Meat body slams study linking cured meat to asthma
A French study linking increased cured meat consumption with increased risks for asthma sufferers has been strongly rebuked by the North American Meat Institute (NAMI).
Archives for December 22, 2016
Consumers aren’t prepared to join the lab-meat love-in
This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from other more controversial technologies like genetic modification.
Mergers & acquisitions: Innovia, Linde, Duravant, Egli, Saica Group
CCL Industries (CCL) has entered into an agreement to acquire Innovia for approximately $1.13bn, expected to close Q1, 2017.
Dutch poultry group Plukon to expand in France and Poland
Poultry processor Plukon Food Group has continued its European expansion by entering into an agreement to acquire French chicken business Duc Group for an undisclosed sum.
FQN: Behind the keyboard/pen
This year has not had one dominate theme like some others but it has been no less important for the food safety and quality control landscape.
Eating red meat to excess appears not to raise heart attack risk
Exceeding recommended levels of red meat does not seem to make a difference to blood pressure and blood cholesterol - at least in the short-term, a review has concluded.
Exclusive
Roquette ready for major investment in North American pea protein
Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space.
What will the top texture trends be in 2017?
In 2016 15% of new food products launched in Europe employed themes concerning texture combinations – often on well-established product types such as yoghurt. FoodNavigator looks at some of the strongest product categories riding the texture wave into 2017.