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Mardi Gras-inspired smoked sausages
Zatarain’s, New Orleans, celebrates Mardi Gras with new Andouille and Cajun Style smoked sausages.…
Researchers create lab-grown meat with ‘real’ texture
Rabbit and cow muscle cells have been grown on edible gelatine scaffolds that mimic the texture and…
Carrefour Brasil incorporates blockchain for the traceability of premium oranges
As reported by the Bitcoinfeed and TIinside, media, Carrefour, the international supermarket chain,…
Thermo Fisher’s new Salmonella testing system detects threat in under 16 hours
Thermo Fisher Scientific’s latest testing innovation, RapidFinder Salmonella Multiplex Kit, can dete…
Swine research facility to benefit Canadian pork producers
A newly announced swine research facility will utilise state-of-the-art technology to meet advance t…
Newly developed pork cuts unlock more profit for producers
The Agriculture and Horticulture Development Board (AHDB) has developed several new pork cuts that,…
Plant-based pork launched in US by Impossible Foods
US-based Impossible Foods has launched its new plant-based sausage and plant-based pork products in…
Brazil meat exporter BRF unveils innovation center in Sao Paulo
The BRF Innovation center is now open for research and development, BRF (formerly known as Brasil Fo…
Peer Foods builds new facility in Indiana
Peer Foods Group, Inc. plans to invest $5.5 million on a new production facility in Cumberland, Ind.…
Jacob Stern and Tyson Fresh Meats establish JV for fats and oils
Tyson Fresh Meats and Jacob Stern & Sons have established a new joint venture (JV) company, JST…