• Provacuno 2024
    Anecoop Kaki 2024

    • Spain: New nutrition notions on pork of white meat

    The Interprofessional Organization for Pork of white meat (INTERPORC) ensures that lean cuts of pork and meat products may have an important place in the diet of older people due to their nutritional characteristics, in addition to carrying out physical activity as usual

    Remco van Reenen, new CEO of Trouw Nutrition Spain

    Van Reemen replaces Jose Ignacio Salvador Martinez, who has reached an agreement with the company until retirement. Remco van Reenen Nutreco joined the group in 2011 where he has developed his career in the commercial area and marketing. He previously worked in activities related to the animal food industry as Intervet / MSD companies.

    Spanish meat sector announces the first awards

    Awards .the National Association of Meat Industries of Spain (ANICE) recognize the work of individuals, companies and institutions in various fields, in favor of the meat sector and socio-economic relevance. The announcement of these awards is open, and any person or institution related to the sector can nominate candidates for the different awards established. They establish five categories: "business trajectory", "Friends of the Flesh", "Jose Flores Innovation", "Food and Health" and "Sustainability and Environment".

    Spain among EU leading foreign trade of eggs through the US

    Spain quadruples egg exports to third countries. Between July and September, Spain sent half the eggs exported from the European Union (EU) to the United States. It is the country that increased the volume of table eggs exported from the EU from January to September 2015, with 25,717 tons, almost quadrupling the 6,700 tonnes shipped to third countries in the same period last year. The turnover amounted to 68 million euros.

    Spain: Francisco Marcén, new president of INTEROVIC

    The General Assembly of the Inter-Organization Agrolimentaria of sheep and goats (INTEROVIC) elected as new president Marcén Francisco, will hold the position from Agri-food Cooperatives Spain.

    The chef Paco Roncero presents the campaign meat of farmed rabbits

    The television chef, two Michelin stars and jury of Top Chef TV show, presented the new campaign meat of farmed rabbits, of which he is the current file. The presentation took place in Madrid Park Golf Channel. Attendees were able to taste recipes of rabbit meat prepared by the chef.

    Good times for the entry of European pig fresh meat to New Zealand

    A sanitary agreement for live animals and animal products between the European Union and New Zealand in 1996 has been progress in the areas of animal health and welfare now with new technical developments related to issues of animal health and welfare, and systems food safety.

    Let´s falling on consumer habits to increase the value of lamb meat

    The Spanish Agrifood Interprofessional Organization sheep and goats (INTEROVIC), through its coordinator, Thomas Rodriguez, highlighted in Brussels (Belgium) the importance to the sheep sector innovation and, in this sense, moved during intervention the importance of acting in consumer habits to achieve increased sales and value of lamb meat. His intervention has been framed in a forum with the most representative associations of the sheep sector in the European Union to discuss the future of the sector.

    Argentina: A vaccine against bovine viral diarrhea to the rescue of livestock production

    A vaccine developed by Argentine researchers promises to prevent the loss of billions of dollars virus that causes bovine viral diarrhea (BVDV) in meat and milk production in both Argentina and the rest of the world. Doctors María Marta Vein, Andrés Bellido Wigdorovitz and Demian INNOVATE have been given the Award for the scientific development of powerful.

    The meat industry rejects the classification of red meat and processed as carcinogenic made by WHO

    The European Meat Manufacturing Industry has proactively stepped forward with the aim of providing as many details as possible, to serve as a complete basis and source of information for the consumer, to have a wider understanding of both, the hazard identification and the risk assessment associated.