Kokumi flavour ingredient from beef-lung – development of pilot scale processing
05 September 2025
Focus area: Products
Program stream: Technical market access & markets
Project number: 2025-1063
The project explored the potential of beef lung and liver as kokumi seasoning ingredients, building on previous research on the production of kokumi flavour peptides from beef offal co-products.
This project advanced to pilot-scale production, cost estimation and the nutritional assessment of beef lung (Lung−G) for human consumption and potential export to Australia. Lung-G is designed to enrich food flavour by adding depth and savoury complexity, while also supporting sustainable use of underutilised carcase parts.
Overall, this study confirmed beef lung’s potential as a kokumi ingredient, offering the red meat processing industry a value addition pathway to utilise animal offal.