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...
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.
Polish meat processor Sokołów S.A. has completed investments worth a total of PLN 110 million (€26 million) this year to increase and modernise its production capacities and launch new products.
DAT-Schaub, which has ambitions to be the world’s best natural casings supplier, has acquired a majority stake in five companies across South America and Spain.
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).
Environmental sampling in a plant linked to a Listeria outbreak in Germany has revealed a conveyor belt on which food was placed before packaging as a potential contamination hotspot.
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.
Legislators should consider tightening regulations for Salmonella in primary production following two large outbreaks in Germany in recent years, said researchers.
Denmark has reached a deal with China, the world’s top pork importer, to ship thousands of tonnes of heat-treated sausages and canned pork items to the country.
Danish sausage skin producer DAT-Schaub Group has entered the Spanish market thanks to a joint venture with Spanish casings company Vicente Gallent SL, creating 20 jobs.
Polish meat processor ZM Olewnik plans to rebuild its plant, which was significantly damaged in a fire last January, generating losses of about PLN100 million (€23m).
Poland’s meat processor Gzella Poland sp. z o.o. increased its year-on-year sales by 40% in 2016 with the business eyeing expansion as ABP Food mulls investment in the high-flying firm.
To expand and modernise its output capacity, Polish meat processor Sokolów SA completed investments worth close to PLN120m (€27m) in 2016, with plans afoot for more investment this year.
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.
Russia’s Cherkizovo Group is building Europe’s largest, automated meat processing plant for the production of raw smoked sausages, Vladislav Belyaev, Cherkizovo’s head of IT, has confirmed.
European mid-market private equity investor, Equistone Partners Europe, has announced the acquisition of the majority stake in Group of Butchers from Nordian Capital Partners.
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.
Replacing fat in dry-cured sausages with boiled quinoa could be an effective way to reduce fat and boost protein content without affecting consumer liking, Spanish researchers have found.
Polish pork and poultry processor Animex Foods plans to build a meat processing plant in Żelazków, west Poland, with the facility set to generate over 1,000 new jobs.
New York business Asian Jade Customs Brokerage has recalled 762 pounds (lb) of dried pork sausages under Poland's well-known Sokolow brand imported from the country without being properly inspected.
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...
Tomra and ViskoTeepak have joined forces to create and showcase a detection system at IFFA which can identify and sort defects in plastic sausage casings – a technology that could save lives.
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.
German-based meat casings company Kalle is to present a number of new value-added sausage casings at IFFA 2016, taking place in Frankfurt from 7-12 May.
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.
Germany’s Tönnies GmbH & Co has signed a memorandum of understanding with the Serbian government, under which the company will invest €420m to set up five new pig farms in Serbia.
A number of meat equipment suppliers have picked up International FoodTec Awards, which will be presented at the Anuga FoodTec trade exhibition in Cologne, Germany next month.
Production of a new generation of plant based meat substitutes that look, feel and taste just like meat has been a long time coming, but now one Dutch firm believes it has the right formula.
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.
Donkey, goat and water buffalo have been found unlabelled in meat products in South Africa raising “significant concern” on the functioning of the supply chain, according to a study.
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.
Manufacturers of pies and pasties in the UK may need to find ways to make the products healthier if sales growth is to be sustained once purse strings loosen, according to Mintel.
