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Van Hees and the University of Gießen develop alternative source of protein - Meat-free sausage from fungal proteins. WALLUF. Mushroom proteins are the basis for a vegan sandwich coating that VAN HEES GmbH has developed together with the University of Gießen and which should be ready for the market in two years at the latest ...

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Naturalness has become the decisive purchasing factor on the supermarket shelf - a trend that is reflected in the increasing demand for natural flavors, coloring foods, health & nutrition ingredients. Their use enables food and beverages without declarable ingredients, which can also promise added health benefits ...

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Paderborn - when processing pork and beef cuts, the pneumatic hand derinder HSK8-P3 from FREUND Maschinenfabrik in Paderborn impresses with many innovative advantages for the user. It is used to effortlessly rind and degrease ham and shoulders and always achieves a guaranteed equally good processing result with a constant slice thickness ...

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At the heart of the general hygiene requirements is personal hygiene, which among other things determines the overall condition of the food. Thus, the requirement is that people who handle food, have to maintain a high degree of personal cleanliness justified. In accordance with the conditions in operation, the raw material properties and the product requirements as well as the hygiene-relevant conditions in the production process, measures in particular in the field of hand cleaning are to be defined ...

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With creations based on fermented spices, such as the successful marinade Lafiness Black Garlic from last year, the aroma experts from Belm have found taste in the truest sense of the word. With the AVO Lafiness Black Aged Pepper is now a very fine marinade on the market, which makes its addition "premium" credit. Especially in Sri Lanka and Cambodia the tradition of this fermentation is at home ...

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 The barbecue season 2018 begins with the first warm days, and it is already clear: Barbecues are booming more than ever. From the hot delicacies from the rust has become a flourishing industry, which is estimated in Germany alone annually at several hundred million euros - rising trend ...

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Rheda-Wiedenbrück, 13.02.2018- The Tönnies meat company is pursuing the goal of achieving a drastic reduction in plastics with the use of the new "FlatSkin" fresh packaging at its subsidiary Tillman's Convenience. "This introduction fits seamlessly into our sustainability philosophy and is certainly discussed with the utmost interest among our trading partners," says Tillmans CEO Jörn Evers ...

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"Lidl has a new idea in terms of meat." We will bring out the Lidl-holding compass in April in order to make more transparency for consumers, "said purchasing boss Jan Bock in an interview with WELT, according to a four-stage model based on the EU -wide mandatory labeling system for eggs ... "

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Out-of-home consumption is booming. The best butcher's delicacies from the hot bar liven up the business and ensure customer loyalty. Of course, the classics like Schnitzel and meatballs should not be missing. With VANTASIA® hotplates Quick oG and VANTASIA® Panier-Quick NP 50 oGAF, VAN HEES GmbH (Walluf) has developed two products that ensure a hearty and spicy taste in the blink of an eye and optimum success ...

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For many people, lactic acid bacteria are found on the table every day - in yoghurt or salami, for example. The tiny creatures not only make food more durable and better digestible, but also support the digestive system and the immune system. The Association for General and Applied Microbiology (VAAM) has named Lactobacillus microbe of the year 2018 to point out its significant role in health, nutrition and economics ...

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