Also in the counter, products pay for themselves, which immediately attract the eye of the customer. This is ensured by VAN HEES GmbH (Walluf) with its new RENTAL® BB oGAF. The brown spice gives cook cured products an appealing dark brown to black appearance. With this extraordinary look, the finished cooked ham becomes a premium product and a special eye-catcher in the counter ...
As of January 2018, the KIN Food Institute is offering an online seminar for staff in food laboratories: MicroQLab. The course focuses on the requirements of DIN EN ISO / IEC 17025, which is the basis of work in all testing and calibration laboratories worldwide, and closes knowledge gaps in the correct implementation of quality management requirements ...
The Federal Ministry of Food and Agriculture (BmEL) invests as part of its innovation research program into a project that aims to make food more innovative, more sustainable, and more efficient and energy efficient through the study of a novel microwave technology.
(BZfE) - Chicken meat is often contaminated with Campylobacter. In the meantime, germs are the most common bacterial pathogens of diarrheal diseases in Germany, even before Salmonella. This was confirmed by the results of the official food inspection 2016, recently presented by the Federal Office of Consumer Protection and Food Safety (BVL) ...
Around 240 experts from the meat industry met in the Lipperlandhalle in Lemgo. There was the 40. Lemgoer Workshop Meat + Delicatessen (LAFF). One topic of the meeting was the reduction of salt, fat and sugar in industrially manufactured products - a concern to which the Federal Ministry of Food and Agriculture has submitted a national strategy this summer. The "Günther Fries Prize" was also awarded again ...
For the trend of slow cooking at BBQ in various types of smokers, ball grills or gas grills, AVO has developed a wide range of dry spices for the BBQ classics Spareribs, Beef Brisket and Pulled Pork. For the currently very popular smoke aroma, AVO offers a Smokey Rub based on the Magic Dust, the most famous BBQ Rub, which emphasizes the typical smokiness of the smoker. The hot Smokey Rub is joined, chili-sharpened. To arouse the curiosity of the barbecue fans, AVO offers trendy recipes such as Burnt Ends - delicate "nuggets" from the Beef Brisket - or Bacon Bombs from the finest minced meat with bacon wrapped as well as Pulled Pork in the Burgervariante ...
Enger, October 9, 2017 - MULTIVAC Marking & Inspection has expanded its portfolio with a new, network-compatible thermal transfer printer. The compact TTO 06 is suitable as a cost-efficient, highly flexible marking solution for narrow print widths in a wide variety of application areas ...
Fresh-convenience convenience is also growing in the premium segment thanks to greater diversity. Marinated pancake specialties are still one of the best sellers in the world.
For the continuous production of various foods, such as meat (whole, boneless pieces of meat or processed, fresh and frozen meat), fish, poultry, pasta, vegetables, fruits ...
Frankfurt / Amsterdam, 7. September 2017: The high demand of consumers for food with natural ingredients has had a lasting impact on the food industry ...
Vienna, 23. August 2017. Constantia Flexibles announces that this year is one of the winners of the annual German packaging award ...