NZ “tongue-soft” red meat innovation wins 2026 MIA Dragon’s Den
A New Zealand red meat product range with “tongue-soft” texture for elderly or unwell people has won the 2026 Meat Industry Association (MIA) Dragon’s Den competition.
Applications for the 2026 Red Meat Sector Dragon's Den are now open with the industry inviting Kiwis to step up with fresh, innovative concepts to add value to the sector.
"Our first-ever Dragon's Den last year was a huge success, attracting 42 applications with interesting and novel ideas," says Sirma Karapeeva, chief executive of the MIA.
"This is a unique opportunity to make a real difference to the sector, and we encourage anyone with a great idea to enter."
The inaugural winner, Renyu Zhang, won over the judges with his proposal to enhance the flavour profile of mechanically-deboned meat (MDM) through a umamification process. Zhang, a senior scientist with Bioeconomy Science Institute, is now working to bring his idea to life.
Zhang's business case is almost complete, and he is talking to potential funders on how to progress to the next step of the journey.
"Renyu's concept builds on the proud tradition of innovaton in New Zealand's red meat industry, and we're excited to see where it goes next," says Karapeeva.
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"Rapid advances in technology and science create a perfect opportunity for Kiwis to put their number 8 wire mentality to work and find new ways to move the dial.
"The global red meat market is highly competitive, and as a small-volume exporter, New Zealand must keep innovating and adding value to stay ahead.
"We know there are plentyu of great ideas out there, but not everyone has the resources to develop a business case or secure investment. That's where Dragon's Den comes in."
The Dragon's Den gives individuals and businesses the chance to pitch their ideas directly to industry leaders. Concepts can span any discipline related to meat, co-products, or processing, and entries are welcome from anyone, whether they're part of an organisation or an independent innovator.
The most promising ideas will be invited to present a five-minute pitch to a panel of experts at the Bioeconomy Science Institute-MIA Meat Innovation Workshop in Palmerston North on 11-12 March 2026.
Entries close on 11 February 2026. More information on the competition can be found on the MIA website.
