Meat, poultry & seafood

X-rays rule the roost in detection tech, but metal detectors still have their place

Detection and inspection feature

Advances and developments in detection and inspection technology

By Gwen Ridler

In the world of detection and inspection, the latest advances in food safety technology have been propelled by a need to not only save space and money, but also larger goals of becoming more sustainable and offering more comprehensive coverage for discovering...

Efficient and renewable use of energy, water and other resources can help cut food manufacturers' bills

Lean & green: save costs and the planet

By Rod Addy

How can food and drink manufacturers offset rising production costs through increased efficiency and better use of resources, including renewable energy? That's the topic of the next Food Manufacture webinar.

Foster (pictured) defended the skilled worker visa and questioned producers' need for labour

Home Office deflects blame for UK labour crisis

By Gwen Ridler

Home Office minister for safe and legal migration Kevin Foster has been criticised for deflecting the blame for the UK labour crisis and not listening to the struggles with recruitment across the pork and poultry sectors.

Foppen is focused on added-value speciality smoked salmon products

Hilton acquires salmon producer Foppen

By Rod Addy

Multi-protein food business Hilton Food Group has agreed to acquire smoked salmon producer Dutch Seafood Company BV, which trades as Foppen, expanding Hilton's activities into the US market.

Diana Rodgers claims red meat has been unfairly targeted

Red meat is 'a scapegoat' for health and climate change

By Michelle Perrett

Red meat production is completely misunderstood and is being unfairly targeted as a scapegoat for concerns about health and climate change, a leading dietician, author and film director has claimed.

Official Vet shortages, the labour crisis and environmental issues are key challenges in the meat and poultry processing industry

Digital feature: long read

Meat & poultry: Official Vets and the wider staff crisis

By Gwen Ridler

Labour shortages – particularly a lack of Official Veterinarians (OVs) in abattoirs – continue to create chaos and uncertainty for meat processors, but opportunities could soon present themselves to help them reshape their future.

Couch: 'We continue to invest in the long-term sustainability of our business'

Cranswick acquisitions offer more growth in non-meat

By Michelle Perrett

Meat processor Cranswick has revealed the acquisition of plant-based Ramona’s Kitchen and Atlantica UK has created 'exciting opportunities' for further growth in its rapidly expanding Continental Products business.

Boparan: 'Silly to plug any gaps by using imports'

2 Sisters to add 900 workers in visa boost

By Rod Addy

2 Sisters Food Group president Ranjit Singh Boparan has praised the Government's temporary visa scheme for seasonal poultry workers, claiming it has helped source up to 900 EU workers in the run-up to Christmas.

The UK clinched a free trade agreement with Australia in June. iStock credit: AlexKosev

Australia-UK free trade agreement

UK lamb producers vulnerable to Australia-China spat

By Rod Addy

UK lamb producers could be vulnerable to a breakdown in relations between Australia and China following the UK-Aussie free trade deal (FTA), levy body the Agriculture and Horticulture Development Board (AHDB) claims.

Seafish and the Scottish Seafood Association have launched a new recruitment campaign

Scottish seafood industry launches recruitment campaign

By Gwen Ridler

The Scottish seafood industry has launched a new recruitment campaign to help fill vacancies across the processing sector, particularly in the run up to Christmas, as demand greatly outstrips the ability to produce.

Hilton Food Group said the deal would offer opportunities in the out-of-home sector

Hilton Food Group announces acquisition of Fairfax Meadow

By Rod Addy

Hilton Food Group, the international multi-protein food business, has, through its subsidiary Hilton Foods, acquired Fairfax Meadow Europe, supplier of meat to UK foodservice customers, from Argent Holdings for £23.8m.

DEFRA chief scientific adviser Gideon Henderson listed six areas in which producers could reduce their carbon impact

Environmental impact of food production: how can it be cut?

By Gwen Ridler

Eating less protein, CO2 emissions labelling and gene editing were some solutions that could help reduce UK food producers’ environmental impact, according to the Department for Environment, Food and Rural Affairs’ (DEFRA’s) chief scientific advisor.

Muneer: 'Businesses need to ensure they have the necessary permissions to bring workers into the country'

Legal opinion

HGV driver, poultry worker and pork butcher visas: what we know

By Shabana Muneer

In an effort to tackle supply chain issues, the Government backtracked on its refusal to allow 'unskilled' labour into the UK and announced a temporary visa scheme for overseas HGV drivers, poultry workers and now pork butchers. The situation...

Shoratges of qualified vets has hit Wales the hardest, according to Eville & Jones

Wales hit hardest by UK vet shortage

By Gwen Ridler

The shortage of qualified veterinarians in the UK continued to threaten exports to EU countries, with Wales hit the hardest by the shortfall, according to provider Eville & Jones.

China's ban on Beef imports from the UK could damage future trade

UK beef ban by China risks damaging future trade

By Gwen Ridler

China’s latest ban of British beef imports over a case of bovine spongiform encephalopathy (BSE) could damage future trade with the country, according to the Agriculture and Horticulture Development Board (AHDB).

Investment in cultured meat technology hit $506m in the first half of 2021 Source: iStock photo Credit: LamiadLamai

Digital feature

Alternative proteins: cultured meat versus insects

By Rod Addy

Cultured meat is attracting substantial financial, industry, and even celebrity, backing and media coverage, but can commercial production levels be achieved and how do insects compare as an alternative protein source?