Meat, poultry & seafood

Prince Charles to food industry: 'Your planet needs you'

Prince Charles to food industry: 'Your planet needs you'

By Elaine Watson

Food manufacturers and retailers “simply must become stronger advocates of sustainable forms of fishing and of other agriculture” if we are to avert environmental Armageddon, Prince Charles has urged.

Europe must keep cool over country of origin labelling

Europe must keep cool over country of origin labelling

Always read the small print. Good advice and nowhere more so than in food labelling with today’s increasingly savvy consumers demanding to know what’s in their food, where it came from and what it’s going to do to them.

Burger

CASH blasts food industry on salt levels (again)

By Elaine Watson

The food industry has been blasted by lobby group CASH (Consensus Action on Salt & Health) for the fifth time this year, this time for adding dangerously high levels of salt to barbecue foods.

Beef: a more palatable source of omega-3s than fish?

Beef: a more palatable source of omega-3s than fish?

By Elaine Watson

Scientists exploring how to improve the fatty acid profile of beef by manipulating the diets of cattle are confident they can deliver meat containing enough healthy fat to make ‘source of omega-3’ nutrition claims on pack.

Bite-size fish and chips

Bite-size fish and chips

Young's Seafood has added a new bite-size product to its chip shop range: chip shop mini fillets. Made with basa (a type of cat fish) farmed in Vietnam, they have less than 3% saturated fat.

An 'A+' for effort

An 'A+' for effort

If you could design your processes again from scratch, asks Glen Annison at Creative Foods, what would they look like?

Square meal has traceability

Square meal has traceability

Shire Foods supplies savoury pies, pasties and sausage rolls to professional football clubs and supermarkets. When the firm launched a new range of...

Lean machines

Lean machines

By Michelle Knott

Tough times for meat processors mean that the industry has been going through a prolonged period of consolidation. But as businesses merge, that...

Trawl for profit

Trawl for profit

By Rod Addy

In times of recession, it pays to back the right horses or seahorses, in this case.Seafish, the UK marketing and research body for the seafood trade,...

Cut to the bone

Cut to the bone

By Rick Pendrous

With consumers eating less red meat, rising costs and margins under pressure, meat processors need to be cut some slack. Rick Pendrous reports

Packing a punch

Packing a punch

By Paul Gander

Offer your customers a step up in quality, shelf-life or variety with the latest meat and poultry processing and packing options, says Paul Gander

Bone up on waste

Bone up on waste

By Nicola Cottam

For a sector that is under the cosh, new controls on handling waste are making life even more difficult for meat processors. Nicola Cottam reports

Hands off for hygiene

Hands off for hygiene

Improved hygiene is becoming as important as labour cost savings when it comes to justifying the costs of line automation, as Sue Scott discovers

Muscle matters

Muscle matters

By Rick Pendrous

Britain's meat processors are consolidating in the face of a tough business environment. Rick Pendrous reports on an industry adapting to greater international competition and some difficult regulatory issues

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