MIA Chief Executive Nick Beeby on Meat Industry Challenges and Cooperation
Meat Industry Association chief executive Nick Beeby says there’s now much closer cooperation between meat processing companies than there was many years ago.
Ron Park, chief executive and founder of Canterbury-based health supplements company Kōrure, was named as winner of the competition, which challenges Kiwis to develop innovative and practical solutions to enhance export value and advance New Zealand’s red meat sector.
Park is exploring the development of a “Kiwi Tender” range of premium New Zealand red meat products processed to achieve a texture so tender it can be crushed with the tongue, without chewing, while retaining the shape, flavour, and nutritional density of whole muscle meat.
The core innovation is to adapt the successful Eatender model, developed in Taiwan, to New Zealand’s grass-fed red meat. This includes developing a New Zealand-specific tenderisation protocol where parameters would be developed and optimised for New Zealand grass-fed meat.
Park has been awarded $10,000 to develop a business case and progress his idea into a research project.
Nathan Guy, chair of the Meat Industry Association, says the competition - now in its second year - saw numerous "exceptional proposals".
“Ultimately, our panel of expert judges chose Ron’s proposal because of the opportunities for global interest in applying a uniquely Kiwi innovation to a process which already has a strong foothold in Asia in the hospital and aged care sector," Guy says.
Park says he is delighted to be selected as the winner.
“The grant will enable us to build the business case needed to attract investment and bring this product to market.
“Kiwi Tender offers a transformational opportunity for the New Zealand red meat industry, to create a new category of premium export products targeting older adults, the fastest-growing consumer demographic globally.
“By adapting the successful Eatender model to New Zealand's world-class grass-fed beef and lamb, we can create export-ready products that transform underutilised cuts into high-value senior nutrition solutions.
“Over 333 manufacturers and more than 1,000 products now carry Eatender certification with the global market for easy to eat protein sources estimated at NZ$500 billion.
“With support from leading meat processors and academic expertise, we’re really excited about the potential for this project.”
The Dragon’s Den final took place at the joint MIA-Bioeconomy Science Institute Meat Innovation Workshop in Palmerston North on 11-12 March.
