Will labour shortages break the British meat industry?
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.
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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.
Kerry hopes the acquisition of the preservative specialist will enhance its own food protection business and allow it to expand its product range to a broader market.
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
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.
Bridge Cheese founder Michael Harte shares his experiences of importing and exporting goods under the new EU trade agreement and looks at how the industry is having to adapt to the changing rules and regulations.
Chris Elliott makes his case for the abolishment of nitrite use in the meat industry and suggests that there is strong evidence it’s linked to cancer.
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.
The Food Standards Agency (FSA) Director of Veterinary Services, Jane Clark, discusses recent changes to shelf-life guidance for vacuum-packed chilled pork, beef and lamb.
The move to extend VP/MAP shelf life will not compromise food safety, states the FSA, and will mean less meat is thrown away in the UK.
In an article written before today's announcement on VP/MAP from the FSA, David Lindars from the BMPA explains why the UK regulation needed a change...