Uncooked New Zealand pork meat and products containing New Zealand pork will be available in Australia soon.
Lab-grown meat may be more widely accepted than we thought, with vegans more open to trying it than meat-eaters.
Griffith Australian Rivers Institute's Carmel McDougall has suggested replacing the Sydney Rock oyster, which is susceptible to QX disease, with a disease-resistant species called the Blacklip oyster.
Does your Christmas menu feature wild boar? If so, you might want to rethink.
Health, environmental and animal welfare concerns are all becoming priorities for consumers, which is why Auckland start-up Sunfed Meats is experiencing significant expansion.
The Australian Government is providing financial backing of $1.3 million into the use of robots in antimicrobial resistance (AMR) on pig and chicken farms.
Israeli start-up Flying SpArk is farming Mediterranean fruit flies to harvest a high-protein, odourless, nearly cholesterol-free ingredient for human consumption. Rich in calcium, iron and potassium, the ingredient is sustainably produced — and Flying SpArk hopes it can be used to address shortages in global nutrition.
Meat prices vary dramatically between countries, but this does not take into account the average minimum wage. Affordability for meat is relative to the labour hours, and the 2017 Meat Price Index from Caterwings outlines this.
Meat & Livestock Australia has announced a $3 million investment (over three years) with the aim of reducing the incidence and costs of endemic health conditions affecting South Australia's sheep flock.
Memphis Meats has developed both duck and chicken meat that is grown from directly poultry cells without involving raising any animals at all. By producing meat directly from animal cells, the need to feed, breed and slaughter animals will be obviated.
Researchers from the University of Burgos (Spain) have developed a fluorescent polymer that lights up in contact with mercury that may be present in fish.
Futurists tell us that we will be eating in vitro meat (IVM) – meat grown in a laboratory rather than on a farm – within five to ten years.
By finding ways of suppressing the growth of Campylobacter in chickens before they are processed it is hoped that the Campylobacter foodborne disease load can be reduced.
Alternative, sustainably generated protein sources are going to be needed to ensure there will be enough food to support global population growth. It has been estimated that more than 250 million tonnes of additional protein a year — an increase of 50% compared to today's level — will be needed annually by 2050, and insects could be the ideal source.
I didn't realise that fish even have distinguishable personalities, but apparently they have and it impacts how well they go in aquaculture.