Volumetric portioning provides processors with the ability to maximize yield. MULTIVAC’s TVI volumetric portioning systems see an average 4% - 5% increase in yield when replacing older portioning systems. Precise cuts based on overall volume give each piece of meat a consistent shape and weight, as well as a significant advantage to both retail and foodservice customers.
Demakes' HPP process has been integral to their expansion, enabling them to create high-quality meat products with added value. HPP is the only non-thermal food technology for the meat industry that meets the requirements of both consumers and manufacturers: premium quality, clean label, food safety and extended shelf-life.
The meat and poultry processing industry has seen a recent shift in consumer and livestock producer preferences. A new market needs processing plants of smaller to medium scale to slaughter and butcher animals in lower numbers. At the International Production and Processing Expo 2024, MULTIVAC USA will showcase its latest machines to fit the needs of these smaller facilities. Get a peek at what machines you'll see at IPPE and visit Booth C37125 for live demonstrations.
Technical knowledge, responsive action, and transparent communication are the lynchpins that create the results and relationships that support our customers’ success. At Handtmann®, we are a solution partner over the long haul and have earned our reputation as a most dependable supplier.
Clean label ingredient solutions and processing efficiencies can enhance the quality of meat, poultry and plant-based alternatives, while at the same time, increase throughput. Kemin Food Technologies helps brands deliver on these fronts. Kemin also assists with keeping costs down and food waste to a minimum.
Meat and poultry processing plant operators continue to struggle with replacing a generation of skilled laborers retiring from the workforce. The applicants coming in to replace those retirees often lack the skills necessary to step in and take over and are looking for ways to further their knowledge. The MULTIVAC University staff dedicates themselves to training experts on MULTIVAC machines and providing the necessary skills for machine operators and maintenance technicians to advance their careers.
For food processors, downtime is a four-letter word that is to be avoided at all costs. Multivac customers are realizing the many advantages of its industry-leading Smart Services program. The solution digitizes customers’ processing operations to facilitate monitoring and measuring performance by partnering with Multivac experts to identify potential problems while maximizing throughput and ensuring maintenance issues are addressed on a schedule, not in the middle of a production run.
Those in the meat processing industry know and understand the inherent dangers of band saws and poultry cutters. Hollymatic and its engineering team have come up with a solution that raises the bar on worker safety. The Defender 4000 Band Saw and Defender PC1500 Poultry Cutter use state-of-the-art technology to recognize potential risk to the operator and stop the blade to avoid unnecessary injury and reduce amputations.
See the newest innovative technologies, integrated solutions, and virtual service capabilities from Handtmann that feature next generation performance advancements all along the line from mixing and grinding to feeding, weighing, forming, and depositing into packaging solutions. Learn about the huge uptime benefits that Handtmann HVISION™ virtual service provides, expanded customization capabilities and other digital advancements that help integrate and simplify the development, planning and implementation of full production lines.
Meat and poultry processors have to do all they can to protect their products and their end consumers from the damages resulting from costly product recalls. However, the responsibility of keeping food safe shouldn’t fall on the shoulders of just one segment of the food chain – all segments can and should be involved in the process. With the appropriate prevention and elimination techniques, foodborne pathogens and foreign material contamination can be dealt with before any food leaves the facility.