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Meat & Poultry
Katie Doherty from the International Meat Trade Association (IMTA) shares insight into the evolving border trade regulations impacting the meat industry and stresses the need for continued consultations and industry engagement to achieve a smooth transition to an effective system.
Issue 3 2022 of New Food invites three industry heavyweights to discuss food integrity in an insightful roundtable, whilst we find out from ABN the role feed will play in helping the meat sector be more sustainable. Download and read for free to stay up to date with the latest…
A survey has revealed how people in Britain store their food, and the heated arguments that can stem from a difference of opinion.
New data released by the USDA reveals that birds are being boiled alive in US poultry slaughterhouses.
Shawarma dishes, found to contain Shigella bacteria, have led to death, hospitalisations and arrests in the state of Kerala in India.
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
In a bid to keep customers informed of its progress on key company values, US brand Chipotle has published its 2021 sustainability report, highlighting progress in several areas.