Sunday 13 August, 2017
More than ever before, the role of functionality in food is changing the way meat producers are manufacturing their products. Food producers are responding to industry pressure to deliver great tasting food in a way that is more efficient, natural, traceable and sustainable.
Above all, food must be safe for consumption and retain its desired sensory, microbiological and chemical characteristics. Shelf-life and food safety are affected by a range of different intrinsic (e.g. pH, water activity) and extrinsic (e.g. packaging, storage temperature) factors. It is essential to manage all of these parameters.
Another major challenge for the meat processing sector is Clean label. Consumer demand for meat products that are free from unrecognizable ingredients and have simpler back-of pack labels, is leading manufacturers to re-evaluate their priorities.
We are committed to delivering great tasting foods made from ingredients consumers know and trust.
One of the greatest examples of such ingredients is Smoke. Smoked foods are very much a staple of our contemporary lifestyle, but the process of smoking is far from contemporary. It dates back to the Stone Age, when it was first used for preservation purposes, rather than flavour enhancement. At Kerry, we took the Smoke to the next level: our CleanSmoke solutions help to keep meat products fresher for longer, while removing any health risks typical for traditional smoking and being environmentally friendly at the same time.
Come to talk to us at our stand at ICoMST 2017.
We would also like to invite you to listen to our guest speakers talks at the conference:
“Smoking technology in meat processing from a future perspective” (Tuesday, August 15th)
by Prof. Dr. Ralf Lautenschläger’s
Ostwestfalen-Lippe University of Applied Sciences
Dept. Life Science Technologies
“Sustainability of smoking and LCA of CleanSmoke technology” (Tuesday, August 15th)
by Dr. Sergiy Smetana
Head of Sustainability Research Platform, German Institute of Food Technologies (DIL e.V.)
Deutsches Institut für Lebensmitteltechnik e.V.
“The Trend to Clean label in Meat Processing Industry” (Tuesday, August 15th)
by Dr. Eoin Desmond
RD&A Manager, Kerry Europe & Russia
Click here to find out more about ICoMST 2017.