Meat & poultry

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

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