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... the australian competition and consumer commission (accc) has instituted legal proceedings in the federal court, melbourne, against two victorian meat retailers alleging false and misleading representations about meat claimed to originate from king island, tasmania ... the accc alleges that hooker meats pty ltd trading as ‘peninsula bulk meats’, misrepresented in newspaper advertisements and on their website that meat they supplied was grown on king island ... the accc also alleges that kingisland meatworks & cellars pty ltd and its director, mr alexander mastromanno, misrepresented in newspaper advertisements and on their website that a significant proportion of meat supplied was grown on king island

... proven in beef lonneke van dijk, category manager meat, at purac claims its portfolio is effective against e

... in order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research ... the study, from researchers at the vienna university of technology (tu vienna), reports that in addition to leading to increased risks of certain diseases, consuming excessive levels of meat may also lead to environmental damage ... led by professor matthias zessner from the tu vienna, the research team argued that a low meat diet has substantial ecological advantages, whilst finding that switching to organic food is less effective than eating more vegetables and less meat

... in order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research ... the study, from researchers at the vienna university of technology (tu vienna), reports that in addition to leading to increased risks of certain diseases, consuming excessive levels of meat may also lead to environmental damage ... led by professor matthias zessner from the tu vienna, the research team argued that a low meat diet has substantial ecological advantages, whilst finding that switching to organic food is less effective than eating more vegetables and less meat

... agenda items to be discussed will include: the scottish national food and drink policy: recipe for successthe scottish government scudamore review: review of fsa and meat inspection service in scotlandoverview of shellfish surveillance and enforcement in scotlandthe extension of remedial action notices to all food establishmentsimports strategypublication of meat hygiene audit reportsproposal to relax certain provision of the current feed banreview of official control delivery for meat hygiene the agenda can be viewed via the link below

... ” meat and livestock australia’s cattle industry projections economist, tim mcrae said, “from an industry point of view, mcdonald’s is a very big customer for our beef suppliers ... the company’s investment increases the value of each beef carcass because it demands not a specific cut of meat, but also takes the lower value product

... consumption of red meat, especially processed red meats, may lead to increased risks of type 2 diabetes, says new research ... a daily 100-gram serving of unprocessed red meat may increase the risk of developing type 2 diabetes by 19%, while just 50 grams of processed red meat – for example one hot dog, a sausage, or two slices of bacon – is associated with a 51% increased risk of diabetes, according to research from the harvard school of public health ... the authors, led by an pan from harvard, added that replacing red meat with healthier proteins, such as low-fat dairy, nuts, or whole grains, can significantly lower the risk ... “the good news is that such troubling risk factors can be offset by swapping red meat for a healthier protein,” he added ... after adjusting for age, body mass index (bmi), and other lifestyle and dietary risk factors, the researchers found that a daily 100-gram serving of unprocessed red meat was associated with a 19% increased risk of type 2 diabetes, whilst processed red meats were found to raise the risk by 51%

... these reductions were usually higher on carcasses compared to meat cuts and trimmings, said the panel

... kerry ingredients & flavours is taking the lid off its r&d work to reveal some of the meat solutions it has in the pipeline for clean label, salt and fat reduction, coatings developments and taste enhancement ... " the irish company is a sponsor of the 57th icomst congress of meat science and technology in ghent, belgium, this week - an annual forum for academic and industry researchers to exchange new scientific ideas in meat science and technology ... christophe gyselinck, r&d manager, functional meat systems and seasonings at kerry ingredients & flavours, said it was an ideal platform to preview its pipeline of r&d initiatives in meat science with meat researchers from all over the globe ... he added: “over the many years of our involvement in the meat industry we have progressively adopted a research and product development approach based on a much deeper scientific analysis of the properties of ingredients and flavours and this has yielded some fascinating and commercially relevant results for our customers ... com: “the kerry approach re-engineers ingredient systems and seasonings (such as herbs and spices) to create a range of new clean label options for meat processors

... phosphate replacers are derived from crops such as maize and tapioca the new range of clean label phosphate replacers, as well as stabilisers and thickeners are an extension of the company's “already successful” ezimoist and synergie ingredients that originally offered alternatives to modified starches and additives in meat products