Tony Egan Archives | MeatExportNZ

New captain for 2019 Meat Blacks

December 19, 2018

One of the final jobs of 2018 is to take a look at the 2019 Meat Blacks team that will lead the sector next year. There haven’t been too many adjustments to make, though the […]

Barber’s Wire: Strong progress with origin brand development

November 6, 2018

Red meat origin brand Taste Pure Nature is on track to be launched early next year in California, more specifically in the target cities of San Francisco and Los Angeles, with the full support of […]

Mixed bag for the season ahead, say meat exporters

October 5, 2018

Meat exporters are looking at the coming meat export season as “something of a mixed bag,” with strong demand, lower supply and good prices generally for sheepmeat, but combined with uncertainty at the commodity end […]

Trust focus at NZIFST Conference

June 11, 2018

This year’s New Zealand Institute of Food Science and Techology (NZIFST) ‘In Food We Trust’ Conference has plenty on offer for red meat sector food scientists and technologists. “Consumers have become heightened to fake news […]

Meat exporters fully supportive of B+LNZ’s new Origin Brand

June 5, 2018

New Zealand’s red meat exporters are fully supportive of Beef + Lamb NZ Ltd (B+LNZ)’s new ‘Taste Pure Nature’ origin brand and Red Meat Story, that will provide a marketing umbrella for their own beef […]

Fresh perspective offered by new Primary Sector Council

April 30, 2018

The new Primary Sector Council set up by the Minister last week will offer a fresh perspective for the red meat sector to help it capture more value from its work. The new group, comprised […]

Barber’s Wire: Meat companies must be clear about their purpose

March 7, 2018

When Allan Barber heard KPMG’s global agribusiness head, Ian Proudfoot, on the radio stating the move away from meat to alternative proteins was happening permanently and quickly and meat companies needed to wake up, he […]

MIA Focus: Changing proteins

February 7, 2018

The world of protein is changing … and fast. There is still hope for the red meat sector, and a window of between three and seven years to get organised, but no room for complacency. […]

Happy Holidays Pohutakawa 2017. Photo rgspencer

Prime Cut: Who will lead the red meat sector into 2018?

December 21, 2017

It’s come to the close of a very busy year for the red meat sector. For the fifth time, and for a bit of end of year fun, we take a look at who’s in […]

Driving to the future of food and fibre

December 11, 2017

A new industry-driven vehicle to drive New Zealand’s food and fibre industries to the future and a review of the red meat sector’s Primary Growth Partnership (PGP) programmes are on the cards for next year. […]

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: