American schools will be able to opt out of serving lean finely textured beef (LFTB) at the beginning of the next school year, the US Department of Agriculture (USDA) has announced.
The majority of American consumers are confident in the safety and quality of meat products containing lean finely textured beef - otherwise known as ‘pink slime’ - a US meat processing trade body has claimed.
The American Meat Institute (AMI) has defended boneless lean beef trimmings (BLBT) as wholesome and nutritious, criticizing media reports that have described the product as ‘pink slime’.
The US Food Safety and Inspection Service (FSIS) is pointing at slaughterhouse practices to explain the high percentages of ground veal contaminated with E.coli.
More than 45 meat industry organisations have written to US Congress asking it to oppose a new proposal to introduce cost recovery for food safety inspection in meat and poultry plants.
Canadian food safety chiefs have launched a new mechanism to provide businesses with an easier way to register complaints or appeals related to meat inspection decisions.
Canadian manufacturer Maple Leaf Foods has announced a 21% growth in 2011 adjusted operated earnings, reaching $259m despite an 18% drop in the fourth quarter.
American beef production is expected to go down by 4% in 2012, hindered by record low cattle numbers, the US Department of Agriculture (USDA) has revealed.
Price per pound is still the most important decision factor for US consumers, followed for the first time by total package cost, according to the American Meat Institute (AMI).
Researchers at an American University have found that using light-emitting diode (LED) lighting in meat refrigeration units may have a positive effect on bringing down operational costs.
Brazilian and Canadian officials will discuss pork and beef exports at the fifth meeting of the Consultative Committee on Agriculture (CCA) Brazil – Canada, which is taking place in Brasilia today and tomorrow (24-25 January).
Meat consumption is predicted to rise by nearly 73% and demand for dairy products by 58% in the years up to 2050, according to a new report from the Food and Agriculture Organisation (FAO).
Cal Poly has opened a new meat processing center that involves students and industry in the entire production chain, from animal care and nutrition, to making, marketing and packaging innovative ready-to-eat meat products.
US meat and poultry prices are likely to rise next year as domestic production enters a period of sharp decline, according to a new report from financial services provider Rabobank.
Soy “continues to be a more stable choice for food companies” than dairy or meat protein, a leading soy ingredients supplier has insisted after raising prices for the second time this year.
Fourth quarter earnings dipped 7 percent to $404m, but full year earnings surged 35 percent to $2.69bn on revenues up 18 percent to $119.5bn on continuing operations* at Cargill – the world’s largest agricultural trader.
The US Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) has proposed a new rule for labeling raw meat and poultry products that contain injections, marinades or other solutions that may not be visible to the consumer.
A $14.7m innovation center claimed by owner Cargill be ”one of the world’s most advanced food R&D facilities” will open next Friday (July 15) in Wichita, Kansas.
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
Consumption of most ready-to-eat meat products contributes very little to HCA intake but cooking conditions and ingredients are influential, suggests new US study.
Maple Leaf has unveiled plans to shut a processed meats facility in Canada as part of an ongoing efficiency drive – the third disposal announced in the last four months.
Soy ingredients company Solae has introduced a new hydrolyzed soy protein product to increase the yield of whole muscle meat products such as hams, roast beef, corned beef, turkey breast, and bone-in poultry.
Pulp from the noni fruit could help extend shelf life of fresh meats by preventing discoloration – although taste could be a barrier, according to research from the University of Arkansas.
A&B Ingredients has developed a pea fiber to extend the meat content and increase stability of poultry nuggets while saving on cost, the company has said.
Many consumers around the globe are turning away from meat as health, price and ethical concerns grow. But the latest market research indicates that meat substitutes are failing to pick up the slack.
Headlines continue to raise concerns over the health effects of excessive meat consumption, a situation that is boosting consumer interest in meat substitutes. But what does the science say about meat and health?
Eating processed meat like bacon and sausages could significantly increase risk of heart disease and diabetes, while unprocessed red meat may not be as harmful as once thought, according to a new Harvard study.
Shoppers are buying more meat overall but spending less, with 40 percent saying they have changed their habits due to recession, according to a joint industry study.
A combination of grape seed oil and rice bran fibre may allow fat reduction of 10 per cent, and 50 per cent replacement of pork back fat in meat emulsions, says a new study.
Consuming processed and unprocessed red meat, fish, total poultry, and skinless poultry does not affect prostate cancer recurrence or progression, says a new study from Harvard.
A multi-state beef recall in the US has led to renewed focus on mechanical tenderization as a possible cause of increased E. coli risk in beef and pork products.
High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
Enzyme treatment of Brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new Chinese-Australian study.
A four-year campaign by the American Meat Institute (AMI) to have electron beam technology approved as a processing aid appears no nearer resolution after the government and the group disagreed over progress on the issue.
Increased intakes of red meat may increase the risk of prostate cancer, with the meat’s heme iron content one of the possible culprits, says a new study from the US.
US beef, pork and chicken prices may start to creep back up, the USDA’s Economic Research Service warns, on the back of re-surging energy and feed costs.
The US Senate has approved a $125bn budget for the Food and Drug Administration (FDA) and the US Department of Agriculture (USDA), which includes extra funding for food safety as well as farming subsidies.
Cutting back meat consumption is the new darling cause of pop stars. But if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune.
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.
