An expansion in US meat, poultry and seafood production and a continuing shift to case-ready packaging by retailers will be the main drivers in packing for the sectors topping $9bn by 2013, according to a new study.
Choosing between red and processed meat, and white meat, may affect how long you live, according to new findings from a study with half a million people.
More than half of US shoppers have changed their meat purchasing habits in the past year as they seek to get the best value deals in every trip to the grocery store, according to a new study.
Eating about two portions of red meat a day may increase the risk of age-related macular degeneration by about 50 per cent, says a new study from Australia.
A new survey which offers an estimate on the number of vegetarian children in the US highlights a potential emerging market for those on an ‘ethical diet’ needing alternative sources of protein.
Canadian meat processor, Maple Leaf Foods, said it plans to use a recently approved preservative that stops the growth of listeria for its meat products, following a listeria-related outbreak attributed to one of its plants and linked to 20 deaths, according...
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
A new metal detection technology for sausage manufacturing can
ensure improved safety and quality within a product even in harsh
meat processing environments, according to its manufacturer.
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
Seven US poultry processing plants have switched to using air
chilling equipment to meet EU import requirements for the product,
with more expected to follow, according to USDA researchers.
The largest meat recall in US history has reignited fears that the
US Department of Agriculture (USDA) is not taking adequate measures
to ensure the safety of the nation's meat supply.
Suppliers of eggs and meat products to Safeway, one of the US's
biggest food retailers, will be under pressure to prove their
animal welfare credentials.
Polyphenol-rich extracts from grape seed has potential as a natural
antioxidant in chicken meat, and could reduce the pro-oxidative
effects of salt, suggests new research.
Extracts from apples may reduce the formation of heterocyclic
amines (HAs) in foods, especially processed meats, suggests a new
joint Chinese-American study.
Inulin, the prebiotic fibre associated with improved gut and bone
health, can be used as a fat replacer in sausages to cut energy by
over 20 per cent without affecting the flavour profile, suggests
new research from Germany.
Nitrites and nitrates, much maligned additives in processed and
cured meats, may help heart attack survival and recovery, suggests
a new mice study from the US.
Natural extracts company Vitiva has announced its global launch of
a clean label preservative for processed fresh meat that protects
it from rancidity and undesirable organoleptic changes.
DSM Food Specialities has developed a new mould and yeast inhibitor
for meat products, said to ensure an even coating of natamycin on
products like sausages and give stronger protection against health
risks.
Vegetarian is an outmoded term for products that do not contain
meat, yet meat-free does not communicate positive advantages of
plant-based products, says Prosoy, which believes careful
positioning could draw in more consumers.
US-based agro and ingredients giant Cargill has launched a new salt
reduction system, which claims to allow food manufacturers to cut
the sodium content in their products by up to 50 percent.
Slovenian ingredients firm Vitiva is seeking to tap potential for
its rosemary markets in the Russian meat sector, with a new
strategic alliance with Elite Food Ingredients of Moscow.
A study from the US has raised the hackles of the meat industry by
reporting a link between male fertility and their mother's high
beef consumption during pregnancy - an observation researchers say
may be down to growth hormones...
EFSA has concluded that the use of cassia gum - complying with
newly defined specifications as an additive for proposed food uses
- is not a safety concern.
Impregnating collagen fibre with rosemary extracts could boost the
antioxidant activity of the extract, and has significant potential
for processed meats, say Polish scientists.
Solutions used by meat processors to improve shelf life and taste
can also help to reducepathogens, including E. coli 0157:H7,
according to a recent study.
With demand for organic foods continuing to strengthenacross the
globe, organic meat supply shortages and price hikes are expected
to continue, according to a new report.
Exceptionally high growth rates in the organic meat market in
recent years are attracting new entrants into the industry, but
supply still remains short of burgeoning consumer demand, says a
report published this week.
US red meat and poultry production in 2007 is projected to grow at
a considerably slower rate than expected this year, while
consumption is expected to increase marginally, according to an
agriculture department forecast.
A new report by Mintel reveals that the canned meat and beans
market in the UK has gathered momentum in recent years, something
that could present an opportunity as food firms spice up these
traditional favourites.
ConAgra Foods has announced that it is to sell most of its
refrigerated meats businesses, in a deal worth almost $2 billion,
as it attempts to streamline its operations.
The US Department of Agriculture (USDA) is to fund research to
crack the code of the pig genome, something that could lead to
better meat for consumers.
A new injectable soya protein designed for use in meat products
could help increase shelf life and cooking yields, while also
improving the texture of products, says supplier Archer Daniels
Midland (ADM).
A new study that suggests high consumption of processed meats could
raise the risk of pancreatic cancer was 'not capable of proving
cause and effect', claims the American meat association.
Heavy consumption of hot dogs, sausages and other processed meats
could raise the risk of pancreatic cancer, scientists heard
yesterday at the annual meeting of the US cancer association.
Raw meat injected with water and additives to retain moisture is
being sold alongside ordinary fresh meat by leading UK
supermarkets, a disclosure that represents yet another blow to the
reputation of food production writes Anthony...
In the face of rising meat and dairy prices, animal disease
outbreaks and consumer health concerns, world agriculture policy
makers, meat traders, dairy experts, veterinarians and private
sector producers have attended the 20th session...
A new report suggests that competition in the European organic meat
industry is increasing, as the market begins to suffer from
overcapacity. This follows another report that linked the
popularity of organic meat in North America...
Public concern over BSE outbreaks is set to boost sales of organic
meat products in North America, according to a new report. But
North Americans have not historically been as influenced by food
scares as their European counterparts.
The safety of chicken eggs has been challenged by a UK
environmental pressure group, just weeks after figures showing the
lowest levels of Salmonella in years were published. The Soil
Association claims that as many as one in eight...
New data from the US suggests that carcinogens such as heterocyclic
amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), formed
when meat is cooked may be responsible for the risk of rectal
cancer and not the consumption of...
The current BSE crisis in the US has touched numerous industries
and ignited countless issues. One of these topics that the crisis
has brought back to life has been the simmering feud over
country-of-origin labelling of beef and other...
Sygen International is to receive funding from the BIRD (Binational Industrial Research and Development) foundation to carry out research into disease resistance and mortality in poultry.
UK ingredients company Edlong Flavours announced this week that it
has developed a new range of authentic European Cheese flavours
designed for ready meals - food service and retail - applications
