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Alternative proteins: The road to commercial success
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
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Meat & Poultry
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The role of enzymes in the emerging sustainable food system
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
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Pilgrim’s UK considers closing two factories, putting over 600 jobs at risk
The UK pork provider is considering closing its Bury St Edmunds and Coalville sites following an operating loss of £16 million in 2021.
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How does Japan view the boundary between food and medicine?
In his third column, Sepe Sehati paints a picture of how the Japanese health care is benefiting from a well-thought-out, joined-up regulatory approach to food as medicine.
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As Co2 prices rise for businesses, consumers will be expected to pay the price
We are already experiencing the worst food inflation in 50 years, but shoppers can expect to see prices rise further as businesses have no choice but to waiver the costs, 2 Sisters Food Group boss warns.
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Meat industry devastated by electricity bills
The Association of Independent Meat Suppliers (AIMS) has published a report illustrating the scale of electricity price hikes and their effects on its members, and lays out four key recommendations for the new UK Prime Minister.
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Nine leading food businesses join the pursuit for higher welfare chicken in the US
The US Working Group for Broiler Welfare welcomes nine new members, all working to fight for higher poultry welfare practices.
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Who will be crowned world’s best steak?
Flash fried, grass-fed, or full of chocolate – however you like your steak, we’re only a few weeks away from finding out whose steak is the world’s best as the World Steak Challenge returns.
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Ivy Farm unveils the largest cultivated meat pilot plant in Europe
The pilot plant, which is a first of its kind in the UK, marks a significant step forward in the company’s ambitions to make affordable, sustainable and "guilt-free" cultivated meat a reality.
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How to make cultivated meat work in the UK
A new report highlights the benefits cultivated meat could provide to UK, but points to several key milestones which must be reached in order for these to be seized.
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Increased heart disease risk from red meat may stem from gut microbe response to digestion
A high intake of red meat has been linked to heart disease time and time again – a study aiming to understand why, has revealed it may be to do with how our gut microbes are responding to digestion.
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New rules for Salmonella in US
The United States takes action against Salmonella as it announces plans to declare it an adulterant in breaded stuffed raw chicken products.
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70% of Asian-based food companies say no to cages
A survey conducted by NGO Sinergia Animal has shown growing interest in animal welfare, with many companies transitioning to cage-free egg supply chains.
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A coalition call to ban nitrites from our meat
Professor Chris Elliott urges the UK to follow France in a move that would see the use of nitrates – which have been linked to cancer and arguably have no real purpose in production – prohibited in red meats such as bacon.
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Africa’s first cultivated chicken
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
