Cherkizovo Group, one of the largest Russian producers of meat and meat products in Russia, plans to increase its share in the national pork and poultry sectors from 5% and 10% to 20% and 30% respectively, research by investment company BCS has revealed.
Ukraine experienced a sudden drop in meat production in the first part of 2012, with analysts warning that the resulting prices are leaving residents unable to afford domestically produced meat.
The UK Food Standards Agency (FSA) has played down concerns over the safety of supermarket-sold fresh chicken products after a survey found that almost one in five were contaminated with Campylobacter.
UK animal welfare organisation Compassion in World Farming (CIWF) has called for better standards on EU rabbit farms after an investigation into the industry allegedly revealed “appalling suffering”.
A method to identify the number of cattle used in the production of ground beef batches could lead to quicker, less costly recalls of potentially contaminated products, a researcher has claimed.
French meat industry union Sniv-SNCP has started an “offensive strategy”, including potential court action, to combat misinformation spread by the media.
Kerry Foods has been forced to consider closure of its meats and home baking factory in Durham, amid bullish competition in the cooked meats sector from larger UK players.
Brazilian meat industry and government representatives have defended the country’s efforts to reduce deforestation, regretting the “misinformation” spread by the European media.
The total amount of livestock support within the Russian state programme for 2013-2020 will exceed RUB1bn (US$24.1bn), stated Agriculture Minister Yelena Skrynnik at a recent press-conference.
The volume of poultry meat produced in Russia in January-February 2012 exceeded 500,000 tonnes (t) in carcase weight, according to data released by the Russian Federal Statistic Service.
Enforced control measures are being implemented to contain outbreaks of the viral Newcastle disease amongst domestic poultry and other bird species in Israel, and help avoid interruptions in both the national and export markets.
The use of added fibre in processed meat products to reduce levels of fat could also have beneficial effect on product conservation leading to an increase in shelf life and long term quality, say researchers.
Food safety concerns surrounding the use of ‘pink slime’ in beef products have come as a result of a “gross-misunderstanding” stemming from sensationalised media coverage, a leading producer has claimed.
An all-natural, clean label brine system has been developed through a collaborative project with three major UK and Irish ingredients companies to offer an improved solution to phosphate replacements in poultry applications.
Researchers have again suggested a link between the consumption of processed meats and cancer. Scientists from Sweden claim that consumption of manufactured meat is associated with an increased risk of pancreatic cancer.
Power in the world’s meat market is expected to stay concentrated in Europe and North America despite growing pressure from emerging economies, a new report shows.
The outlook for the European meat manufacturers and processors will be positive for most players in 2012, although significant differences exist between sectors, says Rabobank.
A distilled vinegar used to control foodborne pathogens in meats will provide more ‘hurdles’ against contaminants such as listeria, said its developer.
Newly developed soy proteins for meat, fish and poultry applications can improve mouth-feel and overall product quality through their low viscosity and strong gelling properties, claims developer Solbar.
Asian-Pacific markets continued to provide solid growth opportunities for Kerry, notes the ingredients and flavours group as it released an interim management statement for the first nine months to 30 September 2011.
UK consumers are confused by ‘an abundance’ of animal welfare labels on fresh meat and would prefer a single retailer-own substitute, according to the findings of a new poll.
Two European salt producers have formed an alliance to tackle meat safety through the use of both organic salts and eventually potassium based products.
The Food Standards Agency (FSA) said overhauling the meat inspection charging regime in the UK will cost the industry far less than originally forecast as it challenged concerns raised by the sector over the proposals.
A report from Irish food safety officials aimed at poultry processors, producers and retailers has set out a series of measures to cut campylobacter contamination along the supply chain.
Kerry Ingredients & Flavours is taking the lid off its R&D work to reveal some of the meat solutions it has in the pipeline for clean label, salt and fat reduction, coatings developments and taste enhancement.
The UK food industry has given the European Parliament's (EP's) final agreement on food labelling a mixed reception, with one consultant reckoning label changes cost £7,000 per product.
Frutarom is to acquire the majority of Chr Hansen’s ingredients blends business for meats and sausages for €25m, boosting its activities in the Italian market where it has hitherto had ‘slight’ presence.
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.
The British meat industry seems completely unconcerned about the new government advice to limit red meat consumption to 70g a day, believing it will have no impact on the livelihoods of meat farmers and processors.
Slovenia-based Vitiva has extended its SyneROX portfolio for meat applications in a bid to be recognised as more than just a supplier of natural rosemary extracts.
Danish consumers may be more willing to pay more for minced pork products with a reduced risk of salmonella contamination – but they prefer it if measures are taken on the farm rather than after slaughter.
Northern Ireland’s meat industry must cut costs and boost exports in order to survive in an increasingly competitive international market, according to a new study.
The Provision Trade Federation (PTF) and other trade organisations representing the meat industry, which oppose compulsory EU extensions of country of origin labelling (COOL), will meet DEFRA in mid-September to discuss voluntary alternatives.
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?
