on Feb 27 2013
The improvement in food safety and product quality is a topic that is preoccupying the entire meat-processing sector. Spice manufacturers have important new approaches to offer for keeping meat and meat products fresh, including, for example, the use of natural extracts.
For fermented foods there are starter cultures and protective cultures that have an important contribution to make to food safety. This applies particularly if the ingredients are not heated, as in the case of cured raw sausage manufacture. The manufacture of standardised meat products, too, continues to be a trend in the sector as before. In this area, there has recently emerged an extensive range of innovative possibilities based on enzymes and hydro-collides. This results in the availability of products of a kind that, in terms of size and quality, can be used both by the end consumer and in canteens and other large-scale catering institutions.
At IFFA from 4th to 9th May in Frankfurt, trade and professional visitors will have access to comprehensive information about current developments in additives, spices, flavourings, auxiliary substances and sausage casings. Leading manufacturers from all over the world will be showcasing their innovations and trends.
Click here to learn more.