enjoy red meat.”
Rising Minds is a global collective that hosts free, monthly lectures that explore the futures of business, technology and culture, and where they intersect. Find more information and the speaker for the next talk by visiting their website.
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