The choice of natural sausage casing should correspond to the “natural” trends in food production, and meet the needs of the environmental agenda. The key requirements for those casings are their barrier properties, heat treatment capacity and smoke permeability. Types of Sausage Casings Sausage casing is an outer casing for product packing in a meat processing plant. There can be various types of casings, depending on the material they are made of. The most common are: Natural casings: they are made of the intestines of pigs, large and small cattle, particularly sheep. The bladders of slaugh ..read more

The International Food Products and Technologies Exhibition – WorldFood Istanbul, which provides the opportunity to exhibit and discover the latest innovations and food trends in the sector, will welcome over 900 hosted buyers from 80 countries at Tüyap Congress and Fair Center on September 3 – 6, 2024. WorldFood Istanbul, the international meeting platform of the Turkish food industry, is preparing to introduce many new products and the latest technologies to the food industry. Welcoming 1,117 exhibitors from 38 countries and a total of 64,146 visitors from 161 countries last year, the Intern ..read more

If it feels like food recalls are increasing in frequency, that’s because they are. Recalls from the FDA and the Consumer Product Safety Commission increased a whopping 115% since 2018, with food and beverage recalls recently reaching a five-year high. The FDA issued 46 food and drink recalls in January 2024 alone, a 31% increase from 2023’s fourth-quarter monthly average. So far in 2024, dozens of recalls have been issued for foods like cashews, cinnamon, Quaker oats products, salad kits, kielbasa, charcuterie meats, and more. Foods have recently been recalled because of listeria, Salmonella ..read more

SUPERVAC GmbH (Mödling near Vienna/Austria) is a technologically leading manufacturer in the field of automatic vacuum chamber belt machines, shrink and drying devices and offers its customers in the food industry an extensive product range. This means that there is the right machine or system solution for every application or company size. As part of ANUGA FOODTEC 2024 in Cologne, SUPERVAC presented some innovations: The new and largest vacuum packaging machine GK 962 B with a 1,600 mm sealing bar length, which is the largest belt machine of its kind on the market. The innovative high-perfor ..read more

For all fresh fish, liver and meat preparations, the right knowledge of the pH-value is the most important aspect to assign the proper objective to the fresh or prepared product. The importance of the pH-value for all fresh fish and muscle meat is based on the fact that the properties of fish and muscle meat are clearly influenced. Thanks to our 35 years of practical experience, an improved buffer pH-value is used for all fresh fish and muscle meat preparations. This is done with pH Liquid Extract® 601/6014/60148 in conjunction with the range of Buffer Phosphates 60150-60151/60152. See below f ..read more

Tasting a burger should evoke a feeling of delight about the flavor, succulence and texture of the bite. When shaping such a perfect burger, the orientation of meat fibers is an unexpectedly crucial factor. This seemingly subtle detail significantly impacts the overall ‘burger bite’. Getting a grip on this fiber orientation technology demands knowledge and expertise. Marel masters this art, leading to the launch of its brand new Revo FiberFlex solution. Unlike any other system in the industry, Revo FiberFlex is just one single machine, creating various burger types with diverse fiber orientati ..read more

The Handtmann FS 525 all-in-one forming system now offers producers of snack and convenience products a new option to further expand the possibilities in the production of formed products: the co-extrusion function. The forming system provides flexibility for both “free forming” and “forming and separating” of products from the food sectors of meat and sausage products, vegetarian and vegan, baked goods, dairy, confectionery, fish, pet food and many more. The added co-extrusion function now allows the production of a wide variety of filled products. The FS 525 forming and cutting system combi ..read more

From 19 to 22 March, K+G Wetter will be showcasing a large selection from its portfolio of bowl cutters, grinders and mixer grinders on over 200 square metres (Hall 6.1, Stand A010-B011) at the Anuga FoodTec 2024 trade fair in Cologne. The portfolio also includes a new machine, the WW U200 angle grinder. The space-saving powerhouse offers flexible application options for fresh meat and frozen meat blocks. With the new angle grinder, K+G Wetter offers a machine for food processing that makes nearly anything possible for medium-sized businesses and industry: the WW U200 is a powerful angle grind ..read more

The Main Stage and the Innovation Stage focus on the main theme of “Responsibility” – Innovative formats – Active professional exchange and international networking – Guided tours provide a compact overview – From 19 to 22 March 2024 in Cologne. The extensive trade programme of Anuga FoodTec 2024, the leading global supplier trade fair for the food and beverage industries, will convey important impulses for a dialogue across industries with its many event formats. The focus is thereby particularly on the main theme of “Responsibility”. The trade programme organised by the German Agricultural A ..read more

Elena Kundiy, Custom Development Manager at BIA Teсhnologies, talks about the investment volume needed for the implementation of MES into meat processing, the time needed for the investments to pay off, and the benefits for the company.   What is MES in meat processing? It is an important tool for the improvement of production efficiency that allows the meat processors to plan the processes and achieve necessary results. MES is a complex system for production management at the shop floor. It automates the operational week-day planning, production accounting at the workshop level and the ..read more