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Meat, fish and savory ingredients

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AquaBounty posts $4.7m loss, but has funds to take its GE salmon to market if approval is granted

AquaBounty Technologies - which is hoping to become the first company to introduce a genetically engineered (GE) animal to the human food supply - posted net losses of $4.7m in 2013, up from $4.4m in 2012.

Organic grass fed cows may provide healthier beef, but consumers are not keen on taste: Study

Meat from grass-fed organic dairy steers may be of greater nutritional quality than conventionally raised steers, but falls below standard in overall consumer liking and flavour tests, according to research.

Are 3D printed insect snacks the taste of the future?

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

Two-thirds of fish to come from fish farms by 2030: FAO

Two-thirds of all fish harvested for food is likely to come from fish farms by 2030, according to a report from the Food and Agriculture Organisation (FAO).

Cargill rolls out finely textured beef labels

Citing increased consumer and retailer demand for transparency, Cargill rolled out labels on all consumer and bulk ground beef products containing finely textured beef (FTB) starting Jan. 20, 2014. The label “Contains Finely Textured Beef” is printed near the nutritional panel on the back of product labels and boxes. 

Special Edition: Plant-based diets

Beyond meat substitutes: What’s hot in vegetarian food?

Vegetarians aren’t necessarily looking for alternative proteins or meat analogues, and makers of meat-free meals are embracing a range of trendy flavours and ingredients, says Classic Cuisine’s new product development manager Paul Hunt.

Special Edition: Plant-based diets

Plant-based diets: The rise and rise of flexitarian eating

Meat reduction – or ‘flexitarian’ eating – is on the rise. In this special edition article, FoodNavigator asks why are consumers reducing meat, and how prevalent is the trend?

Special edition: Plant-based diets

Feeding the planet in 2050: with or without animal products?

In order to feed a growing global population that’s on track to reach 9 billion people by 2050, some scientists argue that people will have to adopt a predominantly plant-based diet to sustain both the environment and humans’ well-being. As part of FoodNavigator-USA's special edition on plant-based diets, we delve into the sustainability of plant versus animal proteins.

AquaBounty: Lawsuit just another attempt to delay commercialization of GE salmon

AquaBounty Technologies - which hopes to become the first company to introduce a genetically engineered (GE) animal to the human food supply - says a legal challenge to Environment Canada’s decision to approve its technology is just the latest attempt by its opponents to delay the commercialization process.

CSPI urges dismissal of ‘pink slime’ lawsuit

The Center for Science in the Public Interest defended the news media’s "First Amendment rights" in a statement issued Wednesday urging a circuit judge to dismiss the defamation lawsuit Beef Products Inc. filed against ABC News over its coverage of lean, finely textured beef (LFTB). 

Supplier of tart cherry ground meat enhancer eyes retail market

A longtime school foodservice supplier of meat enhancer is looking to get its flavorless, tart cherry-based blend—which it claims can increase product yield, extend shelf life, reduce fat content, lower cost and decrease the carcinogenic effect of cooking—into the meat processing market and ultimately on supermarket shelves. 

IFFO welcomes UK retailer support for responsible fish oil sourcing

UK retailers like Morrisons’, Sainsbury’s and Tesco are backing an international ‘responsible’ fish oil certification earned by 100 processing factories in 9 countries and representing 40% of global fish oil and fishmeal outputs.

GE salmon a step closer to commercialization as Environment Canada says AquaBounty's AquAdvantage Salmon are not harmful to the environment or human health

AquaBounty Technologies - which is hoping to become the first company to introduce a genetically engineered (GE) animal to the human food supply - is another step closer after Environment Canada concluded the salmon are not harmful to the environment or human health when produced in contained facilities. 

It’s jerky Jim, but not as we know it… How KRAVE Jerky reinvented the meat snacks category

Looking for a healthy snack that is low in fat and calories, high in protein and a bit more tantalizing for the taste buds than your average nutrition bar? Try jerky, says the entrepreneur behind one of the most successful recent entrants to the US food and beverage market. 

News in brief

Cargill to label Finely Textured Beef

Cargill Beef is to label its branded ground beef products containing finely textured beef (FTB).

Citrus fibre improves nutritional quality of meatballs: Study

The addition of citrus fibre to meatballs improves nutritional quality of the food without affecting taste, according to new research.

How can food manufacturers cash in on the buzz around the Mediterranean diet?

The appeal of adopting a Mediterranean-style diet is no secret.

Mechanically tenderized beef labeling rule should be withdrawn, says AMI

The proposed rule to label mechanically tenderized beef products would add unnecessary costs to production with little, if any, benefit to food safety, according to the American Meat Institute (AMI).

To boldly go? Soy Vay attempts to make culinary history by cooking a marinated chicken in the stratosphere

As food-related PR stunts go, this one is probably up there with the best of them - and we mean literally up there - because it’s in space… (well, almost).


Royal Crown launches ‘world's best’ stevia-sweetened cola with 50% less sugar

Moshy Cohen from RCCI promises that the firm’s mid-calorie Neo cola with stevia - which took three years to develop - is the ‘best solution’ for regular cola drinkers.

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