Results from ground-breaking New Zealand research have shown that red meat is a better source of protein than a processed plant-based alternative. The research is a collaboration between researchers at AgResearch, the University of Auckland, Massey University and the Riddet Institute.
Read MoreNew Zealand scientists are conducting a ground-breaking research programme to explore the differences between pasture-raised beef with grain-fed beef and alternative proteins. As part of this research, researchers compared the digestion differences between them. We’ve provided answers to some of the most common questions arising from this research.
Read MoreResearchers have compared the digestion differences between pasture-raised beef, grain-finished beef, and a plant-based alternative.
Read MoreRecent research investigating meat waste during the COVID-19 revealed the many ways ‘meat waste’ (if it is in fact waste) can be defined and has sparked further research on this topic. Amy Arnesen from the University of Auckland has led this research.
Read MoreNew Zealanders will be invited to take part in a major research programme to assess the health and well-being benefits of eating pasture-raised beef and lamb, compared to grain-finished beef and plant-based alternatives.
Read MoreIndependent research has found New Zealand’s sheep and beef farms are already close to being carbon neutral and strengthens calls for the formal recognition of on-farm sequestration.
Read MoreYesterday morning, a study titled Diet and colorectal cancer in UK Biobank: a prospective study was published in the International Journal of Epidemiology and grabbed New Zealand media’s attention given the study involved a New Zealand researcher from the University of Auckland.
Read MoreThe EAT-Lancet Commission’s report on healthy diets from sustainable food systems highlights the importance of sustainable, grass-fed red meat produced in countries such as New Zealand.
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