Ausgabe Sonderheft: International 1/2022

These innovative times

From May 14 to 19, 2022, the international meat industry will meet at the IFFA in Frankfurt am Main. Around 900 exhibitors from more than 40 countries will present developments from the last three years, including processing and packaging technology for handling meat and alternative protein products, ingredients and additives for modern mehr


Neat and precise

Industrial plants use intelligent, high-performance machines to fill sausage meat into casings and form hamburger patties. These machines combine portioning accuracy and speed with the sensitivity required by the raw materials involved. mehr

Airflow promotes taste

Modern smoking systems, air conditioners and combi steamers are fixtures in meat processing plants thanks to their enormous range of functions and products. The right airflow and high-tech often make it possible to dry, roast, scald, cook, bake, or boil in the same unit – in addition to traditional smoking. mehr

Efficient ham production

For industrial production of cooked ham, Handtmann offers various modern manufacturing processes based on vacuum and high-vacuum filling technology, all the way up to complete line solutions. This Handtmann Line Solution (HLS) covers the entire fully automated process, from mixing in product preparation to direct metering into molds, trays, or thermoformed packs. mehr

Top industry convention

The central focus of the IFFA 2022, the world’s leading trade fair for the meat industry, will be information about and innovations in the important topics automation, digitalization, food safety, sustainability and food trends. The industry will meet in Frankfurt from May 14 to 19, 2022 – naturally under pandemic conditions. mehr

Looking towards the future

The Anuga FoodTec will be held on April 26-29, 2022 as a compact attendance trade show accompanied by a digital platform. The organizers continue to rely on their proven concept as the international fair for the food industry, one which displays all food processing steps. mehr

Sausage paper now eco-friendlier

In times of pandemic, hygiene is a top packaging priority. In view of climate change, however, sustainable materials and recyclability are also increasingly important, in addition to the protective functions they provide consumers and manufacturers. Freshness films, special papers or to-go packs in the meat and sausage sector are becoming “eco-friendlier”. mehr

The “emblem” highlighting your quality

Whether it’s filling quantity, form, or price label, or the company’s logo or barcode, anyone offering pre-packaged goods or canned goods must label them with comprehensive information. Labels and printers are thus mandatory in butcher shops. High-tech features, however, often provide a bonus. mehr

Well packed is optimally protected

Packaging meat and sausage products is a complex field. All materials used must meet the highest standards of shelf life and hygiene, as well as fulfill labeling and environmental specifications. Professional machine technology helps – from filling to sealing and capping. mehr

Bacteria enhance and protect

Even microorganisms can be “good” and “bad”. While unhygienic bacteria are taboo in the meat production environment, others like starter, ripening, mold and protective cultures support elements like texture, color retention, stability, sausage shelf life, and flavor enhancement. mehr

Strict specifications for all processes

From the production of raw materials to delivery to end customers, strict hygiene is mandatory, especially in the meat industry – not only during the COVID 19 pandemic. The food industry is required by law to ensure hygienic working conditions throughout all stages of production and distribution. mehr

Flexible and gentle processing

Grinders and mixers play an important role in meat production: They must handle sensitive raw materials gently – while always maintaining flexibility. After all, connecting or integrating work steps such as separating, tumbling, filling, or portioning saves time and personnel. mehr

For huge batches of sausage meat

Large production volumes require equipment with the appropriate capacity and performance. Industrial meat production companies use cutting mixers – sometimes with bowl volumes of over 1,000 l – for huge batches of emulsion used for sausages ranging from scalded to cooked. Many of these modern cutters integrate touch controls, vacuum, and cooking functions. mehr

Because hygiene sets the standards

The Corona crisis proved that for meat processing companies, compliance with the strict EU hygiene regulations must be the highest standard. To ensure “Food Safety”, companies have a duty to official inspectors and customers – by maintaining perfect cleaning, disinfection, and pest control. mehr

Specialists for fast cuts

Fresh beef cut into thin roulades, blocks of frozen meat processed to ground round, vegetables and fruit finely shredded – industrial cutters must process many types of raw materials. Precision and high speeds are your ace in the hole here. mehr

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