This presentation explores how a culture of creativity and continuous improvement can inspire innovation in traditional sectors. Drawing on his leadership experience at one of the world’s largest farmer-owned meat producers, he will share how Danish Crown is utilising automation, sustainability, and consumer-driven development to modernise food production. Specific insights include recent initiatives in technology adoption and climate impact reduction.
This presentation details how AI and real-time data are revolutionising the global food supply chain. Jamila explores Lumachain’s collaborative approach to driving greater safety, transparency, and sustainability while advancing animal welfare and ethical practices in the red meat processing industry worldwide.
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
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
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
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
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’.
Nick Stanford - Engineer and Sales Development Manager, Scott Automation and Robotics
The More to Meat campaign has demonstrated the positive contribution made by red meat processors to regional communities and the national economy. We learn about the impact of the campaign and then meet the talent that championed our great industry.
Showcase journey - Innovation and technology leadership
Showcase journey - Growth and global competitiveness
