Data Tables
Articles
Articles
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Id | Title | Subtitle | Content | Active | Archived | Category | User | Created | Modified | Actiuni |
7486 | HCC urges farmers to remain vigilant over Bluetongue concerns | Livestock farmers in Wales are being urged to remain vigilant for signs of Bluetongue virus in sheep and cattle by Hybu Cig Cymru – Meat Promotion Wales (HCC). | <p><span lang="DE">There are currently no live cases of Bluetongue in Wales and no evidence that the virus is circulating. However, as the weather gets warmer the likelihood that cases will occur in Great Britain increases.</span></p> <p><span lang="DE">Bluetongue virus is primarily transmitted by midge bites and affects cattle, goats and sheep. The impacts on susceptible animals can vary greatly – some show no clinical signs or effects at all, while for others it can cause productivity issues, while and in the most severe cases can be fatal for infected animals.</span></p> <p><span lang="DE">HCC’s Producer and Processor Lead John Richards commented: "It is likely that the first cases of Bluetongue in the UK will be detected along England’s south coast as the disease moves north from Europe. However, we would urge Welsh livestock farmers to remain vigilant, particularly as the weather temperature increases".</span></p> <p><span lang="DE">John continued: "The disease does not affect food safety and does not pose a threat to human health. However, given the potential implications on animal welfare as well as farms and industry productivity, farmers should report any concerns to the Animal and Plant Health Agency".</span></p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-06-28 00:10:10 | 2025-07-22 12:38:43 | Details Edit Delete | |
7487 | USDA proposes new rule to clarify unfair practices in the meat industry | Proposal marks the fourth in a series of actions by the Biden-Harris Administration to promote fair competition and lower food costs by modernizing the Packers and Stockyards Act. | <p>The U.S. Department of Agriculture announced new action to support the Biden-Harris Administration’s plan for a fairer, more competitive, and more resilient meat and poultry supply chain. USDA’s <span lang="DE">Fair and Competitive Livestock and Poultry Markets</span><u><span lang="DE"> </span></u><span lang="DE">proposed rule would tackle longstanding challenges around interpretations of unfairness and competitive injury for the livestock, meat, and poultry sectors. This will support farmers and growers, and continues President Biden’s work to lower food costs for consumers.</span></p> <p><span lang="DE">Secretary Vilsack made the announcement during an event at the Center for American Progress showcasing the Administration’s agenda to create more affordable and competitive agricultural markets. The event highlighted USDA’s wide-ranging progress to enhance the Department’s ability to enforce the Packers and Stockyards Act, including previous rulemaking and an enforcement partnership with the Department of Justice. The event also provided a look back at USDA’s successful Investing in America Agenda efforts to enhance independent meat and poultry and other diversified food processing capacity; expand domestic, innovative fertilizer production; create a fairer market for seeds and other agricultural inputs; and support more robust and resilient supply chains. USDA also released a fact sheet highlighting its actions under the Biden-Harris Administration to spur competition in the agriculture sector.</span></p> <p><span lang="DE">"Entrenched market power and the abuses that flow from it remain an obstacle to achieving lower prices for consumers and fairer practices for producers", said Agriculture Secretary Tom Vilsack. "Today’s proposed rule stands for clear, transparent standards so that markets function fairly and competitively for consumers and producers alike. With our whole-of-government approach to competition and resiliency, the Biden-Harris Administration is fighting every day to lower costs for American families and give farmers a fairer shake".</span></p> <p><span lang="DE">The proposed rule will better protect farmers, ranchers, and other covered market participants by making clearer how prohibitions on unfair practices will be enforced under the Packers and Stockyards Act. Specifically, the rule provides clearer tests and frameworks around unfair practices that harm market participants individually and unfair practices that harm markets overall. If finalized, this rule would better enable USDA’s Agricultural Marketing Service to carry out its legal obligation to ensure fair and competitive national livestock, meat, and poultry markets and ensure livestock producers and poultry growers can secure the full value for their products and services.</span></p> <p><span lang="DE">"Farmers, ranchers, consumers, and smaller processors all depend upon the Packers & Stockyards Act to protect them from bad actors in the marketplace", said USDA’s Senior Advisor for Fair and Competitive Markets Andy Green. "It’s time to provide the regulatory clarity and simplicity needed to put an end to unfair conduct that harms the market or that harms market participants".</span></p> <p><span lang="DE">The proposal is based on USDA’s extensive administrative case law and builds off of precedent established under other unfair practices laws. The proposal follows well-understood approaches to unfair practices and unfair methods of competition.</span></p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-06-28 00:15:50 | 2025-07-22 05:06:59 | Details Edit Delete | |
7488 | Key survey shows the shoots of optimism in Australian beef industry | Australian beef producers have indicated growing optimism in the Australian beef industry according to the latest Beef Producer Intentions Survey (BPIS). | <p style="font-weight: 400;">The survey, run three times a year by Meat & Livestock Australia (MLA), has reported that one in two producers saw a positive outlook, resulting in a nett positive sentiment increase of 11% to 34% compared to the last survey in November 2023.<br /><br />A much smaller cohort saw a negative outlook (16%), while about one in three (31%) were uncommitted and uncertain about the next 12 months.<br /><br />The survey spoke to over 3000 grassfed beef cattle producers in April and May this year. It covers producer sentiment and intentions, herd profile, spring and autumn calving, turn-off weights for different producer types and sales-to-date forecast.<br /><br />Manager for Market Information at MLA, Stephen Bignell, said that Northern producers were generally more positive than Southern producers, but that there were key variations across the states.<br /><br />"The results suggest that that Queensland, New South Wales and Victorian producers are more positive than producers in other states, mostly due to an increase in prices and increased confidence following rain over the summer", Mr Bignell said.<br /><br />"Producers in Western Australia continue to report a far less positive outlook, driven by a fall in prices and a lack of rainfall in key cattle grazing areas".<br /><br />At the producer level, there is a net intention to increase the on-farm grassfed adult beef cattle herd in the next 12 months:</p> <ul style="font-weight: 400;"> <li>28% indicating they would increase their herd size</li> <li>54% indicating it would remain unchanged; and</li> <li>19% indicating they would decrease their herd size.</li> </ul> <p style="font-weight: 400;">"We note this is a clear change in intention from that reported in the November 2023 survey where there was a stronger intention to reduce herd sizes, reflecting the dry conditions heading into summer", Mr Bignell said.<br /><br />"While the results do not indicate producers have all shifted to a rebuild focus, there has been a noticeable shift away from herd reductions at this stage".<br /><br />When analysed further, producers noted that the summer rainfall had influenced their herd size intentions.<br /><br />The April 2024 survey had a focus on measuring some of the demographics of Australia’s herd.<br /><br />From the survey it has been estimated that there are approximately just over 26 million on-farm grassfed adult beef cattle. Over half of the on-farm grassfed adult beef cattle on hand are breeding cows with heifers making up an additional 15% of the total estimated herd size.<br /><br />Queensland accounts for almost half the herd size (48%), with New South Wales holding 20% and the remaining states making up the rest.<br /><br />The Beef Producer Intentions Survey was designed by MLA to support the industry with reliable data and is used by MLA and the Australian Bureau of Statistics (ABS). It is one of the inputs into the MLA beef industry forecasting models.</p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-06-28 00:20:27 | 2025-07-21 04:07:28 | Details Edit Delete | |
7489 | ELPOZO is the most present brand in Spanish homes | ELPOZO foods are purchased by 71.1 percent of Spanish households, according to Kantar Worldpanel's 'Brand Footprint' ranking. | <p style="font-weight: 400;">The ELPOZO brand is once again, for the ninth consecutive year, the most present in Spanish homes, according to the 'Brand Footprint' ranking prepared by the consulting firm Kantar Worldpanel, the largest study of mass consumption brands based on real purchases during the last year.</p> <p style="font-weight: 400;">The Spanish food company is ahead of Coca-Cola in its presence in homes, and has achieved 105.20 million contacts with the consumer, and a purchase frequency of 7.6. In addition, ELPOZO is the number 1 consumer brand in the Autonomous Communities of Extremadura, Castilla-La Mancha, the Canary Islands, the Region of Murcia, Andalusia, Navarra and La Rioja.</p> <p style="font-weight: 400;">The 'Brand Footprint' 2024 study identifies the 50 consumer brands that are purchased the most in Spain. This report, which reflects purchases made by households, is based on contacts with the consumer, which are built from the number of buyers of a brand and the frequency with which they purchase it.</p> <p style="font-weight: 400;">This year's report reveals that successful innovation, supporting brands with advertising and communication, carrying out effective promotions and working with distribution are the most effective levers for growth and being able to position oneself among the preferred brands of consumers.</p> <p style="font-weight: 400;">This year, El Pozo Alimentación celebrates 70 years of history driven by the values that saw it born and committed to a coherent business model that is respectful of its stakeholders to achieve fully sustainable development, creating value and sharing it with consumers, clients, employees, suppliers, society in general and investors.</p> <p style="font-weight: 400;">Its maxim is the development of healthy, nutritious and safe solutions that, in addition to feeding, provide pleasure, well-being and health.</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-06-28 00:25:23 | 2025-07-22 12:08:33 | Details Edit Delete | |
7490 | Marel: Elevating meat processing with advanced grading solutions | Experience enhanced meat grading accuracy and efficiency with Marel's advanced carcass grading solutions, ensuring consistent quality and operational excellence in the processes. | <p><span lang="DE">Today's meat processing industry is rapidly changing. Your challenges drive our innovation, and our integration of the VBG 2000, VBS 2000, and VCS 2000 carcass grading systems is a testament to our commitment to enhancing your operational efficiency and product quality. These advancements are tailored to empower you to overcome the industry's most pressing challenges including, tightening margins, labor scarcity, and the demand for higher food safety and sustainability.</span></p> <p><strong><span lang="DE">Precision and consistency for pork and beef grading</span></strong></p> <p><span lang="DE">Your quest for uniformity and accuracy in pork and beef carcass grading is met with our VCS 2000 and VBS 2000 systems. By automating the grading process with high-speed imaging and analysis, we eliminate the inconsistencies inherent in manual evaluations. This shift increases consumer confidence in your product quality and value, and streamlines your operations, directly addressing your need for efficiency and reliability in every piece of meat processed.</span></p> <p><strong><span lang="DE">Enhancing precision with the VBG 2000</span></strong></p> <p><span lang="DE">The VBG 2000, specifically designed for precision in rib-eye evaluation, supports your goal of delivering unparalleled product quality. Grading approximately 95% of all North American-fed cattle with unmatched accuracy, this system significantly contributes to building and maintaining a strong brand reputation and customer trust, which are crucial for your business's success and growth.</span></p> <p><strong><span lang="DE">Addressing efficiency, data-driven decisions, and compliance</span></strong></p> <p><span lang="DE">Our carcass grading solutions offer a strategic advantage in an environment where operational efficiency, data-driven decision-making, and regulatory compliance are crucial to your success. Our technologies are developed with your needs in mind, providing tools to enhance performance, reduce dependency on labor, and ensure compliance with food safety and sustainability standards. This approach helps you navigate the challenges of increased input costs and positions you to respond proactively to consumer demands for traceability and sustainable products.</span></p> <p><strong><span lang="DE">A partnership focused on your success</span></strong></p> <p><span lang="DE">Our mission extends beyond offering new technologies; it's about providing solutions that resonate with your operational realities and market demands. From automating processes to tackling labor shortages to ensuring your products meet the highest food safety and sustainability standards, we support your journey towards more efficient, sustainable, and profitable operations.</span></p> <p><strong><span lang="DE">Innovating together for a sustainable future</span></strong></p> <p><span lang="DE">Marel's advanced carcass grading solutions for pork and beef are crafted to enhance your meat grading processes' accuracy, consistency, and efficiency, enabling you to deliver superior quality products and achieve operational excellence. </span></p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2024-06-29 00:05:44 | 2025-07-22 10:24:04 | Details Edit Delete | |
7491 | Kiwi sheepmeat supply makes room for Aussie lamb | Australian lamb slaughter reached a new peak, with the National Livestock Reporting Service (NLRS) slaughter report recording over 510,000 head. This figure is in line with the high production we’ve seen over the past few years; 2023 saw the largest lamb production volume on record, and Australian sheepmeat made up half of all exports. | <p><span lang="DE">This means there was more lamb and mutton available in the global market last year than ever before, which has been compounded by a strong supply from New Zealand, the second largest exporter, making up roughly 30% of global supply.</span></p> <p><span lang="DE">While NZ supply has been strong so far this year, there are signs that production will soften over the coming months.</span></p> <p><strong><span lang="DE">Slaughter</span></strong></p> <p><span lang="DE">For the year-to-April, total NZ sheep and lamb slaughter lifted 8% year-on-year to just under 10 million head.</span></p> <p><span lang="DE">This increase in slaughter has manifested as a sharply higher stock turn-off rate, suggesting the flock will continue to shrink in the future.</span></p> <p><span lang="DE">The increase in total slaughter was entirely due to a 14% uptick in lamb slaughter, while sheep slaughter fell 19%. The high rate of lamb slaughter means the breeding ewe flock will shrink and that the future lamb crop is likely to be smaller, even if lambing percentages increase due to better conditions.</span></p> <p><span lang="DE">This increase in slaughter has begun to reverse, according to market reports in New Zealand. Commentary suggests that processors are beginning to face low supply, and deadweight lamb prices have begun to lift.</span></p> <p><strong><span lang="DE">Weather</span></strong></p> <p><span lang="DE">Rain in key areas has improved the seasonal outlook for the rest of the year. This is especially true of the North Island, which had the largest increases in slaughter, and endured a hot and dry summer. With that said, some parts of the South Island remain dry; mostly confined to the Canterbury plains north of Wellington.</span></p> <p><strong><span lang="DE">Looking ahead</span></strong></p> <p><span lang="DE">Increased slaughter and dry conditions have encouraged destocking, resulting in a reduction in the size of the flock. As both of these factors are beginning to reverse, it’s likely that NZ sheepmeat export volumes will begin to moderate over the next several months.</span></p> <p><span lang="DE">As the only major competitor to Australian sheepmeat in the global market, moderated supply of NZ sheepmeat will be a positive for Australia, freeing up space in the global market for the record production volumes Australia is forecast to export over the remainder of 2024.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-06-29 00:16:42 | 2025-07-22 07:31:14 | Details Edit Delete | |
7492 | Training program underway in Colombia to boost US red meat sales in foodservice | The four-city, six-month-long training program, which addresses operational and marketing issues, will help restaurants become more profitable with U.S. pork, beef. | <p><span lang="DE">Decision-makers in Colombia’s foodservice sector turned out last month for the third phase of a comprehensive training program for U.S. pork and beef that took place on consecutive days in Medellin, Bogota, Cartagena and Cali. For the four cities, 135 participants from 65 companies with 694 points-of-sale participated in the training sessions, which focused on butchery analysis and technical specifications.</span></p> <p><span lang="DE">"In working with restaurants, we identified operational issues that were common among accounts and across markets in the country", says USMEF Colombia Representative María Isabel Ruíz. "These issues were affecting purchasing plans so we constructed a training program to help them consider new and alternative practices".</span></p> <p><span lang="DE">USMEF Chef Nicolás Diáz, who has worked closely with Colombian restaurants in numerous cities, developed a training program consisting of five separate sessions. Ruiz, Diaz and Latin America Representative Homero Recio determined the most efficient way to implement the program was through monthly, group training sessions in each of four key markets.</span></p> <p>Five training modules were developed to address the most common issues facing restaurants related to calculating costs, handling, merchandising and marketing of U.S. pork and beef. Participants in each city who complete all five modules will receive a diploma certifying their participation and knowledge about high-quality U.S. red meat. The program began in March and will conclude in August.</p> <p><span lang="DE">"This training program will help our foodservice clients properly image U.S. pork and beef and become more profitable with U.S. product"/ says Ruíz.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-06-30 00:05:33 | 2025-07-22 07:49:21 | Details Edit Delete | |
7493 | AHDB: Lamb imports fall away after Easter | Sheep meat trade saw some significant shifts in the volumes of imports and exports for April, informs AHDB. Total fresh and frozen sheep meat imports fell by nearly 2,000 tonnes from March to 5,000 tonnes, as we have moved past peak demand periods. Imports do remain elevated compared to April 2023 but sit around 1,200 tonnes lower than 2022. | <p><span lang="DE">New Zealand continues to supply the majority (58%) of the UK’s lamb imports, sitting at 2,900 tonnes for April. Volumes imported from New Zealand have fallen nearly 2,200 tonnes from March, as their production has declined, and the domestic demand has softened following Easter. Most of this decline came from a fall in frozen sheep legs, which fell by 1,700 tonnes from March to 760 tonnes in April. In the year to date (Jan-Apr), imports from New Zealand have totalled 13,400 tonnes, which is growth of 5,200 tonnes from last year. New Zealand production and export capacity was impacted by Cyclone Gabrielle in 2023, reducing their exports. When comparing year to date imports with a more typical year such as 2022, imports from New Zealand have only grown by 800 tonnes.</span></p> <p><span lang="DE">Sheep meat imports from Australia remain elevated compared to 2023, with April’s levels sitting at just over 1,000 tonnes. This was a decline of 85 tonnes from March, but 260 tonnes higher than the same time in 2023.</span></p> <p><span lang="DE">UK fresh and frozen sheep meat exports totalled 5,500 tonnes in April, which is a decline of around 1,700 tonnes from both March 2024, and April last year. This decline can be partially attributed to tighter domestic production, which limits the capacity to export. Similarly, record-high domestic lamb prices may be impacting on exporting decisions, given that we have seen the differential to France fall away.</span></p> <p><span lang="DE">A decline in the volume of lamb carcasses exported has driven the majority of this fall from March, sitting 1,100 tonnes lower at 4,300 tonnes for April. Bone-in fresh cuts also saw a decline on the month of around 480 tonnes, to 600 tonnes. However, March volumes of this product have been elevated in both 2023 and 2024.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-06-30 00:39:54 | 2025-07-19 09:24:34 | Details Edit Delete | |
7494 | JBS launches service hub to increase productivity of small producers | A turbocharged version of Green Offices already serves 1,500 farms and provides technical, environmental and managerial assistance to livestock farmers across the country. | <p style="font-weight: 400;">JBS, one of the largest food companies in the world, has launched Green Offices 2.0, its newest hub for providing socio -environmental services to small rural producers. The program, which offers assistance on three distinct fronts, is an evolution of the successful Green Offices, created by JBS in 2021 and which initially aimed to regularize socio-environmental liabilities of rural properties. Today, there are 1,500 farms in service, with almost 800 thousand hectares under management. </p> <p style="font-weight: 400;">At Green Offices 2.0, after the initial screening, eligible producers are forwarded to one of three fronts: </p> <ul style="font-weight: 400;"> <li>Green Environmental Office , for environmental regularization and free reinsertion of farms into the production chain. </li> <li>Green Office Technical Assistance , to support the improvement of soil productivity, aiming at the recovery of pasture, improvement in the availability and quality of water with actions to protect and recover springs, in addition to promoting sustainable production practices that enable greater profitability and improved quality of life of the family producer.</li> <li>Green Office Management Assistance , which provides training and tools aimed at improving management and productivity for producers to improve the management of their production and properties. This front is an evolution of Fazenda Nota 10, a program implemented by Friboi focused on improving productivity and management of livestock farms.</li> </ul> <p style="font-weight: 400;">The Green Environmental Office already has 20 units, distributed across 7 Brazilian states (Acre, Rondônia, Pará, Tocantins, Mato Grosso, Mato Grosso do Sul and Goiás). Green Offices 2.0 starts with five units, four in Rondônia and one in Mato Grosso, with two more offices being implemented. Currently, a team of more than 30 experts is dedicated to the project. The expectation is that another 1,300 properties will be served by the end of 2024. </p> <p style="font-weight: 400;">"The launch of Green Offices 2.0 represents another important step for the Brazilian beef producing sector, with both livestock farmers and industries benefiting from this program, contributing to increased productivity and profitability for small producers. The evolution of the program brings a greater focus on improving production rates on properties and the quality of life of the producer’s family", says Liège Correia, Sustainability Director at JBS Brazil. </p> <p style="font-weight: 400;">The work developed by the program includes visits by specialists to properties to perform soil analyses and technical recommendations for pasture recovery, in addition to the recovery and protection of springs to ensure water availability and quality, and the generation of knowledge and promotion of technologies that enable increased productivity and profitability capable of providing a better quality of life for small producers in livestock farming. Highlighting the management assistance, with a focus on improving management and productivity. </p> <p style="font-weight: 400;">The expansion to the Green Offices 2.0 concept aims to add more types of services to producers, with pillars of sustainability as a strategic axis. Since the creation of the Green Offices program in 2021, the program has already regularized around 11,500 farms and directed 4,400 hectares to forest restoration, with 20 units throughout Brazil. </p> <p style="font-weight: 400;">With the launch, the company is advancing its strategy for a sustainable supply chain by expanding its support platforms for producers, with the Green Environmental Office aimed at producers of different levels and sizes, the Green Technical Assistance Office aimed at small properties and family producers, and the Green Management Assistance Office for producers with a higher level of management in the operation, but who need support to transform their farms into companies, Correia emphasizes. “Greater productivity is naturally connected to sustainability. With this concept, the best results will come to our partners and suppliers,” he says. </p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-07-01 00:05:41 | 2025-07-21 12:27:52 | Details Edit Delete | |
7495 | Argentine exported 2900 tons of meat to Russia in the first five month | In the first five months, 2,900 tons of meat were exported to Russia. Although this is a low figure compared to other destinations, it shows strong growth. In addition to China, another market that shows a strong and unusual decline is Israel. | <p><span lang="DE">There is no doubt that the beef export business moves at the pace set by China, which in the case of for Argentine represents nearly 80% of the total exports by meat packing plants.</span></p> <p><span lang="DE">But the scenario began to change – both in volumes sent and prices to that destination – and new options appear on the horizon.</span></p> <p><span lang="DE">According to the Argentine Meat Exporters Consortium ABC, there is a “resurgence of the Russian Federation as a relevant destination for Argentine beef exports.”</span></p> <p><span lang="DE">Although the numbers are lower than those of other destinations, the Russian market has begun to show signs of good business. In May, almost a thousand tons of frozen meat were shipped to that destination, at an average of US$ 4,500 per ton.</span></p> <p><span lang="DE">The data to take into account is not the quantity shipped, but the value. Meat Exporters Consortium ABC calculated that this price is 34.1% higher than that received by China in the same month.</span></p> <p><span lang="DE">Step by step, the Russian market began to gain space and between January and May of this year, 2,900 tons were shipped to Russia, worth US$12.2 million.</span></p> <p><span lang="DE">On the Chilean side, ABC warned that "historically low levels are being recorded for boneless chilled meat shipments". In May, 1,666 tons were shipped, which marked a drop of more than 40% compared to May 2021.</span></p> <p><span lang="DE">Shipments of certified Kosher meat also moved downward and in May 1,239 tons were shipped, at an average price of US$6,071 per ton.</span></p> <p><span lang="DE">"Israel ended up as the fifth most relevant destination of the month, something unusual and caused by the delay in the start of the new harvest", they explained.</span></p> <p><span lang="DE">Analyzing shipments to Europe, shipments of boneless chilled meat grew by 70% between April and May. The data to be taken into account is that this is due to the effect of the shipment window for the third quarter of 2024 of quota 481, added to the closing of the 2023/24 cycle of the Hilton Quota.</span></p> <p><span lang="DE">In this way, although exported volumes grew by almost 2,000 tons compared to April, when compared to May of last year they fell by 11.5%. With these figures, Europe was the second most relevant destination of the month, behind China.</span></p> <p><span lang="DE">Finally, the North American market showed stability in chilled meat shipments and an increase in the case of frozen meat. Between January and May, exports were 12,800 tons, 62.1% higher compared to last year.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-07-01 00:44:48 | 2025-07-22 01:47:48 | Details Edit Delete | |
7496 | Looking to enhance belt lifespan while reducing operational expenses and boosting productivity? | Looking to enhance belt lifespan while reducing operational expenses and boosting productivity? | <p>The red meat processing industry contends with some of the most demanding conditions in the food industry. From cold and wet environments to stringent washdown procedures, both workforce and equipment must endure harsh environments to ensure product quality and safety.</p> <p>In primary red meat processing, conveyor belts are crucial. Ammeraal Beltech uni DTB stands out as the premier choice, boasting innovative design and durable materials.</p> <p><strong>Here Are 4 Reasons Why uni DTB Is The Ideal Choice:</strong> </p> <ul> <li><strong>Cut-resistant properties</strong>: Increased top-deck surface for improved lifetime.</li> <li><strong>Polyketone material</strong>: Improved impact strength, ductile properties, and proven chemical resistance.</li> <li><strong>Effortless mounting and dismounting</strong>: Thanks to innovative 8mm lock-pin technology.</li> <li><strong>Optimised belt design</strong>: Reduced knife-impact area, reinforced belt edges.</li> </ul> <p>"<em>The uni DTB represents our most advanced red meat deboning and trimming modular belt. Its innovative design and durable material make it perfect for extending belt lifespan and reducing operational costs while boosting productivity</em>”, says Sander Bakker, Global Industry Segment Manager – PROTEIN Meat, Poultry, & Fish at Ammeraal Beltech.</p> <p><strong>Leading Food Safety Measures</strong></p> <p>“<em>In a landscape where food safety is crucial</em><em>, the uni DTB belt emerges as a game-changer</em>”, Bakker continues. “<em>Its cutting-edge design not only raises hygiene standards but also acts as a shield against foreign body contamination. With SingleLink<sup>®</sup> technology extending up to 28 inches and UltraClean one-part sprockets, it minimises contamination risks, ensuring product integrity and setting new reliability and safety benchmarks</em>.”</p> <p><strong>Unlock the Future of Meat Processing</strong></p> <p>Elevate your meat processing operations with the uni DTB belt from Ammeraal Beltech. Engineered to excel in demanding environments, it offers durability, efficiency, and unmatched food safety standards.</p> <p>For further information on the uni DTB belt, <em><a href="https://www.ammeraalbeltech.com/en/products/modular-belts/uni-DTB/"><strong>visit our website</strong></a></em> and <a href="https://www.ammeraalbeltech.com/en/contact/"><strong><em>contact</em></strong> <strong>our expert</strong>s</a>!</p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2024-06-28 12:47:18 | 2025-07-22 03:48:33 | Details Edit Delete | |
7498 | INTERPORC’s resounding success at Food Taipei 2024 | INTERPORC’s resounding success at Food Taipei 2024 | <p>The participation of the Interprofessional Agri-Food Organization for White Pork (INTERPORC) at Food Taipei (26-29 June), held at the Taipei Nangang Exhibition Centre, can be described as a resounding success. This event, in which INTERPORC participated with the support of MAPA (Spanish Ministry of Agriculture, Fisheries and Food), allowed INTERPORC and Spanish companies in the pork sector to highlight the quality of their products, and thus strengthen their position in the Taiwanese market and Asian markets.</p> <p>INTERPORC’s 90 m² pavilion featured six prominent companies: Faccsa-Prolongo, Friselva, Grupo Jorge, Famadesa, Costa Food and Olot Meats. Attention has been focused on the programmed activities, which have been essential in attracting visitors and professionals from the sector.</p> <p>The daily showcookings, led by a local chef, presented innovative recipes using Spanish white pork as the main ingredient. These demonstrations were also attended by a large audience, who was able to taste the versatility and excellence of the Spanish products. In addition, Jesús García, winner of the INTERPORC SPAIN 2019 International Ham Carver Competition, held various ham carver demonstrations, generating great interest in his skills and the quality of the ham.</p> <p>The B2B meetings organized by INTERPORC in collaboration with the fair organisation, have also proved to be crucial in establishing meaningful business contacts with Taiwanese importers. These meetings allow us to create new business opportunities and strengthen existing business relationships.</p> <p>Since the opening of the Taiwanese market to Spanish pork in 2014, Spain has maintained a solid position as a reference partner. In 2023, Spain was the second supplier of pork to Taiwan, exporting 30,125 tonnes worth 108.3 million euros, representing 24.5% in volume of all Taiwanese imports.</p> <p>INTERPORC's success at Food Taipei 2024 demonstrates the effectiveness of its international promotion strategy and its ability to stand out in competitive markets. The white pork sector in Spain continues to position itself as a quality benchmark and, with actions such us this one, continues to open up new business opportunities for its companies.</p> | 1 | Events | adrian.lazar@industriacarnii.ro | 2024-07-01 10:03:10 | 2025-07-22 08:16:29 | Details Edit Delete | |
7499 | USDA’s latest packers and stockyards rule will increase costs | The United States Department of Agriculture (USDA) announced its “Fair and Competitive Livestock and Poultry Markets” proposed rule that would attempt to change the legal standard that parties must demonstrate harm to competition and make it easier to sue and win under the Packers and Stockyards Act (PSA). | <p><span lang="DE">In response to the announcement of the proposed rule, National Chicken Council (NCC) Interim President Gary Kushner released the following statement:</span></p> <p><span lang="DE">"This latest rulemaking retreads a failed proposal from more than a decade ago, which was written by a plaintiff’s lawyer who made his money suing poultry companies. This current facelift to the ‘Harm to Competition’ rule would open the floodgates to frivolous and costly litigation. This was largely confirmed today by Assistant Attorney General Jonathan Kanter during the unveiling of the rule when he said that he hopes plaintiffs ‘will bring a PSA case, or two, or 20’ against poultry processing companies.</span></p> <p><span lang="DE">"Eight different federal circuit courts of appeal have addressed the key issue underpinning the proposed rule-the need to establish injury to competition to demonstrate a violation-and they have uniformly and resoundingly rejected the position advanced by USDA in this proposed rule. USDA participated directly in many of those cases. Rather than accept the courts’ decisions, however, Secretary Vilsack and this administration are trying to circumvent Congress and misuse the rulemaking process to achieve what they have not won in court and what Congress has never authorized – all under the guise of somehow lowering costs for consumers.</span></p> <p><span lang="DE">"Today’s livestock and poultry contracting and marketing practices are already and remain regulated by USDA’s Agricultural Marketing Service, which administers and enforces the Packers and Stockyards Act to protect farmers, ranchers and consumers.</span></p> <p><span lang="DE">"This proposal is ill-advised, would inflict billions of dollars of economic harm on American agriculture, line the pockets of plaintiffs’ lawyers, exceed USDA’s statutory authority, and increase costs for consumers who are already struggling with inflation in most of their everyday lives".</span></p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-07-02 00:05:20 | 2025-07-21 03:45:37 | Details Edit Delete | |
7500 | Abiec debates the transition of livestock farming towards sustainability and traceability in Oslo | The Brazilian Association of Meat Exporting Industries (Abiec) participated, on June 25th and 26th, in Oslo, Norway, in the Oslo Tropical Forest Forum (OTFF). This is the main global conference on the topic, and brings together political actors, multilateral institutions, the financial sector, civil society, indigenous peoples and the private sector in search of actions to protect tropical forests. | <p><span lang="DE">The conference is organized by Norad, the Norwegian Development Cooperation Agency, on behalf of the Norwegian International Climate and Forests Initiative (NICFI). At the invitation of the Tropical Forest Alliance and the World Economic Forum, Abiec participated in a panel at the event, addressing the sustainability and traceability of livestock farming in the protection of tropical forests in Brazil, and the sector's transition in this regard.</span></p> <p><span lang="DE">In addition to Abiec's Sustainability director, Fernando Sampaio, the panel included José Octavio Passos, from the NGO The Nature Conservancy, Raoni Rajão, director of Deforestation and Burning Control Policies at the Brazilian Ministry of the Environment, Leila Harfuch, managing partner of Agroicone, Mauro O'de Almeida, state secretary of Environment and Sustainability of the Government of the State of Pará, Jack Hurd, executive director TFA, of WEF, Toby Gardner, director of SEI and Trase, Maggie Charnley, head of the International Unit of Forests, UK Department for Business, Energy and Industrial Strategy and Alice Gargano, Global Forests and Lands Manager, Mars Global Petcare.</span></p> <p><span lang="DE">For Abiec, global demand will continue to increase, driven by the increase in population and income in emerging countries. The challenge is to reconcile the country's contribution to global food security with actions to mitigate the climate and biodiversity crisis. Brazilian livestock, among the various groups of <em>commodities</em> produced in tropical regions, is the one most correlated with deforestation, according to the data presented. Next, palm oil from Indonesia.</span></p> <p><span lang="DE">"Talking about a transition in the Brazilian meat chain means continuing to produce, but reducing impact. To achieve this, we need to act, mainly, to end illegality and promote the implementation of the Forest Code, and have traceability as a tool to add environmental guarantees to sanitary guarantees in Brazilian meat”, says Fernando Sampaio. On the other hand, according to the director, "it is necessary to promote greater efficiency in production, and we understand the market as a driver of production efficiency. It is because we are part of a global market that our productivity has increased by 183% in the last three decades", he ponders.</span></p> <p><span lang="DE">Accelerating this transition is the issue. Abiec and Agroicone have led a sector consultation and engagement effort to identify priority actions for the transition. These include technical assistance, environmental regularization and financing and inclusion of producers. “Attracting investments for this transition is crucial to ensure increased productivity and reduced emissions in the chain. Today the financial sector is averse to the risk represented by Brazilian livestock farming. We need to undo this image”, argues Sampaio. Still according to him, countries and organizations that are capable of mobilizing public and private finances to protect forests should also help to facilitate the transition in livestock production, placing the producer and his needs at the center of discussions.</span></p> | 1 | Events | adrian.lazar@industriacarnii.ro | 2024-07-02 00:10:42 | 2025-07-21 16:55:02 | Details Edit Delete | |
7501 | How "snackification" and innovation are transforming the global seafood market | NSC research has revealed that 3 in 4 seafood consumers say a wide assortment of seafood drives their choice of retailer. This desire for choice, alongside consumer interest in healthy proteins and on-the-go eating is sparking greater ‘snackification’ and innovation in the seafood industry. | <p style="font-weight: 400;">With a host of new digital channels giving retail and OOH more opportunities to satisfy evolving consumer needs, this reveals significant potential to increase the consumption of healthy, sustainably sourced seafood.</p> <p><strong>Rising demand for high protein, healthy, on-the-go foods</strong></p> <p style="font-weight: 400;">Health remains high on the agenda for consumers - long after the pandemic brought it into sharp focus. Now we’re back in the office at least a few days a week, snacking and on-the-go eating has become more prevalent. There’s less time to prepare healthy meals and snacks, but we’re not willing to compromise. So we’re seeing greater innovation in the seafood market with more convenient yet nutritious on-the-go options.</p> <p><strong>Meal skipping has increased</strong></p> <p style="font-weight: 400;">The number of consumers skipping meals has risen. In 2013, 30% of consumers said they had ‘skipped at least one main meal’ yesterday. By 2021 this had climbed to 40%.</p> <p style="font-weight: 400;">This could be due to busy ‘on-the-go' lifestyles, but it could also be attributed to a rise in fasting for health reasons, or consumers tightening their belts due to economic pressures. Whatever the reason, snacking seems to be picking up the slack now a high proportion of meals are off the proverbial table.</p> <p><strong>Snacking is on the rise</strong></p> <p style="font-weight: 400;">While mealtimes become less frequent, snacking is on the rise, and according to Mondelez International, 88% of consumers worldwide snack daily. These results are amplified among Gen Z and millennials, 94% of whom eat one or more snacks per day, with one-in-three (33%) indulging in three or more.</p> <p><strong>Morning snacks show growth</strong></p> <p style="font-weight: 400;">Afternoon snacking has increased 22%, but morning snacking has seen most growth - a 42% increase from 2013 to 2021. Digging into the factors that drive these 6:00am to 10:00am choices: Mondelez reveals consumers want snacks to sustain and nourish, energise and fuel, indicating a window of opportunity for healthy snacks.</p> <p><strong>Increased interest in proteins</strong></p> <p style="font-weight: 400;">Meanwhile, protein’s reputation as a ‘fuller for longer’ macronutrient with additional health benefits has led to greater demand for protein-rich foods. Euromonitor attributes this to health concerns, highlighting an opportunity for snacks and foods that highlight protein’s contribution to energy levels, weight loss, muscle repair and satiety.</p> <p style="font-weight: 400;">Fortunately, seafood has a strong reputation as a nutritious protein packed with omega-3s and other key vitamins and minerals. It’s hardly surprising, therefore, that snacks like salmon jerky and seaweed snacks are starting to populate the shop shelves, while bite-sized on-the-go options like sushi remain popular in food outlets.</p> <p><strong>New routes to market</strong></p> <p style="font-weight: 400;">Technology has been driving change in seafood retail for consumers, with exciting new opportunities to satisfy food cravings – whatever the time. The number of channels has increased with delivery apps to omnichannel services such as ‘click and collect’ becoming mainstream.</p> <p style="font-weight: 400;">What’s more, these digital options are showing huge value as a sales channel, with snacks sold worldwide through e-commerce increasing from $18 billion in 2019 to $30.5 billion in 2021, according to Euromonitor.</p> <p><strong>Innovative seafood dishes from food operators</strong></p> <p style="font-weight: 400;">When we asked consumers how they were responding to increased seafood prices, the key theme was a shift towards eating at home more often – cooking at home more, buying fewer ready meals and eating less often at restaurants.</p> <p style="font-weight: 400;">Against these odds, food operators have risen to the challenge, offering tempting dishes that provide an array of options, while showcasing fresh sustainable seafood as the centrepiece.</p> <p><strong>Sushi to sashimi to poké</strong></p> <p style="font-weight: 400;">With the exception of bacalao on the Iberian Peninsula, salmon is one of the most popular fishes enjoyed out of home. When it’s eaten out, raw rules – with sushi, sashimi or poké. bowls most popular across most of the markets studied.</p> <p style="font-weight: 400;">In France, Germany and Spain, consumers are more likely to opt for browned or seared salmon when they eat out, while in Saudi Arabia, the UK and the US, frying comes out top.</p> <p><strong>Greater customisation & variety</strong></p> <p style="font-weight: 400;">Satisfying both heath and snacking trends, sushi has been a winner for some time. Over the last few years, however, more food operators have started to serve poké bowls. Inspired by Hawaiian cuisine, diners can customise their seafood or protein of choice with a tempting array of healthy ingredients and sauces.</p> <p style="font-weight: 400;">Quick and simple to prepare, and easy to grab and go, they are well-suited to the booming food-to-go market, and help operators to overcome widespread recruiting challenges.</p> <p style="font-weight: 400;"><em>"What’s striking when I move around the markets where we operate and have offices, is just how global poké bowls have become. They’re in Brazil, the US, in China, in Japan, in France. You find them from Sweden to Greece. The endlessly adaptable options allow each country and each consumer to tailor their bowl to their tastes", says </em><span style="font-weight: 400;">Christian Chramer, </span>CEO of the Norwegian Seafood Council.</p> <p><strong>Luxurious seafood options in retail</strong></p> <p style="font-weight: 400;">Convenience has become a megatrend. Today, people around the world can have sushi delivered in minutes, snack on healthy, nutritious seafood on the go, or prepare a seafood dish at home easily and quickly using a meal kit.</p> <p style="font-weight: 400;">Seafood is perceived as a luxury by many, so innovative new freezing technologies are being introduced to improve the quality of frozen seafood. Retail is also providing tempting alternatives for consumers dining out less, creating luxurious ‘at home’ occasions with high-end, easy to create meal kits.</p> <p><strong>Advanced freezing technologies</strong></p> <p style="font-weight: 400;">Technology is revolutionising the seafood freezing process, improving its freshness, taste and nutritional value. This has the potential to transform perceptions of frozen seafood, turning it into a high-quality convenient alternative with a longer ‘shelf life’.</p> <p style="font-weight: 400;">Originally developed to freeze stem cells, Cells Alive System (CAS) generates a magnetic field around fresh food, consisting of pulsed magnetic fields, low-frequency waves and other types of weak energy. This causes the water molecules in the seafood to vibrate, so the cell tissues remain intact during freezing.</p> <p style="font-weight: 400;">As a result, seafood retains its flavour, texture and nutrient profile once defrosted, improving customer experience. And because the technology prevents degradation over longer time periods, seafood lasts longer, reducing food waste in the home.</p> <p><strong>Convenient 'at-home' indulgence</strong></p> <p style="font-weight: 400;">Chilled or frozen ready meals are not new, but have seen a notable increase in quality, with high-end options now available in most markets. Highlighting quality, provenance and nutritional benefits as well as convenience, these are amping up seafood’s appeal too.</p> <p style="font-weight: 400;">Meal kits boomed during the pandemic as subscription schemes attracted more users and restaurants carved out new ways to keep their business afloat. With the ability to filter kit orders by ingredients, these are making it easier to cater for those with allergies or specific dietary needs.</p> <p style="font-weight: 400;">Seafood meal kits provide pre-portioned ingredients and easy-to-follow recipes, so even those with limited cooking skills can enjoy restaurant-quality meals, without meal planning or grocery shopping.</p> <p style="font-weight: 400;">Distinct from the weeknight ready meal, seafood meal kits usually offer greater indulgence, with options such as Cajun shrimp and sweet pepper, wild Alaskan salmon, spicy maple-glazed tilapia with fig and roasted vegetable rice, or baked parmesan- and panko-coated salmon with squash and garlic kale. And due to their portion size, range of nutrients and lower fat content compared to most meat dishes, these are also attractive to consumers managing their weight.</p> <p><strong>Premiumisation of traditional seafood formats</strong></p> <p style="font-weight: 400;">Increasing value by assuring consumers of sustainability through origin labelling, accreditations and harvesting methods, has become common practice in the industry. There are also numerous brands ‘premiumising’ seafood with luxurious marinades, inventive curing techniques and innovative concepts like seafood charcuterie.</p> <p style="font-weight: 400;">Moving beyond assurances on the value chain and increased product innovation, however, the last few years have seen a rise in brands making traditional seafood formats ultra-covetable, with eye-catching packaging and quirky brand messaging.</p> <p style="font-weight: 400;">With savvy promotion via social media, these are able to command higher margins and revive consumer interest in traditionally less ‘glamorous’ formats.</p> <p><strong>Fishwife: adding glamour to tinned seafood</strong></p> <p style="font-weight: 400;">It was during the pandemic while raiding the cupboard for tinned fish staples that Becca Millstein and co-founder Caroline Goldfarb had a ‘lightbulb’ moment. Recognising the growing appetite for easy, clean, simple foods, they realised that canned fish checked a lot of boxes. Having spent time in Spain and Portugal, they spotted a gap in the US market for high-quality canned fish. So they founded Fishwife in 2020, bringing Iberian conservas culture to the US.</p> <p style="font-weight: 400;">"The canned fish grocery segment is worth more than $2.2 billlion in the US" says Millstein, "with three big brands dominating around 80% of the market share. So it’s not a new, unfamiliar concept. But at the same time, it hadn’t been innovated in at all".</p> <p style="font-weight: 400;">Today, Fishwife sells products so beautifully packaged and of such a high quality that people give them as presents. You can sign up for a subscription, buy Fishwife merchandise and gift cards. The brand has been featured in The New York Times and Vogue. And the firm’s smoked salmon, which comes from Kvarøy Arctic, is one of its best sellers. It hasn’t been hard to convince current fans of Fishwife of its merits, but Millstein acknowledges that nationwide retail expansion will require greater education.</p> <p style="font-weight: 400;">"We need to transform everyone’s understanding of their use cases, from mashing it with mayonnaise and spreading it on bread, to putting it over a rice bowl or on ramen. […] It’s a really fun education process because it’s not a totally novel product, like mushroom jerky or even plant-based meat: this is canned fish!".</p> <p><strong>Spotlight: South Korea’s appetite for innovation</strong></p> <p style="font-weight: 400;">Fast-paced lifestyles and changing demographics are having a big impact on seafood choices in South Korea. A generational shift has led traditional choices to lose ground to those of younger generations.</p> <p style="font-weight: 400;">Alongside, there has been an increase in single-portion seafood options, catering to the growing number of single-person households. In this dynamic market, consumers expect a stream of convenient and inspiring innovations and products from seafood suppliers.</p> <p style="font-weight: 400;">"Koreans are interested in all kinds of species: whitefish, pelagic species or shellfish. And there’s a lot of diversity around a single species", explains NSC Country Manager South Korea, Mia Sætre Bernhardsen.</p> <p style="font-weight: 400;">"[Take] mackerel, for example. In Norway, if you eat mackerel, you probably eat it one way: in tomato sauce on bread. But in Korea, there are many different ways to eat it".</p> <p style="font-weight: 400;">To satisfy demand for new products amid rising costs, there has been a boom in sauces – from teriyaki to soy sauce to different kinds of spices – as an easy way to deliver new tastes, without necessarily adding new species.</p> <p style="font-weight: 400;">E-commerce is advanced and Korea has an established cold chain, so new products are also focused on convenience. This ranges from microwaveable products through to innovation in child-friendly salmon fillets, using offcuts too small for a standard "grown-up" portion.</p> <p><span style="font-weight: 400;">These innovations in the seafood market highlight a pivotal shift towards more accessible and sustainable seafood consumption. As consumer preferences lean towards healthy, high-protein, and convenient eating options, the seafood industry is responding with snackable and premium products that cater to these.</span></p> <p style="font-weight: 400;">Digital platforms in retail and out-of-home dining are boosting their ability to meet and expand consumer expectations, promising a significant increase in seafood consumption. And efforts to add value to traditional seafood with attractive packaging, luxurious meal options, and customisable dishes underscores an exciting evolution in how seafood is being marketed and enjoyed.</p> <p style="font-weight: 400;">Catering to the growing appetite for variety and sustainability, these developments are setting the stage for continued innovation and growth in the seafood sector.</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-07-02 00:15:25 | 2025-07-22 07:44:02 | Details Edit Delete | |
7502 | US Red Meat Symposium provides deep dive into Mexican market | With U.S. red meat exports reaching record levels in Mexico, USMEF held the inaugural U.S. Red Meat Symposium in Mexico City June 13-14 to examine its economic and political climate, highlight the market’s continued growth potential and explore emerging opportunities for U.S. red meat. | <p><span lang="DE">USMEF Chair Randy Spronk and Secretary/Treasurer Dave Bruntz participated, along with key USMEF staff from Mexico and the Denver headquarters, to emphasize the industry’s commitment to this critical market.</span></p> <p><span lang="DE">"Mexico is a very important customer for us, especially with its potential for undervalued cuts", says Spronk. "The turnout for this symposium was outstanding, we even had to limit the number of importers who could attend. I expect it will become a recurring event for the industry".</span></p> <p><span lang="DE">An important component of the symposium was the face-to-face networking opportunities for U.S. suppliers and Mexican importers, including product displays and samplings. Also featured were influential speakers who offered assessments on U.S.-Mexico trade relations, Mexico’s agricultural production and digital trends in the meat industry.</span></p> <p>"There’s uncertainty on exporters’ minds related to the recent presidential election, while importers were asking about our cattle cycle", says USMEF President and CEO Dan Halstrom. "But mostly, buyers and sellers were talking about demand. Some may see Mexico as a mature market, but it is still a growing market. As reflected by the market tours, presentations and trade discussions these past two days, there are new and emerging opportunities here for our products".</p> <p><span lang="DE">Jonn Slette, the director of USDA’s Agricultural Trade Office in Mexico City, also sees Mexico as a growth market.</span></p> <p><span lang="DE">"I would say that Mexico is still a developing market. Over 60% of Mexicans are still at or below the poverty line and as they move into the middle class, that’s where our growth is going to be", says Slette.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-07-02 00:20:11 | 2025-07-22 04:52:30 | Details Edit Delete | |
7503 | JBS recycles 40,000 tons of plastic in 10 years | Through Ambiental, a group company dedicated to the circular economy, in 2023 alone, almost 6 thousand tons of new products and raw materials were produced from recycled plastic. | <p><span lang="DE">Ambiental, a JBS business unit specializing in solid waste management, development of projects and solutions focused on circular economy and recycling and transformation of plastic waste, recycled 40 thousand tons of plastic waste that would have been destined for landfills in ten years . The volume would fill the equivalent of 16 Olympic swimming pools. In 2023 alone, Ambiental recycled approximately 3 thousand tons of plastic, generating more than 6 thousand tons of raw materials and new products.</span></p> <p><span lang="DE">Of the total plastic material recycled in the last decade, 35% was used for industrial inputs and 65% was used for the production of plastic products, such as packaging, flooring, cages and pallets.</span></p> <p><span lang="DE">For Thuany Taves , Executive Manager at Ambiental , in addition to contributing to the environment by correctly disposing and recycling plastic inputs, the company also helps to mitigate industrial impact by promoting the circular economy and producing new products from recycled plastic. "</span><span lang="DE">Ambiental started with the purpose of managing waste. Today we are a company specializing in plastic recycling, with a focus on promoting circular economy, creating solutions for applying the raw material into new products", says Thuany .</span></p> <p><span lang="DE">One of the most innovative destinations for difficult-to-recycle plastic developed by Ambiental was the 'green floor', launched in 2021. After two years of study, the company placed on the market an interlocking floor suitable for outdoor environments using plastic used in vacuum packed products. The green floor meets the ABNT - Brazilian Association of Technical Standards - standards and offers the same resistance as a material made 100% of concrete. Recently, the product was certified with the ABNT Ecological Seal of Environmental Quality. In 2023 alone, 22 thousand square meters of 'green floor' were produced, equivalent to 2 football fields.</span></p> <p><span lang="DE">"Our focus remains on innovation and operational excellence so that we can have high quality and performance raw materials for application in various product lines. Therefore, we encourage our technical team to develop solutions for reusing packaging that is difficult to recycle", explains Thuany. </span></p> <p><span lang="DE">A large part of the plastic recycled by Ambiental (80% of the total volume) comes from the operations of JBS business units, such as Friboi, Seara, Swift, Couros and Novos Negócios and generates new products to serve its companies and the market. Today, Ambiental operates 23 units in Brazil, focusing on the management and treatment of recyclable and non-recyclable post-industrial solid waste.</span></p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2024-07-03 00:05:58 | 2025-07-22 12:13:30 | Details Edit Delete | |
7504 | Red meat exporting companies to lead Taste Pure Nature programme | New Zealand’s country of origin beef and lamb marketing programme Taste Pure Nature is to move into a new phase following an agreement between Beef + Lamb New Zealand (B+LNZ) and the Meat Industry Association (MIA). | <p><span lang="DE">New Zealand exporters will take the lead in advancing the Taste Pure Nature brand and activity programme, which is designed to raise awareness and drive preference for New Zealand grass-fed beef and lamb. </span></p> <p><span lang="DE">"As a sector, our future lies in driving more value and ultimately higher premiums for our products", says Kate Acland, chair of B+LNZ. </span></p> <p><span lang="DE">"The Taste Pure Nature programme has successfully proven the value of our farmers’ story, and the impact that can be generated through targeted investment in international markets. </span></p> <p><span lang="DE">"Given the challenging market conditions we are facing, it is more important than ever that we continue to invest in marketing. </span></p> <p><span lang="DE">"The aim of B+LNZ’s Market Development programmes was to provide a strong foundation that meat processing and exporting companies could then build on as part of their international marketing efforts. </span></p> <p><span lang="DE">"We believe the time is right for companies to take the lead role in designing, governing and funding ongoing activity and for B+LNZ to transition into a supporting role. </span></p> <p><span lang="DE">"This is a great outcome for B+LNZ, farmers and the whole sector. We’re confident that companies will continue to build on the success of the programme and take it to the next level". </span></p> <p><span lang="DE">Under the agreement, MIA will take on the leadership role of Taste Pure Nature on behalf of processing and exporting companies. B+LNZ and MIA will each contribute $2 million to the programme over three years. B+LNZ and MIA are in discussions with the Government about potential support for the programme. </span></p> <p><span lang="DE">Nathan Guy, chair of MIA, says exporting companies have collectively decided to lead the marketing programme going forward and have committed $2 million over three years. </span></p> <p><span lang="DE">"We believe this new phase will help unlock greater value for our brand and the New Zealand red meat sector as a whole. </span></p> <p><span lang="DE">"Importantly, this programme will play a key role in ensuring our relevancy against the increasingly fierce competition in markets such as China". </span></p> <p><span lang="DE">The MIA and exporters will initially focus on China -- a critical market for New Zealand red meat -- with a tailored programme aiming to capture greater market value for farmers, companies and the wider red meat sector, says Guy. </span></p> <p><span lang="DE">B+LNZ launched Taste Pure Nature in 2019</span></p> <p><span lang="DE">"We recognised some time ago that agriculture is facing rapid change globally as consumers rightly want to know more about how their food is produced", says Acland. </span></p> <p><span lang="DE">"There are growing concerns about the environmental and animal welfare aspects of red meat production, and pressure to reduce meat consumption. At the same time, we are seeing growing interest in natural, grass-fed, hormone free, antibiotic free meat, which is the way New Zealand farms. </span></p> <p><span lang="DE">"Our extensive research found that consumers know little about New Zealand’s farming systems. </span></p> <p><span lang="DE">"We realised we had to be smarter about how we do it and tell the story of our unique grass-fed, free range farming systems to achieve better returns for our farmers and New Zealanders. </span></p> <p><span lang="DE">"Our research found that country of origin is the primary factor a consumer takes into consideration when choosing what food to buy and is a shortcut to understanding and trust. That drove the development and launch of Taste Pure Nature".</span></p> <p><span lang="DE">The programme features integrated marketing programmes alongside exporters that includes digital and social media marketing, media and influencer relations, events and advertising. </span></p> <p><span lang="DE">"We are really pleased with the outcome of the Taste Pure Nature programme and we look forward to New Zealand’s red meat exporters building on our work and achieving great results for farmers and our sector", says Acland. </span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-07-03 00:10:39 | 2025-07-19 17:53:25 | Details Edit Delete | |
7505 | British Lion unveils Version 3 of cutting-edge processing Code | The British Egg Industry Council (BEIC) has launched an enhanced Code of Practice for the Production of Lion Quality Egg Products. | <p><span lang="DE">The new standard embraces the latest food safety advances, including 64 new criteria, and recognises the fast-moving innovation within the sector. The latest update, Version 3, comes amid ongoing food safety outbreaks linked to eggs and egg products produced outside of the UK.</span></p> <p><span lang="DE">More than 30 years after the launch of the processing Code in 1995, it remains the only recognised industry standard for processed eggs anywhere in the world. It sets standards across all systems of production, protecting eggs from the moment they are laid to the time they are delivered to food manufacturers and foodservice operators.</span></p> <p><span lang="DE">In addition to the stringent standards of the British Lion shell egg Code of Practice, which includes over 700 auditable points, processors of Lion Egg Products must adhere to a further wide range of additional standards.<br />Gary Ford, Chief Executive of the British Egg Industry Council, said: "With food safety incidents continuing to be linked to eggs and egg products produced outside of the UK, maintaining the highest standards remains as important now as it ever was.</span></p> <p><span lang="DE">"For more than 25 years, the Code of Practice for the Production of Lion Quality egg products has provided peace of mind, ensuring retailers, food manufacturers, foodservice operators, wholesalers, and other organisations can safely serve UK consumers British egg products without the risk, food miles and challenges of traceability involved in importing egg products.</span></p> <p><span lang="DE">"I am proud to say that Version 3 pushes the standards even further, incorporating new industry advice and providing specific measures and controls, particularly around some of the new and more innovative products, to ensure that the British public gets the quality, safe and domestically produced egg products they expect and deserve".</span></p> <p><span lang="DE">Food safety expert Sterling Crew, President of the Institute of Food Science and Technology, says: "The announcement of the updated Lion egg processing Code is welcomed by myself and my peers involved in food safety. There’s an assumption that once an egg has been pasteurised that it’s automatically safe but there’s a lot more to it, especially where some egg products, such as egg white, are heat treated.</span></p> <p><span lang="DE">"With ongoing food safety incidents involving eggs and egg products produced outside the UK, there are potential risks associated with egg products that aren’t produced to the standards of the British Lion Code of Practice, and I will always insist my colleagues, customers, and friends ask for British Lion egg products if they want food safety assurance. The code of gives assurance on not only on egg safety, but also on quality, authenticity, provenance and welfare".</span></p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-07-03 00:15:49 | 2025-07-21 15:16:21 | Details Edit Delete | |
7506 | The Belgian's favorite BBQ meat is… sausage | 7 out of 10 Belgians consider barbecuing a nice tradition. | <p><span lang="DE">We had to wait a long time, but now it's finally here: summer is here and that heralds the start of the barbecue season. VLAM asked a thousand Belgians what they like to put on their grill. Sausage turns out to be the most popular barbecue preparation, followed by brochettes, bacon and steak.</span></p> <p>71% of Belgians believe that barbecuing is a tradition that should not be lost. This is evident from research by VLAM. On average, Belgians sit around the barbecue ten times a year, both at home with the family and elsewhere (with family, friends, events, etc.). More than half of Belgians (54%) start to get the itch to barbecue as soon as the weather is nice.</p> <p id="m_2141692825502263763e7af7"><strong><span lang="DE">Preferably meat on the grill</span></strong></p> <p><span lang="DE">For 53% of barbecue-loving Belgians, meat is indispensable on the grill. Furthermore, 25% really like meat at a barbecue and 15% prefer it. For only 7%, meat is not necessary. The products that most often end up on the barbecue are mainly sausages (34%), brochettes (21%), bacon (16%) and steak (16%). Spare ribs (15%) and fish (14%) are also popular.</span></p> <p id="m_2141692825502263763gmail-a4ha6"><strong><span lang="DE">Vegetables & potatoes as side dishes</span></strong></p> <p><span lang="DE">A barbecue also includes vegetables (both in salads and grilled), we find: for 32% of respondents they are indispensable, 37% would like them very much and 23% would prefer them as well. For only 8% of Belgians vegetables are not necessary. Lettuce, tomatoes, cucumber and carrots are the favourite cold vegetables of the Belgian. Bell pepper, aubergine, courgette, onion, mushrooms and corn are the vegetables that are most often put on the grill.</span></p> <p><span lang="DE">Who says barbecue, also says potatoes. 90% of Belgians prefer potatoes at a barbecue, of which 25% even find them indispensable. Consumers like them both warm (grilled or baked on the barbecue) and cold (in a potato salad).</span></p> <p><span lang="DE">Finally, Belgians serve various drinks at a barbecue. Wine (red, white and rosé) appears to be the biggest favourite, followed by water, soft drinks and beer.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-07-03 00:20:33 | 2025-07-22 10:03:53 | Details Edit Delete |