04 May 2019
- 09 May 2019
Jungbunzlauer at IFFA 2019
Booth: B19 (hall 12.1)
IFFA is the leading international trade fair for processing, packaging and sales across the meat industry. Globally, meat and poultry consumption are on the rise and as a result, the requirements of food regulations and consumers’ health and safety concerns have increased.
Jungbunzlauer will exhibit at IFFA once again, with a range of products that cover stages from breeding through slaughtering to processing; we meet some of the top demands in the meat industry: food safety, environmental awareness as well as health protection, without any sensorial compromise.
Jungbunzlauer’s lactic and citric acids are safe feed preservatives while our special citrates are highly bioavailable calcium, magnesium and potassium sources for mineral fortification in feed. Our sodium gluconate is a feed material according to EU law. Jungbunzlauer’s lactic acid is an effective agent in antimicrobial wash systems, helping to support good hygienic slaughtering practices and ensuring the safety of fresh meat.
Our potassium lactate blended with vinegar controls bacteria effectively and extends shelf life in processed meat products for high safety and less food waste. Glucono-delta-Lactone serves as a curing accelerator, which is pleasantly mild in taste. Additionally, Glucono-delta-Lactone can be used together with starter cultures to increase the microbiological safety of the product and to reduce the risk of salmonellosis and listeriosis. Furthermore, Glucono-delta-Lactone can improve the colour of meat products and is suitable for use in alternative curing formulations.
As sodium reduction remains a top trend in meat and poultry products, our sub4salt® sea salt combines the requirement of sodium reduction in general with the increasing trend of replacing rock salt by sea salt. Using sub4salt® sea salt in your product enables a sodium reduction of up to 35%, but with all the flavour, texture and functionality of full sodium products.
Visit us at our booth no. B19 in hall 12.1, we are looking forward to welcoming you.