Meat, fish and savoury ingredients

Spanish government invests €5.2 million in cultured meat project

20-Jan-2021 By Oliver Morrison

The Spanish government is to invest in a €5.2 million cultured meat project led by BioTech Foods.

DNA technology ‘ready, willing and able’ to deliver transparency to meat products

20-Jan-2021 By Oliver Morrison

DNA testing can help bolster confidence in meat products, believes traceability expert IdentiGEN.

The special tech behind new food quality test Veritaste? Renowned restaurant chefs

15-Jan-2021 By Flora Southey

A new sensory analysis method that assesses the quality of raw materials and food products has been developed by Norwegian researchers. Branded ‘Veritaste’, the novel test returns subjective assessments…and the occasional ‘strong opinion’!

Organuary looks to boost organ meat sales

14-Jan-2021 By Oliver Morrison

In response to the Veganuary event, a group in the UK is encouraging consumers to eat organ meats such as kidneys, liver and offal to help their health and the environment.

Nitrates and charcuterie: French MPs call for 2025 ban

13-Jan-2021 By Katy Askew

A French Parliamentary report recommends the use of nitrates in processed meats should be gradually phased out by 2025 over concerns that consumption of this controversial additive – used to extend the shelf life and prevent the oxidisation of processed...

Danish official dietary guidelines include C02 emissions for first time

12-Jan-2021 By Oliver Morrison

Denmark’s new official dietary guidelines offer Danes advice on how to eat healthier and also more climate-friendly.

Organic supporters dispute study questioning organic meat’s environmental impact

05-Jan-2021 By Oliver Morrison

Organic experts have hit back after a study claimed that organic meat produces the same amount of greenhouse gas emissions as regular meat.

UK meat sector welcomes Third Country status, but ‘frustrated’ by absence of ‘crucial information’

24-Dec-2020 By Flora Southey

The continued export of UK meat, fish and dairy to Europe has been confirmed, but industry says ‘crucial information’ has yet to be provided, which is hindering Brexit preparation.

Campaign group puts more pressure on JBS and Cargill to address deforestation

23-Dec-2020 By Oliver Morrison

The rapid clearance of forests and native vegetation to produce soy and beef for meat consumption continues, complains a new report from Mighty Earth.

Inflammatory compounds found in cooked meat linked to childhood wheeze

22-Dec-2020 By Oliver Morrison

Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze, according to research published online in the journal Thorax.

Food M&A set to continue to increase in activity into 2021

16-Dec-2020 By Oliver Morrison

Trade buyers and private equity funds are flush with funds and eyeing interesting players to invest in, says a bullish Andreas Kulcsar, Executive Director at investment bank DC Advisory.

‘How much more likely do you think you would be to make a mistake if someone was stood watching over you?’ Lawyer takes aim at ‘zero-tolerance’ abattoir rules

10-Dec-2020 By Oliver Morrison

Safety standards in UK slaughterhouses risk being compromised by the ‘stringent’ rules requiring a permanent veterinary presence in all abattoirs, a food lawyer has claimed.

Alternative seafood at scale: How will Avant, Shiok, and Hooked reach the masses?

10-Dec-2020 By Flora Southey

How can cell-based shrimp, sea cucumber and fish filets, and vegan shredded salmon, reach the scale required to truly disrupt the seafood market? Trailblazers Avants Meats, Shiok Meats, and Hooked weigh in.

France’s Agricultural Minister says ‘NON’ to cell-based meat following Singapore approval

08-Dec-2020 By Flora Southey

Julien Denormandie has taken to social media to make his position on cell-based meat clear: ‘Meat comes from life, not from laboratories’. Is this stance a blow to French food tech?

Nestlé’s net zero roadmap: ‘We have no time to lose’

04-Dec-2020 By Katy Askew

Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.