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Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
Javon Bangs, Co-founder of Holy Snacks, explains how his business is reducing waste within the beef sector by repurposing cow hides into a nutritious snack.
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
Chris Elliott makes his case for the abolishment of nitrite use in the meat industry and suggests that there is strong evidence it’s linked to cancer.
Two in five in the UK supported a ban on industrial-style pig and chicken farms, survey finds.
A temporary control zone has been implemented on Anglesey, although this could be increased if lab tests confirm the strain is highly pathogenic.
A petition filed by several consumer groups and affected individuals has called on the US Department of Agriculture to better regulate US slaughterhouses to help reduce cases of Salmonella and Campylobacter in the US.
The flexitarian movement has suffered a setback during 2020, as research reveals many Brits turned to comforting favourites during the tough months of last year.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
New research has highlighted meat products as being one of the costliest to produce when it comes to nitrogen loss, which is one of the world’s greatest pollutants.
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
More than 30,000 birds are to be culled and a strict control zone set up following a suspected outbreak of bird flu in County Antrim.
Scientists have argued that the pressure to eat less meat might actually be counter-productive in some parts of the world, where livestock are essential to the economy and sustainability.
The Food Standards Agency (FSA) Director of Veterinary Services, Jane Clark, discusses recent changes to shelf-life guidance for vacuum-packed chilled pork, beef and lamb.
A study from Campden BRI highlights safety concerns around temperature fluctuations during non-chilled deliveries and suggests strategic packing could be a way forward.
