news
Survey of French frozen chicken finds 23 per cent contains too much water
Samples of chicken of varying national origin were taken from 37 different establishments in France and tested for compliance with European water-content regulation.
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Meat & Poultry
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‘Clean meat’ start-up partners with Germany’s biggest chicken company
A firm that grows clean meat meat from samples harmlessly extracted from live chickens has raised $3 million in seed funding.
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Nitrate-free cured bacon to hit British shelves for the first time
Fruit and spice extracts have been used to replicate the cured flavouring of bacon in the UK for the first time, removing cancer-causing nitrates from the meat.
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Experts warn of ‘dirty’ turkey if UK strikes a US trade deal
Brexit may put the UK consumer at risk as new research shows chemical treatments on poultry common in USA fail to meet EU safety standards.
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Kebab industry can breathe again as EU rejects phosphate ban
After a knife edge vote, a push to have phosphates in kebab meats banned has failed.
news
Blockchain project sets out to defend Australia’s world-class beef
As the blockchain revolution rumbles on, its application to the food industry is becoming more and more apparent. Now it's the turn of Australian beef to step into this brave new world.
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Salt levels in British sausages haven’t moved in six years
The level of salt in UK sausages is roughly the same as it was in 2011 – falling foul of salt reduction targets.
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Meat & Poultry In-Depth Focus
In this In-Depth Focus we hear how a 150-year-old family farm uses production methods that cooperate with nature to produce artisan products. Also, Neil Giles from Mettler Toledo, looks at the vital importance of product inspection in the meat and poultry industry.
news
Home-grown microbes make for a better tasting sausage
The quality of your sausage has much to do with how it began its fermentation process, a team of Italian researchers has discovered.
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Phosphate fears may be a meaty blow to the European kebab industry
A vote by the European Parliament has thrown the future of the kebab into jeopardy as ministers expressed concern the additives retailers use to protect flavour and retain water in the meat.
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Issue #6 2017 – Digital Version
In this issue: managing the impact of Brexit, food regulation across cultural and geographic borders, In-Depth Focuses on fresh produce, meat & poultry and confectionery, and much more...
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Technique developed to spot impurities in ground beef within minutes
Researchers at the University of British Columbia (UBC) have found a better way to identify unwanted animal products in ground beef.
whitepaper
Meat products: Identifying adulteration versus contamination
This whitepaper identifies adulteration versus contamination in meat products.
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World’s food import bill to reach near-record levels
The cost of importing food is expected to soar by 6 per cent this year, reaching the second highest since records began.
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Current cattle injections increase the risk of injury, research finds
Research by scientists at The University of Nottingham suggests that today's injection techniques in UK dairy cattle need to change to avoid the risk of nerve injury.
