Page 79 - CWA MAY-JUNE 2020-v2

top image:Ms Ellen Young (right), Regional Manager for Southeast Asia at Meat & Livestock (MLA), is seen speaking during CHEF + RESTAURANT
“Cooking Healthy, Eating Healthy with Chefs Oliver TJ and Seki Takuma”, a World Gourmet Summit 2019 event of which MLA
was a sponsor of.

Australian beef and lamb. It starts with educating chefs and the The good news for Australian red meat producers is that they can
food community at large about Australia’s unique production also deliver to meet consumer-driven trends such as health and
practices and how our farming practices contribute to our place wellbeing and ethics and sustainability
in the dynamic global protein supply chain, which is traceable all
the way back to the farm, thanks to world-class quality systems. The Australian industry is committed to continuous improvement of
the health and welfare of our animals and care of the environment
How has sustainability and climate changed and we need to promote the integrity of our practices to consumers.
affected the way we eat meat? Consumers are already voicing concerns about eating synthetic
foods they want natural, unadulterated food which farmed red
Global demand for protein, innovative food industry and meat can provide.
consumers who demand sustainable, ethical meals are behind the
rise of one of the latest culinary trends: meat grown in a lab. After price and nutrition, the top attributes consumers look for
Meat that isn’t really meat is not new. Plant-based alternatives to when buying meat are:
ground beef such as Quorn mince (made from edible fungus) have
been around for years, while laboratory-based or in vitro meat is • Quality grading or guarantee
a cultured product created from cellular material. • Safety certification
• All natural/100% natural.
Cellular agriculture is not just making headlines for the novelty
factor, and it has the potential to be another protein option for
consumers, so MLA is keeping a close eye on its evolution.

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