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While many traditional means of preserving meat are no longer acceptable to today’s consumers, rosemary can provide an effective natural solution.
Nan Jones, Technical Policy Manager at the British Meat Processors Association, discusses the chronic labour shortage the meat sector is facing and asks why the situation has come to this.
Professor Chris Elliott urges government to give the NFCU more authority when it comes to investigating cases of food crime and argues that the unit could have prevented the Russell Hume case from collapsing.
As we eagerly wait for the end of lockdowns, Professor Chris Elliott urges the food sector to be wary of some devious companies taking advantage.
Seafood firms affected by the increased Brexit bureaucracy expressed their frustration at the government for what they see as a lack of support over border delays.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.