MEP candidates from French and Dutch rural parties suggested agrifood producers had been under undue pressure to ‘green up’ their act, but some of their ideas might be too hard for the food industry to swallow.
Norm perceptions – what one perceives as ‘normal’ – differs between both individuals and groups of consumers, including when it comes to meat consumption. One’s meat consumption habits can affect these perceptions. A new study explores how different groups...
Despite some progress being made, price parity between meat and plant-based meat products has still not been achieved everywhere. Price remains a key consumer concern when it comes to plant-based meat. But why do plant-based meat producers struggle to...
As a new Chinese study supports the role of natural alternatives in meat preservation, does this have the potential to expand Europe’s approved preservatives list?
As the EU’s Farm to Fork Strategy continues to outline key sustainability regulations, which are sure to impact the food industry significantly, the Belgian meat sector must learn to manage the effects of such regulations. According to speakers at the...
A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption.
UK grocer Sainsbury’s is launching a new Taste the Difference Aberdeen Angus range which it claimed offers a 25% lower carbon footprint compared to industry standard, making it the largest low carbon beef range ever produced in the UK.
Can the meat industry be sustainable? This is the question on the lips of multitudes within the food industry. In a new scheme, Belgium’s meat producers aim to keep track of sustainability, with a focus on aspects such as eco-friendly practices and labour...
Australian philosopher Peter Singer, best known for his 1975 book Animal Liberation, spoke to FoodNavigator about his views on the ethical implications of meat eating and veganism.
Halal food is growing in popularity in the UK and globally, suggests a new report from food futurologist Lyndon Gee, on behalf of halal convenience food manufacturer TAKUL. The report suggests due to both a growing Muslim middle-class spending more on...
Sustainable food consumption is a significant market in Europe. However, in urban South Africa, a new study suggests, meat consumption is a symbol of prosperity to a greater degree than in Europe, while conversely, those least concerned about environmental...
A study in Finland has found that reducing meat consumption, along with spending more time reading and playing organised sports, helped develop children’s reasoning skills.
Farmers, processors and industry bodies have been consulted on proposals that could see Ireland’s dairy herd reduced by as many as 65,000 cows per year to help the EU country meet its ag emissions obligations.
Coined in 2001, social psychologist Melanie Joy’s theory of carnism suggests a philosophical basis behind the defence and justification of meat consumption. In a time where plant-based diets fight to replace those of meat, it is more relevant than ever....
Europe's meat farmers face a host of burdens. They need to remain competitive in a global market, cut their environmental footprint, while all the while meeting consumer expectations for animal welfare standards.
Dairy milk provides a unique collection of nutrients and the impact of its production on the environment represents a ‘compromise’, the study suggests.
On 11 April, the UK government released the draft of the Border Target Operating Model (BTOM). The BTOM will, if accepted, have a significant influence on the import of food from Europe into Great Britain (Northern Ireland is not affected). An online...
A new whitepaper from EIT Food outlines critical need for standardised tools and metrics to support the ruminant livestock sector in the UK and Ireland to reach Net Zero.
A bill introduced to the Italian Parliament is seeking to prevent plant-based meat alternatives from using ‘meaty’ names. Would such a ban finally put an end to ‘marketing bias’, or instead ‘derail plans for a sustainable food system’?
A study of the environmental impact of foods available in French supermarkets has drawn a startling conclusion: ‘No supermarket allows consumers to have sustainable food’.
The environmental impact of beef and dairy is halved by a new assessment method that calculates a food’s protein quality, say scientists at Rothamsted Research.
New research shows that promotions of plant-based products increase sales of alternative proteins but do not impact meat sales. What does this tell us?
In the UK, Adamo Foods has secured funding and investment to complete the development of ‘Europe’s first convincing beef steak alternative’, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.
Technological advances will soon allow the dairy and the livestock sectors to neutralise their climate impact, FoodNavigator’s Climate Smart Food heard.
Fertiliser production is being reduced across Europe due to high gas prices. This is having a knock-on impact on the availability of carbon dioxide. Meat producers are calling for urgent government intervention.
As deforestation hits a six-year high in the Brazilian Amazon, the most effective action is to make the entire landscape of beef production ‘forest positive’, says The Consumer Goods Forum’s Didier Bergeret.
The British meat industry says it is actively engaged in working to reduce nitrites in cured pork products after reports by The Guardian that a group of food scientists and MPs in the UK are pushing for a ban on the use of chemicals in bacon that they...
A collaboration between biotech company Volta Greentech, supermarket chain Coop and food company Protos saw the world’s first methane-reduced beef hit the shelves in Sweden. How did it perform? FoodNavigator asks Fredrik Åkerman, CEO Volta Greentech.
It will be ‘very difficult, if not impossible’ for the EU to achieve the Global Methane Pledge without more action from meat and dairy industries, according to a new report.
Brazilian meat giant JBS has hit back at accusations its emissions have surged as ‘flawed’ as it hosted an event to investigate new methods to reduce methane and neutralise its effects.
Barcelona-headquartered Heura is collaborating with UK food influencers BOSH! on a new plant-based offering for flexitarian consumers: a chorizo burger. Heura co-founder Bernat Añaños tells us why.
Industrial livestock are responsible for a ‘huge’ environmental footprint. But alternative proteins aren’t necessarily the silver bullet solution they have been billed as, food systems specialists at International Panel of Experts on Sustainable Food...
Despite the continued hype around meat alternatives and a growing flexitarian lifestyle trend, meat is still the protein of choice for most consumers, argues Jonna Parker, principal, fresh foods at IRI.
Dutch people are ‘more radical’ in their attitudes about livestock farming than their daily food choices might suggest, according to a new study, with 28% of people stating they hope for a future where animals are no longer used for food production.
Adopting circular models could significantly reduce greenhouse gas emissions associated with animal protein production – but to do so would require a consumption shift towards beef, pork and dairy over chicken, new research concludes.
Researchers say incidence of disease-specific NCDs in some northern and eastern European countries have ‘rapidly increased’ due to red and processed meat trade.
From slaughterhouses to cutting plants and meat processors, Spain’s meat industry is ‘totally against’ front-of-pack nutritional labelling scheme Nutri-Score. FoodNavigator hears why.
More than two thirds of the UK public want to see more information on their meat and dairy products about how the animals were reared, according to a poll commissioned by the charity Compassion in World Farming. But meat association BMPA says these labels...
Whether cultivated or conventional meat production is more sustainable has been hotly debated in recent years. Yet as technologies in green energy develop, industry experts predict there will be ‘no contest’.
From in vitro to synthetic, lab-grown, cell-based, cultivated and cultured, slaughter-free meat grown from animal cells has been called a myriad of names in its relatively short lifespan. But which term is most appealing, and transparent, to consumers?...
