The UK’s advertising watchdog has received a complaint from The Vegan Society, which claims AHDB’s ‘We Eat Balanced’ campaign is likely to mislead members of the public.
A fresh study has again linked red and processed meat consumption to increased risk of ‘dying from all causes’. But we are a long way from scientific consensus on the topic.
Red meat, which already has a bad reputation for its association with elevated risk of some cancers and other diseases, may have earned another demerit based on new research that links frequent consumption to high levels of a chemical associated with...
UK political uncertainty has pushed Meat & Livestock Australia (MLA) to fire the starter gun on non-EU countries clambering to expand market access in Britain, as the country moves towards Brexit.
The consumption of red meat might be a dietary risk factor in the onset and progression of a common inflammatory bowel condition, according to Harvard researchers.
A leading meat nutrition expert has blasted “contradictory results” in a US study linking increased consumption of red meat to greater risk of developing the bowel disorder diverticulitis.
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.
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).
Switching red meat for vegetables or potatoes could significantly lower your risk of myocardial infarction, but swapping out fatty fish for veggies could increase your risk, say researchers.
Over the past three years Iran has managed to increase production of table poultry and red meat by 20% to reach an overall figure of 820,000 tonnes (t) of red meat and 2.2 million t of poultry.
Norwegian farmers are opposing a host of proposals from a government-appointed ‘green tax committee’, which are designed to cut emissions. These include introducing a carbon tax on red meat consumption and reducing government subsidies for the industry,...
Regular consumption of processed meat products does cause cancer, according to a new World Health Organisation (WHO) report that puts prepared and cured meat products on its list of cancer-causing substances.
New research investigating the link between red meat consumption and cancer risk has suggested that a specific sugar molecule known as Neu5Gc could promote inflammation and tumour growth.
Developing packaging that ensures exported products arrive in the optimum condition is a challenge for manufacturers as the meat industry becomes increasingly globalised.
A leading dietician has rubbished claims backing consumers ditching meat from their diets for health and environmental reasons and becoming flexitarians.
A competition which pitches three nations butchery skills against each other serves to illustrate that, when it comes to the global meat trade, we are "all on the same side", guests at the gala dinner for the Tri-Nations Butchers’ Challenge...
Official communications about the health risks associated with a food lose credibility with consumers when they are exposed to new information emphasising the benefits of that food – regardless of the source of the new information.
Studies linking red meat with colorectal cancer have led to dietary advice to cut meat intakes – but there are still scientific uncertainties in the evidence, according to a review published in Meat Science.
Iran’s food security has been damaged by a dramatic surge in meat imports, which have increased by 20 times over the past eight years, according to a report from the country’s National Food Agency.
Making the eat “less but better” red meat message profitable for the food industry, farmers and the rural economy is crucial for developing a more sustainable food system.
A lack of robust scientific measurement of livestock emissions means the "eat less meat to save the planet" claim lacks credibility, UK politicians have claimed.
High intakes of red meat repeatedly have been linked to heart disease, but new research suggests that along with saturated fat and certain preservatives, l-carnitine is another red meat constituent that may contribute to cardiovascular risk.
Scottish red meat bosses and politicians are pushing for vital CAP reforms that deliver a much-needed boost to livestock numbers in Scotland, in order to meet unprecedented global demand for its products.
UK meat professionals have criticised an American study linking consumption of red meat with increased mortality, saying it “should not be used to determine cause and effect”.
Consumption of high amounts of red meat could be linked with an increased risk of all-cause death, including death from heart disease and cancer, warn researchers.
Researchers have again suggested a link between the consumption of processed meats and cancer. Scientists from Sweden claim that consumption of manufactured meat is associated with an increased risk of pancreatic cancer.
Sales of meat have slowed considerably as the growing trend towards meat-free or meat-reduced diets impacts consumer markets, according to Euromonitor International.
A new report from the World Cancer Research Fund (WCRF) recommends limiting red meat consumption and completely avoiding processed meats, and 'confirms' that red and processed meats increase risk of bowel cancer.
The UK Government is expected to release a report this week which advises Britons to limit their red meat consumption to no more than 2.5 oz (70g) a day or 500g (1.1lb) a week to reduce their risk of contracting cancer.
Rectory Foods has added a new slate of beef and pork products to its ingredient offering for food manufacturers, in a new step to expand from its solid base in poultry.
A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.
As consumers seek out food with a reduced carbon footprint, some experts believe a dietary shift from red meat and dairy consumption may be more effective than turning to locally sourced products, suggests new analysis.
Eating about two portions of red meat a day may increase the risk of age-related macular degeneration by about 50 per cent, says a new study from Australia.
