Two new surveys indicate that animal welfare is playing a greater role in food purchasing decisions in the UK, beating food additives as the most worrying issue in consumers’ minds.
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.
The sense of optimism is palpable at this year's IFFA show as the meat world gathers in Frankfurt, Germany, following one of the toughest economic periods in living memory.
Vitiva has launched a new ingredient to improve moisture retention in chicken meat, developed in partnership with its new Dutch meat processing associate, FutureMeat.
Rectory Foods has added a new slate of beef and pork products to its ingredient offering for food manufacturers, in a new step to expand from its solid base in poultry.
Reduction of meat and dairy intake on climate change grounds would pose nutritional concerns for some nutrients but better public health advice on alternative sources and fortification could bridge the gap, write nutritional and climate experts from the...
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.
The fresh meat aisle might seem a prime target for innovation in sustainable packaging. But cost issues, along with differing interpretations of ‘sustainability’, are hindering the process, reports sister title Food Manufacture.
Rectory Foods is eyeing up another year of bumper sales, despite the recession taking its toll on many in the sector. Its secret? Branching out into ingredients and responding quickly to market changes.
A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.
Brussels-based Galactic is introducing a new ingredient to enable reduced salt in processed meat products, but without impairing the functional characteristics.
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.
UK-based flavour and fragrance ingredients company Treatt has developed six new synthetic nature identical top notes, primarily for use in savoury flavours.
A resource map outlining where and how much meat and fish – as well as it associated packaging – is wasted in the supply chain is to be developed in a bid to cut all three and save cash for industry players.
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.
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.
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.
The WWF suggests that red meat packs should carry labels advising people to consume no more than three portions a week, and dairy products no more than three a day, according to reports.
Danisco has developed a new series of ingredients for processed meat products that it claims can help improve yield and cut costs in production whilst maintaining quality.
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 study into the nutritional content of kebabs sold in the UK has shown that the late-night take-out could be disastrous for healthy eating, with some doner kebabs racking up as many has 1000 calories without sauce.
A study has concluded that meat from animals raised on biodiverse pastures tastes better and is nutritionally superior than conventional meat, prompting calls for more place-based labelling.
A newly released publication, targeted at the meat production sector, evaluates the latest production and processing strategies to help ensure better meat quality.
UK consumers are reducing their consumption of processed meat and meat products following media coverage of a study linking the meats to increased risks of bowel cancer.
The trend towards meat flavours that taste as closely as possible to specific cuts is gaining pace, as Givaudan launches a range of chicken, beef and pork flavours.
Consumers are not aware that they could be enjoying more authentic chicken flavours and more intense flavour profiles than in many market products, according to a consumer and sensory specialist.
Nitrites, much maligned additives in cured meats, may be replaced by the red-orange-yellow natural colourant annatto, according to new research from Iran.
As a UN expert urges a reduction in meat consumption to help tackle climate change, food manufacturers can help by using less meat in products and ensuring what meat they do use is reared with higher welfare standards.
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.
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.
