keyboard_arrow_upRaise the bar in high volume drum forming
keyboard_arrow_downRaise the bar in high volume drum forming

GEA has launched its new MaxiFormer rotary drum former for high-volume production of formed chicken, pork and meat replacement products. The technology offers increased production capacity, better consistency, improved filling accuracy, less product waste and significantly lower operating costs when compared with alternative forming systems. The unit is available in widths of 1 000mm and […]

keyboard_arrow_upDevelopments in forming and extrusion technology
keyboard_arrow_downDevelopments in forming and extrusion technology

Dutch company DJM specialises in the manufacture of forming and extrusion equipment. It combines the benefits of vacuum stuffing technology and integrates it with various forming and extruding attachments.

keyboard_arrow_upYour partner in food safety conveyor belts
keyboard_arrow_downYour partner in food safety conveyor belts

Chiorino manufactures conveyor and process belts that fully comply with the latest European and international food regulations. These products are particularly recommended for HACCP systems.

keyboard_arrow_upSodium-free meat preservation is now possible
keyboard_arrow_downSodium-free meat preservation is now possible

Organic-salt specialist Niacet originally developed its Provian product line for meat preservation, to prevent outgrowth of Listeria monocytogenes and other pathogens. It has now produced a version to preserve meat products with low sodium content.

keyboard_arrow_upTraining in de-boning
keyboard_arrow_downTraining in de-boning

When committing to training of any kind, employers want marked improvement.

keyboard_arrow_upSharp tooling makes its mark
keyboard_arrow_downSharp tooling makes its mark

Renlaw was established in 1985 by Swiss toolmaker, Walter Brunner. The company is now run by his son Mikko. In the past five years, Renlaw has become one of Africa’s leading manufacturers of precision cutting tools for the food processing and packaging industries.   In 2012 Renlaw realised that the only way to compete globally […]

keyboard_arrow_upTechnology equals streamlined production and profits
keyboard_arrow_downTechnology equals streamlined production and profits

Since the start of the business back in the 1970s, Ramburg Beef has been through many changes. These include the deregulation of the meat industry in the 1980s, ownership changes and drastic technological developments.

keyboard_arrow_upModern packaging solutions
keyboard_arrow_downModern packaging solutions

Geiger & Klotzbücher (G&K) is one of southern Africa’s leading suppliers of packaging material and equipment for the food processing of perishable products. It services the meat, seafood, poultry, dairy and convenience food industries, offering modern, in-house, BRC certified printing and converting facilities. The company’s main areas of expertise lies in packaging, machinery and consumables. […]

keyboard_arrow_upDeliver world class food packaging solutions
keyboard_arrow_downDeliver world class food packaging solutions

Cibapac offers UV and solvent-based printed flexible packaging. Up to eight colours are available on its new flexographic press. The company serves the local and export markets with a diverse range of packaging products. The range includes base and lidding, foam trays, overwrap cling film, seamless polony casings, barrier vacuum bags, barrier laminations, barrier shrink […]

keyboard_arrow_upCost-efficient two-zone cooking systems
keyboard_arrow_downCost-efficient two-zone cooking systems

The Stein TwinDrum 600 Spiral Oven from global food processing equipment manufacturer JBT, is now available through South African distributor, Albrecht Machinery. It is a compact and versatile two-zone cooking system, designed to process a wide range of applications.

keyboard_arrow_upSpecialist solutions for the meat industry
keyboard_arrow_downSpecialist solutions for the meat industry

Through its representation of world leading manufacturers, DFS Process Solutions offers turnkey solutions for primary through to further processing, including rendering and wastewater treatment.

keyboard_arrow_upEffective control – from ingredients to retail shelves
keyboard_arrow_downEffective control – from ingredients to retail shelves

Matrix Software offers two custom manufacturing software solutions for most processing and manufacturing plants in the food, beverage and meat industries. Branded as Meat Matrix and Food Matrix, the technology is a must-have solution for any industry where stock control, yield management, traceability, productivity and cost margins are a necessity. The software is developed in […]

keyboard_arrow_upIFFA 2016: great perspectives for the meat sector
keyboard_arrow_downIFFA 2016: great perspectives for the meat sector

IFFA is one of the meat industry’s biggest events. Held from 7 to 12 May, the show will welcome a record number of 1 000 exhibitors, including all market leaders, who are showing their top innovations on an area of around 110 000m2 in the fully booked-up exhibition halls. New products, technologies and solutions for all stages of the meat-processing chain are the focal points of their presentations and of the complementary programme of events.

keyboard_arrow_upWhat’s on offer at Anuga Meat?
keyboard_arrow_downWhat’s on offer at Anuga Meat?

Around 850 exhibitors from approximately 50 countries will be presenting their product line-ups in Cologne from 10 to 14 October 2015.

keyboard_arrow_upEasy Espetadas with Woolworths
keyboard_arrow_downEasy Espetadas with Woolworths

Woolworths Food has launched Free Range Sundried Tomato Chicken Espetadas and entered the Food Review/Symrise New Product Competition. The product is made with 10 deboned chicken thighs and glazed with sundried tomato and basil.

keyboard_arrow_upMarel – partnering the meat industry
keyboard_arrow_downMarel – partnering the meat industry

The introduction of the linear press meat harvester in the mid-1970s marked a revolution in meat processing. The relatively low-pressure plunger allowed for a much higher quality residual meat than the then widespread rotational press, which appeared to be more suitable for mass production and smaller, softer bone material, such as poultry. The linear technology was also less input dependent and did not break the bones, thus leaving less occasional bone particles behind in the residual meat product. For the first time in the production process of residual meat, a second path became available: that of quality production. For the consumer, this resulted in mechanically separated meat with properties close to that of deboned meat.

keyboard_arrow_upPredictive shelf life model for the improvement of quality management in meat chains
keyboard_arrow_downPredictive shelf life model for the improvement of quality management in meat chains

The objective of this thesis was the development of a common predictive shelf life model for fresh pork and fresh poultry based on the growth of Pseudomonas sp. as specific spoilage organism (SSO). As an element of a decision support system the model should provide predictive information to improve quality management in meat chains. To define the relevant parameters of the shelf life model, the spoilage processes of both meat types were characterised and compared under constant and dynamic environmental conditions.

keyboard_arrow_upQuality substitutions of animal proteins in meat products
keyboard_arrow_downQuality substitutions of animal proteins in meat products

Meat Pro – Mane's Meat Centre of Excellence – has produced complete solutions that allow the integration of vegetable fibres within meat applications, while guaranteeing the taste, texture and appearance will be similar to a 100 per cent meat product. After more than a year of R&D, the company is able to formulate and produce complete blends for minced meat applications containing at least 51 per cent meat (beef, pork or poultry) and different varieties of vegetable fibres and, depending on the product, vegetable proteins.

keyboard_arrow_upMaking the most of SA meat
keyboard_arrow_downMaking the most of SA meat

This year, South Africa has a presence in two halls at Anuga – Hall 9 (Meat) and Hall 11 (Fine Food). The South African Pavilions, hosted by the Department of Trade and Industry, are the platforms for numerous local exhibitors – both large and small, established and newbies. Some are first time exhibitors, while many others are old hands at exhibiting at Anuga. All, however, are eager and intrepid in facing the hordes of visitors that are streaming through the trade fair’s doors.

keyboard_arrow_upWhat caused the horsemeat crisis?
keyboard_arrow_downWhat caused the horsemeat crisis?

As the horsemeat scandal continues to rage through Europe, policymakers and industry are starting to reflect on what caused the crisis, and how it can be avoided in the future. In a recent meeting held in Brussels, EU health and consumer policy commissioner Tonio Borg told members of the European Parliament’s health and food safety committee that it was a lack of proper controls and dissuasive sanctions on fraud in European Union (EU) countries that had caused the scandal.

keyboard_arrow_upHorse meat tests 99 per cent negative
keyboard_arrow_downHorse meat tests 99 per cent negative

Of the 2501 beef products ordered by the Food Standards Agency (FSA) to be tested for the presence of horse DNA, 99 cent came back negative, confirmed the agency on 15 February. Positive results were found in only 29 samples, which contained undeclared horsemeat at or above the level of one per cent - however, these had already been reported to the authorities.

keyboard_arrow_upUS meat industry threatened
keyboard_arrow_downUS meat industry threatened

According to recent media reports, the threat of furloughing 6 000+ federal meat inspectors due to automatic budget cuts imposed under sequestration would effectively shut down the US meat and poultry industry and violate the government’s legal obligation to keep inspectors at work, claims the American Meat Institute (AMI). Last week, US Secretary of Agriculture Tom Vilsack reported that, if across-the-board sequestration goes into effect on 1 March, meat inspectors would be furloughed for 15 days.