The announcement of the World Health Organisation (WHO)’s International Agency for Research on Cancer (IARC) classification of red and processed meat in October created shock waves through media outlets around the world, writes Fiona Greig, […]
End-use on the plate: restaurants, chefs, consumers, recipes, cooking methods, foodwriters.
While there are many known nutritional benefits to eating red meat, there is a small increased risk linking high consumption of processed meat to bowel cancer and a probable – though not proven – lower risk […]
Research is to start soon on to examine consumers’ appetite for healthier, more nutritious New Zealand lamb and innovative new lamb-based products. The research, which will see consumers asked for their views on fresh lamb, […]
Hard discounters will continue to disrupt the British grocery market, write Hughes and Flavián in their latest blog post looking at Sainsbury’s, Asda and Tescos’ efforts to stave off the advance of Aldi, Lidl and […]
Lamb lower in saturated fat could soon be on the menu with the approval of the business case for a new Primary Growth Partnership (PGP) programme between meat processor Alliance Group Ltd, farmer shareholder group […]
New Zealand venison featured in a British competition for young chefs in April. The winner of the 2012 Air NZ UK-NZ Culinary Challenge is 20-year-old Louisa Matthews, a young chef from Eton College in Windsor. […]
The meat industry, from food technologists to promoters, now has a credible technical resource for nutritional data on beef and lamb, thanks to a bank of recently completed assessments by Beef + Lamb NZ (B+LNZ) […]