Meat, poultry & seafood

The paper will highlight a range of issues to support growth for the sector, amid ongoing concerns over its future

ABP to reveal meat industry ‘white paper’

By Dan Colombini

Meat processor ABP Food Group is undertaking a study on the future and sustainability of the meat industry, which it will launch and submit to the Government in the coming weeks.

The manual handling of raw meat can also create a potential contamination hotspot in the process.

Ilapak launches meat vacuum pack tech

By Dan Colombini

Packaging machinery firm Ilapak has developed the first fully integrated rotary vacuum packer for the protein industry, as firms seek to tackle contamination and labour shortages.

The food industry has responded to the governments consultation on a National Food Strategy

National Food Strategy: industry submissions

By James Ridler

The UK food and drink industry has called for the Government’s National Food Strategy to focus on the length and breadth of the industry and to uphold the high level of standards currently enjoyed in the UK.

Armon has resubmitted plans for a chicken processing plant in Wales

Meat firm resubmits chicken processing plant plans

By James Ridler

Welsh meat processor Armon has resubmitted plans for a chicken processing plant adjacent to its site in Wrexham, two months after it was originally thrown out by the local council.

Tulip currently operates 17 factories across the UK, supplying top retail and foodservice customers

Tulip plans 270 job cuts at Bodmin plant

By Rod Addy

Tulip Ltd’s planned 270 job cuts as it faces the closure of its Bodmin plant in Cornwall represent ‘another shock wave to the already battered Cornish economy’, according to trade union Unite.

Harvard researchers have used edible gelatine scaffolds to mimic the texture and consistency of real meat

Gelatine ‘scaffolds’ breakthrough for lab-grown meat

By Noli Dinkovski

Lab-grown meat has moved a step closer to becoming commercially viable after US researchers successfully grew rabbit and cow muscle cells on edible gelatine ‘scaffolds’ to mimic the texture and consistency of natural meat.

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