Retail meat prices increased
Beef steaks with the highest rate of price increases
Since February 2008, producer prices for both beef and pork have increased. In the past few months, this development has now also reached shop counters.
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Pig prices weaker
The situation on the agricultural markets
On the slaughter cattle markets, the producer prices fell. In the middle of September the supply of cattle was good enough to plentiful. The supply of pigs ready for slaughter was good enough to plentiful in mid-September. As a result, prices tended to be weaker.
Müller: German meat exports are increasing by over 25 percent
"The boom in German meat exports continues unabated. In the first half of 2008, the industry was able to increase its exports by 25,5 percent compared to the same period last year to EUR 3,35 billion.
CMA Marketing Days in Berlin
Recognize opportunities - open up markets
"Success strategies for more added value. Opportunities and potentials for the German agricultural economy": This is the motto under which the CMA Centrale Marketing-Gesellschaft der deutschen Agrarwirtschaft mbH is organizing the CMA Marketing Days on December 3rd and 4th, 2008 in Berlin.
Despite the current stabilization, no growth in consumption in 2008
Results of the GfK consumer climate study for September 2008
Falling crude oil prices stopped the downward trend in consumer sentiment - at least for now - in September. Both economic and income expectations improved slightly. The propensity to buy recovered from its lowest level in three years. As a result, the consumer climate stabilized. After a revised 1,6 points in September, the indicator forecasts a value of 1,8 points in October. Despite the current stabilization, in light of the recent events on the financial markets, GfK no longer expects any real growth in consumption this year and has revised its forecast from 0,5 to 0 percent.
A. Moksel AG reorganizes management board
In a meeting last Friday, the A. Moksel AG Supervisory Board appointed Armin Trinkwalder as Chief Financial Officer with immediate effect.
Group formation and group preference
Differences between cultural groups often lead to discrimination or hostility. Scientists from the University of Zurich have now demonstrated experimentally how cultural groups are formed and how preferred group members are given. Symbolic features play a key role in this. The work of the economist Prof. Ernst Fehr will appear on September 26, 2008 in "Science".
Study: Traffic light labeling for some foods is easier to understand than other models
Labeling is not reflected in behavior
Autumn shines in traffic light colors this year. The Federation of German Consumer Organizations has formed an alliance for traffic light labeling with parents, doctors and AOK. Foodwatch asked consumers about this model on the phone and during their conference on September 18 and 19, the consumer protection ministers also wanted the most important nutritional information on the packaging to be shown in future with traffic light colors. Whether the Germans can orient themselves better when several thousand groceries in a supermarket have four to five different colored traffic light points, however, was still in the stars.
Labels with a freshness memory are looking for a test
On the way from producer to consumer, an industrially manufactured fresh product such as fish or poultry meat passes through many hands today. A gap in the cold chain can arise quickly and without intention. But how can customers tell whether a product has been missing a few freezing temperatures for a certain period of time? With so-called TTIs (time temperature indicator) - freshness labels on the surface of the product, which change color when the temperature rises, is the unanimous answer of the FRESHLABEL project consortium. 21 partners from seven European countries examined the functionality of the consumer-friendly labels under the direction of ttz Bremerhaven. At the final conference in Bremerhaven, a clear conclusion was formulated: The labels work reliably - now there are no pioneers from the retail sector who are starting practical tests.
Nanosensors increase product safety in the food industry
On the way from producer to consumer, many different factors can affect the quality and safety of food. Contamination by microorganisms, drug residues or other undesirable ingredients must be detected as quickly as possible in order to be able to react appropriately in an emergency. As part of the EU project Nanodetect, an international consortium led by ttz Bremerhaven is developing a nanosensor based on rapid biotechnological processes. The starting shot was given at the kick-off meeting on September 16 and 17 in Bremerhaven.
Molecular cuisine inspires the food industry
Technology review of delicacies from the chemistry laboratory
Fish ice cream, salmon and liquorice paste or nitrogen sorbet: the Koch avant-garde relies on knowledge of chemical processes and plays with flavors and consistencies. What star chefs only served well-heeled guests up to now can be found more and more often on the buffets of event catering. Catering companies have discovered a lucrative niche in molecular cuisine, writes the technology magazine Technology Review in its current issue 10/08.