Proposals to extend country of origin labelling (COOL) to some main ingredients of processed food would be a needless bureaucratic headache that would hurt businesses, curb flexibility and ultimately reduce consumers choice, said one UK food manufacturer.
A review of scientific literature has evaluated how high hydrostatic pressure (HHP) can affect the texture and sensory characteristics of meat, as well as assessing the possible limitations of the technology.
Increasing sales of milk, meats and baked goods fuelled a six per cent growth in Northern Ireland’s food and drinks processing industry last year as sales reached almost £3bn, said a government report.
The first fully-licensed mobile livestock slaughter unit in California will improve animal welfare by eliminating long journeys to slaughter houses and improve meat quality, claims its operator Central Coast Agricultural Cooperative.
Pork processor Smithfield Foods is closing six plants and transferring production to other facilities in a move it claims will enable it to concentrate on growing its higher-margin packaged meat business.
A new study into the nutritional content of kebabs sold in the UK has shown that the late-night take-out could be disastrous for healthy eating, with some doner kebabs racking up as many has 1000 calories without sauce.
French processed meat and poultry supplier LDC reinforces its position in the dynamic French sandwich market, announcing earlier this week that it will buy Entracte, the number four player in the French market for sandwiches.