Alan Thompson retires as CEO of Towers Thompson
After 48 years in the meat industry and having reached the age of 65, Alan Thompson, CEO of Towers Thompson Holdings Ltd, felt that it was an opportune moment to hand over the reins to his fellow directors Terry Goddard and Paul Dolan. On 1st July 2014 Paul Dolan was appointed to the Board of Towers Thompson Holdings as executive chairman and Terry Goddard was made managing director of the Group. Alan will continue with the company as...
Table top meat shredder designed for smaller producers
A smaller meat shredder from US company, Cove Equipment has been launched, featuring the robust workings of the bigger machines but designed for smaller commercial producers. The SH-1 is a table top model that fits a normal three-pin plug and will shred 200 kilos of pork, chicken, beef, lamb, duck or game an hour. The design allows for continuous processing and you can get long muscle fibres without cutting or tearing product. No...
DARD says “no risk” after piglet found to have LA-MRSA on Northern Irish farm
The Department of Agriculture and Rural Development in Northern Ireland (DARD) has said there is “no risk” after a piglet was confirmed as carrying MRSA (LA-MRSA), said to be the first case of its kind in the UK. LA-MRSA is short for Livestock-Associated Methicillin Resistant Staphylococcus aureus and the find has prompted some to question an alleged overuse of antibiotics on farms. However, a DARD Spokesperson said:...
Emergency FSA audits rate 2 Sisters factories as ‘Good’ and ‘Generally Satisfactory’
Following a series of allegations around campylobacter failings reported in The Guardian newspaper, 2 Sisters Food Group has welcomed the outcome of emergency audits carried out by the Food Standards Agency at two of its chicken processing sites. Both sites – at Scunthorpe and Llangefni – have passed the audit processes which were carried out on 25th July. Scunthorpe has been rated as ‘Good’ and Llangefni as...
Students encouraged to cook with lamb through online campaign
Students are being encouraged to cook with lamb as part of an EBLEX campaign to get it back on their menu at meal times. The LambSoc campaign is aimed at developing an online community of 18 to 25-year-olds, creating videos with popular YouTubers, based on EBLEX’s initial lamb keema recipe. It will also encourage students to post videos and photos of their efforts and sharing content to spread the word. It is aiming to achieve 20,000...
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