protein – MeatExportNZ

Prime Cut: Being non-alt, non-fake will shape the future

July 19, 2017

Interesting times are ahead for the New Zealand red meat sector where the future for New Zealand meat is going to be shaped by what it is not. New pressures – some of them un-imagined […]

Value from protein and future growth at NZIFST conference

June 6, 2017

Adding value to secondary cuts of meat, getting more value from protein and positioning the New Zealand meat industry for future growth is all part of the offering for meat processing and food technologists at […]

Barber’s Wire: Climate change report indicates challenges for NZ agriculture

April 19, 2017

GLOBE-NZ, a group of 35 MPs from all the main parties, has released a report by UK firm Vivid Economics which lays out various scenarios for New Zealand to meet the target of zero emissions […]

Alliance Group strikes success in India with help from cricket star Stephen Fleming

April 18, 2017

Pure South lamb from Alliance Group is now on the menu of a growing number of five-star hotels and in high-end retail stores in India as marketing in the world’s second most populous nation gathers […]

Comment: Good progress in GHG mitigation and meat research

April 3, 2017

Two recent events have given a snapshot of the New Zealand red meat sector’s progress towards mitigation of pastoral greenhouse gas emissions and our meat research. It’s looking good. The red meat sector’s policy makers […]

MIA Focus: Chicory – rocket fuel for healthier lamb

February 9, 2017

Chicory, a forage herb crop, is healthy rocket-fuel for lamb it has been found. The herb is one of the secret ingredients behind good results from the Omega Lamb Project, a Primary Growth Partnership (PGP) […]

Barber’s Wire: The meat industry’s future will be an exciting journey

June 9, 2016

Part three (The Future) of Allan Barber’s series of three articles examining the evolution of the NZ meat industry. There are two diametrically opposing views on the meat industry’s future outlook: either the world is […]

Creating the advantage through research

April 5, 2016

The annual two-day smorgasbord of technical meat sessions took place in Hamilton on 15 and 16 March. Over 100 representatives from most of New Zealand’s red meat companies mingled with scientists, engineers and associated companies […]

Protein needs for optimal health at all ages

March 18, 2014

Proceedings of the International Meat Secretariat (IMS)’s hosted symposium on protein requirements for optimal health throughout all life stages have been published and conclude that increasing dietary protein intake throughout the lifecycle may be beneficial. […]

Meating the needs of an ageing population

August 5, 2013

Even though he was one of the last speakers of the day at the Red Meat Sector Conference, Professor David Cameron-Smith’s presentation on ‘Meating the needs of an ageing population’, had delegates’ attention when he […]

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