Tallow Enhancement – Business case development
| Project start date: | 14 March 2012 |
| Project end date: | 22 February 2013 |
| Publication date: | 01 April 2012 |
| Project status: | Completed |
| Livestock species: | Sheep, Goat, Lamb, Grassfed cattle, Grainfed cattle |
| Relevant regions: | National |
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Summary
Tallow is a key co-product of meat processing and is a potentially valuable source of fat for food manufacture. In the period since 2000 however there has been a concerted move in the food industry away from tallow, which has been driven by its high concentration of saturated fat and concerns over potential impacts on health.
CSIRO Food & Nutritional Sciences (CFNS) were commissioned by MLA to prepare a comprehensive review of the technology available in the area of tallow modification. Subsequently CFNS also submitted a research proposal for the development of “healthier” tallows
which if accepted by the food industry, might assist in arresting the tallow market decline.
It is possible from a technological standpoint to desaturate the fats, essentially converting them into “healthier” fats and oils, but there is little point in doing so if the potential industry commercialisers of such a product are unwilling to take the products to market. The aim of this project was to determine industry interest in “healthier tallows”, addressing the key aspects of economics, physical functionality, nutrition and flavour.
More information
| Project manager: | Rajesh Margapuram |
| Primary researcher: | John Peter Friend |
