Circular sausage development starts with designing the matrix
A study published in *Foods* addresses an increasingly important question for cooked-sausage production: how can plant and poultry by-products be incorporated without losing control of texture, process technology or sensory acceptance? The work examines a cooked turkey sausage formulation containing apple pomace powder, turkey skin and iced water. This is not simply a matter of replacing ingredients; it is about tuning a meat matrix whose responses may interact.
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Avian-influenza zoning makes traceability an operating requirement
Implementing Decision (EU) 2026/2056, published on 10 September, again amends the Union’s emergency measures in response to outbreaks of highly pathogenic avian influenza. In legal terms, the decision updates the annex to Decision 2023/2447. For poultry businesses, it demonstrates that disease management does not end with confirmation of an outbreak: it translates into zones, movements, restrictions and documentary evidence throughout the chain.
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Passing on production knowledge preserves more than a regional bacon recipe
On 12 September, the Wanke butcher’s shop in Schladming closed permanently after 93 years and three generations of family ownership. The story does not end with the shop closure, however. Its best-known specialty, Wacholderspeck—a juniper-flavoured bacon—will continue to be made according to the inherited recipe and using the business’s traditional smokehouse.
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Steak competitions become meaningful only through comparable sensory assessment
The Campeonato Mundial de Carnes will hold its second edition in Buenos Aires on 17 September. Beyond the question of who wins medals, the event’s professional significance lies in its assessment design: it compares ribeye and striploin—bife ancho and bife angosto—in separate grass-fed and grain-fed categories, using anonymised samples and several jury perspectives.
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Allergen declarations turn label control into a food-safety task
The Canadian Food Inspection Agency reported on 14 September the recall of two Co-op Gold frozen chicken products because egg was not declared. The products concerned are chicken burgers and maple-and-brown-sugar bacon-wrapped chicken bites. The authority classifies the alert as a Class 2 recall and instructs businesses and consumers not to use, sell, serve or distribute the identified lots.
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