Researchers zap microbe DNA in the name of food safety

Electron Beam effective on ground turkey with no flavor effects

27-Aug-2026 - Researchers are gauging the effectiveness of electron beams in the fight against foodborne illness pathogens in poultry. At the heart of the study is Impact of Electron Beam (eBeam), a non-thermal technology that uses high-energy electron beams that cause irreparable damage to pathogen ...

The Bell Food Group posts the best half-year result in its history – the strategy proves its worth

The outlook for the 2026 financial year is promising

12-Aug-2026 - The reported figures are thoroughly encouraging. EBITDA increased by CHF 13.5 million to CHF 173.2 million (+8.4 %). At CHF 76.4 million, EBIT was up on the prior year by CHF 10.2 million (+15.4 %). Net revenue increased organically by CHF 46.7 million to CHF 2.4 billion (+1.9 %). The half-year ...

Industrial poultry farming is accelerating the spread of a major foodborne disease

03-Aug-2026 - A new study by the Ineos Oxford Institute for antimicrobial research, University of Oxford, reveals that industrial poultry farming has led to more than 100-fold increase in the movement of Campylobacter, allowing strains that once circulated in wild birds to mix extensively in commercial poultry ...

Agricultural Prices Under Pressure: In May 2026, agricultural producer prices were 13.9% below the previous year's level

Under particularly heavy pressure: Milk prices have plummeted by 25%, and table potatoes cost less than half as much as they did last year

14-Jul-2026 - Total Producer Prices for Agricultural Products, May 2026 -13.9% compared with the same month a year ago -1.5% from the previous month Prices for crop products -10.4% compared to the same month last year Prices for livestock and animal products -15.9% compared to the same month a year ...

Invisible battle between bacteria determines the flavour and safety of salami

Research could lead to safer products, more consistent quality, and potentially new flavours and textures

03-Jun-2026 - Fermentation is one of the oldest methods of preserving food. Long before refrigerators existed, people relied on microorganisms to keep food – including meat – safe to eat. PhD research by VUB researcher Ana Sosa Fajardo (VUB Research Group of Industrial Microbiology and Food Biotechnology) now ...

Red meat: Evolution’s double-edged sword

Why the food that made us human may be making us sick

18-May-2026 - A new interdisciplinary review published inThe Quarterly Review of Biologyargues that red meat, once an essential component of human evolution, has become a significant threat to human health and planetary sustainability. Juston Jaco, Kalyan Banda, Ajit Varki, and Pascal Gagneux, synthesize ...

Philippines reopens markets for German pork

28-Apr-2026 - After almost seven years, the Republic of the Philippines is once again allowing imports of pork and pork offal from Germany. This opens up an important export market for German producers. This was preceded by years of complex negotiations by the Federal Ministry of Agriculture, Food and Home ...

Eat less meat! Otto Gourmet founder in favor of regenerative agriculture

Why animal welfare and carbon footprint are not thought through far enough

24-Apr-2026 - "We need to drastically reduce the amount of meat we eat," says Otto Gourmet founder Stephan Otto. Wait a minute - one of the country's leading meat retailers is calling for less of his own product? Yes! And the entrepreneur is explicitly not just talking about a reduction in cheap products from ...

Vion Reaches Agreement on Sale of Two German Sites

Vion is withdrawing from southern Germany

21-Apr-2026 - As part of its strategic realignment, Vion Food Group has reached a principal commercial agreement with two parties for the sale of two southern German sites. The Crailsheim site is intended to be transferred to Boeser Frischfleisch GmbH, while the Waldkraiburg site is intended to be transferred ...

Men have eaten more meat than women for 10,000 years in Europe

Gender gap in meat consumption persisted across all eras of pre-industrial Europe

13-Apr-2026 - Access to nutritious food is a fundamental pillar of human success, but such access has been unequal throughout history. In pre-industrial European societies, meat was a highly sought-after food, and access to it was often related to a higher social status. The ratios of carbon and nitrogen ...