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.
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.
Increased demand for poultry meat sourced from Thai processors, growing interest in home-sourced supplies and unfavourable exchange rates are boosting business for the UK's poultry meat suppliers, according to Kookaburra.
Risk-based inspections of abattoirs and primary meat processing plants are unlikely to become a reality for many years, despite growing support across the EU for a change to legislation covering this issue.
Scientists at the Agricultural Research Service and the University of Georgia have identified incoming raw poultry, rather than the environment, as the primary source of Listeria monocytogenes (Lm) bacterial contamination in US chicken cooking plants.
Endless stainless steel belt producer Sandvik Process Systems will be using this year's IFFA fair in Frankfurt (May 813) to highlight the benefits of its conveyor technology in preventing bacterial build-up during meat processing.
Small food manufacturers are not spending sufficient time analysing how reformulation programmes to reduce salt, fat and sugar are impacting the safety of their products, microbiologists at Campden BRI have warned.