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Dr Emily Ouma, Senior Scientist and Agricultural Economist at the CGIAR International Livestock Research Institute (ILRI), discusses how we might balance the nutritional needs of lower income communities in a sustainable way.
Brian Kenyon, Senior Nutrition Manager, ABN on the vital role ABN is playing in outlining a structured roadmap towards a profitable, sustainable and low-carbon poultry industry based around performance and animal welfare.
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.
In this edition of our Meat In-depth Focus, we hear from some of the meat sector's most influential voices on evolving trade regulation, the role of feed in the road to Net Zero, and how we might balance nutrition and sustainability.
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…
Bethan Grylls looks at the narratives that have formed around the plant-based and meat sectors, and suggests that the 'unquestionable' health and sustainable halo that once shrouded plant-based may be dimming. Meat industry - it's your time to shine!
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.
JBS announces the completion of its BioTech Foods acquisition and the opening of a new RD&I centre.
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.
Carel du Marchie Sarvaas explains how innovations in animal health are serving up safer food and considers ways we might further improve quality standards in the future.
Researchers have found that raw chicken can contaminate surfaces whether you wash it or not, so what should you do?
David Green dispels some long-held myths about the standard of US animal welfare and explains why well-looked after farm animals are good for everyone.
