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Have red meat studies gone too far?
Dr Sylvain Charlebois, from Dalhousie University, discusses how, with so many studies about the health impacts of red meat consumption, it is difficult for the consumer to make the right choice.
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Sugar reduction: A new answer for a sugar taxing question
Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
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Reducing red meat consumption sees health benefits, according to study
Researchers from the University of Nottingham have suggested that, instead of cutting it completely, eating less red meat can lead to positive health impacts.
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Fake meat or false label?
Mark Fincham, UK Technical Manager at Lloyd’s Register, explains how specific controls introduced in the wake of the 2013 horsemeat scandal, can mitigate against the risk of food fraud, as consumers are concerned ‘fake meat’ products actually contain animal products.
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The FAO urges food industry to do more to support healthy foods
The FAO’s Director-General calls on the food industry to transform production and supply and value chains.
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Minimum pricing for alcohol sees a decrease in Scottish consumption
A study has suggested that minimum pricing on alcohol has decreased alcohol consumption in Scottish adults by 7.6 percent per week.
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Nutritional risks on the rise
Diseases such as diabetes, cancer, obesity, Alzheimer’s and coronary disease are said to account for the single-largest burden on the UK economy.
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Tesco responds to plant-based trends
A new plant-based range has been launched by Tesco as figures show people are consciously eating less meat.
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Young boy dies after eating E.coli-infected beef patty
It has been reported that a 10-year-old boy has died after eating contaminated beef patties bought from Lidl back in 2011.
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3D meat printer company raises $6 million for development
Redefine Meat is developing plant-based, animal-free meat using industrial 3D printers and expect the results to have a huge impact on the meat market.
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Asda trials coating technology that increases shelf life
Asda has begun trials of coating technology that is said to keep fruits and vegetables fresher for longer.
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Yellowfin tuna steaks in the US may cause scombroid poisoning
The FDA is advising consumers to not eat yellowfin tuna steaks from Kroger retail stores because they may cause scombroid poisoning.
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Cell-based/cultured meat, poultry and seafood alliance formed
Companies looking to bring cell-based/cultured meat, poultry and seafood to restaurants and retail shelves in the US have formed an alliance.
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Are protein bars the new cake?
Protein supplements have become a cupboard staple, according to health brand, Myprotein, which has launched a series of low sugar, high fibre protein bars.
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Snack alternative looks to encourage healthy lifestyle for children
Healthy multipack snacks for children are available in a major supermarket and aim to inform children on how to lead a healthy lifestyle.
