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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.
The genetically altered pigs approved by the FDA do not produce alpha gal sugar, which can cause an allergic reaction in some people.
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.
The move to extend VP/MAP shelf life will not compromise food safety, states the FSA, and will mean less meat is thrown away in the UK.
In an article written before today's announcement on VP/MAP from the FSA, David Lindars from the BMPA explains why the UK regulation needed a change...
Milk is rich in its ingredients and contains fat, protein minerals, vitamins, carbohydrates and tens of thousands of other ingredients.
Safety concerns over US meat, due to the presence of ractopamine used by some US farmers, were expressed vividly in parliament.
