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Protein diversification: a win for people and planet
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
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Meat & Poultry
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Sainsbury’s removes plastic trays from its “by Sainsbury’s” steaks
Claiming it will save “over 10 million pieces of plastic each year”, Sainsbury’s has introduced cardboard trays for some of its steaks.
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Do food labels create confusion about animal welfare?
According to a team of academics there is ongoing consumer “confusion about food labels related to animal welfare”.
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CPTPP – A different viewpoint
7 July 2023 | By
Tony Goodger of the Association of Independent Meat Suppliers highlights some exciting benefits for the UK meat sector through new trade deals.
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UPSIDE Foods makes history with first consumer sale
Cultivated meat company UPSIDE Foods has made history by making its first consumer sale of cultivated meat in the US.
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What BBQ cooking habit increases the risk of food poisoning?
An expert highlights some of the main food safety concerns during BBQ season and how Brits can avoid them when hosting for family and friends.
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USDA approves cultivated chicken for consumers
UPSIDE Foods and GOOD Meat are now able to start commercial production and sales of cultivated chicken for US consumers.
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Sustainability from the ground up
Producing meat for the masses, Jason Weller, Global Chief Sustainability Officer at JBS, one of the world’s largest food companies, discusses how it manages to scale its output while keeping meat affordable.
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Researchers create “real-time” spoilage alert sensor
A team of scientists at Koç University have created a “revolutionary” sensor that they claim enables real-time spoilage alerts on food.
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Meat in the CPTPP sandwich
Nick Allen writes about the potential ramifications for the UK meat industry as a result of the trade agreements within the CPTPP.
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Potential uses of bacteriophages for microbial meat safety
María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain in the fight against AMR.
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More myths busted around cellular meat?
In his latest column for New Food, Professor Chris Elliott questions climate claims around cellular agriculture and its potential impact on our food system.
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The Sustainability Report by New Food
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
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Aston University labelled “leading light” in cultured meat research
Aston University has been named one of the UK’s “leading lights” in cultured meat research.
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FSA Chief Executive provides update on meat fraud investigation
In the midst of a suspected meat fraud investigation, Emily Miles has said that a number of food industry bodies have agreed to work with the FSA to improve the current system.
