Australia’s export beef brands have collaborated with business service firm PricewaterhouseCooper’s (PwC) to develop a food trust product traceability scheme allowing customers to scan meat to confirm its authenticity.
The process sprays the meat with a nano-scale silicon dioxide particle, effectively a natural, edible fingerprint, as it is packed in Australia. This allows it to be scanned at the point of sale overseas to confirm its authenticity and supply chain history, right back to the tag number on the animal. The fingerprint can sustain temperatures from – 20°C to 400°C allowing the meat’s authenticity to be verified even after it has been cooked. The scheme is set to be rolled out in the next twelve months.