Report Detail Page

Review of Meat spreads/fillings design and usages and occasions

Currently in the Australian market, red meat solutions for lunch sandwiches are limited to sliced/shaved deli meats (pastrami, roast beef/lamb, corned meat) and ground meat such as burgers and mince jaffles for toasted sandwiches with ham and chicken loaf products more dominant along with jams and spreads (e.g. vegemite, peanut butter, honey). However in Europe for example, there are wide ranges of meat spreads available typically based on mayonnaise or egg fillings with meat whilst in Australia, tinned tuna and to a lesser extent chicken meat dominate retail shelves.

This research project aimed to identify the key trends in sandwich spreads and preliminary opportunity spaces red meat could explore. Included is an overview of the key ingredient functionality, potential red meat selections and yield/cost formulations for meat spreads and fillings to assist next stage discussions with industry as part of MLA's 'Iinsights2innovation' program adding to the current "Meat Snacks" theme.

This project has identified an immediate opportunity and a commercial manufacturer interested in developing and commercialising a red meat combination sandwich filling/meat spread.


Title Size Date published
1.2MB 23/11/2017


Contract No. Title Start date End date Funding type
Review of Meat spreads/fillings design and usages and occasions
28/01/2017 16/05/2017

This page was last updated on 23/11/2017

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