Evaluation of rapid drying at low temperature technology for new high-quality premium red meat snack
04 May 2019
Focus area: Value opportunities
Program stream: Growth and global competitiveness
Project number: 2017-1106
The project identified how a red meat-based snack, with unique product features, can be successful in the Australian snacking market. The process identified a target customer segment. It determined what are the most important features that customers value and what they are prepared to pay the premium price for. In addition, different equipment settings, product formulations and flavour profiles, packaging materials for ambient storage and shelf-life verifications were completed in developing several product concepts.