Earlier this month, farmers, meat processors, retailers, scientists, veterinarians and animal welfare lobbyists gathered in Amsterdam to discuss progress towards voluntarily ending pig castration in Europe by 2018. Carina Perkins reports on some of the...
The Food Standards Agency (FSA) said overhauling the meat inspection charging regime in the UK will cost the industry far less than originally forecast as it challenged concerns raised by the sector over the proposals.
A new country of origin labelling (COOL) code of practice for pork introduced in the UK yesterday will benefit meat processors, producers and consumers, said one industry body.
A new code of practice on country of origin labelling (COOL) of British pork is to be drawn up thanks to an agreement hammered out between the UK government and key industry players.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
DSM Food Specialities has developed a new mould and yeast inhibitor
for meat products, said to ensure an even coating of natamycin on
products like sausages and give stronger protection against health
risks.
Meat from swine exposed to melamine has been found safe for human
consumption, prompting the US Department of Agriculture (USDA) to
allow swine held on farms to be released and approved for
processing.
Impregnating collagen fibre with rosemary extracts could boost the
antioxidant activity of the extract, and has significant potential
for processed meats, say Polish scientists.
The sale of Bulgarian pig meat could soon be prohibited unless the
government can prove it is successfully tackling increased
outbreaks of Classical Swine fever (CSF) in the country, according
to a new USDA report.
Following a month of negotiations, Sara Lee has agreed the sale of
its European meats business to Smithfield for $575m (€457.6m), as
both firms reposition themselves in the marketplace.
A UK consumer watchdog has lambasted retailers and ham producers
for exploiting a legal grey area, after tests reveal that
supermarkets are failing to warn customers that private label ham
contains up to 25 per cent added water and...
Pork remains the mainstay of the UK sausage, but processors are
using other combinations of meat and flavours such as duck, orange,
lemongrass to tweak the humble banger for more upmarket tastes --
and pockets.
Consumers are likely to react badly to a new UK survey of processed
meats, which found that trusted companies such as Bernard Matthews,
Mattessons and Ye Olde Oak sell meat products that contain an
estimated 10 to 20 per cent added...
Heavy consumption of hot dogs, sausages and other processed meats
could raise the risk of pancreatic cancer, scientists heard
yesterday at the annual meeting of the US cancer association.
HK Ruokatalo and Danish Crown, the new majority owners of Polish
meat proccessor Sokolów, say that they are aiming to increase sales
by focusing on the export of traditional processed meat products to
Polish communities in both Western...
Polish meat processors have been reporting increased sales
following the country's accession to Europe, but despite the good
news not everyone in the industry believes that this will have long
term benefits. Indeed pig producers...
Raw meat injected with water and additives to retain moisture is
being sold alongside ordinary fresh meat by leading UK
supermarkets, a disclosure that represents yet another blow to the
reputation of food production writes Anthony...
A British Pig Executive (BPEX) delegation is visiting Beijing at
the end of the month to encourage British exports to China, the
world's biggest market for pork.
Market Advice has carried out an in-depth analysis of the Moscow
sausage market. The organisation interviewed the sales and
marketing departments of the top 20 largest traders of sausages
& related products in the region.
Pig producers in the UK are calling for tighter legislation to govern the labelling of pork. Many producers claim that a current loophole in the law is allowing some processors to pass off foreign pork as British.
A rising tide of imports of pig meat is coming into the UK but much of it which claims to be produced to UK specifications is not, according to the British Pig Executive (BPEX).
A new system for reporting deadweight pig prices is about to be launched in the UK which will bring benefits to the whole industry, according to the Meat and Livestock Commission (MLC).
As the enlargement of the EU draws ever closer, the impact that this process will have on pork producers and processors within the new Member States is becoming a pressing concern.
The US Government's food safety leader, Elsa Murano, has said that
despite irradiation being an effective way to maintain the safety
of meats, companies are still slow on the uptake.
