Meat, fish and savoury ingredients

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Industry insights from NIZO: Safety challenges for plant-based foods

By René Floris, NIZO Food Research Division Manager

In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...

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Report reveals ‘hidden cost’ of salmon farming

By Oliver Morrison

The short-term pursuit of profits by salmon producers is creating significant unaccounted environmental and social costs, which include growing mortality rates, damage to local ecosystems, pressure on wild fish stocks and poor fish welfare, reveals a...

How can seafood brands capitalise on escalating demand for online shopping? GettyImages/AlexRaths

What does 2021 and the ‘new normal’ have in store for seafood?

By Flora Southey

In the UK, 2020 saw frozen fish sales surge in retail, while premium seafood struggled to find its way onto restaurant diners’ plates. What do experts predict for the post-COVID ‘new normal’? And how can brands make the most of this changing retail landscape?...

Sweetbread contains B12 and selenium, though is not quite as much a nutrition powerhouse like liver. Image: Getty/JacquesPALUT

Organuary looks to boost organ meat sales

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.

Regulatory opposition mounts to nitrates in deli meats / GettyImages-jenifoto

Nitrates and charcuterie: French MPs call for 2025 ban

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...

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