Foodservice

Allez avec Aubrey Allen

If there’s family name synonymous with butchery, it’s Allen. The family has been running its Warwickshire-based business Aubrey Allen for over 80 years – but what does it know about salad bars, yoghurt pots and espressos? 

Northern Ireland: the region’s future is looking green

Flying into Belfast, it is easy to understand how Ireland came to be called ‘the Emerald Isle’. A patchwork of green fields dominates the landscape for miles around. But Northern Ireland’s well-earned reputation for dramatic scenery, witty banter and – more recently – as a major filming location for TV sensation Game of Thrones, has tended to overshadow the region’s food and drink sector. 

Feature: Fuelling the future

Lower fuel prices may not result in cheaper costs for the meat industry, as these have to be balanced out with other considerations and savings may be made elsewhere, argue transport suppliers. Helen Gregory reports

Weighing & Labelling: Ready, willing and label

Increased scrutiny on the meat sector means that weighing and labelling systems need to be top quality. Michelle Perrett reports.

Foodservice: Spoilt for choice

With influence from the US and growing interest in provenance and quality, consumers in the UK now have a wealth of choice available to them when dining out, as Helen Arnold reports. 

In defence of meat

The demonisation of meat occurred simultaneously with the public health dietary advice to "base our meals on starchy foods" and obesity has increased tenfold since. Here are seven facts in the defence of meat to help the industry fight the "nutritional ignorance" that currently abounds.

DSM debacle

Pressure is mounting on the government to urge the European Commission to lift the moratorium on desinewed meat (DSM), following the publication of results from the Environment, Food and Rural Affairs (EFRA) Select Committee inquiry on 23 July.

Restaurant-ready

Earlier this year, a report from the NPD Group/Crest revealed that pig meat was the fastest-growing meat in foodservice, with total servings up 8.1% year-on-year in 2011. Although the biggest growth was in seen in bacon, which increased by 29.5%, and sausages, up by 21.3%, pork also saw solid growth of 4.6%. This reflected an increasing appreciation of pork's value for money among chefs, who are improving returns by buying in whole pig carcases and experimenting with a wider range of cuts such as collar, trotters and cheeks.

Games gridlock?

The London 2012 Olympics and Paralympics will offer some big opportunities for businesses supplying meat into London. It is estimated that the Games will generate a £750m increase in spending, the majority of which will be in the food and hospitality sector. However, with 37 venues across London and an estimated 20m spectators expected on top of normal London traffic, they could also prove to be a logistical nightmare.

Bacon retains its buzz

Earlier this year, a US company took bacon enthusiasm to a new extreme with the launch of a new bacon coffin, complete with bacon shading finish and a bacon air freshener “for those who love bacon to death”. The coffin was the latest in a line of bacon-related products that have hit the market of late, including bacon lip balm, bacon soap, bacon perfume and bacon jam. Bacon, it appears, is the new big thing and Twitter is awash with odes to bacon sandwiches.

Flawed science

This content has been moved to Globalmeatnews.com. You can access it at: http://www.globalmeatnews.com/Analysis/Flawed-Science

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