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Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
Unite the Union is concerned that these plans will lead to unpleasant and stressful working conditions which are the root cause of the driver and poultry shortages.
While many traditional means of preserving meat are no longer acceptable to today’s consumers, rosemary can provide an effective natural solution.
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
Allister Kelly, 35, has been named as the man who died at Linden Foods factory in Country Tyrone last Thursday morning.
Bacteriophages could provide the answer to one of the world's biggest food safety concerns, that of Salmonella in chickens, according to researchers from the University of Leicester.
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
The UK farming sector is calling for urgent support from the UK Government to bolster its capacity for sustainable business operation in the absence of standards equivalence in trade deals.
An effective combination of innovative technology could be the solution to a global issue in ethical food production – chick culling.
To ensure that fluctuating sample demands can be met, while providing rapid, accurate results, it’s vital that manufacturers work with a testing facility to create an appropriate food safety plan.
Rick Mumford, Head of Science, Evidence and Research at the Food Standards Agency (FSA) discusses a newly published report into meat production processes in the UK and other countries worldwide.
Chris Bryant examines the findings of a recent survey that assessed attitudes towards meat alternatives in Belgium, explains why the European country is the perfect place to undertake such research, and voices his opinions on a move away from meat.
This week, Chris Elliott looks at the pending trade deal with Australia and warns that the UK’s farming sector might well be the sacrificial lamb, as he fears promises will be broken.
Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
