Using fruit ingredients in sausages and meatballs goes way beyond inclusions.

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.

The engineering team at VDG Drum Motors created a drum motor that does not require cooling.

Explore Fortress Technology’s guide to common food safety hazards encountered in meat and poultry processing and effective control measures to mitigate these risks in our new informative white paper.

Sustainability is no longer just a buzzword – consumers, corporate boards, and retailers have declared it a priority.

New advancements in natural ingredients are making it easier to replace synthetic additives.

New vision inspection & AI food safety innovations help reduce errors, waste, & redistribute labor.

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.

Video: See inside Demakes' HPP process enabling their craft of clean label, value-added meat.

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.