By studying the interactions between plant-based proteins and biomolecules, food biotech POW! Foods is developing a line of vegan meat alternatives. Starting with chorizo, the start-up will be a ‘game-changer in the food industry’, says CEO and co-founder...
Polish meat processor ZM Olewnik has relaunched production activities at its facility in Świerczynek, following a fire that partly destroyed the plant last January, generating losses of about PLN 100 million (€23.5m).
Romanian meat processor Cris-Tim SRL has completed investments worth some €1.7 million (m), with the aim of upgrading its meat packaging capacities and developing its product range, according to senior company representatives.
Russia’s largest sausage manufacturers are urging retailers to drop discount promotions as they look to halt a three-year fall in sales, the Gorbatov’s All-Russian Meat Research Institute (VNIIMP) claims.
Jaap Korteweg was a ninth generation Dutch meat farmer before becoming a vegetarian unable to banish his cravings for meat. The CEO of The Vegetarian Butcher shares his experience and gives advice for budding 'mock meat' entrepreneurs.
Polish meat processor Tarczyński SA has launched a new facility in Ujeździec Mały, in Poland’s southern part, working at full capacity, and has reported increased sales revenues for the first quarter of this year. The company aims to further raise its...
About 75% of sausage products on Russia’s grocery shelves not only fail to meet quality standards, but could be dangerous to public health, according to a study by consumer protection organisation Roscontrol.
Dutch company Impala Invest BV and Greek food industry player Chipita have formed a partnership to jointly take over an as yet unnamed meat processing company based in southern Europe in order to expand their market presence in the region.
Three consecutive weeks of double digit falls in UK sales of bacon and sausages provide tangible evidence that the processed meat cancer scare has had an impact on consumer shopping choices, says market research firm IRI.
Croatia’s meat sector has started reaping the benefits of the country’s European Union (EU) accession in June, with officials lodging papers to ensure EU geographical indication for the Baranjski ‘kulen’ (sausage) from the Baranja region.
Using flash pasteurization in tandem with antimicrobial lauric-arginate-ester (LAE) can curb the growth of Listeria monocytogenes (LM) on frankfurter sausages for up to 12 weeks, according to new US Government research.
A collaborative research project between Frutarom Savory Solutions and academia has fed into the development of a starter culture for raw sausage meat that the ingredients firm flags up as enabling a rapid lowering of the pH value while ensuring safety...
A starter culture to tackle listeria and salmonella in salami and fermented sausage products was developed as a result of a major listeria meat product contamination in Canada, explained developer Chr. Hansen.