Jan 21, 2019 | Chilled Foods, Fish Processing, News, Poultry Processing
Chilled fish was a big winner in the supermarkets over Christmas 2018 – with consumers making 1.8 million more shopping trips for the category’s products compared to the same period in 2017. The latest meat, fish and poultry (MFP) update from Kantar Worldpanel,...
Oct 24, 2018 | Fish Processing, News, Poultry Processing, Red Meat Processing
Chilled fish is the only Meat, Fish and Poultry (MFP) category which is growing ahead of the wider market rate at 3.2%, Kantar Worldpanel has revealed. Data covering the 12 weeks to 7th October shows there is strong value growth particularly from shellfish and smoked...
Oct 10, 2018 | News, Poultry Processing, Red Meat Processing
Information collected by Food Standards Scotland (FSS) showed that 631 tests were carried out last year in which it said that 48 of the tests were ‘contaminated’ with the meat of an animal that was not on the label or menu description. According to a report from FSS,...
Oct 4, 2018 | Awards, News, Poultry Processing, Red Meat Processing
Around 500 bangers were put to the taste test this week by the UK Sausage Week competition’s team of expert judges. The judging panel, headed up by Institute of Meat CEO Keith Fisher, gathered at The Regional Food Academy at Harper Adams University. Keith was...
Aug 28, 2018 | Dairy, Ingredients, News, Poultry Processing, Retailing, Vegetable Processing
Following a summer that has been one of the warmest on records, the price of multiple food items across the country is set to rise. Reports from the Centre for Economics and Business Research (cebr), say dry spells lasted more than 50 days in parts of the country in a...
Jul 5, 2018 | Fish Processing, News, Poultry Processing, Red Meat Processing
The latest meat, fish and poultry (MFP) market update from Kantar Worldpanel, covering the 12 weeks to 17th June, finds value and volume sales are in growth across all categories including fish. The recent weather is helping grocers, and the supermarkets are in...
