Meat Newsletter - FFAR led public-pri vate partnership aiming to reduce methane e missions from cattle / Tyson: 'In this dyna mic environment, we will be aggressive in m onitoring inflation and driving price recov ery activities'
Natural, fresh, colourful and tasty – all the attributes consumers demand from their processed meat products. Discover how Givaudan helps create lasting freshness with its Sense Preservation range made from recognisable ingredients... click here
The US Foundation for Food & Agriculture Research (FFAR) and the Innovation Center for US Dairy announced the Greener Cattle Initiative at COP26.... Read more
Tyson Foods is celebrating a better-than-expected fourth quarter thanks in part to “aggressive” pricing actions that buoyed sales and offset inflation, and a “bold” new productivity plan that seeks to bring the company’s operating income margin up to at least the 5-7% range on a run rate basis by mid-fiscal 2022.... Read more
In the UK, beef cattle are wearing ‘Fitbits for cows’, in Germany, an independent certification scheme is improving animal welfare for pork and poultry, and in Bulgaria, Big Data is serving to differentiate local products from imported competition. FoodNavigator looks at animal welfare innovation in Europe and the UK.... Read more
Canned food specialist Ayam Brand believes that plant-based meats in canned, ambient format are could be the next big thing to meet consumer demands for greater convenience and affordability.... Read more
Global ingredient manufacturer Kemin Industries has begun construction on a new $40m facility in Verona, Missouri, to produce clean-label ingredients for animal protein applications.... Read more
From grass- and grain-fed beef to a more unconventional chocolate diet, here’s how the winners of the 2021 World Steak Challenge (WSC) made the cut.... Read more
