The only regular meat trade publication directly serving the UK meat industry.
Read the latest issue >National Food & Drink Training, the training arm of Scottish Bakers, has launched a new SCQF Level 5 qualification in Meat & Poultry Processing.
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Quality Meat Scotland will launch a summer campaign to grow public understanding of what the blue Scotch label stands for.
Members the All-Party Parliamentary Group witnessed the efforts underway to uphold the UK’s biosecurity during a visit to meet with UK Border Force.
AIMS has voiced concerns regarding the Scottish Government’s “failure to deliver a coherent agricultural policy” to support Scotland’s red meat sector.
Product judging for the 2025 UK Sausage Week competition is drawing closer, as organisers encourage industry to nominate products ahead of the Friday 1st August deadline.
Your June edition includes: An update on the plant-based proteins market, the latest news on training and education, spotlight on Wales.
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As we work out how to integrate new technology into our food production supply chains, we must first make sure we are putting the right framework in place, warns BPC’s Kerry Maxwell.
AIMS’s Tony Goodger examines the current factors affecting the price of meat and poultry.
IMTA’s Matthew Bishop looks at the issues affecting global meat consumption and finds that price is top of the agenda for UK consumers’ buying decisions.
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The 2025 edition of Meat Contacts is full of updated industry listings. Available in print and online, you can read and search the digital edition right now.
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