"It is our responsibility to use and re-use the natural resources Earth is providing us as efficient as possible.

The food industry has the tools to optimize the processing of raw materials in such a way that a 'Zero Waste' policy can be achieved."

THE CHALLENGE

Experts predict that the worldwide consumption of pork, beef, poultry and other livestock will double by 2030.

Prices for fish and meat are on the rise whilst customers demand lower prices......and better quality.

The U.N. estimates that livestock production is responsible for about 14% of global greenhouse-gas emissions.

Substantial quantities of food-grade meat is being left on the bone after deboning, even after mechanical

separation methods are applied.

Innovative technologies are available to increase the efficiency and yield of meat and fat recovery systems.

THE SOLUTION
 

New technologies and innovative thinking opens an whole new world of new applications for implementing

sustainable recovered raw materials into existing and new formulations.

Nutritious proteins, fats or emulsions can be directly derived from animal tissue and (where applicable) be implemented in finished recipes like meat-or fish-products.

Bio-engineering of new enzymes and micro-organisms enable new processing techniques and new products derived from animal raw materials like meaty bone-material, seafood products etc.

Examples of renewable resources are polymeres, antibiotics and nutrients for fermentation.


MEATCO is able to explore and test these new possibilities in its own pilot plant.