Fat levels in pork reducing, new research shows
Fat levels in UK pork have dropped, new research based on the first official testing for…
Nutrition
Cutting back on red meat does not reduce cancer risk – study
Cutting down on bacon and sausages is unlikely to have any impact on the risk…
Red meat tax would be a retrograde step – leading nutritionist
A tax on red meat would be a ‘retrograde step’, according to a leading public…
NPA joins forces with other organisations to seek sustainable soya sourcing
The NPA is working with other organisations to try and ensure a sustainable future supply…
Commission drops plans for drastic copper feed reductions
The European Commission has dropped plans for a drastic reduction in permitted copper levels in…
Formaldehyde banned in feed
Formaldehyde has been banned as a feed additive in the EU from today. The product…
Pig conference explores the role of natural marine calcium and mineral sources to optimise wellbeing
Up to 60 per cent of all finishing pigs have severe inflammation or actual ulceration,…
‘Future looking’ pig conference to take place in Armagh
Advances in Nutrition for Future Challenges is the name being given to a progressive producers…
Northern Ireland research reveals £1m extra performance value
Research at the Agri-Food and Bioscience Institute (AFBI) in Northern Ireland has resulted in sows…
Undercooked pork the most common cause of Hepatitis E – EFSA
Consumption of raw or undercooked pork meat and liver is the most common cause of…