Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Meat, fish and savory ingredients

News headlines

News in brief

Hillshire Brands says goodbye to Pinnacle Foods, hello to Tyson Foods

Jimmy Dean sausage maker Hillshire Brands has recommended terminating its agreement to acquire Pinnacle Foods in the wake of the $63/share takeover offer from Tyson Foods.

Microwave technology core of deal to bring to market lower-cost food, beverage ingredients

Botanical ingredient supplier Gencor has teamed with Canadian company Radient Technologies to bring to market a new array of natural compounds suitable for use as functional food, beverage and dietary supplement ingredients.

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

Meat bars: The next beef jerky?

Meat snack bars take beef jerky to a new level, appealing to busy and health-conscious Americans, says a Datamonitor researcher.

Taco Bell affair publicity boosts Cargill's Trehalose ingredient

The recent furor over the ingredients in Taco Bell’s taco meat has had an unintended positive effect for one of its suppliers. Cargill reports higher interest in its Trehalose additive after all of the publicity connected to the affair reverberated though the marketplace.

Chicken + beef = Cluck ‘n Moo: Cluck Inc founder bets on hybrid burger with half the fat

There’s a reason why beef burgers are so popular, says Cluck ‘n Moo founder Steve Gold. They taste great and they are really succulent. But what if you could have the same great taste with less than half the saturated fat and 32% fewer calories? 

Startup uses bioinformatics to pry open the power of waste peptides

“I am large, I contain multitudes,” poet Walt Whitman famously observed. He could have been talking about the potentially valuable proteins that are lost daily in the waste streams of ingredient operations for want of knowing what they are and what they can do.  It’s a situation that a cross-Atlantic startup seeks to change.

Expert panel calls for end to one-size fits all protein recommendations and higher levels for older adults

Dietary recommendations for protein intake should be increased for healthy older adults to 1.0 to 1.2 g protein/kg body weight/day, says an international team of experts.

Key Insights from Food Vision

In conversation with the mastermind behind the €250,000 lab-grown burger

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become a reality.

More than half of US adults say they want more protein in their diets, says NPD Group

More than half of Americans say they want more protein in their diets, while the percentage that claim to look for protein on the Nutrition Facts panel has increased from 20% in 2009 to 25% in 2013, according to market researcher NPD Group.

AHPA's new protein guidance addresses issue that has been percolating for years

The American Herbal Products Association has set a new policy for how member companies ought to calculate the amount of protein in their products to deal with a situation in which the amount of protein has potentially been overreported in some products in recent years.

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). 

Related News

Key Industry Events

 

Access all events listing

Our events, Events from partners...

Product Innovation