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CSI-style technology for horse meat contamination detection - Primer Design Ltd

31-Mar-2014 - How meat processing firms are taking ownership of their own quality control with fast, cost effective, high-tech, DNA detection methods.
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Those Who Care Most...Win - The Six second Project

25-Mar-2014 - “Those Who Care Most...Win” compiles data from key surveys that highlight how businesses benefit from practicing social responsibility as a core business principle, and how linking their products and brands with a social cause (known as Cause Marketing) can be...
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GlobalMeatNews State of the Industry Survey - 2014 report - GMN-WRBM

25-Mar-2014 - In February 2014, GlobalMeatNews conducted a survey on its user base of global meat industry professionals.The objective of this survey was to gauge the views about the current state of the global meat industry and identify the issues that are...
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Use GlobalMeatNews to reinforce your local sales team - GMN-WRBM

10-Dec-2013 - It's in the nameTraffic to the GlobalMeatNews website has increased month by month for the past two years and is now THE go-to portal for on-line news about the international meat industry. Our editorial commitment to covering every quarter of...
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KDCMA: One of the best purchases we ever made - TIPPER TIE

20-Jan-2014 - Need a faster way to produce a variety of summer sausage, ground beef chubs, salami and other meats? How about consistently high quality emulsions for bologna, hot dogs and liver sausage? Learn how Wenneman Meat Co. has benefitted from the...
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Reduce Coding Errors During Meat and Poultry Product Changeovers - Videojet

18-Nov-2013 - The Videojet Application Note, “Reduce Coding Errors During Meat and Poultry Product Changeovers,” explains how a simple Videojet coding solution can help meat and poultry producers dramatically reduce coding errors.
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The leading salt company and flavour company provide the latest insights and solutions on sodium reduction in processed meat - Akzo Nobel Salt Specialties

29-Oct-2013 - Salt and health are in the news every day. Adults should consume less than 5 grams of salt per day, but the current daily EU salt consumption is 8 to 12 grams per day. The food industry is therefore pushed...
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X-Ray White Paper - Ishida Case Study Series: Micarna Case Study - Ishida

23-Sep-2013 - Meat producers put food safety firstIshida Europe will be showing meat and poultry companies how to protect consumers and their brands by ensuring 100% of products are free from contaminants. Discuss any quality control issues at the Food Safety and...
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Randox Food Diagnostics unveils industry testing - Randox Food

02-Sep-2013 - Randox Food Diagnostics has recently unveiled new and improved testing solutions for drug residues in the global meat industry. Follow the link to find out further information about the company and the products
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Irish Meat on its way to Germany -

15-Aug-2013 - An unrivalled logistics service for fresh and frozen meat from Ireland to Germany has been created by Hannon TransportWith Europes leading economy and a population of over 80 million, Germany is sure to be an ever appealing prospect for Irish...
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Don’t Leave Quality Control to your Customers - Ishida

03-Jun-2013 - X-Ray Inspection: Is your finished product missing something?With retailers becoming increasingly demanding over quality, ingredients, delivery times, traceability and food security, it’s important to detect problems before your customers do.Getting right inside your pack allows not only the detection of...
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Horsemeat: learning the lessons of an avoidable crisis - WRBM

30-Apr-2013 - The horsemeat crisis has cost the British food industry millions of pounds but what lessons have been learnt? To answer that question, this free, one-hour webinar  –  Horsemeat: learning the lessons of an avoidable crisis  – starting at 11am on...
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Real Time Analysis for Real Time Savings - Prediktor As

15-Apr-2013 - Combining a real time analysis with recipe management software allows an optimal control of quality and typically raw material cost saving in the range of 3-5 %
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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
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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...
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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...
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iPeel is the world's first easy-to-peel sausage casing - Atlantis-Pak Co. Ltd

21-Jan-2013 - iPeel casing made of plastic components. Ipeel casing features the highest rate of permeability to smoke amongst all plastic casings available in the market.
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Is a Multihead weigher right for me? - Ishida

08-Jan-2013 - Put another way; ‘How am I going to get the right amount of product into each pack?’  The answer to this question will vary depending on your product but the clear benefits in using a Multihead weigher is the speed...
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Detecting fragments as small as 0.3mm in diameter at faster speeds - Ishida

04-Dec-2012 - With retailers demanding better ways of checking your products, together with the increased attention on customer safety and security, detecting problems before your customers do is essential.Well below the range of visual detection, an X-Ray inspection system can help detect...
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Best in class liquid food ingredients - Hawkins Food Ingredients Group

06-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...