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Consumers & nutrition

Purchasing decisions, nutrition and expectations of meat products: consumer perception, labelling, advice and substantiated product claims.

371published articles

73editions to revisit

Explore key termsDry Aging ↗Wet Aging ↗Wagyu ↗

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06 November 2026

Edition 073

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Chicken availability becomes visible through formats, not the species total

03 November 2026

Edition 070

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Pork quality research gains value only when consumer demand becomes an operational brief

02 November 2026

Edition 069

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Pork origin creates value only when it reaches foodservice

01 November 2026

Edition 068

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31 October 2026

Edition 067

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Public procurement becomes real demand only through a precise product specification

28 October 2026

Edition 064

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Raw chicken pet food shows that cold-chain safety extends into the home

24 October 2026

Edition 060

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Retail data show that cuts and meal formats now outweigh the broad meat category

23 October 2026

Edition 059

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Veterinary-residue controls must stay connected to the finished product

20 October 2026

Edition 056

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Consumer trust begins where the meat chain becomes visible

19 October 2026

Edition 055

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Protein supply is not the same thing as meat consumption