Jacob Welch - Group Sustainability Manager, Teys
Breaking through the barriers of water recycling
Teys has used the non-potable recycled water trial at the Tamworth plant as the springboard to a range of new possibilities. While it hasn’t been plain sailing, particularly in regard to re-use in plant production areas, there’s enough light on the horizon now to make this a viable conversation. This is his snapshot of the problems and opportunities.
Jonathan Cook - General Manager, Intelligent Robotics
Pushing the boundaries of beef scribing technology
This presentation highlights beef scribing technology, which is based on independent reviews suggesting that the payback at Kilcoy for adopting beef scribing is less than 2 years. A second system has also recently been commissioned at AMG’s Cootamundra plant and is operating at full production. These sites have operated as early adopters, and this presentation highlights the key learnings and new opportunities for beef scribing.
Sharon Whip - Neurodiversity Consultant and Employment Specialist, Team Cohesion and Geoff Smith - Australian Spatial Analytics
Introducing neurodiversity workers to red meat processing
While a focus on neurodiversity in the red meat processing workforce is about to be trialled in an exciting new AMPC project, there are lessons from others who have already embraced this approach to managing resources.
Fraser Border - Technology and Business Development Manager, Mayekawa Australia
Explain deboning and trimming
This presentation shares how lessons from other processing industries are driving innovation across the red meat industry. With advanced lamb leg deboning prototypes in development, and the rollout of beef striploin fat-trimming systems underway in Australia. Mayekawa is creating new opportunities for processors to enhance safety and efficiency through cutting-edge automation.
Li Day - International Business Manager, Australia & Asia, AgResearch
Extracting kokumi: Red meat’s new umami
The freeze-dried kokumi powder, extracted from beef offal, is used to produce a product that some have described as ‘the next MSG — only better for you’.
