Beef is versatile
A good steak - "bloody", medium or fried? Roulades or a juicy pot roast? The possibilities to prepare beef are manifold ...
Process
Exotic meat substitute
When it comes to the jackfruit, most consumers have a big question mark on their foreheads. And rightly so, because this exotic fruit is not so well known in this country. As the largest tree fruit in the world, the jackfruit grows in many tropical countries, especially in Southeast Asia ...
Pigs feet also taste - Whole animals recycle - A matter of respect
Bonn. Welfare, stress-free slaughter, organic feed from the farm - to more and more consumers value. Since it is only logical, not only to pick out the prime cuts at the meat counter, but possible to eat everything offered by the pig or the cow us. And on the part of the butcher's work rethinking is required. What the farmers have produced with great care should be processed with the same care. The commands only the respect for animals ...
Innovative treatment and processing techniques open up new possibilities beverage industry
Symposium "bottling sensitive drinks" the Akademie Fresenius shows innovations from research and industrial practice
The variety of filling goods and production processes in the beverage industry is constantly growing. Most of the new products are considered "sensitive" and require careful handling. Influencing factors that can affect a sensitive beverage are numerous and constantly pose new challenges for plant manufacturers and producers. Innovative solutions are now emerging for some of the challenges: New methods promise optimized processes and improved product properties. The most important innovations and other new findings in the field were presented at the 10th Fresenius specialist conference "Filling Sensitive Drinks" on September 12th and 13th, 2012 in Mainz.
MOGUNTIA complements the hurdle technology in raw sausage maturing
Under the hurdle technology is meant for the food processing, the various stages of preservation. The microorganisms present in and on the starting material (bacteria, yeasts and fungi) shall normally that spoil food.
For the preservation of food in general, there are different methods, but all together only have the aim to inhibit these microorganisms or even kill. These are salting or brining, the deoxygenation, acidizing, drying and heating.
Without liability
Project "non-stick" surface designed for easy dough
Whether rolls, bread or cake - almost all types of dough are sticky. They are therefore not liable only to the hands of the baker, but also on the working surface on which the fermenting dough is. Because this can reduce the quality of the baked product and also a mikobielles risk may be alternatives are needed. As part of the research project "non-stick" develop the ttz Bremerhaven and company Ringoplast a new surface with minimal adhesion properties for proofing trays.
Fourth DIL meat and meat products-Seminar
Brand new technologies for meat industry
For the fourth time, the German Institute of Food Technologies invites (DIL) for meat and meat products Seminar. The annual industry event aimed at managing, production and plant managers, product developers, marketing managers, product and sales manager and the corresponding suppliers and will take place on 17. October in Quakenbrück 2012.
How Salami can be made in two days
Award for new Rohwurstsystem
High recognition for the "Ferma Quick Rohwurstsystem" Van Hees GmbH in Walluf: It won the International FoodTec Award in Silver. The award ceremony will take place on 27. March 2012 at Anuga FoodTec, the international trade fair for food and drink technology in Cologne.
4. DIL Meat Seminar on 17. October 2012
Industry forum for future-oriented examples and topics
The German Institute of Food Technologies (DIL) in Lower Saxony Quakenbrück is this year on Wednesday, 17. October, the 4. Meat Seminar with lectures and presentations organized to innovative products and processes in the new premises of the Institute. The exact topics and speakers will be announced in May.
introduced innovative new method for cooked sausage and cooked ham
3. DIL meat and meat products Seminar - Great interest in regular event
About 70 participants, including a delegation from Russia to had gathered in October at the German Institute of Food Technologies (DIL) in Quakenbrück to be informed by the experts of the Institute as well as external experts about the latest developments in meat and meat products. The annual industry seminar was to 3. Time instead.