As artful as a mosaic
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Phosphate-free boiling sausage production with no compromises
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Perfect environment for manual work
All’s clean, all’s well
In the meat industry, hygiene is indispensable for quality and food safety. This article presents technical solutions as well as cleaning agents and methods that help fulfill demanding hygiene standards. mehr
“Let’s talk about taste”
Not only is pork used for frying and grilling, it is also vital for sausage production. It is irreplaceable as an ingredient – but although a semi-luxury item, however, it is indescribable. At least until now, because if the Danish Association of the Agriculture and Food Industry gets its wish, things will soon change. mehr
Get the cleanest cut – fast
Precision and speed are important factors in daily work with both cutting machines and bone bandsaws. Safe handling of these machines is very important, as a practical accident shows. mehr
Creating taste experiences
Whether hearty-spicy, fiery-spicy or fruity-sweet – herbs and spices lend special taste accents as well as an appetizing appearance to meats and sausages. This article presents new seasoning and marinating products. mehr
High-tech for the future
Digitization, automation and process optimization, responding to market and consumer trends, sustainable and environmentally friendly packaging solutions – the IFFA 2019 focused primarily on these issues and provided many answers or forward-looking approaches. mehr
A healthy organic system
With 3,273 exhibitors from 98 nations and over 51,500 trade visitors from 143 countries, the four-day BioFach trade fair in Nuremberg in February set new exhibitor and visitor records. NürnbergMesse counted 93 meat and sausage exhibitors, 43 of whom came from Germany. mehr
Focus on indications of origin
Indications of origin in the labeling of foodstuffs are gaining in importance. Regional products connect consumers with specific localities, quality and sustainable production. Familiarity with one’s own region ensures confidence in its products, a competitive advantage that is increasingly reflected in the company’s results. mehr
Sustainably into the future
The Danish pork sector is driving sustainable developments with great speed. Among other things, the kingdom has been highly effective in reducing antibiotic use, improving animal health and welfare and reducing emissions. mehr
A quantum for more yield
Innovative cutting tools help meat processing companies multiply their yield and thus their margins. At the IFFA 2019, Bettcher showed how to do this with its new Quantum Skinners and Trimmers. mehr
Clean cuts in no time
High cutting capacity, gentle processing and clean cuts are essential criteria when investing in new grinding and mixing equipment. This article provides information on current machines and their features. mehr
High-tech for large batches
Cutting mixers process meat, fat, other ingredients and water to a homogeneous mass with high binding properties and the desired degree of fineness. How well this is achieved depends not only on the quality of the raw materials, but above all on the performance characteristics of the machine used. mehr
Top tech – top products
The cutting process is crucial for good sausage. Although high-quality raw materials are essential, the processing technology determines the end result. This article discusses cutters for small- and medium-sized meat businesses and the required criteria. mehr
More profit with perfect cuts
Slicing, cubing and portioning meat and sausage is one of the core tasks of meat processing companies. It involves making perfect cuts of meat for the service or self-service sales counters as well as cutting larger fresh or frozen meat parts for further processing. mehr
Smart fillers for sensitive materials
When selecting a new filling machine for industrial meat processing, the most important criteria are filling speed, exact portioning and a high degree of automation. This article introduces machines for filling and portioning. mehr
Leave nothing to chance
When planning slaughterhouses, we recommend a systematic approach with the involvement of experts. In addition to fulfilling strict hygiene guidelines, forward-looking planning of all surfaces and interiors as well as the exact definition of material flow, transport and passenger routes are critical. mehr
Large and small all-rounders
Modern cooking kettles can do more than simply cook. Thanks to their flexibility, they are indispensable helpers with the daily tasks in a butcher shop. This article discusses cooking kettles from various manufacturers and presents the performance features of the systems. mehr
Natural flavor and enjoyment
High-quality cured products increase hot-meal counter revenue because customers love their popular and characteristic taste. Curing – in and of itself – is a complex process that can be automated with modern technology, however, as this article shows. mehr
Quality through control
Meat processing companies must continuously monitor factors that can affect product quality. After all, they can only sell impeccable goods. This contribution introduces technical solutions for quality control. mehr
Versatile and economical
Artificial casings are more than just a ‘packaging’ that surrounds sausages and other foods. They contribute to great product diversity and – thanks to many additional benefits – simplify production. This article introduces artificial casings made by various manufacturers. mehr