Breaking News on Food & Beverage Development - Europe US edition

Omega-3 cheese: All the benefits of fish without the smell

Encapsulating omega-3 fatty acids in milk proteins may protect the fish-derived ingredients from oxidation, and cover the ‘fishy’ flavour in cheese, says a new study.

Danone splits from Wahaha; not talking to Mead

Danone’s troubled relationship with China’s Wahaha looks finally to be at an end; and rumours of a new deal with Mead Johnson over baby food are flatly denied.

Dairy industry seeks policy rethink on saturated fats

The European Dairy Association (EDA) has hosted a conference to push the case for a rethink of attitudes to saturated fat in advance of proposed tax and public policy changes.

New partnership to yield biobased succinic acid

CSM and BASF have joined forces to develop biobased succinic acid and expect to start producing commercial volumes and quality in 2010.

Guest article

Stevia: Succeeding in an emerging market

A sustainable supply chain, adherence to quality standards and alliances with flavour companies are all keys to success in the increasingly competitive stevia sweeteners market, says Sneha Pasricha of Frost & Sullivan.

News in brief

Cargill and Hojiblanca bottle olive oil together

A new bottling plant in Spain has been inaugurated by JV partners Cargill and Hojiblanca, supplying olive oil for private label.

News in brief

EU roadshow to combat kids' obesity

The EU has launched a new campaign to encourage healthy eating among school children, bringing the Tasty Bunch roadshow to 18000 kids in 180 schools, in seven counties.

Guest article

Stevia: beverages and replacing aspartame

Aspartame and sugar are likely to be the main substitution targets for emerging stevia sweeteners, and beverages the initial main application, writes Sneha Pasricha, a research analyst for Frost & Sullivan, in the first of two guest articles.

Time for a change? More food jobs around now

The UK food job market has seen an upturn in recent months, according to a recruitment expert, and it’s no longer a buyers market for those in the hiring seat. But for mainland Europe, recovery is still to come.

Salt-stressed yeast leads to bigger, softer bread: Study

Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.

Powersalt claims to cut sodium in good taste

Norgrow has developed a clean label alternative to standard salt that promises to cut sodium content and enhance flavour.

France reminds what ‘natural’ means

The French department responsible for tackling fraud has issued a new note setting out how the term ‘natural’ should be used on food products.

Weekly comment

The benefits of a probiotic witch hunt

Get your pitchforks ready! There are evil-doers out there! We’ve been conned: Probiotics don’t work. Dannon’s settling out of court, EFSA’s rejecting health claims, and the media is starting a witch hunt.

Kraft explores boosting chocolate health benefits

Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.

Naturex merger to double 2009 earnings

Naturex, the French-based botanicals giant that recently acquired the ingredients business of Spanish company, Natraceutical Group, will earn €185m in 2009 – up from its 2008 income of €93.2m, as it announced details of the deal.

Taste tipped to top the agenda at Stevia World Europe

Ahead of the Stevia World Europe conference in Frankfurt in November, business research firm KnowGenix has compiled a report detailing the quality, sustainability and taste issues that stevia still faces.

Kraft reportedly prepares hostile bid for Cadbury

Kraft Foods is reportedly preparing a hostile bid for Cadbury three weeks after the confectionery company rejected a £10.2bn ($16.7bn) offering.

Weekly comment

How Mugabe’s milk could sour Nestle's image

Nestle is being slammed for sourcing milk from a Mugabe-owned farm in Zimbabwe. In a world where both business and information are globalised, any big business practices deemed unacceptable – wherever they take place – are liable to unleash a furious consumer reaction.

National Starch creates animal free emulsifier for instant foods

National Starch has developed a new fat encapsulation system for instant desserts or other dried products that replaces animal derived ingredients like sodium caseinate.

Here’s the scoop: Ice cream is next for stevia

Stevia could soon be adopted by ice cream manufacturers, claims a partnership of ingredient developers which believes it has overcome the technical challenges of producing frozen desserts using the natural sweetener.

New company to bring innovation to meat processing

Vitiva has joined forces with Icelandic natural extract specialist Food Quality Inc to launch a new company targeting the meat processing sector

Salt targets get meaningful results for heart health: Study

Moderate reductions in salt intakes do indeed result in clinically relevant and beneficial reductions in blood pressure, says a new study from London.

Organic food not too expensive, insists Soil Association

The Soil Association (SA) has denied that organic food is too expensive, pointing out that many organic products are cheaper than their branded non-organic equivalent.

Strain breakthrough points to gluten-free sourdough

German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards new gluten-free formulations.

Free-from foods packed with salt, CASH finds

A survey of UK supermarkets’ own-brand gluten-free, wheat-free and dairy-free foods has found more than half had higher salt levels than standard versions, raising concern for the intake levels of coeliacs and others who avoid certain foods.

News in brief

High street pizzas found too fatty

A survey from UK consumer watchdog Which? has found that most of the pizzas sold in high street restaurant chains are unhealthy, containing high levels of saturated fat, fat and salt.

Emulsifier alternative slices cost of bread production

DSM Food Specialties says it has developed a new enzyme preparation which will offer bread manufacturers a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).

Synergy launches Thai-inspired pastes

The popularity of Thai foods has led Synergy to develop and range of clean-label pastes for the food manufacturing industry.

Global food use of bulk and high intensity sweeteners

Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?

The science of sweetener blends

Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.

Jail for organic food scam

The director of a British food supplier which falsely described its products as organic has been jailed for more than two years, in what is believed to be the first custodial sentence for organic food fraud in the UK.

GMO risk assessment must be transparent

More work is needed on opening up GM assessment to integrate public concerns, attendees at a conference on the possible risks of genetically modified organisms heard this week.

Mutual recognition a must for ‘traditional’ novel foods

The amended novel foods approval must reinforce the principle of mutual recognition between member states if the fast-track process for traditional foods eaten outside the EU is to work, says an expert.

PureCircle reviews ‘transformation’, eyes long term

PureCircle has reported a huge boom in sales in the “transformational” 2009 financial year, and has credit facilities that will allow it to expand as stevia sweeteners move towards the big time.

News in brief

EU votes against bluefin tuna ban

A proposal to temporarily ban international trade in bluefin tuna to allow stocks to recuperate suffered a blow this week, when member states voted against them.

Mediterranean weed offers natural fruit flavours: Study

Extracts from a Mediterranean wild shrub have a fruit-like aroma, which shows their potential to flavour beverages, suggest new findings from Italy.

Afriplex expands emulsions capacity

South African plant extract company Afriplex has expanded its existing emulsion facility in response to increasing demand for beverage emulsions.

Global dairy industry signs sustainability pledge

Dairy industry associations from around the world are coming together to sign a pledge to reduce carbon emissions and address climate change.

EFSA puts heads together for novel foods guidance

EFSA is to bring together experts on novel foods and manufacturers at an event that will help it put together guidance for future applicants under the revised legislation.

Functional system enables dairy-free pizza toppings

Cargill new functional system to replace dairy proteins in cheese analogues for pizzas, there by reducing food firms’ vulnerability to dairy price fluctuations.

Euromonitor advises on emerging markets strategy for soft drinks

Euromonitor predicts that Africa and the Middle East present the best opportunities for soft drink manufacturers as global sales growth slows.

New gluten to offer formulation enhancements

A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.

Danisco combines emulsifiers, gums & systems

Danisco is merging its emulsifiers and gums & systems divisions under one Enablers umbrella so it can tap a bigger pool of resources for innovation and operations.

Weekly comment

Are health claims curbing freedom of speech?

The US FDA is being sued over its health claims regime – actions that are unlikely to succeed according to most pundits – but they raise serious questions about healthy food messaging and free speech that are being felt globally.

Italian association to boost stevia awareness in Europe

A new association is aiming to promote knowledge and research into stevia sweeteners in Italy and abroad, and is seeking active members and funding.

Intervene on meat, WWF tells government

The World Wildlife Fund (WWF) has released a report calling on the UK government take an active role in reducing meat consumption.

News in brief

FrieslandCampina denies delay in selling cheese business

Newly merged FrieslandCampina has denied reports that the sale of its cheese business in Bleskensgraaf will be handed over to the European Commission in order to meet the disposal deadline.

Olive fibre may replace fat in meat products

Fibre obtained from the waste of olive mills may mimic the effects of fat, and improve the product’s cooking properties, says a new study with low-fat potential.

Red wine powder gives the benefits without the booze

The health benefits of wine could be available to those who prefer not to drink alcohol, says a German team who are adapting the by-products of red wine production to make a powder for use in yoghurts and chocolates.

Vegetable protein needs more energy efficient processing, says study

Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.

No sign of a baobab boom - yet

Baobab was hailed as this year’s 'hot new superfruit'. So why have no new products containing the fruit have been launched in Europe so far?

Venture capital drought will stymie innovation, warns expert

Lack of regional investment in food start-ups could mean few private equity investment opportunities in three or four years’ time, says a UK specialist – and that could impact innovation long term.

News in brief

FSA advises on sustainable fish choices

The UK’s Food Standards agency is sticking by its advice for people to eat at least two fish portions a week, of which one should be oily – but is highlighting the need for sustainable choices.

Private equity spies opportunities in small consolidators

Consolidation in the food sector during the recession is throwing up opportunities for private equity to invest in smaller companies – if they have a unique product and a diverse customer base.

Dispatches from DrinkTec

New enzyme enables 100 per cent barley beer

Novozymes is claiming an industry first with its new brewing enzyme capable of working without malt and with barley as the only raw material.

Legume ‘milk’ may cut costs and dairy from chocolate

Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.

UK to explore consumer views on GM food

The UK Food Standards Agency (FSA) has announced the formation of an independent steering group to engage with consumers over genetic modification.

Xylitol still disappoints Danisco

Danisco sold ‘somewhat disappointing’ volumes of xylitol at the start of its new financial year, but says the sweeteners division is on track for recovery thanks temporary closure of xylitol plants and inventory reductions.

News in brief

Men like meat-flavoured chocolate

A meat flavoured chocolate developed is popular with men in New Zealand, according to its creator, a food chemist-turned-chocolatier.

Snack Size Science: Choc cravings and low-fat treats

FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.

Meat additives not linked to brain tumours: Study

Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the incidence of brain tumours, says a new study from Imperial College London and Harvard.

Certified sustainable cocoa source from Ivory Coast opens up

Cargill Cocoa and Chocolate is aiming to have 10,000 tonnes of UTZ-certified cocoa available for the market in 2010, as the first two Ivory Coast cooperatives achieve certification and others are expected to get there soon.

Danone re-enters EU probiotic health claim game

Global probiotics leader, Danone, has submitted a new disease reduction article 14 health claim linking consumption of its probiotic drinking yoghurt, Actimel, and diarrhoea, after withdrawing three article 13.5 immunity and digestive health claims in April.

News in brief

Innocent innocent on five-a-day claim

Complaints over an advert from Innocent that claimed one glass of smoothie counts for two portions of fruit and veg have not been upheld by the Advertising Standards Agency.

Confectionery ingredients company bought by private equity

German confectionery agents maker Kaul has been snapped up by private equity fund Riverside, which plans to speed international growth for its new ‘hidden champion’.

Amino acids may cut acrylamide, boost flavour

Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by 80 per cent, suggests new research from the UK.

News in brief

Thai food exports set for strong 2010

The recovering world economy could see Thai food exports rebound after a disappointing 2009, with 2010 exports predicted to hit 750 billion baht (€15 billion).

France’s first stevia products around the corner

Granular is officially launching its Real Stevia sweetener following approval for high Reb-A stevia sweeteners in France; the race is on to bring the first products to shelves and secure market share.

Chr Hansen makes natural white for confectionery

Chr Hansen has developed a new natural white colour from calcium carbonate, which it claims is the first non-chemical alternative to titanium dioxide available to coated confectionery and chewing gum manufacturers.

Sore lack of skills in Welsh food sector, report

A training academy for food and drink manufacturing in Wales is planned to combat an urgent skills shortage in the country.

Calls for healthy, sustainable diet info for UK

The UK needs a cross-government strategy for food that clearly outlines industry’s role, and defines an environmentally sustainable diet as well as a healthy one, say food policy advisors.

Big retail backs gluten-free

More demanding consumers and opportunity-hungry retailers are driving innovation in the gluten-free market, according to the chief executive of British charity Coeliac UK.

Fat may override body’s fullness signals: Study

Over-indulgence may be all fat’s fault, according to a new study which reports that fat molecules may over-ride the body’s appetite-suppressing signals.

Food is not just production, industry tells career-seekers

The UK food and drink sector is getting creative about its efforts to redress the shortage of engineers, scientists and technologists – including opening eyes to the range of careers on offer and training initiatives.

Cadbury slams Kraft bid and business model

Cadbury has labelled Kraft “a low growth conglomerate” in a letter restating its rejection of the food giant’s £10.2bn ($16.7bn) takeover bid.

Cost vs quality sparks Tate & Lyle platform

Tate & Lyle is introducing a new product development platform aimed at helping manufacturers develop lower cost products that still taste as good.

News in brief

Agricultural innovator dies aged 95

Normal Borlaug, the Nobel prize-winning scientist credited with starting the ‘green revolution’ has passed away at the age of 95.

Weekly comment

Bisphenol A: Hearts versus minds

Forget GMO and nanotechnology - the biggest food safety issue of our times is bisphenol A (BPA).

Salt blunts effects of blood pressure drugs: Study

Continued high dietary intakes of salt may make people resistant to blood pressure-lowering drugs, says a new study that provides “additional support of efforts to reduce salt content in foods”.

UK organic market resilient despite Royal bail out

Waitrose’s move to rescue Prince Charles’ Duchy Originals food brand is not indicative of a downturn in the UK organic food market, experts have claimed.

Symrise enters mainstream beer market with new flavours

Symrise has entered the mainstream beer market with a new range of flavours designed to make life simpler for brewers in international markets.

Brands slash unhealthy kids' food ads by 93%

A pledge on responsible advertising in Europe has resulted in a dramatic reduction in ads for unhealthy foods to under-12s this year by the likes of Kellogg’s, Nestle and Mars, says an independent report.

French study says organic food is healthier

A new review from France has concluded that there are nutritional benefits to organic produce, on the basis of data compiled for the French food agency AFSSA. The conclusion opposes that of a UK study published last month.

News in brief

Conference to debate saturated fat in dairy

A one-day conference will debate the latest science on milk fat and policy options for reducing – or taxing – the levels of saturated fats on dairy.

Science rises to the gluten-free challenge

The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.

Callebaut-Natra chocolate plan turns sour

Barry Callebaut has confirmed it has ended negotiations with Spanish chocolate producer Natra over the integration of its European consumer chocolate business, citing differences over valuation.

Brewers in emerging markets turn to enzymes, says DSM

Enzymes can help brewers in emerging markets take full advantage of local crops and therefore cut costs, protect the environment, and support local communities.

Triple drivers behind cultures, Danisco VP

Danisco is confident in the long term strength and potential of food cultures – so much so it recently pledged €60m to expand capacity. That confidence is based on three pillars, says Danisco Cultures’ VP: convenience, health, and food safety.

Tate & Lyle cuts ribbon at Australia food systems site

Tate & Lyle is giving a boost to its Australian food systems business with the opening of a new R&D and manufacturing centre in Queensland.

News in brief

EFSA invites NGOs to talk GMOs

The European Food Safety Authority is holding a meeting on 2 October for non-governmental organisations to exchange views with its scientists working in the ara of genetic modification.

Chocolate cravings: Not due to hormones, says study

A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.

New DSM cultures promise to fine tune yoghurt textures

DSM has extended its yoghurt cultures range to help fine tune the texture of increasingly popular mild and drinkable products.

Meeting demand for ancient grains

Interest in ‘ancient’ grains like quinoa, sorghum and teff has soared, not least because of their gluten-free quality. That means expanding supply to keep up with demand.

The rise and rise of gluten-free

The global market for gluten-free food and drink products has grown exponentially in the past five years with a raft of new products hitting the market. Clear leaders are starting to emerge in what was once a niche.

Council’s attempt to defend Malaysian palm oil dubbed misleading

The Malaysian Palm Oil Council’s (MPOC) recent attempt to defend the crop’s environmental credentials has been judged misleading by the UK’s advertising authorities.

Cognis launches aerating agent for cake mixes

Cognis is launching a new blend of emulsifiers to give volume to cake mixes, concentrates and retail mixes that is said to be especially suitable fat containing batters and can withstand vigorous beating.

France approves high Reb A stevia sweeteners

The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.

Rivals set to go to war over Cadbury

Kraft Foods' rejected bid for Cadbury is likely to trigger a bidding war among the world’s leading confectionery producers, analysts are predicting.

Pea ingredients could offer low-fat, tasty meat products

Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.

New enzyme blend to boost volume for bakery

Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality, increase volume of baked goods, and reduce emulsifier use.

Danisco launches broad range of cellulose gum products

Danisco has completed a 1,500 tonne expansion of its cellulose gum production capacity to make way for a new range of products for use in bakery, beverage and dairy, as well as oral care and pharmaceuticals.

Weekly comment

Acrylamide: The consumer health scare that isn’t

Consumers love to get their teeth into a good health scare. So how is it that acrylamide has slipped under the radar?

Guest article

People really are food companies’ greatest asset

Thousands of food companies make and sell products; why do some become so much more successful than others? Is it luck, or is it better people? Dr Michael Lee of CPL Executive Search says individuals make all the difference – and firms need to use the right methods to hire senior executives with a specific set of skills.

News in brief

Cargill invests for CEE animal protein industry

Cargill has unveiled new investment in its animal plant in Sura Mica, Romania, as it positions to take better advantage of demand for animal protein products in Central and Eastern Europe.

Kraft Foods launches Cadbury takeover bid

Kraft Foods has confirmed it has had an initial takeover bid for Cadbury rejected but said it intends to work towards a deal that would create a $50bn food industry powerhouse.

Nestle opens luxury chocolate research centre

Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.

Tapioca ingredient tweaked for lower fat pastry

Ulrick & Short is launching an adapted version of its Delyte F fat replacer for tapioca to reduce the fat content in both sweet and savoury shortcrust pastry.

Sugar plus vit C boost green tea’s health punch

Manufacturers of ready-to-drink green tea products should include both sucrose and vitamin C to enhance the health profile of their formulations, suggests a new study from Purdue.

Consumers hunt out taste in freezer cabinet, FDF

UK consumers are continuing to buy more branded frozen food, according to a new survey that indicates a 9 per cent upswing in frozen food purchasing this year – and many are swayed by taste and quality factors.

Coconut oil extract with nisin combats food bugs: Study

A study from China sheds new light on a coconut oil extract’s potential as a food preservative, but high fat or low starch content may reduce its action.

Egg experts join forces to develop new technologies

DSM Food Specialties and Sanovo Engineering have formed a new joint venture which they say will bring leading edge technologies to the egg processing industry.

Low-fat chocolate breakthrough could replace fat with water

Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.

Chocolate sales follow suppliers to Eastern Europe, says report

Supported by supplier migration, Eastern Europe has gained ground in the global chocolate market as health concerns eat into the Western European share, according to new research.

Better quality Balkan foods since accession

Increased imports and competition in food trade has pushed up quality in Central European and Balkan countries since EU enlargement, says a new study.

News in brief

Symposium to tackle new era in soy marketing

Taking place on 5th and 6th November, the second International Symposium Soy & Strategic Marketing will involve soy market updates, case studies on successful product introductions, and the latest on soy health claims in Europe.

Create Flavours launches fresh tasting herbs range

Create Flavours, the UK flavour firm, has launched a new range of natural herbs designed to add a touch of “cheffiness” to food products.

Erythritol’s antioxidant activity may add to diabetes benefits

The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.

Barentz Europe brings ingredients under ‘Barentz Production’ banner

Barentz Europe has formed a new production division that formally brings together its three ingredients businesses under the same management – Barentz Ingredients, Vitablend and LI Frank.

Cereal makers lobby FSA to stop salt warning ads

Leading cereal manufacturers in the UK are meeting the Food Standards Agency (FSA) today to urge the body to pull a £3m (€3.44m) advertising campaign on salt consumption.

E-numbers scrutinised via iPhone apps

New applications for iPhone are giving consumers instant access to information on food additives by entering the E-number – but there are questions about the science used to support the safety opinions.

News in brief

New drive for plantain and banana research

The Plantain and Banana Research network of Latin American and the Caribbean has a new president, under whom it will review research priorities and strengthen synergies between members.

News in brief

Food Valley unveils awards shortlist

Food Valley makes an award each year for the food technology that represents the best example of innovation, cooperation and corporate social responsibility.

Sucralose safety ‘scientifically sound’: Expert panel

Studies reporting that sucralose may be detrimental to gut health were “not scientifically rigorous”, and the totality of evidence supports the safety of the sweetener, an expert panel has concluded.

EFSA view on Southampton six imminent

A verdict on the safety of the ‘Southampton six’ food colours is imminent after the EFSA confirmed its food additives panel is scheduled to discuss the review findings later this month.

FSANZ sees reasons to approve new GM soy

Food Standards Australia New Zealand (FSANZ) has published a second assessment report on the potential use of a herbicide-tolerant soybean line in food products, giving its preferred option of approval.

Mane launches new flavours 'from the named veg'

Mane is launching a new range of vegetable flavours for culinary applications to cater to the growing trend for natural foods and the new legislation on the composition of flavours that can be called natural.

GM policy could bring price, supply issues, warns UK

The UK government has warned that the EU’s hardline on GM food could disrupt the supply chain and result in price hikes.

Guest article

Crossing the Atlantic: don’t get stuck on shore

European ingredient companies entering the US, and American companies aiming at the European market often have less success than at home, and certainly far less than expected. The effort takes longer and costs more than projected. Esther Hunter and Steve Lisansky of CPL Business Consultants explain why.

News in brief

Cantox plans seminar on novel foods and additives

Regulatory consultant Cantox is planning a seminar on key changes to regulations on food ingredients and additives in the EU, including the update on novel foods regulation.

Weekly comment

Sugar and strife – not so nice if the price is not right

Sugar politics means high prices are a bitter pill for US and Indian sweet food and beverage makers; while the European industry is sitting pretty on the back of the recent sugar reforms.

Transparent gel advance may give ‘excellent food ingredient’

A clear hydrogel made from xyloglucan and chitosan may offer an innovative thickening agent, and carrier of flavours of colours for foods, suggests new research.

Lower selling prices hit FrieslandCampina’s ingredients business

The newly merged dairy co-op Royal FrieslandCampina has reported a sharp decline in the profitability of its ingredients business, as selling prices plummet.

Less meat brings heart, climate benefits, says professor

A Danish cardiologist has added his voice to calls for a reduction in red meat consumption – both for the good of people’s hearts and for the good of the planet.