Brazil’s giant meat industry could become the world’s top protein exporter next decade, but analysts warn it needs to understand consumer demands are changing.
Despite an attempt to repeal country-of-origin labelling (COOL) in the USA, a study has found that consumers prefer meat products labelled from the US.
Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.
A meat preserver, a gel-forming additive and an anti-microbial
agent face tougher European rules as Brussels adopts a proposal to
change the current food additive directive.
Concerns that uncooked meats and meat products on sale in the UK
could contain high levels of the potentially harmful chemical
1,3-dichloropropanol (1,3-DCP) have proven unfounded following an
investigation by the government-funded...
