Innovations in the Meat Industry

By Daphne Nuys-Hall, Meat & Poultry Ontario

Innovation is a term frequently used in the food manufacturing industry when discussing process improvements, automation, solutions to overcome labour challenges and even developing new products.

What is innovation? Many abattoirs and meat processing businesses contact Meat & Poultry Ontario when new government funding is released wanting to know if their project or idea fits the definition of innovation. Is it innovative to the industry or just to their business? Innovation is a process to bring new ideas, new methods or new products to an organization which when implemented lead to positive effective change.

Often businesses mistakenly believe that for something to be considered innovative it has to be big and fundamentally change how the business operates. However, innovation can be about the small changes that can solve problems to improve product quality and overall productivity. There are many types of innovations your business can implement. Whichever way you look at it, the important thing to remember about innovation is that it should increase your company or product’s value in the marketplace.

Improved Use of Technology or Automation Meat processing facilities are slow to adopt robotics they can be expensive, sanitation can be difficult, and boning and trimming of meat cuts requires dexterity and finesse that can only be achieved by humans. However, as the technology improves and the costs come down, the use of robotics will become increasingly popular. However, automation doesn’t have to be big or complicated or expensive. Evaluate your current processes. Are there areas where innovative solutions could be utilized to improve production efficiencies, reduce labour or improve product quality? Once you have your list, prioritize potential innovations depending on where you think you’ll get the most bang for your buck. Narrow in on the two or three ideas you think are most worth digging into, testing, and refining. Work with staff, consultants or suppliers to test and implement the innovative idea or product.

Packaging Technologies The main priority of packaging meat is the ability to deliver a fresh product to customers. In the meat industry, the packaging is as important as the contents themselves. Packaging markets the product, prolongs shelf life, and facilitates long-distance transportation. There have been new innovations that elevate packaging to not only enhance packaging’s initial purpose but also meet consumer’s demand for a more sustainable package that contains more information.

For example, technology-enabled packaging or “smart packaging”, such as the use of NFC chips or printed QR codes, is a clever way to package products. Technology can now be embedded right into the packaging to provide the consumer with more convenience, security, and information.

Smart packaging can also track several parameters like pH, temperature, fermentation to ensure freshness, flavour, quality, and maintain compliance with health standards.

Over the last few years, food packaging has become greener. The push for eco-friendly solutions has driven companies to ditch single-use plastics and provide biodegradable, recyclable or reusable packaging. “84% of consumers are willing to pay an additional amount of up to INR 3 for sustainable packaging” - Packaging and Consumer Behaviour: 2020

Innovative New Products Now, more than ever, consumers are demanding healthier foods with fewer ingredients and minimal processing. Ingredient suppliers are developing novel alternatives to existing ingredients, processing aids and compounds currently used meat processing to satisfy these consumer demands, e.g. replacing nitrites with cultured celery powder. Developing products using alternative sources of proteins can also regarded as a type innovation. Insect protein could replace or supplement beef, chicken, pork, and lamb. Insect protein tends to contain about 60% protein, is packed with vitamin B12, and has more calcium than milk. It also has more iron than spinach and can supply a person with all the essential amino acids their body needs. Plant-based proteins could also be used to supplement protein in a meat product as an innovative alternative.

The core of any innovation in your meat business is really your team. Smart businesses encourage their employees to think creatively, always. Set up a means for employees to bring their innovative ideas to the table, whether it’s a suggestion box, employee meetings or one-on-ones to brainstorm ideas. Employees are the eyes and ears of the operation. They work with the products and processes and have an intimate knowledge of how things work and potentially how things can be improved.

Meat & Poultry Ontario’s Associate Members can help you with your innovation. Whether it’s new product development, a new process or piece of equipment, or even how to find and access funding, they are here to help. The complete list of suppliers can be found at www.meatpoultryon.ca.