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FCC’s 2021 meat processing outlook: Navigating price volatility
Kyle Burak, Senior Agricultural Economist at FCC, says the meat processing sector has experienced its fair share of ups-and-downs over the past couple of years. Global supply reductions have expanded export opportunities while rising incomes supported domestic demand in 2019. COVID-19 shifted consumption…
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Gardein wants Canadians to ‘cheat on meat’ – and offers incentive
Gardein is helping Canadians break-up their everyday routine in new and exciting ways. When things get dull, it’s important to switch things up and sometimes that means you need to cheat. On meat that is. The brand is encouraging Canadians…
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Meat processing industry receives government investment
The governments of Canada and Ontario are have invested in the meat processing business with over $220,000 in cost-share funding to support 25 projects at provincially licenced abattoir businesses in Ontario. This targeted effort through the Canadian Agricultural Partnership will…
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Canadian beef receives investment from federal government
CALGARY – Marie-Claude Bibeau, Minister of Agriculture and Agri-Food, attended the Calgary Stampede where she announced an investment of $8.3 million for six projects that will help support Canada’s beef industry. The investments will help producers become more competitive and…
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Antioxidants and You: Ingredient maker goes direct to video
Kemin Industries, a U.S. provider of shelf-life extension and food safety solutions to help manufacturers protect food and beverage products, recently released a new video, “Antioxidants in Action.” The video animates the oxidation process as Kemin experts discuss why meat…
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Seven VersaCold facilities approved to export meat to China
Vancouver-based VersaCold Logistics Services has announced that seven more of its facilities have been approved to export meat to the People’s Republic of China, bringing the total to 10
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Study finds clear benefits to organic meat and milk
A new study from the U.K. showed that organic milk and meat both contain about 50 per cent more omega-3 fatty acids than conventionally produced products
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Cooking meat at lower temperature could reduce cancer risk
Following the WHO’s headline-making news that red meat consumption is linked to cancer risks, a new study shows that cooking method can make a difference
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Subway shifts to antibiotic-free meat in U.S.
Starting in 2016, Subway’s U.S. operations will begin transition towards only serving animal proteins that have never been treated with antibiotics
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Canadians eating less meat
A Conference Board of Canada report shows pork and beef consumption has dropped in Canada
