Something went wrong with the connection!

Comprehensive expertise under one roof

 Breaking News

Comprehensive expertise under one roof

February 07
11:59 2013
Spread the love

Frutarom Savory Solutions will focus on fermented sausage specialties at this year’s IFFA. The company will present its variety of starter cultures, which are marketed under the umbrella brand “Bitec”. The versatile range comprises variants which encourage rapid fermentation processes as well as those which lower pH gradually. In addition to starter cultures, the company supplies manufacturers with ripening mixes and seasonings tailored to specific product concepts. During the exhibition, application technologists will be on hand to help visitors explore the Bitec range.

The most recent development within the Bitec portfolio are starter cultures which enable the creation of Italian style sausage specialties such as Salami Milano and Salami Felino. Manufacturers have a choice of starter cultures which initiate a slow ripening process – as is commonly used inSouthern Europe. When sausage is allowed to ferment slowly, it gains a very mild, distinctive fermentation flavor. The company has also developed solutions which lead to this characteristic flavor even under faster ripening conditions.

Dr. Christian Hertel, R&D Manager Cultures at Frutarom Savory Solution, says: “We are the only European manufacturer of meat starter cultures to conduct not only starter culture R&D work and production in house, but also to provide the necessary ripening agents and seasonings specifically tailored to our starter cultures’ activities. Our customers are therefore able to profit from our highly efficient processes and tailored solutions. Using the most modern techniques, we screen for innovative microorganism strains, enabling us to combine quality and product safety for optimum end products. Our new range of starter cultures for Italian style specialties is a great example of this.”

At IFFA, Frutarom Savory Solutions will demonstrate the versatile possibilities that can be achieved when microbiological and technical knowledge are combined with expertise in spices. Visitors to Frutarom’s booth can get a flavor of this by sampling different European sausage and ham specialties, such as Elk Salami, Chorizo, Mountain Salami, Kindziuk and Kielbasa.

Warning: count(): Parameter must be an array or an object that implements Countable in /home/fdbusiness/public_html/wp-content/themes/legatus-theme/includes/single/post-tags.php on line 5

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

    Subscribe Here