Retail sales of mince (beef, lamb and pork) fell by 1.8% to 163,192t, but grew by 9.9% in value to £709m in the 52 weeks to 29 November 2009, according to TNS data supplied by AHDB Meat Services, with price increases the major factor in the impressive value hike.

The meat industry needs to grow up if it wants to see an end to government-imposed regulation, says Tim Smith, chief executive of the Food Standards Agency (FSA).

The way in which ingredients companies work with manufacturers has changed beyond recognition in recent years, with companies building much closer relationships with their customers and product development times lasting several months. 

Stable prices, and easing of pressure from European Union and a positive outlook by suppliers are all contributing to an upbeat poultry market. Carina Perkins reports

Energy reduction and efficiency are the key requirements for modern cutting, slicing and dicing equipment. Fred A'Court sharpens his focus on the machinery making the grade.

A brave new world of co-operation is key to success when it comes to transforming the Meat Hygiene Service (MHS), according to the organisation's new business directors.

From premium through to value, sausages have ridden out the recession with remarkable ease, reports Adam Baker.

This week the government implemented the third rise in fuel duty in nine months. Experts warn the rise will have a serious impact on the logistics industry and all those who make use of it. Carina Perkins reports

Can lamb hold on to its market share in the face of the economic slowdown or will it lose out to cheaper products, asks Ed Bedington

Adam Baker wonders if halal meat can be the guiding saviour to invigorate a once-great UK livestock sector

The grass is greener in Ireland, but the red meat industry there has had its share of problems over the past few years. Now, though, following a Task Force report, it looks to be turning a corner, as Carina Perkins reports

Running an abattoir is a tough business and with change almost a constant, it is hard for operators to keep pace. Fred A'Court looks at the key issues facing the sector

A strong product image for Welsh red meat coupled with a positive strategic action plan are designed to boost business  for farmers and revitalise a struggling industry sector.  Carina Perkins reports

Pork sales are buoyant, the UK pig herd is stabilising and exports are being boosted by a favourable exchange rate. All in all, the category is having a much better time of it than a year ago. Alyson Magee reports

A gruelling two-wheeled odyssey from London to Paris raised over £40k for charity and put the British meat industry on the map. Ed 'Chris Hoy' Bedington reports

Can the Scotch brand stay strong in the face of dwindling supplies and a consumer credit crunch? Ed Bedington takes a look at some of the issues facing the Scottish meat sector

There has been a major controversy over food labelling in the past year. Adam Baker investigates the effect it is having

Processing lines can be tough - even dangerous - places to work. Adam Baker looks at what is being done to streamline the process

With a ground-breaking environmental goals now set by UK government, the meat industry is likely to be a target for future legislation. So what is it doing to reduce its emissions? Carina Perkins reports

From gross misconduct to asking an employee if she is pregnant, the dangers of falling foul can be quite daunting for a business. Anna West and Adam Rice explode a few popular myths

Has the economic downturn had any effect on sausage casings? And is gut really better than collagen? Ed Bedington checks out the pros and the cons

The revival of packed lunches has had a big impact on the cooked meats market, boosting value sales while putting pressure on premium products. Carina Perkins reports

A grassroots reform of qualifications is under way, with the aim of achieving clearer, more employer-specific training. Fred A’Court reports

Buoyant value sales in the UK retail bacon market over the past year are masking stagnant volume sales, supply shortages and potential recessionary woes. Alyson Magee reports

The beef sector has had a good run of rising prices and increased demand, but with the economy teetering on the brink of free-fall, what future for beef? Fred A’Court investigates

Adam Baker asks market leaders in the cutting, slicing and dicing market how they are coping with the global hardships of 2009

Technology in the meat sector moves on at a great pace. Alyson Magee looks at how technology is developing across the production and processing sectors, with tender meat high on the agenda

The world might be facing a global recession, but if there is one product that is bucking the downward trend, it is mince. Fred A’Court takes a look at the latest developments in the mince market

Meat processors are always under pressure from demanding multiples – a trend that is further pronounced in the current climate. Adam Baker looks at how weighing system suppliers are helping customers take the strain.

Shoppers are starting to place economy and value ahead of premium and clean-label when it comes to their weekly shop. Carina Perkins reports on how suppliers are responding.

Despite fears over the economy and concerns about GM-free feed, UK poultry producers are in a relatively upbeat mood, finds Keren Sall

Think again. Making cutbacks in IT investment may seem the thing to do in the current economic climate but could prove short-sighted, says Adam Baker

The challenge to reduce costs on meat hygiene inspection lies as much with Defra and the FSA as it does with industry. But the meat sector must also shoulder its share of the responsibility, finds Keren Sall

A tough year for UK lamb producers in 2007 has been followed by a more positive start to 2008. But with an economic squeeze looming, the industry will need all the support it can muster in the months ahead. Adam Baker reports

There is some light at the end of the tunnel for the pork industry, but pig farmers will need to hold their nerve if they are to begin to see real return on their efforts, as Keren Sall reports