Good for the Sea and Good for You
"Good for the sea and good for you" is the slogan of Mr Goodfish, a quality and sustainability label that sets out to encourage consumers across Europe to enjoy sustainable fisheries in season, writes Peter Crosskey in the third in the series of features...

France Consolidates Health and Research Agencies
July this year saw the establishment of Europe's largest health and safety agency as the French food standards agency AFSSA joins forces with environmental and workplace health agency AFSSET to form the Agence National de SEcurité Sanitaire (ANSES), writes...

Boulogne Builds a Future with Vision for Fish Handling
As Europe's largest fish-processing centre, handling 330,000 tonnes of fish last year, Boulogne sur Mer holds a strong position in the French fish industry, writes Peter Crosskey in the first of four features on the French fish industry.

EU's Measures for Safe Meat Production
The European Union has a comprehensive system of legislation to assure the safe production of meat, writes TheMeatSite senior editor Chris Harris.

Residue Testing Shows Low Positive Level
In 2009, just 0.3 per cent of samples from Irish animals and products were positive for residues according to the the National Residue Control Plan for 2009.

Innovation in Traditional Foods Could Harm Their Image
Researchers from the Institute for Food and Agricultural Research and Technology (IRTA) have analysed the definitions of 'traditional food' and 'innovation' in order to predict the degree to which people will accept changes in the foods they eat.

Understanding China's Fish Trade and Traceability Systems
A forthcoming European Union (EU) regulation to combat illegal fishing will require that China obtain and manage catch certificates for all fish raw materials potentially destined for EU markets. A report by Shelley Clarke for Traffic East Asia explains...

GM Feed in the EU: Policies and Principles
As the price of non-GM feed soars, the European meat industry - bound by strict regulations - struggles to compete both in global and domestic markets, writes Adam Anson, TheCattleSite.

New French Farm to Plate Pricing Analysis
The French trading standards agency DGCCRF* and France Agrimer* have jointly published a price analysis of the farm to plate supply chain for loin roasts, pork chops and ham, writes Peter Crosskey. Other product categories may follow, but since loins...

MHS Meets Changes over the Year
The last year has seen a shake up in the management and organisation of the Meat Hygiene Services in the UK, writes TheMeatSite senior Editor, Chris Harris.

A Business that Gets Bigger as the Work Gets Smaller
Researcher Vincent Legendre is working for the French pig institute IFIP to map the flow of pig meat from abattoir to retail customer, writes Peter Crosskey for ThePigSite.

Consumers Seeking Convenience and Functionality
Apart from price, there are two main drivers for processed meat products in consumers' minds - convenience and wholesomeness, writes TheMeatSite senior editor, Chris Harris.

Beef Grades and Carcass Information - MSU
The U.S. Department of Agriculture (USDA) uses a dual grading system for beef carcasses: a Yield Grade for estimating cutability and a Quality Grade as a comprehensive evaluation of factors that affect beef palatability, says the this Mississippi...

Soil Association Organic Market Report
Last year, sales of organic food increased by 1.7 per cent but the market will be tougher in this year of the recession, the report predicts, according to the Soil Association's Organic Market Report 2009, write Jackie Linden and Adam Anson for...

Traceability Advancing with Technology
The need for traceability in the meat and food chain has now become an essential part of the processor's armoury in developing protection against possible food safety scares, writes TheMeatSite senior editor, Chris Harris.