Data Tables
Articles
Articles
| Id | Title | Subtitle | Content | Active | Archived | Category | User | Created | Modified | Actiuni |
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| Id | Title | Subtitle | Content | Active | Archived | Category | User | Created | Modified | Actiuni |
| 7731 | MLA Spring Lamb campaign | Meat & Livestock Australia (MLA) has launched a new advertising campaign showcasing lamb as the “ultimate social device”. | <p>Launched on September 15 and running for four weeks, the Australian Lamb Spring campaign parodies the advertising style of technology brands but introduces a device that actually facilitates in-person connections: Lamb.<br /><br />General Manager for Marketing and Insights at MLA, Nathan Low, said that this year’s spring lamb campaign is targeting younger shoppers.<br /><br />"Appealing to younger demographics is important to foster the next generation of lamb consumers and forms a part of Australian Lamb’s brand vision of making lamb the go-to for bringing friends and family together", Mr Low said.<br /><br />"The majority of frequent lamb buyers skews older in Australia, but in the last year we’ve seen positive brand growth from younger segments off the back of retail price decreases and the Generation Gap summer campaign".<br /><br />"To continue building affinity with younger segments, we’ve styled this year’s spring campaign in a format they’re very familiar with, and using humour that also resonates with all demographics to showcase lamb as a social device that brings people together".<br /><br />Over the four-weeks, ads will run across digital television, YouTube, Facebook, Instagram and out-of-home panels, including skyscraper style billboards close to retail centres, reminding shoppers to buy lamb as they head into store.<br /><br />To drive purchase at the major supermarkets and retailers, the campaign will be activated online when shoppers are planning meals, and at shelf to capture the unplanned shopping trip.<br /><br />According to Mr Low, spring is an important opportunity to drive consumer demand for lamb, as there is traditionally good supply available.<br /><br />"This year’s Spring Lamb campaign coincides with 2024 being the largest lamb production year on record, resulting in a record supply of lamb available in the domestic market", Mr Low said.<br /><br />"The Australian Bureau of Statistics said Q2 of 2024 saw lamb slaughter across Australia lift to its highest number ever, with 7.2 million head processed. This was 4.2% higher than last quarter’s record figure and 19% higher than at the same time last year.<br /><br />"Lamb slaughter is forecast to lift on last year’s record to 27.7 million head. This is an increase of 11% or a further processing of 2.7 million head and would place 2024 as the largest year on record for lamb slaughter, beating 2023, which was also a record.<br /><br />"Therefore, this campaign will help drive demand for the biggest supply of Australian lamb meat yet again. There will be plenty of lamb hitting the shelves over spring and summer, and we encourage everyone to share the lamb with friends and family".</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-17 00:05:58 | 2025-07-27 03:31:45 | Details Edit Delete | |
| 7732 | Quality Meat Scotland focus on what’s behind the label in new consumer marketing campaign | This week, Quality Meat Scotland (QMS) has proudly launched its authentic and emotionally engaging new marketing campaign, ‘When You Know, You Know’ developed with Edinburgh-based creative agency, Multiply. It highlights to consumers that there is simply no match for the livestock born and reared in Scotland under the QMS whole of life, whole of supply chain quality assurance schemes. | <p style="font-weight: 400;">Scotch Beef, Scotch Lamb, and Specially Selected Pork will take centre stage on television supported by outdoor, press, social media advertising and PR with messaging that is designed to educate consumers on the unique benefits of choosing quality assured red meat, taking them on a field to fork journey to fully understand the Scotch Difference.</p> <p style="font-weight: 400;">Emma Heath, Director of Marketing at QMS, said: "The theme for the new campaign is to look behind the label and everything that Scotch stands for as this is ultimately at the heart of what we do and gives us a strong foundation to build on creatively over the coming years. Our new campaign highlights that choosing Scotch Beef, Scotch Lamb, and Specially Selected Pork means opting for unmatched quality that comes from our world-class standards that were introduced around 30 years ago making them one of the first in the industry. We want to shine a spotlight on the tireless passion and expertise across the whole of the Scottish red meat supply chain.</p> <p style="font-weight: 400;">"People want to feel confident in what they’re buying, and our campaign provides that peace of mind. Scotch Beef, Scotch Lamb, and Specially Selected Pork are more than labels - they represent trust, pride of provenance and perfection in taste. This campaign reinforces why there’s simply no substitute and where people have a choice, they understand the benefits of choosing Scotch".</p> <p style="font-weight: 400;">The campaign targets a segment of consumers QMS has identified as the 'conscious lifestyler' - those who care about health and wellbeing, where their food comes from and who prioritise high standards and animal welfare. Uniquely, the 'conscious lifestyler' spans across traditional demographic targets, making this campaign appealing to a mixture of people at different life stages.</p> <p style="font-weight: 400;">Under the watchful eye of Multiply’s Creative Director Graeme Clark and directed by Richard Oliver, the ad was filmed across multiple Scottish locations, and features Stirlingshire Monitor Farmers Shona and Bruce Duncan, who rear cattle and sheep on their Inveruglas and Lands of Drumhead farms. It also highlights Adam Gallacher, a young apprentice at Saunderson’s Butchers in Edinburgh, promoting the future of Scottish butchery, and head chef Laurent Labede of Thirty Knots in South Queensferry, bringing a culinary touch to the ad.</p> <p style="font-weight: 400;">Bruce Duncan said: "It’s an incredible honour for our family to be part of the upcoming ‘When You Know, You Know’ campaign. Being able to demonstrate the passion and dedication we put into rearing our cattle and sheep is deeply rewarding. We’re proud to share the story of Scotch Beef and Scotch Lamb with the world, and we hope that consumers will feel the same pride in choosing the quality and care that defines Scottish farming".</p> <p style="font-weight: 400;">Graeme Clark, Creative Director at Multiply said: "It's rare to get the chance to tell such an incredible and authentic story from start to finish. The experience of working on this campaign for Scotch Beef, Scotch Lamb and Specially Selected Pork has been nothing short of spectacular - the animals, people and environments we captured are stunning and so uniquely Scottish. The team at Multiply are immensely proud to have worked on this, and it stands out as a career highlight for me personally".</p> <p style="font-weight: 400;">The first burst of the campaign will run for around six weeks and features a dynamic 60-second TV advert airing on STV, Borders TV, and STV Player, complemented by two further 30-second cut downs of the ad. This campaign also includes prominent billboard placements in 21 key Scottish locations, with high-impact full-motion displays at Edinburgh and Glasgow train stations.</p> <p style="font-weight: 400;">Premium online coverage will feature interviews with Scottish farmers, butchers and recipe inspiration placed in The Times and The Scottish Sun online. Targeted digital ads on popular foodie websites and social media platforms, including Facebook and Instagram, will drive traffic to <a href="http://makeitscotch.com/" data-saferedirecturl="https://www.google.com/url?q=http://makeitscotch.com&source=gmail&ust=1726643598614000&usg=AOvVaw3V0fByBQLPLm6w-5O3iTDm">makeitscotch.com</a>. To further boost visibility, a Scotch Difference masterclass for media and influencers will enhance the campaign's reach and impact. A new suite of simple and inspiring recipes will also be promoted as part of the activity.</p> <p style="font-weight: 400;">Emma Heath concluded: "Through our varied media mix, we are set to reach over 70% of Scottish adults in the initial six week launch period. We want consumers to discover more about our brands and experience that moment of realisation, clarity, and deeper understanding that truly changes the game when buying red meat. Once you grasp the Scotch difference, you’ll wonder why you’d choose anything else. We will share more detail on our planned Christmas campaign in the coming weeks".</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-17 00:10:17 | 2025-07-26 19:04:37 | Details Edit Delete | |
| 7733 | Change of stage for the Spanish pig sector | The results of the last full year, 2023, confirmed that a change of stage is taking place in the pig sector in which value is prioritized over volume and quality over quantity. | <p style="font-weight: 400;">For several decades, the Spanish pig sector has experienced significant growth, thanks to its excellence, the commitment to professionalism and the increase in demand for our products, especially in international markets.</p> <p style="font-weight: 400;">Thanks to this, the sector made the leap from having almost no presence abroad to becoming one of the undisputed world leaders, the rival to beat in the most competitive markets on the planet.</p> <p style="font-weight: 400;">In other words, the sector went from supplying predominantly the Spanish consumer to meeting the needs of more than 4 billion people in more than 130 countries around the world. An unprecedented success and recognised as a case study of success based on the strategy of diversifying markets.</p> <p style="font-weight: 400;">So we come to 2023, the year in which the figures showed a change in cycle that was already slightly noted in 2022.</p> <p style="font-weight: 400;">Specifically, there was a reduction in the data on the number of slaughters and the volume of meat produced and sectoral exports.</p> <p style="font-weight: 400;">However, it was also a year in which a record positive trade balance of 8,297.1 million euros was achieved.</p> <p style="font-weight: 400;">That is to say, less was produced, but with excellent economic results.</p> <p style="font-weight: 400;">The reason is the change of stage. The pork sector is already present in practically the whole world, we have already reached a large share with a fantastic sales volume… now the objective is different: value is prioritized over volume and quality over quantity.</p> <p style="font-weight: 400;">These are the authentic criteria with which the current photograph of white-coated pigs in Spain should be analysed.</p> <p style="font-weight: 400;">Today, the figures that define the structure of the sector show that there are a total of 68,500 farms; that a census of 31.02 million heads is managed; and that in the last year the number of slaughters was reduced by 6.53%, but meat production only by 3.57% to total 4.85 million tons.</p> <p style="font-weight: 400;">This lower production, but of higher quality and value, is mainly reflected in the result of exports which, after a phase of constant growth for several years, already in 2022 fell somewhat in volume, although they continued to increase in value.</p> <p style="font-weight: 400;">This trend was consolidated in 2023, confirming the current scenario. During that year, 2.75 million tons of pork and pork products were exported for a value of 8.918 billion euros, a record turnover figure. In other words, 5.98% less in volume with an increase of 7.53% in value.</p> <p style="font-weight: 400;">All these production and export data confirm the aforementioned readjustment or reorganization of the productive structure of the sector to be more efficient in terms of results.</p> <p style="font-weight: 400;">The sector is therefore in a very good moment that has been reached with a clear commitment to productive efficiency; the commitment to innovation and the circular economy; the creation of employment, mainly in rural areas; and the total commitment to animal welfare, biosecurity and food safety throughout the chain.</p> <p style="font-weight: 400;">A focus on efficiency and added value is essential to respond to new consumer demands and navigate a context of uncertainty, inflation, regulatory demands and political tensions.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-17 00:15:19 | 2025-07-27 06:08:14 | Details Edit Delete | |
| 7734 | Almost half of working Brits are now making their own lunch for the office | A new study of office workers reveals as many as 48 percent of working Britons have stopped buying shop bought lunches in favour of a classic packed lunch, with the egg salad sandwich (33 percent) the number one choice. | <p style="font-weight: 400;">As many as 49 percent of those polled say they are bringing in packed lunches to be more frugal and save some pennies.</p> <p style="font-weight: 400;">This new research, commissioned by British Lion Eggs, indicates that the old school packed lunch is indeed in resurgence, according to over half (52 percent) of the 2,000 Britons polled.</p> <p style="font-weight: 400;">This is due to a desire to save money (86 percent), cut back on calories (35 percent) and reduce their intake of ultra processed foods (30 percent).<br /> <br />56 percent agree that nothing beats a classic home-made sarnie for lunch with the research revealing which ones the nation is packing for the office.</p> <p style="font-weight: 400;">Egg salad sandwiches (33 percent) reign supreme, with ham salad (30 percent), chicken mayo (30 percent), tuna and mayo (28 percent), and ham and cheese (26 percent) sandwich fillings also enjoying a surge in popularity.</p> <p style="font-weight: 400;">In fact, nine in ten admit they are making their lunches fully from scratch instead of depending on shop bought items.<br /> <br />Yet the survey shows 59 percent often get bored with their packed lunches, with three in ten looking for more inspiration.</p> <p style="font-weight: 400;">48 percent would like to vary their packed lunches by trying out different sandwich fillings and 46 percent hope to experiment with pittas and wraps instead of always sticking to bread. While adding in more protein to their lunches (39 percent) is also high on the agenda for Brits bringing in their own food to eat from home.</p> <p style="font-weight: 400;">And bringing in a packed lunch instead of going out to buy something is helping working Brits to save an impressive £80 a month on average, stacking up to £960 per year.</p> <p style="font-weight: 400;">However just 48 percent of working Brits manage to consistently pack something for lunch on the days they’re in the office, with 47 percent admitting they don’t always stay organised and manage to do so.</p> <p style="font-weight: 400;">And when it comes to what’s been cut from the budget of working Brits up and down the country, the number one items are shop bought sandwiches and paninis (57 percent).</p> <p style="font-weight: 400;">Meanwhile almost half (45 percent) are cutting out getting coffees and hot drinks from caffes, opting to bring their own flasks from home.</p> <p style="font-weight: 400;">And plenty of Britons are saying no to traditional office treats like shop bought pastries (38 percent), take out wraps (37 percent), takeaway burgers (36 percent) and fruit salads from the shop (30 percent).</p> <p style="font-weight: 400;">Mark Williams from British Lion Eggs, which commissioned the research said: “This research indicates a real resurgence in the classic packed lunch for Brits working from the office, with saving money and eating healthily high on the agenda for people, especially after the summer holidays. And what better than a homemade egg sandwich to answer these needs. Cost-effective, high in protein and packed with vitamins and minerals, a return to a classic packed lunch option of an egg sandwich is an easy way to fuel up well but frugally.”</p> <p style="font-weight: 400;">The research reveals that bananas (54 percent), apples (51 percent) and grapes (34 percent) are the most popular pieces of fruits to add to your Tupperware or lunch box.</p> <p style="font-weight: 400;">When it comes to crisps, working Britons are choosing cheese and onion (39 percent), ready salted (34 percent) and salt and vinegar 28 percent) to pop in their lunch box.</p> <p style="font-weight: 400;">And a home prepared lunch is being packed into classic Tupperware (57 percent) and sandwich bags (38 percent), while over a third (35 percent) are using a proper lunchbox.</p> <p style="font-weight: 400;">Over three quarters (77 percent) of the Britons polled admit they’ve ended up ravenous and chowed down their lunch early, with 16 percent confessing it’s become a regular bad habit.</p> <p style="font-weight: 400;">So it’s no surprise that four in ten admit they look forward to having lunch all morning, starting to get really distracted by 10.42AM.</p> <p style="font-weight: 400;">And on average, Brits can’t resist starting their lunch by 12:18PM.</p> <p style="font-weight: 400;">The research also indicates how few working Brits are taking a full hour for lunch, only taking a break for 35 minutes on average.</p> <p style="font-weight: 400;">THE BEST PACKED LUNCH SANDWICHES, ACCORDING TO BRITONS:</p> <ol> <li>Egg salad 33%</li> <li>Ham salad 30%</li> <li>Chicken mayonnaise 30%</li> <li>Tuna mayonnaise 28%</li> <li>Ham and cheese 26%</li> <li>Cheese and pickle 20%</li> <li>Cheese and tomato 19%</li> <li>Tuna and sweetcorn 16%</li> <li>BLT 12%</li> <li>Cheese and egg 11%</li> </ol> <p style="font-weight: 400;">This research of 2,000 Britons was commissioned by British Lion Eggs and conducted by Perspectus Global during July 2024.</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-09-18 00:05:57 | 2025-07-27 05:44:42 | Details Edit Delete | |
| 7735 | El Pozo participates in the second phase of “El Sentido de la Carne” | “El Sentido de la Carne” aims to promote the pleasure of eating meat and the suitability of integrating this food into a complete and balanced diet. Along with El Pozo Alimentación, 150 companies and organizations have already joined the project that started last May. | <p style="font-weight: 400;">El Pozo Alimentación reiterates its commitment to "El Sentido de la Carne", the only initiative that brings together the entire value chain (manufacturers, distributors, specialized channel, interprofessionals, associations and organizations, among others), already has 150 affiliated entities, adding more than 40 new participants since its launch last April.</p> <p style="font-weight: 400;">In this second phase of the project, "El Sentido de la Carne" will launch a competition on its Instagram profile in which, after following the @elsentidodelacarne account and mentioning two friends in the competition post, participants will be able to win 3 sets of meat from all categories (beef entrecote, Iberian pork tenderloin, pork sirloin, chicken wings, rabbit medallions, lamb chops…). The competition will be published the first week of October and will be active for 15 days.</p> <p style="font-weight: 400;">"El Sentido de la Carne" is a pioneering collaborative project to highlight and promote the pleasure of eating meat and the suitability of integrating this food into a complete and balanced diet. The main objective of the initiative is to convey that meat and meat products are part of our gastronomic culture and that consuming it according to the recommended guidelines contributes to a varied and balanced diet, within the framework of the Mediterranean Diet.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-18 00:10:11 | 2025-07-26 22:39:59 | Details Edit Delete | |
| 7736 | British red meat shines at Miami showcase | Quality British red meat has sparkled in the sunshine state for major food service sector players from the US and beyond. | <p style="font-weight: 400;">Four red meat export businesses joined AHDB at the Americas Food & Beverage Show in Miami to showcase British pork and lamb.</p> <p style="font-weight: 400;">Visitors to the stand had the chance to sample dishes cooked up by AHDB’s Food Communications Manager Denise Spencer-Walker as well as make important business connections with UK exporters.</p> <p style="font-weight: 400;">Susana Morris, AHDB Senior Trade Development Manager, said: "We have identified opportunities for pork and lamb exports in the southern US and the wider region such as Mexico and the Caribbean.</p> <p style="font-weight: 400;">"The Americas Food & Beverage Show provided the perfect platform to champion our quality pork and lamb to key food service buyers from not only these areas but also from further afield.</p> <p style="font-weight: 400;">"Being able to taste the product is a key part of that and we were delighted that our own Denise Spencer-Walker produced dishes to tantalise the taste buds of visitors to our stand.</p> <p style="font-weight: 400;">"Coupled with the opportunity for buyers to meet with our exporters, it proved to be another successful event in helping our quality British red meat make further inroads in key markets in the region. For example, pork exports to the US, Canada and the Dominican Republic in the first half of 2024 have all increased on the year in both volume and value.</p> <p style="font-weight: 400;">"Volume shipments to the US were up 4% at 3,603 tonnes and worth £12.3 million. Volumes to the Dominican Republic increased by 15% on the year at 2,508 tonnes with a value of £4.7 million (up 77%), while volumes to Canada rose by 40% at 588 tonnes with a value of £2.8 million (up 129%)".</p> <p style="font-weight: 400;">The Miami event came hot on the heels of our presence at California Restaurant Show in Los Angeles in August.</p> <p style="font-weight: 400;">Both form part of our wider international trade development programme, which includes coordinating inward and outward trade missions as well as appearing at trade shows to help British red meat exporters connect with buyers in-market.</p> <p style="font-weight: 400;">Susana added: "Our levy payers have told us how much they value AHDB's work in supporting exports. Appearing at the Americas Food & Beverage Show is a further demonstration of our commitment to work with industry to help deliver positive outcomes for our red meat sectors".</p> | 1 | Events | adrian.lazar@industriacarnii.ro | 2024-09-18 00:15:47 | 2025-07-26 21:19:09 | Details Edit Delete | |
| 7737 | Why do customers value Ammeraal Beltech uni DTB? The Dovecote Park story | In the face of challenges impacting the meat processing industry, where ensuring product safety and maintaining efficiency is critical, Dovecote Park turned to Ammeraal Beltech, a global leader in conveyor belting solutions, for a solution. | <p>Established in Yorkshire in 1997, this family-owned company provides premium British beef, veal, and venison to the retail, fine dining, and food service sectors nationwide. Known for its exceptional products, innovation, and industry-leading animal welfare standards, Dovecote Park combines traditional butchery techniques with cutting-edge technology.</p> <p><strong>Overcoming hygiene challenges</strong></p> <p>Dovecote Park sought a reliable solution to minimise the risk of cross-contamination - an issue jeopardising safety, product quality, and consumer trust.</p> <p>Traditional modular belts often developed deep cuts, trapping contaminants and making them difficult to clean, thus compromising hygiene and operational efficiency.</p> <p>Having faced these challenges with previous suppliers, Dovecote Park needed a better alternative.</p> <p>Ammeraal Beltech provided the ideal solution, enhancing safety, improving cleanliness, and extending the lifespan of Dovecote Park’s equipment.</p> <p><strong>The uni DTB modular belt: a testament to success</strong></p> <p>After two years of using the uni DTB modular belt, Dovecote Park has witnessed the advantages of this innovative solution. The Technical Director at Dovecote Park states:</p> <p>"Dovecote Park is always exploring new and innovative production methods to safeguard consumers from the risk of foreign body contamination. This is why we chose Ammeraal Beltech new uni DTB modular belt".</p> <p>He adds, "Previously, we encountered significant issues with deep cuts on the belt surface from other manufacturers, which made cleaning difficult and shortened the belt’s lifespan. With the introduction of uni DTB, our trimming lines now benefit from a modular belt with exceptional durability, featuring cut-resistant properties and increased top-deck surface. This design simplifies cleaning with fewer surface cuts, thus reducing downtime. uni DTB is available in blue and white Polyketone, the material best suited to deboning and trimming applications. Additionally, its lock-pin technology makes fast and easy mounting and dismounting possible, keeping our operation running smoothly".</p> <p>"After two years of successful operation, we highly recommend the uni DTB meat processing belting solution without hesitation", he concludes.</p> <p><strong>Looking Ahead</strong></p> <p>As Dovecote Park continues to excel in British meat production, the adoption of innovative solutions like the Ammeraal Beltech uni DTB modular belt highlights their dedication to quality, safety, and efficiency.</p> <p>Their experience demonstrates the impressive outcomes achievable when tradition and innovation work together.</p> <p><em><strong><a href="https://info.ammeraalbeltech.com/npdadv">Contact here</a></strong></em> Ammeraal Beltech to experience why our customers value the uni DTB!</p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2024-09-18 11:19:55 | 2025-07-26 22:22:38 | Details Edit Delete | |
| 7738 | Finding high-value solutions to low-value meat cuts and co-products | Did you know only 20% of beef and lamb carcases deliver 80% of their overall value? That’s expected to change over the next few years, as a range of Meat & Livestock Australia (MLA) partners are playing a role in boosting the profitability of the Australian red meat industry and driving full carcase utilisation. | <p style="font-weight: 400;">MLA’s Food Innovation Project Manager, Angelica Pickup, has compiled a list of new products that are changing the way we generate value from red meat.</p> <p style="font-weight: 400;"><strong>Startupbootcamp/TIIGA - Gut healthy hydration</strong></p> <p style="font-weight: 400;">Valued at $2 billion USD in 2021 and expected to continue growing, the global collagen supplements market has proven to be a key opportunity to target consumers’ increasing focus on healthy lifestyles.</p> <p style="font-weight: 400;">The combined market for collagen and gut health supplements is an emerging segment gaining traction, with consumers seeking products with multifunctional health benefits.</p> <p style="font-weight: 400;">Startupbootcamp (SBC) Australia, in conjunction with TIIGA, is developing a novel collagen and gut health infused powder sachet that is added to liquid to create an on-the-go beverage. </p> <p style="font-weight: 400;">The project builds on recent MLA-Organic Technology Holdings (OTH) investments that developed bovine/ovine collagen powder (see: Validation, market desirability and useability of ovine collagen - phase one and Viability and feasibility of ovine collagen - phase two).</p> <p style="font-weight: 400;">By understanding the optimal ingredient combination of fibre (from baobab fruit) and Australian collagen, we can deliver specific nutritional claims and further leverage Australian-sourced ingredients for enhanced health and wellness benefits. </p> <p style="font-weight: 400;">This project will look to formulate a range of ‘beauty and inner glow health drinks’, but also provide a solid foundation for making informed decisions about product naming, packaging, and marketing conventions to maximise market penetration and consumer acceptance for this blend of Australian-derived functional ingredients. </p> <p style="font-weight: 400;">At the same time, this project will add to the case study for wider industry that showcases the inclusion of collagen as a highly valuable and incremental alternative to leather production for hides/skins. </p> <p style="font-weight: 400;"><strong>Kilcoy Nutraceuticals - Red meat ‘fifth quarter’ opportunities come to life</strong></p> <p style="font-weight: 400;">Under the banner of Kilcoy Nutrition, MLA and Kilcoy Global Foods recently developed and launched a range of beef organ food supplements. Kilcoy Nutrition markets beef organs as the most nutrient-dense component of the animal. </p> <p style="font-weight: 400;">The team built and tested business model innovations to identify and establish key resources and relationships for an Australian beef nutraceutical supply chain. The research behind this project demonstrated multiple value chains for ‘fifth quarter’ ingredients, i.e. the usually undervalued fifth quarter of beef carcases.</p> <p style="font-weight: 400;">While third party rendering can attract a price of $0.20/kg, a wholesale frozen supply chain can generate 5–15x greater value, and a dried ingredient value chain can deliver value multipliers between 75–100x the rendered product. </p> <p style="font-weight: 400;"><strong>Highlands Natural - What’s in a bone?</strong></p> <p style="font-weight: 400;">The bones of beef carcases can make up to 20% of animals’ liveweight and are typically treated as a by-product or waste. Bones are usually sent to renderers, where they’re converted into tallow and bone meal.</p> <p style="font-weight: 400;">Further value adding opportunities for bones are typically seen in the production of bone broths, where additional ingredients can be added to make a flavourful liquid. </p> <p style="font-weight: 400;">This ongoing project seeks to identify the differences in amino acid profiles, collagen content and mineral content in the different bones and joints of the animal to determine a hierarchy of nutritional value which in turn could affect which bones and joints to prioritise when processing and preparing bones for broth and other products. </p> <p style="font-weight: 400;">MLA has been actively exploring red meat inputs as an ingredient (see: V.RMH.0114 - Review paper: Beyond meat to quality ingredient component strategy ), where bone broth was identified as an opportunity to utilise low value red meat products as an ingredient in the wider food industry as well as research into bone by-product processing (see: Review of meat bone by product processing).</p> <p style="font-weight: 400;">This will aim to grow awareness among consumers worldwide regarding the numerous, scientifically backed health benefits associated with broth consumption.</p> <p style="font-weight: 400;">In June 2024, the average price of 50% MBM (Meat Bone Meal) was valued at $0.52/kg (MLA Co products report).</p> <p style="font-weight: 400;">Converting this to a nutritionally dense health and wellness product could generate up to $40/kg, which would represent a 77x (exclusive of production, packaging and any associated marketing costs) value multiplier. </p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2024-09-20 00:10:31 | 2025-07-27 03:53:02 | Details Edit Delete | |
| 7739 | JBS signs partnership in the US to transform renewable natural gas production | JBS USA and GreenGasUSA have partnered to produce biogas at several of JBS’s beef and chicken processing plants in the United States. | <p style="font-weight: 400;">In an effort to lead the way in sustainable transformation by example, JBS is taking a comprehensive approach to reducing its own greenhouse gas (GHG) emissions, while also helping to empower its value chain to move forward collectively. One of JBS’s key strategies to reduce its emissions is to adopt circular economy technologies to repurpose and transform animal waste into renewable energy. </p> <p style="font-weight: 400;">"This partnership reflects our ongoing commitment to sustainable food production. Innovative solutions that reinforce the circular economy and reduce emissions are essential to address the global challenges of food security and climate change", said Gilberto Tomazoni, Global CEO of JBS. </p> <p style="font-weight: 400;">The partnership will expand JBS’ methane capture capacity and maximize biogas production. By installing GreenGasUSA’s gas purification systems at production sites, biogas collected from JBS’ wastewater streams will be purified into pipeline-quality renewable natural gas, enabling end users to replace fossil fuels. The insertion of renewable natural gas into existing energy pipelines will offset greenhouse gas emissions equivalent to 60 million miles driven by a car, or 27,000 tons of coal burned, annually. </p> <p style="font-weight: 400;">The project will begin with initial installations at JBS’s facilities in Grand Island, Nebraska, and Hyrum, Utah; and at Pilgrim’s facility in Sumter, South Carolina. The collaboration is expected to reduce greenhouse gas (GHG) emissions at these facilities, while improving wastewater treatment operations and local air and water quality, and supporting the renewable energy market through the distribution of renewable natural gas. The project at Pilgrim’s Sumter facility is expected to be completed in early 2025, while the Grand Island and Hyrum projects are expected to be completed in late 2025.</p> <p style="font-weight: 400;">"At JBS and Pilgrim’s, we are committed to reducing the impact of food production by partnering with stakeholders to reduce our carbon footprint. This collaboration with GreenGasUSA is a perfect example of these efforts", said Wesley Batista Filho, CEO of JBS USA. “This innovative approach takes what was once an unused byproduct of food production and converts it to offset a significant amount of fossil fuels. This process can be a model for the rest of the industry to follow".</p> <p style="font-weight: 400;">In addition to the partnership with GreenGasUSA, JBS has initiated more than 25 projects worldwide since 2019 to eliminate, or capture and destroy, methane emissions from organic waste ponds at JBS facilities. On a global scale, these actions to destroy and/or recover methane from anaerobic waste treatment systems have resulted in the reduction of more than 600,000 tons/year of greenhouse gases, equivalent to the emissions produced by an average vehicle that would circle the Earth 193,000 times.</p> <p style="font-weight: 400;"><strong>In Brazil, Friboi has already invested R$54 million in a bioenergy project</strong></p> <p style="font-weight: 400;">In Brazil, JBS has made progress in implementing sustainable technologies by installing methane capture systems at nine Friboi units. Through effluent treatment, this initiative has enabled the generation of more than 100,000 cubic meters of biogas per day, exceeding initial expectations. With an investment of R$54 million, the project not only increases biogas production but also contributes significantly to reducing greenhouse gas emissions, reaffirming the company's commitment to environmental sustainability. </p> <p style="font-weight: 400;">Seara has encouraged the installation of biodigesters on integrated pig farms. Biodigesters are concrete structures covered with tarpaulin that stimulate the fermentation of organic matter, releasing the gas produced through the fermentation of waste. It is a type of bubble that stores methane gas that will be transformed into fuel used by generators to produce electricity on the farm.</p> <p style="font-weight: 400;"><strong>In Australia, JBS invests R$35 million in biogas projects </strong></p> <p style="font-weight: 400;">JBS Australia has recently started operating an advanced bioenergy system at its Beef City facility in Toowoomba, Queensland. The system captures biogas produced naturally during the treatment of effluents and organic waste from industrial operations to replace up to 10,000 cubic meters of natural gas per day, resulting in an annual reduction of approximately 34,000 tons of carbon dioxide (CO₂) emissions. This is one of two projects completed by JBS this year, with a total investment of $11.1 million, equivalent to approximately R$35 million, contributing to a total reduction of 57,000 tons of CO₂ across its operations in the country. The first project to come on stream this year was in Scone, New South Wales, where the bioenergy system reduces approximately 23,000 tons of CO₂ annually. </p> <p style="font-weight: 400;">The new system involves installing covers on lagoons, allowing the capture and reuse of biogas as an energy source for production. In addition to significantly reducing greenhouse gas emissions, the partial replacement of natural gas with biogas represents a substantial saving in Beef City’s operating costs.</p> <p style="font-weight: 400;">Brendan Tatt, Chief Operating Officer for JBS Australia’s Northern division, says the project exemplifies the company’s focus on investing in renewable infrastructure and sustainability projects. "It’s a win-win project that reuses a naturally occurring byproduct to replace a significant volume of natural gas, which is great for both cost management and emissions reduction", Tatt says. "It’s our commitment to innovative projects like this that will ensure Beef City remains competitive and an important pillar of our community for another 50 years", he concludes.</p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2024-09-20 00:05:32 | 2025-07-27 02:56:14 | Details Edit Delete | |
| 7740 | Industry matchmaking efforts broaden at WOFEX in the Philippines | The Philippines’ largest food trade show was a next step in connecting buyers with U.S. suppliers in this rapidly evolving market. | <p style="font-weight: 400;">On the heels of the USMEF Conference and Product Showcase in the Philippines in mid-July, USMEF continued its focus on matching suppliers and buyers through an enhanced U.S. presence at the Philippines’ largest annual food trade show ‒ World Food Expo Manila (WOFEX). The show provided a forum to connect U.S. suppliers with a broad range of buyers in this evolving market, from importers and distributors to end-user customers in retail and foodservice.</p> <p style="font-weight: 400;">Economic growth and declining inflation in the Philippines contributed to record attendance. In additon to support from the U.S. Embassy and USDA’s Foreign Agricultural Service, nine U.S. suppliers joined USMEF’s booth space, which was awarded Best Foreign Pavilion at WOFEX.</p> <p style="font-weight: 400;">"With EU prices up, there is greater interest in U.S. pork for further processing and in modern retail and wet markets", said USMEF Philippines Representative Corky Villalobos. "For U.S. beef, modern chains are expanding and foodservice in general is interested in high-quality alternative cuts. Interest is also growing among retailers for case-ready product".</p> <p style="font-weight: 400;">USMEF sponsored a two-day competition at WOFEX in which international chefs competed in three categories: French-cut U.S. lamb, U.S. beef top blade and U.S. pork loin.</p> <p style="font-weight: 400;">To boost the industry’s presence at the show, USMEF also sponsored the popular Philippines Culinary Cup, an annual contest featuring top local and international chefs. Dozens of chefs competed for gold, silver and bronze in each of three categories that featured only U.S. lamb, beef and pork.</p> <p style="font-weight: 400;">"The competition is a very popular feature at WOFEX. We showcased the superior taste and versatility of a specific U.S. lamb, beef and pork cut through the skills of the chefs in the competition", added Villalobos.</p> <p style="font-weight: 400;">Funding support was provided by the Beef Checkoff Program, the National Pork Board, the American Lamb Board and USDA’s Regional Agricultural Promotion Program.</p> | 1 | Events | adrian.lazar@industriacarnii.ro | 2024-09-20 00:15:26 | 2025-07-27 03:02:26 | Details Edit Delete | |
| 7741 | Brazil threatens Europe with WTO appeal | Agriculture Minister Carlos Fávaro said that Brazil is expecting a response from the European Union (EU) on the request to postpone the anti-deforestation law until October 1. | <p style="font-weight: 400;">Brazil asked the EU to suspend EU regulations that will come into force at the end of December to prevent so-called imported deforestation and which restrict purchases of products that could cause forest devastation in the selling countries.</p> <p style="font-weight: 400;">The request is contained in a letter that the Brazilian Minister of Agriculture, Carlos Fávaro, delivered to the European Commissioner for Agriculture and Rural Development, Januz Wojciechowski, during a bilateral meeting within the framework of the meeting of the G20 Agriculture Ministers held in a hotel near the Brazilian city of Cuiabá.</p> <p style="font-weight: 400;">In the letter, also signed by the Brazilian Minister of Foreign Affairs, Mauro Vieira, Brazil asks the EU to "suspend its Anti-Deforestation Law and review the punitive approach to producers", the Ministry of Agriculture said in a statement. The letter was simultaneously delivered in Brussels to the competent community authorities.</p> <p style="font-weight: 400;">"To avoid any impact on our trade relations, we request that the EU does not implement the regulation from the end of 2024 and that it urgently reviews its approach to the matter", the referring ministers state.</p> <p style="font-weight: 400;">According to the Brazilian government, the complexity of the requirements makes Brazilian exports unviable, especially those of small and medium-sized producers.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-20 00:20:32 | 2025-07-26 22:43:35 | Details Edit Delete | |
| 7742 | National study reveals new data about Thanksgiving prep, trends and preferences | The makers of the JENNIE-O® turkey brand - a trusted brand for turkey products around the world - announced their 2024 Thanksgiving survey results, where each state was polled on their preparation methods, turkey preferences, preferred sides and much more. | <p style="font-weight: 400;">The survey, conducted by Talker Research for the JENNIE-O<sup>®</sup> brand, polled 5,000 consumers across the U.S.</p> <p style="font-weight: 400;">Thanksgiving is a beloved holiday, and 70% of Americans polled said they have celebrated their traditions for more than 20 years. The three most cherished traditions are sharing meals together (65%), spending time with extended family or old friends (52%) and cooking together (27%).</p> <p style="font-weight: 400;"><strong>Preparation</strong></p> <ul style="font-weight: 400;"> <li>Most people take up to two weeks to plan and cook their Thanksgiving meal. Actual food preparation for this monumental eating occasion adds another three days, and five hours of actual cooking on the day of.</li> <li>The longest prep-time awards go to the following states:</li> <ul> <li>Delaware: Averages 17 days of guest-list planning and another 19 days of menu building.</li> <li>Virginia: Spends almost 16 days picking guests (15.7) and nearly 17 days (16.6) on the menu.</li> <li>North Carolina: Averages more than 17 days (17.4) on menu alone.</li> </ul> </ul> <p style="font-weight: 400;"><strong>The Star of the Thanksgiving Table: Turkey (and a Surprise Guest)</strong></p> <ul style="font-weight: 400;"> <li>66% of respondents prefer their turkey baked.</li> <li>To brine or not to brine? 63% said NO to brining.</li> <li>Oklahomans would rather their turkey be smoked more than any other state.</li> <li>While most Americans prepare their turkey the same every year, keeping with their traditions, more than 30% of Americans change it up every holiday season.</li> <li>In addition to a turkey, nearly 40% of Americans also like to have ham on the table with preferences being baked (68%), smoked (18%) and slow cooked (18%).</li> </ul> <p style="font-weight: 400;"><strong>The Thanksgiving Table: Let’s Talk About Sides</strong></p> <ul style="font-weight: 400;"> <li>61% of Americans believe that turkey is the star of the meal, while a little more than two in five respondents in Idaho (43%) and Kansas (41%) believe that the side dishes are the unsung heroes.</li> <li>The most popular sides: stuffing (77%), rolls/biscuits (66%), classic mashed potatoes (60%) and cranberry sauce (55%).</li> <li>Americans from the southeast also enjoy mac and cheese — Georgia at 62%, Mississippi at 58% and South Carolina at 55%.</li> </ul> <p style="font-weight: 400;"><strong>Thanksgiving and Beyond</strong></p> <ul style="font-weight: 400;"> <li>Almost every American surveyed (96%) enjoys Thanksgiving leftovers:</li> <ul> <li>44% use turkey in a sandwich.</li> <li>41% incorporate turkey into other meals.</li> <li>32% go on to recreate the actual Thanksgiving meal.</li> </ul> <li>More than one in five (22%) would rather keep their leftovers for themselves than send some home with their guests.</li> </ul> <p style="font-weight: 400;">"Thanksgiving continues to be one of America’s most cherished holidays, bringing families and friends together to share meaningful moments and meals,” said Kim Anderson, senior brand manager for the JENNIE-O<sup>®</sup> brand. “We’re committed to helping ensure your holiday meal is a success with our quality turkeys and our wide range of services and resources. From expert advice on turkey preparation to tools for every step of the process, we’re here to support you with any turkey-related challenge".</p> <p style="font-weight: 400;">Starting Nov. 1, consumer engagement experts for the JENNIE-O<sup>®</sup> brand will be on hand to help alleviate stress around holiday meal planning at the company’s 1-800-TURKEYS hotline. Consumers can also live chat with experts on the brand’s website. They can even text “Turkey” to 73876 for helpful tips. Real-time support is available through Nov. 28 via any of these methods. From advice on how to prep and cook a turkey, to recipes for side dishes and how to use leftovers, Jennie-O specialists are available around the clock in the days and weeks leading up to Thanksgiving.</p> <p style="font-weight: 400;">Consumers can also find helpful tips on the brand’s website, including a calculator that tells hosts how much turkey to buy, full menus for Thanksgiving dinner and inspiring suggestions for preparing tasty leftovers. Jennie-O offers easy solutions for any holiday meal and is here to help make this year’s Thanksgiving the best yet.</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-09-20 00:25:56 | 2025-07-27 05:20:53 | Details Edit Delete | |
| 7743 | Spanish Ham takes centre stage in Miami | ASICI and INTERPORC, the interprofessional organizations of the Spanish pork sector, have joined forces for the second consecutive year to promote knowledge of one of the star products of Spanish gastronomy in the United States and specifically in Miami, through the “Slices of Happiness” campaign . | <p style="font-weight: 400;">In Spain, around 42.9 million hams and shoulders were produced in 2023, of which around 29.5 million were white pork and just over 14 million were Iberian. Approximately 25% of the total production is destined for foreign markets.</p> <p style="font-weight: 400;">The total value of international trade in hams and shoulders amounted to 743 million euros in 2023. The United States is the largest non-European importer of ham worldwide. Spain exported more than 34 million euros worth of hams and shoulders, both Iberian and from white-coated pigs, to this country in 2023 .</p> <p style="font-weight: 400;">INTERPORC and ASICI continue their work to promote pork products, highlighting their nutritional value, incomparable flavour and versatility in the kitchen. Through campaigns such as "Slices of Happiness", developed in collaboration with ICEX Spain Export and Investments, these organisations seek to bring the experience and culture of ham produced in Spain to all corners of the world.</p> <p style="font-weight: 400;">This time, the initiative has landed at one of the most important gastronomic events in the United States: the Americas Food & Beverage Show. During the fair, attendees have been able to enjoy a day full of flavour and learning thanks to the cutting workshop that has been given to operators of distribution, restaurants and catering companies, with the aim of showing them how new techniques allow them to make the most of the pieces of ham in their daily activities.</p> <p style="font-weight: 400;">For Jesús Pérez, deputy director of Asici, "the development of joint actions between the two interprofessional associations of Spanish Ham in a market such as the North American one is necessary to help companies to make their way in a country as important as the United States, a potential market of more than 330 million people".</p> <p style="font-weight: 400;">In addition, the fair's demonstration area has opened its activities with a sensory tasting of ham, before the first showcooking of other Spanish products, to show attendees through practice that the campaign slogan, Slices of Happiness, is a reality and that the consumption of this product brings happiness to those who enjoy it.</p> <p style="font-weight: 400;">For his part, Alberto Herranz, director general of INTERPORC, has pointed out that "it will be 20 years since the United States authorized the import of the first ham from Spain and producers are convinced of the opportunity that this country represents for them". "These types of actions are aimed at getting importers, distributors and restaurants to opt for Spanish ham over other hams from other parts of the world that cannot compete with us in terms of taste, price and, of course, quality".</p> <p style="font-weight: 400;">This action is part of the Slices Of Happiness campaign, www.slicesofhappiness.food, which also includes other activities aimed at promoting the consumption of ham in American hospitality venues, such as #SpanishJamonWeekUS, which will take place in October of this year in a good number of establishments covered by the Restaurants From Spain seal.</p> <p style="font-weight: 400;">Slices of Happiness is a promotional initiative that aims to share the happiness that Spanish ham generates among American consumers. Promoted by INTERPORC and ASICI, this initiative aims to join the Restaurants From Spain projects of ICEX Spain Export and Investments and Spain Food Nation, promoted by ICEX together with the Ministry of Agriculture, Fisheries and Food, to promote the consumption of Spanish foods, including ham, a product highly appreciated in the United States.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-20 00:30:39 | 2025-07-26 10:04:59 | Details Edit Delete | |
| 7744 | ASF: Sardinia recognized as virus-free after over 40 years | Last week the meeting of the PAFF Committee (Plants, Animals, Food and Feed) of the European Commission was held in Brussels, which with a unanimous vote of all Member States decided to repeal the last restrictive measures still in force in Sardinia due to African Swine Fever - which limited the possibilities of marketing Sardinian pork products outside the island - recognizing the eradication of the disease after more than 40 years. | <p style="font-weight: 400;">Arrived in Sardinia in 1978, the African Swine Fever virus circulated on the island for over forty years, until 2019, when the last case was found. For a long time, efforts to solve the problem were in vain, but in 2014, the establishment of the "Project Unit" represented a turning point that led to the disappearance, in 4 years, of the "Sardinian" virus (genotype I).</p> <p style="font-weight: 400;">"Today’s decision by PAFF is news we have been waiting for years", said Davide Calderone , Director of ASSICA – Association of Meat and Cured Meat Manufacturers.<br />"For this extraordinary result, I would like to thank the many players who have carried out a very difficult job with great determination and constant commitment, resulting in a strategy that has included both the slaughter of pigs kept illegally in the wild, the strengthening of health control activities on domestic pigs and wild boars, and the training of operators", continued Calderone.</p> <p style="font-weight: 400;">"Among all, I would like to thank Dr. Giovanni Filippini, now Extraordinary Commissioner for ASF and former Head of the Project Unit, and Dr. Alberto Laddomada, former Head of the Animal Health Unit at SANTE and former DG of the Zooprophylactic Institute of Sassari, who was for a long time the Scientific Director of the extraordinary program for the eradication of ASF. With them, I would like to thank the experts and technicians of the Ministry of Health and the Sardinia Region who, working in synergy, have made it possible to eradicate a virus that has long tormented the island, with a devastating economic and social impact. But this result is important for the entire Country System, as it demonstrates that the application of the correct strategies makes it possible to achieve difficult and sometimes apparently unattainable objectives. Now it is important to focus attention and all possible efforts in the other areas of Italy affected by the virus to achieve complete eradication from the country", concluded Calderone.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-21 00:10:07 | 2025-07-26 09:29:22 | Details Edit Delete | |
| 7745 | Australia: Lamb prices 79–158% above previous year | The national lamb market today is very different to what it was 12 months ago. Drying conditions and concerns of an emerging El Niño event have impacted market confidence, lifting turn-off through saleyards. Last year, the flock had been rebuilding for three years and was operating at a high base with supply at long-term records. This dynamic caused the most significant price drop in recent years. | <p style="font-weight: 400;">The livestock markets have demonstrated resilience in 2024 and are significantly more stable than in the past five years.</p> <p style="font-weight: 400;">During September 2023, lamb indicator prices reached historic lows. The Light Lamb Indicator fell to 287¢/kg carcase weight (cwt), and the Restocker Lamb Indicator fell to 250¢/kg cwt – the lowest nominal price of both indicators since 2007. In the same month, the Trade Lamb Indicator fell to 433¢/kg cwt, and the Heavy Lamb Indicator fell to 451¢/kg cwt, their lowest nominal price since 2014 and 2013.</p> <p style="font-weight: 400;">An extended and severe price drop from record highs also occurred in September 2023 - prices fell between 50% and 75%. In October, much of the country felt relief due to rainfall. The <em>El Niño</em> declaration was removed and prices returned as producers felt comfortable holding onto stock over the summer months. </p> <p style="font-weight: 400;">All lamb indicators entered the new year strong, with the Restocker and Light Lamb indicators fetching their highest price during the year's first sale at 767¢/kg cwt and 685¢/kg cwt, over 160% above the September 2023 bottom. Indicators have remained strong throughout 2024. The Heavy and Trade Lamb indicators climbed to their annual peak in August at 865¢/kg cwt and 878 ¢/kg cwt, over 95% above the September bottom. </p> <p style="font-weight: 400;">Despite current prices not reaching their rebuild records, they remain 79–158% above the same time last year. The current market conditions, when compared to the past five years, show a positive shift towards stability and alignment with seasonal trends, instilling a sense of optimism in the market. </p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-21 00:25:07 | 2025-07-27 04:03:47 | Details Edit Delete | |
| 7746 | Malaysia emerging as promising destination for US pork | U.S. pork exports to Malaysia are on the rise and recent progress on a cumbersome process for approving U.S. plants points to the potential for sustained growth. | <p style="font-weight: 400;">Market development efforts have gained traction in Malaysia due partly to the impact of African swine fever on domestic production and tightening supplies of European pork. While Malaysia is a predominantly Muslim country, the non-Muslim portion of its population has a strong appetite for pork.</p> <p style="font-weight: 400;">"In the past, it was difficult for U.S. pork plants to gain eligibility for Malaysia", said Jim Remcheck, USMEF director of export services. "But that situation has improved, with six U.S. facilities becoming eligible last year and another recently being approved without the need for an on-site audit". Remcheck adds that USMEF is also working to gain eligibility for more U.S. beef facilities, but this is more complicated due to the halal aspect of Malaysia’s beef plant approval process. </p> <p style="font-weight: 400;">U.S. pork exports to Malaysia reached 5,170 metric tons valued at $16.3 million in 2023 – up more than 1,500% from 2022. Through July of this year, exports were 41% above the 2023 pace, topping $14.7 million in value.</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-09-22 00:16:16 | 2025-07-27 05:35:07 | Details Edit Delete | |
| 7747 | Uruguay leads Mercosur in diversifying its meat exports | Of the three Mercosur countries that export beef to China (Paraguay is excluded), Uruguay is the one that has most notably diversified its basket of destinations in the face of falling prices in the Asian giant. | <p style="font-weight: 400;">According to INAC figures up to September 14, Uruguay's exports to China fell 29% in volume while shipments to the United States grew 64%.</p> <p style="font-weight: 400;">According to these figures, China as a destination fell from 57% to 39% between 2023 and 2024, while the US increased its market share from 21% to 32% as of last week.</p> <p style="font-weight: 400;">For its part, Brazil reduced its meat sales to China from 51% to 44%, according to Conab data this week. Argentine, on the other hand, is much more dependent on the Asian giant and has slightly modified its export map, with China's share falling from 78.2% to 74.6%.</p> <p style="font-weight: 400;">Sales revenue to the North American market, which includes minority business in Canada and Mexico, reached US$442 million through September 14 and exceeds the US$426 million in China.</p> <p style="font-weight: 400;">For the first time since 2012, it is highly likely that the US will be the main destination in terms of the amount of foreign currency generated by the end of the year.</p> <p style="font-weight: 400;">Other traditional destinations are also increasing this year for Uruguay: Israel has grown by more than 135% and the European Union by 19% in volume.</p> <p style="font-weight: 400;">Among the secondary markets, the return of Russia stands out, which multiplied its purchases by 11 this year, the United Kingdom grew by 52% and Japan by almost 40% in tons.</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-09-22 00:37:19 | 2025-07-27 01:21:04 | Details Edit Delete | |
| 7748 | EU beef imports to fall in 2025, accentuated by deforestation-free demands | In the first half of 2024, EU beef imports fell by 3.4%, with significantly lower imports from Brazil and expected to decline again in 2025. | <p style="font-weight: 400;">The EU regulation that will come into force on December 30 this year and will require the import of deforestation-free products could further limit beef imports from third countries, particularly Brazil, according to the latest projections from the USDA office in the European Union.</p> <p style="font-weight: 400;">Beef imports in 2024 are expected to reach 350,000 tonnes and in 2025 they will fall to 345,000 tonnes, in both cases below the 363,000 tonnes of 2023.</p> <p style="font-weight: 400;">Demand for high-quality meat, typically used in high-end restaurants and grills, remains sluggish and is not recovering following lockdowns during the Covid outbreaks, according to beef importers.</p> <p style="font-weight: 400;">USDA projections show a rebound in EU beef consumption in 2024, to 6.25 million tonnes, a recovery that would not extend into 2025, with a drop expected to 6.185 million for that year.</p> <p style="font-weight: 400;">Meanwhile, EU beef production is expected to rise by around 2.2% in 2024, but fall by around 1.5% in 2025.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-23 00:08:10 | 2025-07-27 03:35:56 | Details Edit Delete | |
| 7749 | Pilgrim’s Europe returns to profitable growth in first report under new structure | Pilgrim’s Europe has announced a strong performance in 2023 and H1 2024 as it files accounts for the Pilgrim’s UK, Moy Park and Pilgrim’s Food Masters businesses. | <p style="font-weight: 400;">Together Pilgrim’s Europe represents the UK’s largest provider of higher welfare pork, the number one UK and leading European organic and free-range poultry producer and the UK’s top prepared foods business.</p> <p style="font-weight: 400;">The accounts are the first to be published under the Pilgrim’s Europe structure and show combined FY23 revenues increasing by 5.5% to £4.2 billion and profits after taxation increasing to £106m up from £27m in 2022 as the company gets back on track to pre-Covid levels.</p> <p style="font-weight: 400;">The FY23 results were supported by easing inflation in the UK and Europe and wage growth, while shoppers increasingly traded into chicken, pork sausage and lamb relative to other categories.</p> <p style="font-weight: 400;">In the first half of 2024, the company continued on this trajectory with profits after taxation of £44m, an increase of £17m compared to the same period last year as consumer sentiment continues to improve.</p> <p style="font-weight: 400;">In addition to the improving external environment, the combined performance demonstrates the ongoing positive impact of the strategic measures implemented by the Pilgrim’s Europe Executive Leadership to drive greater collaboration, efficiency and growth across the businesses.</p> <p style="font-weight: 400;">Back office consolidation, coupled with footprint optimisation and a £60m strategic investment programme focused on the company’s larger facilities over 2023 and YTD 2024 are also realising benefits. The investment includes £12m to consolidate and upgrade its Meals facilities at Windmill Lane and Attleborough with a focus on mix optimisation and meeting growing consumer convenience demand.</p> <p style="font-weight: 400;">In line with Pilgrim’s global diversification strategy into branded and value added items, the £400m branded European portfolio continues to perform particularly well. Net sales grew over 10% in 2023 compared to the full year 2022. Richmond and Rollover brand sales increased over 13% and 31% in the period with branded growth rising a further 6% in H1 2024 as Fridge Raiders and Richmond grew faster than category averages.</p> <p style="font-weight: 400;">Ivan Siqueira, President of Pilgrim’s Europe, said: "As Pilgrim’s Europe we have come together to form the largest food business in the UK, and one of the leading integrated food businesses in Europe offering unrivalled capabilities, products, service and innovation to our customers. We are proud to provide local security of supply and high-quality food choices enjoyed by millions across the UK and Europe each year.</p> <p style="font-weight: 400;">"Since bringing together Pilgrim’s UK, Moy Park and Pilgrim’s Food Masters under the Pilgrim’s Europe structure we have taken steps to drive operational excellence to become a more customer-focused, efficient organization. These moves have reinforced our ability to return to profitable growth in partnership with key customers. We thank all our customers, team members, farmers and partners for their support during the transition period and as we continue to identify ways to increase our speed to market, further simplify our operations and deliver best-in-class customer service and sustainable growth".</p> <p style="font-weight: 400;">Pilgrim’s Europe operates more than 40 sites including well-invested food production facilities, across the UK, Ireland, France and Netherlands. It is home to around 20,000 team members, working with thousands of farmers, suppliers, food service and retail partners.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-23 00:29:31 | 2025-07-27 06:03:25 | Details Edit Delete | |
| 7750 | Red meat as part of a balanced diet plays key role in pregnancy | Diet and nutrition that includes red meat play a key role in pregnancy – that was the key message from Hybu Cig Cymru – Meat Promotion Wales (HCC) to over 500 midwives at the recent Wales and South West Maternity and Midwifery Festival. | <p style="font-weight: 400;">Joining the event in Bath on September 17, a professional development event for midwives featuring talks, research seminars, networking opportunities and exhibitions, HCC engaged with midwives to ensure health and nutrition messaging relating to red meat reaches health professionals, expectant mothers and young families.</p> <p style="font-weight: 400;">At the event, HCC shared its latest evidence-based resources on red meat for health professionals as well as information, advice and healthy and balanced recipe ideas to share with colleagues, patients and families.</p> <p style="font-weight: 400;">HCC’s Consumer Executive, Elwen Roberts, explained: “We were really pleased to be able to engage with midwives as part of our work here at HCC. Working with health professionals has always been a key element of our strategy and midwives provide such invaluable support and advice to families in communities up and down the country.</p> <p style="font-weight: 400;">"With that in mind, we wanted to take the opportunity to communicate evidence-based messages around red meat and nutrition, which are pertinent to midwives and their patients. Diet and nutrition play a key role in pregnancy and lean red meat such as Welsh Lamb and Welsh Beef are good sources protein, iron zinc, magnesium and B vitamins".</p> <p style="font-weight: 400;">Elwen continued: "Pregnant women are at high risk of not getting enough iron which can lead to iron deficiency and leave us feeling tired, weak and irritable. But animal-based iron sources such as Welsh Lamb and Welsh Beef contain haem iron which is more easily absorbed by the body and can help the body absorb iron from plant-based sources such as spinach or broccoli too".</p> <p style="font-weight: 400;">Julie Richards, Director for Royal College of Midwives, commented: "We’re all aware of the importance of eating a healthy, balanced diet, but with busy jobs, family commitments and limited time, making it a reality can sometimes seem impossible. The good news is that making some small, simple changes to how we shop, cook and eat can help healthy eating fit into a busy working day.</p> <p style="font-weight: 400;">"The information and resources provided by Hybu Cig Cymru are helpful for midwives to be able to discuss with pregnant women and their families, and share some ideas that, with a bit of forward planning, prove it’s possible that 'something quick' can also be healthy, filling and delicious".</p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-09-24 00:05:21 | 2025-07-27 03:11:27 | Details Edit Delete |
