New studies show Jungbunzlauer’s Glucono-delta-Lactone, in synergy with starter cultures, have a strong effect on reducing Salmonella and Listeria development and growth in raw-fermented sausages.

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.

Packaging is a major and growing factor in the success of a product. Choosing the right package can come down to the way it feels, the appearance of the product within the package, or the comfort level with a particular style of package. At the point of sale, consumers really do judge a product by its looks. Learn how to choose the right package for your product, your operation and your end user.