News by Category > Ingredients & additives
Data sheet
sub4salt® cure – replacing curing salt for 35% less sodium - Jungbunzlauer
11-Mar-2013 -
Do you want to reduce sodium in cured meat products? Finally there’s a healthy and functional choice for the meat industry: the brand-new sub4salt® cure allows a sodium reduction of up to 35 % without compromising taste and performance
Technical / white paper
Impact of rosemary and green tea extracts on the oxidative and flavor stability of cooked ground chicken patties - Kemin Industries
04-Mar-2013 -
Kemin offers a guaranteed source of proprietary rosemary extract. Our plant-based ingredients have both flavoring and antioxidant properties that delay oxidation and increase shelf-life. Managing the entire process - from plant breeding and growing to extraction and blending - allows...
Insight guide
Online Trends Survey Report 2013: Online trends among meat professionals worldwide - GMN-WRBM
01-Mar-2013 -
In January 2013, GlobalMeatNews conducted a survey on its user base of meat professionals.The objective of this survey is to determine online usage trends among meat professionals worldwide. Highlights from the survey results include:
74% use the Internet for more...
Product brochure
Best in class liquid food ingredients - Hawkins Food Ingredients Group
05-Nov-2012 -
Research + development + innovation + execution is why our liquid food products like UltraLac, UltraPhos and our new e(Lm)inate line always bring more to the table. Download our free brochure to find out how we’ve developed just the right...
Case study
Listeria Monocytogenes Control Report - Hawkins Food Ingredients Group
22-Oct-2012 -
The purpose of this study was to evaluate the survival and/or growth of Listeria monocytogenes inoculated onto frankfurters formulated with four Hawkins antimicrobial blends during storage at 40 +/- 20 F for up to fifteen weeks.
Application note
Looking for a unique clean-label texturising solution? - Roquette
17-Oct-2011 -
Roquette PEA FIBRE I50M for meat and fish products: 3 texturising properties in just 1 ingredient. Benefits? Better texture and lower cost for further-processed products - plus labelling that meets distribution sector and consumer demands. Fill the form for the...
Application note
PEA PROTEIN: realising the promise of processed meats - Roquette
07-Sep-2011 -
Vegetable protein use is increasing rapidly, especially in processed and convenience foods. Today’s demanding consumers associate it positively with health and environmental benefits. NUTRALYS® is a unique vegetable protein: unlike soy, it is non-allergenic and GMO-free. It is also available...
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
31-May-2011 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
Video
The next snack generation - AKP
21-Feb-2011 -
Indulgence straight from the microwave: The new Crisp Sensation coating system enables convenient and fat-reduced snacks that are tasty through and through – from the crispy first bite to the succulent core. Open the door to a new snack generation.
Technical / white paper
ISO26000-Guidance on Social Responsibility by SGS - SGS
18-Jan-2011 -
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper by SGS. This document is a discussion about social responsibility issues and how they can be managed...
Application note
Sustainable innovation for meat alternatives - Roquette
13-Sep-2010 -
Want to know more about product opportunities in today's - and tomorrow's - meat alternatives market?Read Roquette's paper about the innovation potential of the company's great range of breakthrough vegetable protein ingredients.
Application note
Methocel MX delivers innovation in meat products. - Brenntag
06-Sep-2010 -
Methocel MX’s unique emulsifying, water-binding and texturising properties, make it possible to achieve fat reduction or cost savings in meat products, whilst retaining a good bite and the succulent, juicy texture associated with full fat products.
Technical / white paper
Generate sales leads with a good white paper - William Reed Business Media
24-Mar-2010 -
White papers (or technical papers) are one of the most effective ways to generate leads for your sales team and improve your company’s reputation as an expert. Want to know how to create effective white papers? Download this guide now....
On-Demand Supplier Webinar
Advances in the use of LC/MS/MS for the Analysis of Antibiotics in Food - AB SCIEX
22-Mar-2010 -
The following webcast will provide an overview of the technique of Liquid Chromatography Tandem Mass Spectrometry, contrast this with other analytical techniques to screen for and confirm common antibiotics in milk and meat products and go on to present case...
Application note
Caseinate replacer cuts the cost of meat - Arla Foods Ingredients
08-Sep-2009 -
Meat manufacturers can beat the recession with an innovative, cost-cutting opportunity from Arla Foods Ingredients. NUTRILAC® SA-5820 is a functional milk protein developed to replace caseinate in cost-optimised meat formulations.
Product presentation
LOW SODIUM & FOOD SAFETY - Purac
26-Jun-2009 -
PURAC is known for products that contribute to safe and stable meat and poultry products. The PURASAL® range of products is effective in controlling pathogens including Listeria monocytogenes, Clostridium botulinum and E. coli 0157:H7. It can be applied in a...
On-Demand Supplier Webinar
Increase your webinar performance with expert tips and advice - William Reed Business Media
24-Jun-2009 -
Learn how to maximize registrations and retain viewer attention for your webinars. Get expert advice and tips from the online marketing solutions team at William Reed Business Media. After you attend this free web seminar, you will know how to...
Application note
A SAFE AND COMPETITIVE PROTEIN FOR MEAT PRODUCTS - Roquette
15-May-2009 -
GMO-free; fully traceable; processed without chemical solvents; not allergen-listed; functional and cost-effective: NUTRALYS® pea protein offers a unique all-round solution to manufacturers’ technical and economic requirements.
Application note
Are raw material prices always on your mind? Arla Foods Ingredients can help you out of the high cost spiral. - Arla Foods Ingredients
21-Apr-2009 -
Replace the milk powder in your processed meat recipes with our natural milk-based proteins, and we guarantee to cut your costs by at least 10% – without compromising your quality. Find out more here
Product brochure
Coated Foods Seminar: Innovations and Efficiency Control - Bridge2Food
17-Apr-2009 -
Join this unique seminar for new ideas for product, process and application innovation and production efficiency: cost control (17 & 18 June, NL): incl. practical sessions at CFS. Speakers from CFS, Meneba, Euroma, AirProducts, Griffith, Overseal, National Starch, Convotherm. Register...
Technical / white paper
Publish your Technical Paper on this Website - William Reed Business Media
03-Nov-2008 -
Promote your company’s technical expertise towards decision makersPublish your Technical Paper on this website.
Product brochure
Fast printing with New Ink Jet Technologies - Videojet Technologies
03-Dec-2007 -
Increasing demand in production rates, increasing demand for more variable information to be printed on food packaging are today's challenges. The Videojet Excel DN will be the answer for high speed and demanding coding. Learn more about Excel DN capabilities...
Product brochure
The profitable weigh to pack - Bilwinco A/S
29-Oct-2007 -
Here's the easy way to increase your weighing and packaging productivity. BILWINCO makes difficult look easy, reducing your give-away, making your production much more flexible, and your hygiene uniquely high. Click to download the details...
Technical / white paper
Unexpected maintenance issues? - Lawson
08-Oct-2007 -
Unplanned production stops drastically affecting your bottom line? Shift strategies to drive down costs and address other market pressures by becoming more predictive on asset performance. Learn how others are doing it...
Product brochure
Are you giving lean meat away? - Free Download - FOSS
22-Jun-2007 -
Small margins are the difference between profit and loss in the meat industry. Experience proves that one of the greatest sources of lost profit is lean meat giveaway. With FOSS technology, you can optimize your production and increase your profit.
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