Extend the value of your plant-based protein formulation with Handtmann VF 800 forming, filling and portioning processes. A short product cell path reduces friction. The VF 800 vane cell pump protects ingredient identity. And its automatic process monitoring ensures the consistent precision needed to deliver on your promise to consumers. Learn how to protect your plant-based protein investment with Handtmann processing solutions.
Maximize product quality and yield while minimizing process variation, drip loss and clogged needles throughout the injection process. By beginning with an audit of current systems and reviewing key injection steps, from raw material to brine mixing to filtration, you can better understand the process and optimize the latest injection systems, including Fomaco injectors. Get right to the point of better injection, with advice from Reiser Application Specialist Scott Steinman and a case study on bacon applications.
Vacuum packaging allows processors to preserve food and sustain product freshness. Chamber machines offer versality and flexibility with a minimal investment to the processor when compared to other packaging technologies on the market. Learn what options exist in vacuum chamber machine systems.
New equipment innovations like automatic casing loading, stabilizing systems that eliminate bent horns and precision line control are now helping processors eliminate stops and starts and operate continuously at the best pace to optimize smokehouse loading efficiency. Intelligent emulsifying and real time process monitoring improve quality, near-perfect weight within very tight parameters is now attainable, and filling department hygiene can now be safer than ever.
Meat and poultry processors are under pressure to reduce foreign matter contamination. Even the best detection technology will not prevent this. To reduce product loss and risk of recall, processors need to find ways to address the root causes of this pervasive problem. Safari Belting Systems, Inc. is designing new belting materials better suited to today’s processing environments making a positive impact on food safety performance.
American foodies have shown their desire for clean labels, interesting and ethnic choices and an interesting product narrative through their purchasing habits and patterns. France’s dry cured Bayonne Ham carries all the attributes US consumers want in a versatile and well-established brand. Through Protected Geographical Indication (PGI) by the European Union, authenticity, regionality and only the use of clean, traditional ingredients and methods are guaranteed in every Bayonne Ham.
Fresh sausage can be challenging when it comes to consistency. As consumers expect consistent quality and as packaging and merchandising requires a level of uniformity, sausage makers can use the latest stuffing and linking equipment to produce finished products of even length and appearance. Learn how the recipe for the perfect sausage goes beyond the seasoned blend of meat and the casing to include the equipment that puts it all together for the perfect presentation and taste.
Packaging plays a crucial role in food distribution. It’s essential to help maintain food integrity, quality and safety. However, in a world where everyone is focused on reducing, reusing and recycling, it seems as though packaging is taking the brunt of the scrutiny. Everyone in the food chain seems to have a vested interest in sustainable packaging. Governments and consumers are starting to make demands now, so packaging companies like MULTIVAC are moving ahead with sustainable alternatives.
Every cut counts. That’s especially true when it comes to reducing giveaway and maximizing efficiencies in a marketplace with tight margins, labor and throughputs. To optimize each cut, processors can utilize precision cutting and trimming tools developed by experts who are on the line, side by side with customers, to find and create the best solutions. In its 70-year history, Bettcher has continually redefined what it means to be cutting edge. Read on to see how true collaboration leads to innovation.
This video enhanced e-book outlines the three most common formulation methods to improve yields and eliminate costly lean tissue giveaway in meat processing applications:
Method 1 - Testing
Method 2 - Pre-Blending
Method 3 - Inline Fat/Lean Analysis
Compare methods, equipment layout and costs associated with each method. Watch video of different equipment solutions.