Meat News and Research

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Melbourne’s lab-grown "skin" revolutionizes tick research

The world's first lab-based tick feeding system for bush ticks, developed by researchers at the University of Melbourne, has transformed the study of ticks and how they transmit disease. The novel, host-free technology reduces the need for animal experiments in tick studies, facilitating more ethical, reproducible research.

5 Mar 2026

Study finds most sustainable diet indices overlook industrial food processing

A scoping review of 57 studies found that most tools used to assess sustainable diets focus on food production and consumption while largely ignoring food processing and other stages of the food system. The findings suggest that overlooking ultra-processed foods and processing impacts may lead to incomplete sustainability assessments and highlight the need for more comprehensive evaluation frameworks.

4 Mar 2026

Global breast cancer burden rising fastest in low-income countries

Despite recent advancements in breast cancer treatments, new breast cancer cases in women are predicted to rise by a third globally from 2.3 million in 2023 to more than 3.5 million in 2050.

2 Mar 2026

Polystyrene nanoplastics influence Salmonella survival and antibiotic resistance

Plastic products are ubiquitous in our food supply chain, shedding microplastics into every part of the human ecosystem.

27 Feb 2026

Fiber intake may reduce heart disease risk in night shift workers

Research shows higher fiber consumption may lower coronary heart disease risk in night shift workers, suggesting dietary adjustments for better health.

26 Feb 2026

Mizzou tackles rising alpha-gal syndrome cases with research and outreach

The University of Missouri is on the front lines of helping patients with alpha-gal syndrome - a potentially life-threatening red-meat allergy caused by lone star tick bites.

24 Feb 2026

Innovating Texture and Culture in Plant-Based Foods

Discover how Thermo Fisher is shaping the future of plant-based foods through texture innovation and cultural relevance.

From Thermo Fisher Scientific – Pharmaceutical and Biopharmaceutical Solutions 24 Feb 2026

Cultured beef shows mixed allergy risks in early food safety study

As cultured meat moves toward commercialization, people want to understand how it impacts health compared to conventional animal meat.

18 Feb 2026

European report: Antimicrobial resistance remains widespread in foodborne bacteria

Antimicrobial resistance (AMR) in common foodborne bacteria such as Salmonella and Campylobacter continues to be a public health concern across Europe, according to a new joint report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC).

18 Feb 2026

Can mobile apps change how we eat?

Evaluating digital tools for sustainable eating, the review highlights initial positive impacts but stresses the importance of long-term effectiveness research.

18 Feb 2026

Study links microbe-rich diets with better insulin and cholesterol markers

This exploratory Australian study developed a database to estimate live microbe content in foods and examined associations with cardiometabolic health indicators in adults. Higher intake of foods estimated to contain live microbes was linked with favourable markers such as higher HDL cholesterol and lower BMI, insulin, and waist circumference, although causality cannot be inferred.

16 Feb 2026

Big breakfast study reveals protein curbs appetite but fiber delivers stronger gut microbiome benefits

A randomized crossover weight loss trial in adults with overweight or obesity found that higher protein big breakfasts improved satiety, while higher fibre breakfasts produced slightly greater weight loss and more favourable gut microbiota markers. Both diets improved metabolic biomarkers, but microbiota changes reflected surrogate gut health indicators rather than direct clinical outcomes.

15 Feb 2026

Higher red meat intake links to greater diabetes odds in large US study

Higher intakes of total, processed, and unprocessed red meat were associated with greater odds of diabetes in a nationally representative sample of US adults. Statistical substitution models suggest replacing red meat with plant proteins, poultry, dairy, or whole grains may be linked to lower diabetes odds, though causality cannot be inferred.

15 Feb 2026

Eating more plant-based foods may lower breast cancer risk, major international study indicates

Greater adherence to healthful plant-based dietary patterns was associated with lower breast cancer incidence and reduced all-cause mortality among women with breast cancer in large prospective cohorts. Specific micronutrients showed differential associations with cancer risk and survival, though findings remain observational and not causal.

15 Feb 2026

Fermentation breakthrough makes plant-based proteins more appealing

Off-putting smells can make even the healthiest of foods unpalatable.

13 Feb 2026

New AI model eliminates false positives in food testing

Researchers have significantly enhanced an artificial intelligence tool used to rapidly detect bacterial contamination in food by eliminating misclassifications of food debris that looks like bacteria.

10 Feb 2026

Does concern about climate change influence meat choices? New U.S. survey suggests it does

A nationally representative U.S. survey found that about 12% of adults self-report not eating red meat, with higher prevalence among women, older adults, college-educated individuals, and certain minority groups. Reporting climate change and environmental issues as a top national concern was independently associated with a greater likelihood of reporting no red meat consumption.

9 Feb 2026