Meat traceability in focus at Anuga

By Aidan Fortune contact

- Last updated on GMT

Meat traceability in focus at Anuga
This year’s Anuga trade show will have a focus on traceability of products. Its organisers explained how consumers are placing high value on the regionality and traceability of the products and are still addressing the themes animal welfare and protection.

In a statement it said: “The global new product introductions in the meat section tracked by Innova Market Insights have also reflected this trend over the past years.

This is also indicated by a more than 10 percent increase in the market introductions of meat products with an ethically correct positioning.”

Plant-based products

Another trend at this year’s Anuga that will be under the spotlight is the rise in demand for plant-based alternatives or meat substitute products, and the burgeoning flexitarian market.

“The reasons for adopting a reduced meat diet are generally similar to those of the vegetarians for not eating meat – i.e. a mixture between health and environmental reasons such as the reduction of the consumption of resources. These trends are essentially leading the meat aisle to evolve into a protein aisle, featuring options made from alternative proteins including soy, wheat, pea protein and many more.

“The meat industry is reacting to these developments so that many producers are now also manufacturing and selling vegetarian alternatives to their standard offer.”

Anuga takes place in Cologne from Saturday 5 October to Wednesday 9 October, from 10:00am to 6:00pm.

Related news

Show more

Related products

show more

Traditional flavours, the new trend in burgers!

Traditional flavours, the new trend in burgers!

Kancor Ingredients Limited | 30-Aug-2019 | Application Note

Consumer's demand for ethnic or themed burgers with unique flavours led chefs and restaurateurs to offer gourmet spiced burgers. Recreating these...

The unique natural anti-oxidant for meat applications

The unique natural anti-oxidant for meat applications

Kancor Ingredients Limited | 28-Feb-2019 | Technical / White Paper

Fresh meat is preferred in bright red colour but is highly prone to oxidation and is colour sensitive to extracts. Kancor’s OxiKan R, a highly refined...

Microbiological safety of raw-fermented sausages

Microbiological safety of raw-fermented sausages

Jungbunzlauer | 18-Feb-2019 | Technical / White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

Related suppliers