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Meat Newsletter 24-Jan-2024
MEAT INDUSTRY NEWS
The race to meet the EUDR deadline is intensifying, so what help is available?
December 30, 2024 marks the day by which supply chain stakeholders, including producers, importers, manufacturers, brands, and retailers within the European Union must ensure they are selling, importing and exporting EUDR compliant cocoa, coffee, palm oil and beef.... Read more
Cultivated eel that ‘melts in your mouth’? How Forsea mimics ‘tender, succulent’ texture of fish and seafood
Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.... Read more
What is the environmental impact of cultivated meat?
While the verdict is still out on the sustainability of cultivated meat production, a panel of experts during the Tufts University Cellular Agriculture Day on Jan. 11 in Boston, Mass., are optimistic, citing the need for expansive data sets on more diverse cell culture mediums, bioreactors and energy sources.... Read more
Food & beverage trends: M&A activity points towards major shifts in consumer behaviour
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?... Read more
Irish ag minister launches dairy-beef systems action plan
During a seminar organized by the Irish Food Board (Bord Bia), the Irish Cattle Breeding Federation and Teagasc, the minister discussed how to make dairy calf to beef systems ‘a profitable and sustainable option for farmers’. ... Read more
COP28: Was food high enough on the agenda? And what's on the menu for COP29?
Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?... Read more
UC Davis opens alt protein center to fill ‘the impending gap’ between meat demand, production
The University of California, Davis (UC Davis) is launching its Integrative Center for Alternative Meat and Protein (iCAMP) this week, as the center brings together various academic groups and industry stakeholders to advance alternative meat science and find ways to meet the increasing global demand for protein, center director David Block told FoodNavigator-USA. ... Read more
USDA: 'We will need cellular agriculture' to reach climate, food innovation goals
Sustained government support and transparent scientific research, such as USDA’s landmark grant to Tufts University’s National Institute for Cellular Agriculture program, can energize cellular agriculture R&D and renew attention from the private sector, experts argue.... Read more
Diversified protein sourcing is on the 2024 agenda: What's the path to mainstream adoption?
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems. ... Read more
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