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?
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 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.
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).
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.
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.
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.
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.
Cargill Beef is to label its branded ground beef products containing finely textured beef (FTB).
The addition of citrus fibre to meatballs improves nutritional quality of the food without affecting taste, according to new research.
The appeal of adopting a Mediterranean-style diet is no secret.
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).
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).
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.
Cargill Food Distribution and Teys Australia have entered into an agreement to bring Tey’s beef to Cargill’s US customers.
BBQ season might be winding down, but Quaker Maid Meats - the firm behind the top-selling Steak-Umm brand - is on a mission to inject fresh excitement into some mature categories, its new VP of sales Mark Clausen tells Elaine Watson.
Antibiotic use for promoting growth of food producing animals plays a role in drug resistance and should be “phased out”, according to the US Centers for Disease Control and Prevention (CDC).
AquaBounty Technologies - which is hoping to become the first company to introduce a genetically engineered (GE) animal to the human food supply - has posted a net loss of $2.05m for the six months to June 30, 2013 - down from $2.4m in the same period last year.
Hillshire Brands has entered the dried meat snacks category after striking a deal to buy California-based premium pork and beef jerky maker Golden Island Jerky for an undisclosed sum.
I think everybody agrees that in vitro production of meat could have big potential in solving world hunger. But the technology will not be to everybody's tastes ... and until the technical challenges of flavour are addressed I imagine it will be to nobody's tastes!
Consumers demand labels with ingredients they recognize and understand. Corbion Purac's Verdad® range of label-friendl...
Spherix Consulting, a division of ChromaDex, is a global organization that provides food, dietary supplement, consumer product, and ph...
NMI found that 35% of U.S. shoppers say non-GMO is a concern to them. That’s up from 25% two years ago. In this webinar you will learn...