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The pilot plant, which is a first of its kind in the UK, marks a significant step forward in the company’s ambitions to make affordable, sustainable and "guilt-free" cultivated meat a reality.
A new report highlights the benefits cultivated meat could provide to UK, but points to several key milestones which must be reached in order for these to be seized.
A high intake of red meat has been linked to heart disease time and time again – a study aiming to understand why, has revealed it may be to do with how our gut microbes are responding to digestion.
The United States takes action against Salmonella as it announces plans to declare it an adulterant in breaded stuffed raw chicken products.
A survey conducted by NGO Sinergia Animal has shown growing interest in animal welfare, with many companies transitioning to cage-free egg supply chains.
Professor Chris Elliott urges the UK to follow France in a move that would see the use of nitrates – which have been linked to cancer and arguably have no real purpose in production – prohibited in red meats such as bacon.
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
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.
