Fresh research out of the Netherlands has investigated whether graphic warnings on meat products eliciting disgust could reduce the consumption of meat.
German start-up Innocent Meat is developing plug-and-play technology that allows conventional meat processors to produce cultivated pork. We catch up with co-founder and CEO Laura Gertenbach to find out how.
What does a sustainable diet mean for UK retailers? Fresh research investigates strategies and challenges in providing ‘less and better’ meat and dairy.
The UK meat sector has dismissed the suggestion that Brexit trade disruption can be chalked up to ‘teething problems’ and insisted that ‘systemic weaknesses’ in the export system need to be addressed.
A dispute between the meat giant and the NGO over deforestation committed by rogue farmers in the Amazon illustrates the challenge faced by big businesses in identifying malpractice in deep and complex supply chains.
Health campaigners are frustrated after the European Commission unveiled plans to review – but not phase out -- funding for promotional campaigns for red meat and processed meat due to links to cancer.
The largest ever opinion poll on climate change has discovered almost two thirds of people around the world now view the issue as a ‘global emergency’. However, for most, switching to plant-based eating is not their desired answer.
Seventy percent of consumers in Germany, France and the Netherlands support a meat tax that includes environmental costs, if tax revenues are used to reduce VAT on vegetables and fruit, according to survey findings.
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.
Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze, according to research published online in the journal Thorax.
Updated guidance on fresh meat sell-by dates in the UK which abolish the arbitrary 10-day rule is good news for shoppers and restaurants who will waste less money, and good news for the environment which will benefit from a reduction in wasted food and...
With the French Assembly set to vote on 28 January on legislation aiming to ban the use of nitrates in food products, the Federation of Industrial Charcutiers (FICT) claims there are no health risks associated with the use of nitrites at the current recommended...
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.
What do European consumers really think of novel meat products that incorporate plant-based ingredients? An EIT-funded project led Dr Simona Grasso from the University of Reading has sought to find out.
Meat is a category besieged by accusations that animal production is unsustainable. But UK pork producer Pilgrim’s Pride Ltd would like to see the development of a more nuanced conversation, sustainability head Matt Dight explains as he details the company’s...
Diets heavy in animal-based products have long been considered cardiovascular risk factors – but new research suggests that a common gut bacterium linked to animal protein consumption could actually help prevent cardiovascular disease.
The European Parliament has voted to ban dairy-related terms for plant-based alternatives. An amendment proposing to ban ‘meaty’ terms for vegan products, however, has not passed – much to the sector’s delight.
WH Group, Tyson, JBS and Hormel are among the businesses accused by KnowTheChain of exposing their workers to labour abuse amid the COVID-19 pandemic. FoodNavigator asks the world’s four biggest meat companies for their take on the report.
As the European Parliament prepares to cast its final vote on the use of names such as ‘burger’ and ‘sausage’ for vegetarian and vegan products, FoodNavigator hears from a plant-based campaigner, a meat market expert, and the British Meat Processors Association.
Today’s consumers expect heightened levels of traceability – particularly when it comes to meat. Dutch retailer Albert Heijn is working with its suppliers and DNA testing expert IdentiGEN to provide shoppers with certainty around the meat they eat.
Bord Bia has rolled out a new Grass Fed Standard for Beef, allowing it to track and verify the percentage of grass consumed in the diet of Irish beef herds.
The argument that plant-based foods are healthier and more sustainable than animal-based products has become increasingly common. However, experts warn that the ‘unintended adverse consequences’ of any push to eliminate meat, dairy, eggs and fish from...
COVID-19 has had a significant impact on where and how Belgians are consuming food, but ‘limited impact’ on which foods they are eating, according to VLAM Marketing Advisor Kris Michiels.
With livestock ‘getting blamed for everything from cancer to climate change’, the British Meat Processors Association has launched a new website to promote the environmental benefits of eating beef and other animals.
The British Meat Processors Association (BMPA) is optimistic it can persuade the UK’s Food Standards Agency to change its guidance on use-by dates on red meat products by October.
The UK’s international trade secretary, Liz Truss, is pressing the US to end its ban on haggis imports as the two countries negotiate the terms of a trade deal. It’s a big if, but should the ban be lifted it presents exciting opportunities for a product...
The use of antibiotics and other adulterants in meat is a global health problem. Consumers increasingly demand products that are free-from contaminants and additives. But how can you be sure the meat you eat is hormone or antibiotic free?
Cooperl, Fleury Michon, Coop, Campofrio, and Nestlé are just some of France’s ham and cold meats players called out by the country’s competition regulator for participating in a cartel.
What do you get when you cross chicken cells with plant-based ingredients and 3D printing technology? KFC collaborates with biotech research lab 3D Bioprinting Solutions in Moscow to bring hybrid nuggets to the Russian market.
Western Meat Packers Group has welcomed a Western Australia (WA) Government grant for $300,000 to further facilitate the processing of offal and other products at its Western Meat Processors’ Cowaramup abattoir operation as part of a $10m expansion.
Spanish food tech start-up Cubiq Foods has developed a vegan ‘smart fat’ that, it claims, behaves like animal fat within product formulations. Addressing some of the functional constraints of coconut oil, CEO and co-founder Andrés Montefeltro tells FoodNavigator...
The Spanish Meat Business Federation (FECIC) has signed an agreement with risk consultancy firm, AON, and certification body, AENOR, to launch the first protocol for the Spanish meat industry, allowing companies to implement measures to avoid risks posed...
Processed meat is well consumed in Europe – but overconsumption is associated with certain health risks. An EIT Food project from the University of Reading and APB in the UK, Aarhus University in Denmark and the Spanish National Research Council in Spain...
Cell-based cultured protein is an industry still in its infancy. Food makers should look at the emerging field as an opportunity to collaborate and invest in the sector’s development, according to experts speaking at IFF’s Plantful Virtual Festival.
GlobalMeatNews has been your source for the main news and views of the international meat industry since 2003. In that time, we’ve covered stories such as the horsemeat scandal, the spread of African Swine Fever and the rise of plant-based alternatives...
Outbreaks of COVID-19 at abattoirs and meat cutting facilities in Germany over the last few weeks has prompted concerns that the virus can be transmitted via meat products.
A new report claims that ‘appalling’ working, employment and housing conditions in the meat sector are why meat processing plans have become ‘vectors for the spread of COVID-19’.
The number of workers testing positive for COVID-19 at Tönnies abattoir in Gütersloz, Germany, has ‘reached an existential crisis’, with the owner saying it ‘thought it had done everything right’, to protect against the virus, despite claiming more than...
ADM has a focused process in place for developing meat and poultry marinades to achieve a consumer-preferred flavor and sensory experience and is seeing a growing demand for spicy flavors like chili pepper and smokey chipotle, which bring vibrant color,...
The British Meat Processors Association has slammed a new report which claims that factory farming is both vulnerable to pandemics, and guilty of creating them.
French supplier Solina has completed the acquisition of German-based Hagesüd, which produces spice blends for the meat processing industry. Solina says the purchase will allow it to expand B2B activity in the German market, and also develop its plant-based...
