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On-Demand Supplier Webinar
Horsemeat: learning the lessons of an avoidable crisis - WRBM
29-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...
Case study
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 %
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...
Application note
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.
Case study
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...
Case study
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...
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.
Technical / white paper
At-Line NIR Meat Analysis using the NDC InfraLab - NDC Infrared
24-Sep-2012 -
At-Line analysis delivers quantifiable time and cost benefits to meat further processors measuring fat, moisture, protein or collagen content for quality control. This paper discusses the application and calibration of NDC’s robust InfraLab NIR solution.
Technical / white paper
Can You Guarantee Your Chemical Lean Values? - EAGLE Product Inspection
11-Sep-2012 -
Measuring the chemical lean (CL) or fat content of meat trimmings and ground beef has always been important but, with a number of recent trends calling for highly-accurate and rapidly-obtained CL values, meat processors are under growing pressure to be...
Case study
How to pack fresh meat automatically without excessive chilling - Ishida
03-Sep-2012 -
Cubes of fresh meat can be very sticky, gripping contact surfaces, clumping together and slowing down the packing operation. To overcome this problem, processors often resort to manual intervention or chilling the meat to near or below 0C. For instance,...
Case study
How long does it take your packing line to produce 1200 packs of mince? - Ishida
12-Jun-2012 -
Can you beat 15 minutes?That’s how long it takes for a major meat producer’s new integrated packing line to take 1200kg of minced meat from the extruders and deliver fully labelled and quality-controlled one kilo packs, layered into Eurocrates.The line...
Case study
Fast, high-yield and space-efficient packing of poultry pieces - Ishida
29-May-2012 -
10000 birds per hour are being processed with giveaway as low as 0.2% at a new greenfield site in Russia, using an integrated poultry processing system. It includes Ishida’s weigh-batching technology, which has revolutionised the speed, accuracy and compactness of...
Case study
Automated weighing of cooked meats increases output - Ishida
08-Dec-2011 -
An Ishida Screwfeeder multihead weigher has helped a cooked meat manufacturer increase output by 30%, whilst freeing up labour that had previously been weighing products manually. This enabled the company’s product range to be increased, creating opportunities for even further...
Technical / white paper
Microbiologist Report: Food Grade Belt Sanitation - Gates Corporation
14-Nov-2011 -
With increased concern over food safety, belts used in direct food handling and processing must facilitate adequate cleaning. While segmented, hinged configurations of plastic modular belting allow easy replacement and maintenance they are difficult to disinfect. Gates Mectrol PosiClean® food...
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.