FLEISCHWIRTSCHAFT international 4/2017

Volume 32 _D42804 F 

Journal for meat production, 

processing and research 

international 

4_2017 

Quality Assurance 

Cracking the food safety code 

Anuga 

India is this year‘s 

partner country 

Process Expo 

Presenting latest 

solutions to all 

Research 

Possibilities for the 

processing of boars 

Topics 

Ingredients and Additives 

Cutting and Packaging

Fleischwirtschaft international 4_2017 

3 

Not stewing in the own juice 

This fall’s fairs and congresses will be as colorful as the season 

Editorial 

Asmall outlook on the trade fairs, congresses 

and exhibitions this fall shows that every 

prospective buyer can find something. The 

national and international offerings cover every 

sector and every issue of the meat industry. 

From 19 to 22 September,this year's Process 

Expo in Chicago is dedicated to the latest technologies, 

techniques and integrated solutions 

for all segments of the food and beverage industry.This 

trade fair is organized by the Food 

Processing Suppliers Association (FPSA), a 

global trade association that represents suppliers 

to the food and beverage industry. Food 

manufacturers from small to large companies 

from all over the world visit the show.The 

participants also represent across-section of the 

various tasks involved in food production and 

embody the vertical markets outside the food 

industry,which supply machines, products and 

services to this important economic sector. 

More than 600 food processing and packaging 

exhibitors show machines, products and services 

tailored to the needs of food manufacturers. 

Complete production lines, avirtual reality 

showroom and acomprehensive presentation 

program underline the broad approach of this 

fair.Here the visit is very profitable for the meat 

specialist, because he has the opportunity to get 

to know different solutions from other fields of 

the food industry and to discuss with the specialists 

on the spot. An exchange cannot be 

more directly than this way. 

In Cologne the Anuga will be expecting trade 

visitors from the entire food sector from 7to11 

October.Some 7200 suppliers from 100countries 

will present the world market in food and 

beverages. Around 160,000 trade visitors from 

over 190countries are expected –atruly international 

audience. The concept of "10 trade fairs 

under one roof"gives meat specialists adetailed 

insight into their area, but also the "look beyond 

the box". With its sub-segments of sausage, red 

meats and poultry,the world's largest business 

platform for the meat market provides an excellent 

orientation for buyers. Argentina, Australia, 

Brazil, France, Ireland, Italy,the Netherlands, 

Spain, Turkey,Uruguay and the USA are part of 

group participations. Smaller groups from 

Canada and South Africa as well as individual 

exhibitors from NewZealandround offthe 

international spectrum perfectly.Inaddition to 

the Anuga Meat all trade shows from deli to 

bakery products as well as frozen food are also 

open to the visitors. Again, this is an excellent 

way to get to know the solutions of other fields 

of the food industry and to check them for their 

usability in the meat business. Even this possibility 

alone makes the visit worthwhile for the 

meat people. 

These examples show how complex and comprehensive 

the information opportunities in the 

meat sector are. Scientific and technical aspects 

are just as important as meetings with colleagues, 

customers and service providers –for 

example at the German Meat Congress on 20 

and 21 November in Frankfurt am Main. For 

this reason every responsible person is well 

advised to take time for meetings and to allow 

his employees to attend trade fairs and congresses. 

This is the only way to provide an 

overview and therefore to bring future viability 

in the company.The times to stew in one’s own 

juice are long gone. 

Michael Weisenfels 

Editor 

FLEISCHWIRTSCHAFT 

international

..................................................... 

4 


Content 

18 48 

Columns 

3 Editorial 

6 News 

8 Business News 

17 Industry News 

57 Calendar 

58 Advertisers, Credits, Subscriptions 

Meat chain 

12 Pork 

Production becomes more dynamic 

–Patterns and spacial shifts in global 

pig meat yield 

26 Cellular Agriculture 

The magic touch of Silicon Valley 

–The world’sfuture is the (r)evolution of 

society where animal products are 

animal-free 


The usage of state-of-the-art 

slicing equipment even in product 

testing results in high-quality 

sliced sausage. 48 

Photo: juan_aunion/fotolia 

Research &Development 

60 Alternatives for boar taint reduction 

by processing boar meat 

By Diana Engesser and Peggy G. Braun 

Fattening of boars is one among others options and could be common practise if the 

piglet castration would be finish at the end of 2018 in the EU. Butthere is still the 

question which techniques and strategies exist in order to avoid boar taint in this meat 

products. This extract of the doctoral thesis of ENGESSER (2015) aim to contrast approaches 

from 170 citations from 1911–2017 with the subjects of reducing and eliminating 

boar taint in meat and meat products and to assess the effectiveness of these 

methods. An efficient method to decrease levels of androstenone and skatole as main 

components of boar taint is the thermal process. Cooked ham (68 °C core temperature) 

for example reached askatole elimination and adecreasing of androstenone by 29.1% 

to 60%. Processing the meat, like smoking and curing, but also varieties of boar meat 

products for example addition of liver,scalded or raw sausages and raw cured products 

reached good results, especially when consumed cold (at atemperature of about 23 °C).


34 

Topics 

18 Anuga 

Fully-booked exhibition halls and high 

performance food industry 

30 Process Expo 

Bringing the latest technology and 

integrated solutions to all segments 

34 Powder Technology 

Fibers can improve the stability and 

workability of powder mixes and spices 

44 Clean Labeling 

Creating savory deli-style meats with 

increased yield without using binders 

48 Quality Assurance 

Cracking the food safety code in aglobal 

supplychain is amust 

51 Packaging 

Edible films and coatings protect meat 

and meat products from degradation 

60

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6 


News 

Pork 

UK and China sign export deal 

Seven businesses in England and 

Northern Ireland have been granted 

access to supplypork to China. This 

new deal is expected to bring a 

$257 mill. boost to the UK food 

industry. 

The new agreements include 

approval to export from five sites in 

Suffolk, Lincolnshire, Derbyshire, 

County Antrim and County Tyrone. 

The UK has signed anew export 

deal with China to supplypork 

products. Photo: NPA 

According to Department of Agriculture, 

Environment and Rural Affairs 

(DAERA), shipping will not start for 

another two to four weeks while the 

administration is organised on both 

sides but producers are able to 

start packing product with aview to 

exporting. All of the plants were 

inspected by China’sCertification 

and Accreditation Administration 

(CNCA) technical experts in April 

2015,with aseparate team of 

inspectors from the General Administration 

of Quality Supervision, 

Inspection and Quarantine of the 

People’sRepublic of China (AQSIQ) 

also visiting Northern Ireland in April 

2015 to audit pork fifth quarter 

production standards for export. 

Nine UK producers already export 

pork to China, while demand for UK 

pork has doubled in terms of value 

over the past three years. 

//www.daera-ni.gov.uk 

Meat from 

the bottle 

After Coffee to go and 

fruit smoothies, the 

German master butcher 

Peter Klassen from Tremmels 

nearby Trier 

presents adrink made of 

meat. After three years 

of development and 

implementation period, 

Klassen can offer now 

the sorts Butcher Beef, 

Beef Bombay and Poultry 

Royal. The market 

launch is planned for 

September, the brand 

name is still asecret. 

The meat drink will be 

availiable in a0,33 Liter 

aluminium bottle and is 

durable without cooling 

for one year. Photo: Klassen 

BSE 

Scientists investigate origin of isolated epidemic cases 

The European response to bovine 

spongiform encephalopathy (BSE) 

after the crisis of the 1980s has 

significantlyreduced prevalence of 

the disease in cattle. However, 

isolated cases are still being reported 

in the EU and for this reason 

the European Commission asked 

EFSA to investigate their origin. 

The key measure for controlling 

BSE in the EU is aban on the use of 

animal proteins in livestock feed. 

This is because BSE can be transmitted 

to cattle through contaminated 

feed, mainlyinthe first year 

of life.The Commission asked EFSA 

to determine if these cases were 

caused by contaminated feed or 

whether they occurred spontaneously, 

i.e. without an apparent 

cause. EFSA experts concluded that 

contaminated feed is the most likely 

source of infection. This is because 

the infectious agent that causes 

Advertisement 

BSE has the ability to remain active 

for many years. Cattle may have 

been exposed to contaminated feed 

because the BSE infectious agent 

was present where feed was stored 

or handled. Asecond possibility is 

that contaminated feed ingredients 

may have been imported from non- 

EU countries. Experts could not rule 

out other causes due to the difficulty 

of investigating individual 

cases. Some constraints are the 

long incubation period of the disease 

and the lack of detailed information 

at the time of the traceback 

investigation. 

//www.efsa.eu/en 

Meat Market 

Pork bellies prices high 

The seasonal upswing in bacon consumption, combined with tight supplies 

of slaughter-ready hogs has pushed prices for pork bellies to record highs in 

UK and the US. In the United States, wholesale prices for pork bellies soared 

more than 70% since the start of 2017,while retail prices for bacon jumped 

more than 20%. Meanwhile, pork bellies in cold storage are at a60-year low. 

In the United Kingdom, it’s the same story.Average prices for bacon have 

advanced 10%, while sausage prices have surged an average of 20%. Demand 

for pork in China has been cited as the main driver of higher prices for 

pork. The conditions of tight supplies, strong demand and higher prices are 

forecast to persist into 2018.Inits Livestock, Dairy and Poultry Outlook 

report, the Economic Research Service (ERS) of the USDA said pork production 

is likelytoincrease for the balance of 2017 and into 2018. 

//www.ers.usda.gov


7 

AI 

200,000 birds culled in Asia 

News 

The first-ever case of Avian Influenza(AI) was reported in the Philippines. 

The Department of Agriculture confirmed 200,000 chickens, ducks, quails, 

pigeons and roasters would be culled to stop the disease from spreading. 

Afarm in San Luis, Pampanga, just north of the Philippine capital Manila, 

reported an outbreak of the highlypathogenic AI strain H5 on 11 August, 

according to the World Organization for Animal Health (OIE). Over 36,000 

chickens tested positive for AI and were immediatelyculled. So far, the 

farm in San Luis is the onlyknown case of AI in the Philippines. As aprecautionary 

procedure all birds within aone-kilometre radius of the farm, 

around 190,000 in total, have been culled, Agriculture Secretary Emmanuel 

Pinol said. The source of the outbreak remains inconclusive but tests are 

underway to establish how the Philippine poultry industry was hit with its 

first AI outbreak in history. 

The Department of Health (DOH) has stepped up surveillance of possible 

AI transmission to humans; it wants to find out if poultry farm workers 

have contracted the disease, as was the case in Hong Kong and 

India earlier this year, according to DOH. Meanwhile, Laos has reported 

its fifth outbreak of highlypathogenic avian influenza.China ,India, 

Myanmar, South Korea, Taiwan and Vietnam have all reported cases of AI 

this summer. 

//www.oie.int 

EFSA 

New data about antibiotics 

The European Food Safety Authority, 

the European Medicines 

Agency and the European Centre 

for Disease Prevention and Control 

are concerned about the 

impact of use of antibiotics on 

the increase in antibiotic-resistant 

bacteria. Anew report from 

the three agencies presents new 

data on antibiotic consumption 

and antibiotic resistance and 

reflects improved surveillance 

across Europe. 

The Joint Interagency Antimicrobial 

Consumption and Resistance 

Analysis (JIACRA) report 

highlights that there are still 

important differences across the 

EU in the use of antibiotics in 

animals and humans. Reducing 

their unnecessary use will have 

an impact on the occurrence of 

resistance. Overall antibiotic use 

is higher in food-producing animals 

than in humans, but the 

situation varies across countries 

and according to the normally 

used antibiotics. In particular, a 

class of antibiotics called 

polymyxins –which includes 

colistin –isused widelyinthe 

veterinary sector.Itisalso increasinglyused 

in hospitals to 

treat multidrug-resistant infections. 

Other antibiotics are more 

often used in humans than in 

animals. These include third- and 

fourth-generation 

cephalosporins and quinolones, 

antibiotics that are also considered 

criticallyimportant for human 

health. The report notes that 

resistance to quinolones, used to 

treat salmonellosis and campylobacteriosis 

in humans, is associated 

with use of antibiotics in 

animals. The use of third- and 

fourth-generation 

cephalosporins for the treatment 

of infections caused by E. coli 

and other bacteria in humans is 

associated with resistance to 

these antibiotics in E. coli found 

in humans. 

The report is the result of close 

cooperation between the three 

EU agencies, each drawing on 

their specific expertise and data 

from monitoring of antibiotic 

resistance and antibiotic consumption 

in animals and humans. 

The conclusions are in line with 

those of the first report published 

in 2015.However, the 

availability of better quality data 

allowed for amore sophisticated 

analysis. 

//www.efsa.europa.eu/en

8 


Business News 

Tyson Foods 

Organization has been streamlined 

Tyson Foods Inc. is streamlining its organization in support of agrowth strategy.The 

new structure is designed around the company’ssegments of Beef, 

Pork, Chicken and Prepared Foods. 

Group presidents have been selected to lead Tyson’ssegments end-toend. 

The executives selected to oversee the businesses include: SallyGrimes 

–Group President, Prepared Foods, Doug Ramsey –Group President, Poultry, 

and Noel White –Group President, Fresh Meats, Beef and Pork) &International. 

TomHayes’ other direct reports will continue to include: Scott Rouse –Chief 

Customer Officer, Mary Oleksiuk –Chief Human Resources Officer, Scott 

Spradley –Chief Technology Officer, David VanBebber –General Counsel, 

Dennis Leatherby –Chief Financial Officer, and Justin Whitmore –Chief Sustainability 

Officer.George Chappelle, Chief Integration Officer, will continue to 

lead the integration of AdvancePierre Foods then transition to the role of Chief 

Operations Officer, Prepared Foods, reporting to SallyGrimes. 

//www.tysonfoods.com 

JBS S.A. 

Alfred Almanza 

in new position 

As part of the company’seffort to 

serve as the worldwide leader in 

high-quality, innovative protein and 

value-added food products, JBS 

announced the appointment of 

Alfred “Al” Almanzatothe role of 

Global Head of Food Safety and 

Quality Assurance. 

Almanzawill join the JBS Global 

leadership team, reporting directly 

to JBS Global President of Operations, 

Gilberto Tomazoni. Based in 

Greeley, Colo., he will lead the 

company’sglobal food safety efforts. 

Prior to joining JBS, Almanza 

spent nearly40years with the U.S. 

Department of Agriculture, Food 

Safety and Inspection Service 

(USDA, FSIS). 

//jbssa.com 

Hormel Foods 

Stephen Koven as 

new vice president in charge 

Stephen Koven’sresponsibilities will 

include developing digital strategies 

and leading teams to cohesively 

build, align and execute digital 

marketing and sales plans. Koven 

will direct and lead the four teams 

within the company’srecently 

formed digital experience group. 

//www.hormelfoods.com 

Smithfield claims to be the world's largest producer of pork-based products. 

Photo: KC Sausage Company 

Smithfield 

KC Sausage taken over 

Smithfield Foods Inc has announced 

the full acquisition of 

sausage producer and processor 

Kansas City Sausage Company. 

KC Sausage has operations in 

Des Moines, Iowa and Kansas 

City, Missouri. In Des Moines, the 

company produces premium raw 

materials for sausages, as well 

as value-added products. The 

Kansas City plant is designed to 

service retail and foodservice 

customers. In 2013,Smithfield 

formed a50/50 joint venture 

with the company.Earlier this 

month, Smithfield Foods entered 

into a$25 mill. strategic partnership 

with e-commerce meat 

marketplace Chef’d. Through this 

investment, the companies will 

leverage Smithfield’sportfolio of 

brands for meal kit solutions, 

while Chef’dwill gain access to 

Smithfield’sproduct development 

and sourcing capabilities. 

//www.smithfieldfoods.com 

Marel 

Marel agrees to acquire Sulmaq 

Marel is pleased to announce that the company has agreed to acquire Sulmaq. 

The aim is to strengthen Marel’sposition in Central and South America 

and ensure better access to alarge and growing market for beef and pork. 

Established in 1971, Sulmaq is at the forefront of providing primary processing 

solutions to the pork and beef industries in Central and South America. 

Marel is the leading global provider of advanced processing systems and 

services to the poultry, meat and fish industries. 

Over the years, Marel has grown organicallyaswell as through the acquisition 

of several internationallyrenowned brands like MPS, Stork and Scanvaegt. 

The Sulmaq acquisition is in line with Marel’sstrategy to be afull line 

supplier to the poultry, meat and fish industries globally. This step will result 

in astronger position in Central and South America. 

Sulmaq is based in the state of Rio Grande do Sul in southern Brazil. The 

company employs around 400 employees and their main solutions include 

hog slaughtering lines, cattle slaughtering lines, cutting and deboning, 

viscera processing and food logistics. Sulmaq has alarge installed base 

throughout Central and South America and strong customer relationships. 

The company also develops and manufactures precision investment castings 

for various market segments. It’s annual revenue is around 25 mill. €. 

The acquisition is expected to close in the third quarter of 2017,subject to 

customary closing conditions but anti-trust approval is not required. Sulmaq’sleaders, 

Fernando Roos, Henrique Roos and Julio Roos, are instrumental 

for the future of Marel and they will continue in their current positions at 

Sulmaq. Sulmaq will be run as standalone business with support from Marel 

while the companies work on creating the optimal set-up. 

//www.marel.com


9 

Business News 

Provisur 

Manufacturer of equipment for the food industry Lutetia acquired 

Provisur Technologies Inc., aglobal 

leader in innovative food processing 

technologies and systems, 

announced the acquisition of the 

french company Lutetia. 

Based close to Paris in Plailly, 

France Lutetia is aleading manufacturer 

of equipment for the 

food industry.Its products include 

tumblers, massagers, 

injectors as well as smoking and 

defrosting equipment. For more 

than fifty years Lutetia has been 

serving customers around the 

globe, providing technical solutions 

that deliver value in abroad 

range of applications in the 

whole food industry. 

Provisur Technologies, Inc., with 

afamilyofproven brands, AM2C, 

Beehive, Cashin, Formax, Multitec, 

TST,Weiler and BFD, offers acomplete 

platform for food processing 

equipment, including integrated 

systems, grinding, mixing, separation, 

forming, coating, cooking, 

freezing, slicing and autoloading 

equipment for processing beef, 

poultry, pork, fish, and other food 

products. 

Philippe Longo, the former 

owner of Lutetia, will continue to 

manage the business of his 

former company. 

//www.provisur.com 

Tulip 

Danish Crown’s subsidiary 

makes money again 

The recovery of Tulip Ltd is now 

three months ahead of schedule 

–the business has been in profit 

for some weeks now. Focus now 

moves to optimisation and competitiveness 

of the business. The 

employees at the site in King's 

Lynn have been informed about 

proposals which will put 118jobs 

at risk. 

The site, which currentlyemploys 

570 people, is also proposing 

to revert to afive-day working 

week from its current seven-day 

operation as it seeks to mitigate 

afall in production volumes and 

operational inefficiencies. “Due to 

the loss of customer orders over 

the last few years, the site is now 

making significant loss on a 

weeklybasis. Now we are looking 

to take steps which will keep the 

Kings Lynn site operational for 

current and future generations. 

The business will engage closely 

with the employee representatives 

and those affected in order 

to minimise impact on people’s 

lives”, says Tulip Ltd CEO, Steve 

Francis. Last summer, losses 

increased week by week in Danish 

Crown's UK subsidiary Tulip 

Ltd after the loss of major orders 

to the retail sector.Now, the 

downward trend is not onlyreversed, 

since the beginning of 

June, Tulip Ltd has actually 

started making money again on a 

weeklybasis. 

Francis has chosen to create a 

more decentralised management 

structure and has focused heavilyondeveloping 

even closer 

relations with the company's 

customers through extensive and 

dedicated service. 

//www.danishcrown.com

10 


Foreign Markets 

Devro 

Future growth in China seeked 

Asian and Russian market growth 

proved to be profitable for casings 

manufacturer Devro in the first half 

of the year, but China has been 

tipped by the business to be the 

source of future success. 

In its half-year results to 30 June 

2017,the company posted an 11% 

rise in revenue, driven by a7%rise 

in volume sales during the period. It 

also benefited from exchange rate 

Chinese volume sales have been 

more than doubled. Photo: Devro 

fluctuations, but rising costs did 

affect the growth in revenue. The 

business saw volume growth in 

China, south-east Asia and Russia, 

but experienced declines in Latin 

America due to supplyshifts between 

plants in that region. This 

Latin American decline, a35% 

volume sales drop, had been anticipated 

by the board. Its North American 

volume sales were in line with 

the first half of 2016,yet some 

concern has been expressed with 

the time it is taking to take advantage 

of growth opportunities. However, 

China is seen to be the main 

source of future growth. Devro’s 

volumes sales grew 125% in the 

period, with the growth bolstered by 

the opening of anew plant in China 

during this half year.With the region 

earmarked by Devro as one of sales 

growth potential, the business is 

working its product range to help 

overcome pricing issues that have 

been caused by recent oversupply. 

//www.devro.com 

New Zealand 

New regulations to be introduced 

The Ministry for Primary Industries is developing nearly50new animal welfare 

regulations this year.The 46 new rules follow the stricter bobby calf regulations 

introduced last year after several cases of abuse were filmed by Safe 

and Farmwatch. This is reported by Radio New Zealand. The most recent 

changes include aban on docking dogs' tails unless avet approves it, 

mandatory pain relief for cattle being de-horned, and prohibiting the transportation 

of lame, diseased, or sick animals. Last year, the Ministry for Primary 

Industries had more than 1400 submissions on its proposed 91 animal 

welfare regulations. The ministry has confirmed 46 regulations to be developed 

this year.The remaining will be looked at next year. 

//www.radionz.co.nz 

Belgium 

No positive traces in chicken meat 

The Federal Authority for the Safety of the Food Chain (FASFC) in Belgium has 

confirmed no sample of the tested chicken meat has been found to contain 

traces of fipronil, which has sparked aEurope-wide recall for millions of 

eggs. Earlier, The Guardian claimed egg-laying chickens in Belgium, due to 

be slaughtered for export to Africa, had been found to have been treated 

with fipronil. In response, Johan VanBosch, head of Belgium’sNational 

Association of Egg Traders (NVE), said there was no evidence for contaminated 

meat. 

//www.afsca.be 

India 

Poultry processing 

machinery to grow 

Demand for easy-to-cook meat 

will have apositive knock-on 

effect on the poultry processing 

equipment sector, which analysts 

expect to be buoyed by 

demand for added-value 

chicken. 

Driven by urbanisation, rising 

incomes and population growth, 

the global poultry sector is growing 

at an unprecedented rate 

and this has increased the need 

for processing machinery, according 

to India-based insight 

firm MarketsandMarkets. It expects 

this niche area of the huge 

poultry equipment sector to grow 

by nearly5%every year and hit 

$3.8 bn in the next three years. 

The Asia-Pacific region is 

expected to be the fastestgrowing 

market within the next 

three years as demand for animal 

protein, especiallyconvenience 

food, continues to rise and companies 

look to establish larger 

manufacturing sites here. 

//www.marketsandmarkets.com 

Russia 

Stepping into China 

One of Russia’sleading agricultural 

holdings RusAgro has pledged to 

build several pigs farms in northeast 

China. 

It hopes to attract the China 

National Cereals, Oils and Foodstuffs 

Corporation (COFCO) and 

several other Chinese agricultural 

firms to the participate in future 

Russian-Chinese pork trade. 

Maxim Basov, the CEO of RusAgro, 

revealed that in addition to amajor 

pig production hub in Primorsky Krai, 

The agricultural holding wants to build anumber of pig farms in China. 

Photo: Bärbel selbst /pixelio.de 

Russia, the company is also considering 

construction of some pig 

farms in China. Currently, he said, 

RusAgro is choosing the appropriate 

region for the project, however 

some investment agreement must 

be signed with the local authorities 

and the project will be taken for 

final revision with the Board of 

Directors. Basov has not revealed 

investment cost or planned capacity 

for the project. Meanwhile, in 

earlyJulyRussian vice Prime Minister 

Yuri Trutnev visited China and 

held some discussions on the 

Russian-Chinese meat trade with 

Wang Yang, Deputy Premier of the 

State Council of China. Following the 

meeting, Russian Ministry for the Far 

East Development issued arelease, 

confirming the plans to RusAgro to 

build apig complex in Russia, which 

would be focused primarilyon 

export supplies to China. According 

to the release, Trutnev said that 

some Chinese firms could be attracted 

to provide some bilateral 

support to the project, including the 

support on the Chinese side. 

RusAgro also plans to invest 

additional $300 mill. into construction 

of the several poultry farms in 

the Russian Far East with the combined 

production capacity of 

100,000 tofchicken meat per year. 

According official data from the 

Russian State Statistical Service, all 

poultry farms in Russian Far East 

manufactured 62,000 tofchicken 

meat in 2016. 

//www.rusagrogroup.ru

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12 


Pork 

Source: FAO data base; Design Aline Veauthier FLEISCHWIRTSCHAFT international 4_2017 

Fig. 1: Global distribution of the pig meat production (2014)according to the state of development of countries 


Patterns and spatial shifts in global pig meat yield 

Between 1994 and 2014,global meat 

production increased from 196.6 

mill. tto317.9 mill. torby61.7%. 

Pig meat contributed 32.2% to the 

total growth of 121.3mill. t, poultry 

meat 51.1%, cattle meat 10.0% and 

all other meat products 6.6%. This 

articel shows the dynamics and 

shifts of the centres of the pig meat 

production at continent and country 

development group base. Further 

aprojection of the development 

and consumption until 2024 

will be presented. 

By Hans-WilhelmWindhorst 

The different dynamics of the 

three meat types in the analysed 

time period resulted in 

considerable changes in their 

contribution to global meat production 

(Tab. 1).While pig meat 

and cattle meat lost 2.4% respectivley 

even 6.4% of their share in 

1994, poultry meat gained 9.6%. 

This documents the lasting success 

of poultry meat production. 

Although pig meat lost shares in 

global meat production, it remained 

the leading meat type. But 

the gap between the production 

volumes of pig meat and poultry 

meat shrunk from 25.3 mill. tin 

1994 to only 2.4 mill. tin2014. 

Dynamics of pig meat production 

at continent base 

Global pig meat production increased 

by 39.1mill. tbetween 

1994 and 2014 as was mentioned 

in the introductory chapter.To 

this growth, Asia contributed 

29.5 mill. tor75.5%, followed by 

North America with 3.5 mill. tor 

8.9%. The highest relative growth 

rates showed Africa with 96.5% 

and Central and South America 

with 88.4% (Tab. 2). 

The differences in the growth 

rates changed the contribution of 

the continents to global production 

considerably.Asia’s share in 

global production grew by 9.1% 

and reached 57.7% in 2014.In 

contrast, Europe lost 8.8% and 

North America 1.4%. Quite obviously,the 

centre of global pig 

meat production has shifted from 

Europe to Asia. Until 1990 Europe’s 

production was higher than 

that of Asia. 

The spatial shiftisfurther 

documented in Table 3which list 

the ten leading pig meat producing 

countries in 1994 and 2014. 

Tab.1: The changing contribution of the three meat types to 

global meat production between 1994 and 2014; data in % 

Year Pig meat Poultry meat Cattle meat Meat total 

1994 38.7 25.3 26.8 91.4 

2004 37.1 31.4 23.3 91.8 

2014 36.3 35.5 20.4 92.2 

Change –2.4 +9.6 –6.4 +0.8 

Source: WINDHORST FLEISCHWIRTSCHAFT international 4_2017 

Tab. 2: The development of global pig meat production between 

1994 and 2014 at continent base; data in 1,000 t 

Continent 1994 2004 2014 Increase 

(1,000 t) 

Increase 

(%) 

Africa 693 883 1,363 662 96.5 

Asia 37,025 48,993 66,556 29,531 79.8 

Europe 24,802 25,142 27,460 2,658 10.7 

NAmerica 19,129 12,303 13,622 3,493 34.5 

CS America 3,082 4,772 5,807 2,725 88.4 

Oceania 460 535 507 47 10.2 

World 76,191 92,628 115,314 39,124 51.3 

Source: FAO database FLEISCHWIRTSCHAFT international 4_2017

.................................................. 


13 

Pork 

Leading countries 

Tab. 3: The ten leading pig meat producing countries in 1994 and 2014 and their share in global production; 

data in 1,000 t 

The production volume of these 

ten countries grew by 37.0 mill. t 

or 69.5%. To this growth, China 

alone contributed 26.6 mill. tor 

1994 2014 

Country Production Share (%) Country Production Share (%) 

China 28,763 37.7 China 55,390 48.0 

USA 8,027 10.5 USA 10,368 9.0 

Germany 3,604 4.6 Germany 5,528 4.8 

Spain 2,124 2.8 Spain 3,556 3.1 

France 2,116 2.8 Viet Nam 3,331 2.9 

Russ. Fed. 2,103 2.8 Brazil 3,192 2.8 

Brazil 1,700 2.2 Russ. Fed. 2,974 2.6 

Poland 1,681 2.2 France 2,130 1.8 

Netherlands 1,673 2.2 Canada 1,962 1.7 

Denmark 1,521 2.0 Poland 1,865 1.6 

10 countries 53,286 69.9 10 countries 90,296 78.3 

World 76,191 100.0 World 115,314 100.0 

Source: FAO database FLEISCHWIRTSCHAFT international 4_2017 

71.9%. Adding the production of 

Viet Namtothat of China, results 

in ashare of 50.9% of these two 

countries in global pig meat 

production. Of the ten leading 

countries in 2014,five were located 

in Europa, including the 

Russian Federation. Together they 

contributed 13.9% to world production. 

The development of the 

Vietnamese swine industry over 

the past two decades is remarkable. 

Pig meat production increased 

by almost 2.4 mill. tor 

247.7%. Viet Nambecame the 

second most important pig meat 

producing country in Asia and 

ranked as number five on aglobal 

scale. The high domestic consumption 

(29 kg/person and year) 

and increasing exports were the 

main steering factors behind this 

dynamics. 

Dynamics of 

pig meat production 

In 2015,the author of this analysis 

developed anew method of analyzing 

the development of animal 

production over time. The 

method used aclassification of 

the 208 countries for which FAO 

publishes production data. The 

countries were classified according 

to their development status, 

based on several parameters (i. e. 

GNP, per capita purchasing 

power,life expectancy,trade bal-

........................................... 

14 


Pork 


Leading countries LLDC and LDC 

Tab. 4: The six leading countries in pig meat production in the group of the least and less developed 

countries (2014); data in 1,000 t 

LLDC 

Country Production Share (%) in global 

production 

ance, economic growth rate etc.). 

The classification distinguishes 

between four country development 

groups (CDG): 

r 48 least developed countries: 

LLDC 

r 113less developed countries: 

LDC 

r 10 newly industrialised counties: 

NIC 

r 37 old industrialised countries: 

OIC. 

There is an imbalance between the 

share of the four groups in global 

LDC 

Country Production Share (%) in global 

production 

Myanmar 634 0.72 Viet Nam 3,331 2.9 

Mozambique 133 0.12 Indonesia 759 0.7 

Uganda 119 0.10 Ukraine 743 0.6 

Cambodia 104 0.09 Romania 460 0.4 

Angola 102 0.09 Argentina 442 0.4 

Malawi 102 0.09 Belarus 360 0.3 

6countries 1,394 1.20 6countries 6,095 5.3 

CDG total 1,809 1.57 CDG total 10,406 9.0 


population and in pig meat production. 

The 161 least and less developed 

countries shared 36.9% in the 

global population but contributed 

only 10.6% to the world production 

of pig meat. The low development 

status, lacking know how,political 

instability and religious taboos are 

the reasons for the imbalance. In 

contrast, the 37 old industrialised 

countries contributed 31.9% to the 

production volume but shared only 

14.9% in the global population. 

High efficiency,high per capita 

consumption and adominant role 

in pig meat trade are the main 

reasons for this imbalance. Forthe 

ten newly industrialised countries 

the relation between population and 

production share was better balanced. 

Amore detailed analysis will 

show,however,that this is not true 

for all members of this country 

development group. 

The development of pig meat 

production in the four country 

development groups between 1994 

and 2014 differed considerably.The 

production volume in the newly 

industrialised countries grew by 

29.0 mill. t, followed by the old 

industrialised countries with 

7.3 mill. t. The newly industrialised 

countries contributed 74.2% to the 

global increase, the old industrialised 

countries 18.5%. Despite the 

high relative growth rate in the least


15 

Pork 

developed countries, their share in 

the global growth was only 3%. The 

relative increase was lowest in the 

less developed countries, due to the 

large number of Islamic countries in 

this group. The differences in the 

development of the production 

volumes in the four groups resulted 

in aconsiderable change of their 

contribution to global pig meat 

production. Because of the extraordinary 

absolute growth, the contribution 

of the newly industrialised 

countries increased by 8.6%. In 

contrast, the old industrialised countries 

lost 6.9% and the less developed 

countries 1.8%. The increase of 0.8% 

for the least developed countries 

documents the growth some of the 

members of this group. 

Table 4 shows that in the groups 

of the least and less developed 

countries Myanmar and Viet Nam 

were in adomination position 

within the group. They contributed 

35% respectively 32% to the total 

production of each group. The 

regional concentration was even 

higher in the group of the newly 

industrialised countries. China 

alone shared 83.6 %ofthe pig 

meat production in this group, 

followed by Brazil and the Russian 

Federation. The dominance of 

China not only explains the exceptional 

role which the newly industrialised 

countries played in the 

development of global pig meat 

production, but also the spatial 

shiftofthe production centre to 

East Asia and the formation of a 

sub-centre in South America 

(Tab. 5). 

In the old industrialised countries 

the regional concentration was 

lower,but in the USA the production 

volume was also considerably 

higher than in the following countries. 

The countries of this group 

were able to expand their production 

volumes but they nevertheless lost 

shares in global production because 

of the exceptional role of China. 

The detailed analysis at country 

base reveals that it is necessary to go 

down to this level to understand the 

dynamics in global pig meat production 

and to identify the new growth 

poles. Fig. 1shows the global distribution 

of pig meat production. 

are lower with 14.5 mill. tor12.6%. 

Despite aconsiderable increase, the 

gap between cattle meat and the two 

other meat types will become even 

wider.Pig meat and poultry meat 

will have an almost identical 

production volume in 2024. The 

difference will decrease from 

2.4 mill. tin2014toless than 

300,000 tin2024. It can be expected 

that in one of the following 

years poultry meat will surpass 

pig meat production. 

Acloser look at the projected 

development at country level documents 

that with the exception of the 

USA, newly industrialised countries 

will be the driving forces 

behind the projected growth. One 

can also see that Asian countries 

will not only be able to strengthen 

their own position but also that of 

Asia. 

The EU will have asupply surplus 

of 2.4 mill. t, followed by the 

USA with 2.3 mill. tand Canada 

with 1.4mill. t. The highest supply 

deficits are expected for Japan 

1.2mill. t, followed by Mexico and 

China. While Mexico will mainly be 

supplied by the USA and Canada, 

EU member countries will focus 

their exports to non-EU member 

countries on Japan, the Russian 

Federation and China. 

Summary and perspectives 

The preceding analysis could 

show that global meat production 

Perspectives on global pig 

meat production until 2024 

From the three main meat types 

poultry meat is expected to grow by 

16.6 mill. tor14.7%. The absolute 

andrelative growth rates for pig meat

.......................................... 

16 


Pork 

Leading countries NIC and OIC 

Tab. 5: The six leading countries in pig meat production in the group of the newlyand old 

industrialised countries (2014); data in 1,000 t 

NIC 

Country Production Share (%) in 

golbal production 

OIC 

Country Production Share (%) in 

global production 

China 55,390 48.0 USA 10,368 9.0 

Brazil 3,192 2.8 Germany 5,523 4.8 

Russ. Fed. 2,974 2.6 Spain 3,556 3.3 

Philippines 1,691 1.5 France 2,130 1.8 

Mexico 1,291 1.1 Canada 1,962 1.7 

Thailand 0,949 0.8 Poland 1,865 1.6 

6countries 65,484 56.8 6countries 25,409 22.0 

CDG total 66,289 57.5 CDG total 36,810 31.9 


increased considerably over the 

past two decades. Closely related 

to the differences in the growth 

rates at continent or country 

development group base were 

spatial shifts and the development 

of new growth poles, especially 

in East Asia. While North 

America and Europe lost shares 

in the global production volume, 

Asia as well as Central and South 

America gained share. Acloser 

analysis at country development 

group base revealed that in particular 

the extraordinary dynamics 

in the group of the newly industrialised 

countries was the main 

driving force behind the fast 

increase of the global production 

volume and the resulting spatial 

shifts. Aperspective for the development 

of pig meat production 

shows that the next decade will 

also see avery dynamical development. 

Several Asian countries 

will not only be able to strengthen 

their own position in global pig 

meat production but also that of 

Asia as the new unchallenged 

centre. 

Hans-Wilhelm 

Windhorst 

isProfessor emeritus and 

Scientific Director of the 

Science and Information 

Centre Sustainable Poultry Production 

(WING), University of Vechta, Germany 

Authors´ address 

Prof. Dr.Hans-Wilhelm Windhorst, Universität 

Vechta, Science and Information 

Centre Sustainable Poultry Production 

(WING), Universitätsstr.5,49377 Vechta, 

Germany, 

hwindhorst@wing.uni-vechta.de 

Rabobank 

Battle for China’s pork market 

Global pork trade is facing new 

dynamics, driven by price developments, 

new trade deals, and more 

challenging business environments, 

according to RaboResearch’slatest 

Global Pork QuarterlyQ32017. 

The potential softening bias on 

prices contrasts with the stability of 

the Rabobank Five-Nation Hog Price 

Index thus far in 2017.Inthe first 

five months of 2017,China’spork 

imports were flat, which contrasts 

with the significant growth seen in 

1H 2016.The recovery of local production 

and strong international 

prices is believed to be responsible 

for slower imports. In China, pork 

prices have declined by 30%, from 

the record levels of last year.Asa 

result, Chinese traders are taking a 

more cautious approach to imports 

in 2017.Rabobank holds the view 

that China’spork production will 

increase by about 2% in 2017. 

Hog production recovery was 

faster than expected in 1H,asmany 

producers shared apositive view of 

the market and made rapid herd 

replenishments. While the expansion 

of hog production should 

continue in 2H 2017,ithas been 

slowed by the price plunge in Q2. 

Tight supplyand firm demand have 

maintained upward pressure on 

prices in the EU and starting to 

challenge exporters. In this context, 

the recentlyannounced trade pact 

with Japan, offering tariff reductions, 

is good news for European 

exporters. US pork exports still face 

uncertainty due to potential trade 

policy changes and astrong currency, 

but have been better than 

expected thus far in 2017.With 

weaker demand from China offset by 

stronger demand from Mexico, total 

exports are expected to increase by 

about 10%, compared with 2016. 

Increasing US exports are becoming 

even more important as production 

continues to expand. 

Brazil faces great challenges due 

to political turmoil, and exports in 

recent months have declined significantly. 

However, even with these 

challenges, Brazil’spork market is 

still expected to deliver apositive 

result, due to lower supply, 

favourable feed prices, and a 

favourable exchange rate. 

//www.rabobank.com/en


17 

Industry News 

Seydelmann 

Cutting with high quality results 

The innovative cutting technique of 

the Vacuum-Emulsifier KK 254 AC-6, 

developed by Maschinenfabrik 

Sedelmann GmbH from Stuttgart, 

Germany, is unique. The pre-cut 

material is sucked through aspeciallydeveloped 

system of vertically 

arranged hole- and cutting-plates. 

The fixed hole plates and the rotating 

cutting plates are positioned at 

minimum distance yet without any 

actual contact to each other.This 

way, metal friction is completely 

evaded, significantlyreducing the 

wear-off of the plates and avoiding 

product contamination with metal 

particles. The fineness of the emulsion 

is determined by the number of 

the hole- and cutting plates and the 

number and size of the holes in the 

plates. Exchanging the plates is easy 

due to their vertical arrangement. 

Onlyone machine is sufficient for 

reaching various particle definitions. 

The vacuum function prolongs the 

shelf life of the final product and 

The KK 254 AC-6 guarantees highest possible protein extraction. 

allows for an even better material 

reduction. By excluding the oxygen in 

the air, microorganisms cannot 

survive and the degradation of 

aroma as well as the ageing of the 

sausage begin significantlylater.A 

further effect of the oxygen exclusion 

is the avoidance of fat oxidation. 

When emulsifying under vacuum, 

the density of the material 

rises and the cutting plates seize 

the cell compounds. The emulsion 

becomes even finer, more homogeneous 

and completelyfree of foam. 

The final product tastes more intenselyand 

acquires abetter bite, 

which allows ahigher addition of 

water and ice into the emulsion. 

//www.seydelmann.com 

JRS 

Industrial smoking 

made easily 

Räuchergold Smoking Chips, by J. 

Rettenmaier &Söhne GmbH +CoKG 

(JRS) from Rosenberg, Germany, are 

based on the Engineering System 

(RGE) which considers the overall 

system “smoking”. 

Räuchergold products are based 

on the knowhow for natural plant 

fibers and the various possibilities 

of innovative process engineering 

for product enhancement. Onlya 

state-of-the-art, specificallydeveloped 

plant infrastructure makes 

these diverse processes possible. 

JRS is the sole supplier in this 

sector who ensures that the smoking 

chips are in accordance with 

the valid food standards. The consistent 

monitoring of all production 

steps according to ISO 9001and 

HACCP certified standards as well 

as practical trials in the in-house 

meat technology center ensure the 

high and consistent quality. 

//www.raeuchergold.eu

18 


Trade Fair 

ANUGA 

Culinary diversity is shown this year 

Partner country India –Fully-booked exhibition halls and high performance food industry 

In 2015,Anuga trade fair showed 

again its importance on the international 

stage of Food trade shows. 

Nowatthe coming Anuga, ashopping 

basket that is full to the brim is 

awaiting the visitors from the retail 

trade and out-of-home market in 

fully-booked exhibition halls again. 

Around 7,200 exhibitors from 100 

countries will be presenting the 

global market offer of food and 

beverages throughout five days. As 

such Anuga 2017 has once again 

achieved its record result of 2015. 

Around 160,000 trade visitors from 

over 190countries are awaited. 89% 

of the exhibitors and 69% of the 

visitors come from abroad. Anuga 

is the most important trade, sourcing 

and trend platform for the 

international food industry. 

The trade fair not only reaches 

the most important decision-makers 

from the international trade 

with its comprehensive offer,italso 

addresses the leading customers 

from the out-of-home market and 

the buyers of the big online platforms. 

Anuga covers the entire fair 

grounds in Cologne. It is one of the 

largest exhibition complexes in the 

world. 284,000 m 2 of gross exhibition 

space in eleven, in some cases 

multi-storey halls, four entrances, a 

continuous trade fair boulevard and 

acentral piazza ensure fast connections 

and ahigh quality of stay. 

Tenshows under one roof 

With its "10 trade shows under one 

roof"concept, Anuga enables a 

clear structure of the fair according 

to themes, which facilitates the 

orientation in the face of the abundance 

of the offer.There have been 

several changes to the concept 

again this year,which compress 

and optimise the structure of the 

offer.Inthis way,coffee, tea &co. 

are being awarded their own platform 

for the first time, indeed 

under the trade show name "Anuga 

HotBeverages". The new trade 

Around 160,000 trade visitors from over 190countries are awaited at Anuga 2017. Photo: Koelnmesse 

show "Anuga HotBeverages" is a 

reaction to the growing significance 

of this segment. 

The theme "cuisine" is also being 

re-defined at Anuga. To thisend, 

the trade show "Anuga Culinary 

Concepts" is bundling cooking 

skills, technology,equipment and 

gastronomy concepts. Here, as in 

the previous years, the finals of the 

two established professional competitions, 

"Chef of the Year" and 

"Patissier of the Year", will once 

again take place. The trade shoes 

are: 

r Anuga Fine Food –Gourmet and 

delicatessen products and general 

provisions 

r Anuga Frozen Food –Frozen 

food andice cream products 

r Anuga Meat –Meat,sausage, 

game and poultry 

r Anuga Chilled &Fresh Food – 

Fresh convenience and delicatessen 

products, fish, fruit and 

vegetables 

r Anuga Dairy –Dairy products 

r Anuga Bread &Bakery –Bread, 

baked goods and spreads 

r Anuga Drinks –Drinks 

Advertisement 

r Anuga Organic –Organic products 

r Anuga HotBeverages –Tea, 

coffee and hot chocolate 

r Anuga Culinary Concepts – 

Culinary,technology and equipment 

for the food service/catering 

market 

Trends shaping the 

future of food 

Innovation and trends are the 

driving force in the food &beverage 

sector.Inhardly any other segment 

there are so many new innovations 

each and every year which add to 

the international diversity.Anuga 

sets and underlines the actual 

global trends: ten topics show what 

is currently in demand and where 

things are going. Those are: 

r Vegan Products 

r Health and Functional Products 

r Halal Food 

r Organic Products 

r Ingredients 

r Private Labels 

r Vegetarian Products 

r Products based on Fair Trade 

r Kosher Products 

The vegan way of living, which 

revolves around aplant-based diet 

avoiding all animal foods such as

www.laska.at

PRODUCTION LINES 

BOILED- OR COOKING SAUSAGE LINE, 

MINCED MEAT, BURGER OR RAW SAUSAGE LINE 

› High performance 

→ optimally coordinated, durable and efficient machines 

› Cost reduction 

→ staff savings due to automation and energy efficiency 

› Consistent product quality 

→ standardized production flow and online analysis with correction 

› Precise control 

→ traceability, when and where and by who the product was processed 

› Optimal working safety 

→ practical safety features and ergonomic controls 

› Minimal maintenance 

→ proven machine concepts and global service network 

CUTTERS 

Standard-, Vacuumand 

Cookingcutters 

MIXERS 

Mixing, blending 

and standardizing 

EMULSIFIERS 

For high quality 

emulsions 

FROZEN MEAT 

CUTTERS 

Continuous cutting 

of frozen meat blocks 

GRINDERS 

Angle Grinders for 

fresh and frozen meat

............................................................................. 


21 

Anuga 

Anuga Meat is world‘s largest meat trade fair, with all trends and the sectors 

meat, sausage, and poultry, each in their own hall. 

Products from various countries are presented at the show, regional and 

traditional specialities as well as new creations. 

meat, dairy,eggs and honey,aswell 

as products such as leather and any 

tested on animals, is gaining traction 

worldwide. Veganism is a 

further extension of vegetarianism 

and claims for example, such as 

“vegan friendly”or“suitable for 

vegans” are being used to differentiate 

from regular vegetarian product 

lines. The fair shows the newest 

products for this market. 

Framework programme 

At the Anuga 2017 awhole range of 

events will again accompany the fair. 

High-level conferences and lectures, 

special shows and evening events 

will provide comprehensive infor- 

mation and many opportunities for 

sharing ideas with other sector 

players. Special exhibitions are 

Anuga Halal Market, OliveOil Market, 

Organic Market, Wine Special, 

Anuga Trend Zone presented by 

Innova Market Insights that shows 

an exhibition about the newest 

products and trends, and Innovation 

Show which shows the industry's 

top innovations at Anuga at aglance, 

selected by an expert jury. 

ifood Conference 

Some of the further highlights is the 

ifood Conference. The German 

Institute of Food Technologies (DIL) 

is organizing the fourth Innovation 

Dates and Facts 

Organiser of the fair 

Koelnmesse GmbH, Messeplatz1 

50679 Cologne 

Bundesverband des Deutschen 

Lebensmittelhandels e.V. (BVLH) 

Am Weidendamm 1A 

10117 Berlin 

Conceptual sponsor 

Bundesvereinigung der 

Deutschen Ernährungsindustrie 

e.V. (BVE) 

Haus der Land- und Ernährungswirtschaft 

Claire-Waldoff-Straße 7 

10117 Berlin 

Deutscher Hotel- und Gaststättenverband 

e.V. (DEHOGA), 

Am Weidendamm 1A,10117 Berlin 

Venue 

Koelnmesse 

Messeplatz1, 

50679 Cologne 

Opening times 

Exhibitors: 

7to11October 

09:00 a.m. –07:00 p.m. 

Visitors: 

7to11October 

10:00 a.m. –06:00 p.m. 

Admission prices 

Ticket office/advance sale 

Day ticket, 59.00 €/34.00 € 

Two-day ticket, 69.00 €/53.00 € 

Three-day ticket, 79.00 €/63.00 € 

Four-day ticket, 89.00 €/72.00 € 

Season ticket, 97.00 €/78.00 € 

Catalogue 33.00 € 

Product segments 

Anuga Fine Food 

Anuga Drinks 

Anuga Chilled &Fresh Food 

Anuga Meat 

Anuga Frozen Food 

Anuga Dairy 

Anuga Bread &Bakery 

Anuga Hot Beverages 

Anuga Organic 

Anuga Culinary Concepts 

Figures 

Gross exhibition space: 

284000 m 2 

Exhibitors: 7189from 108 

countries 

Visitors: 158603 from 192 

countries

.................................................................. 

22 


Anuga 

Food Conference, the iFood Conference, 

on 9October.This year the 

conference will be held under the 

motto "Discovering megatrends in 

food". The event takes place at the 

Anuga, Rheinsaal (Congress Centre 

North). The Food Conference is an 

international networking event for 

food technologists, manufacturers, 

and retailers. The focus will be on the 

following four major topics Challenging 

Global Value Chains, Digitalism 

–Production, Consumption, Distribution, 

Sustology –Approaches 

towards Sustainability in Food and 

Innovation Schemes –Harnessing 

theKnowledge Triangle. 

Culinary Stage 

On the Culinary Stage with its integrated 

cooking studio, an interesting 

and innovative all-day programme 

awaits the Anuga visitors on each day 

of the fair.Inaddition to cooking 

shows, interesting lectures and 

product presentations will also be 

taking place there. As acrowd-puller 

in Hall 7, the Culinary Stage offers 

the right setting for the stars of the 

international cooking and gastronomy 

scene. Visitors can get inspired 

by alot of potential partners and by 

many good, demanding ideas for the 

kitchen of tomorrow.Aspecial highlight 

on the Anuga Culinary Stage is 

the Patissier of the Year event on 

Sunday,8.October as well as the 

Anuga Chef of the Year event on 

Monday,9.October. 

Partner country India 

With its multi-faceted food industry, 

India is the ideal casting for the role of 

the partner country of the world's 

largest and most important trade fair 

for food and beverages. Butalso with 

its international famous and globally 

widespread cuisine, India offers many 

opportunities to convince the international 

trade sector and the food service 

sector of its wide diversity and effif - 

ciency. 

As group organisers the Indian 

Trade Promotion Organisation 

(ITPO), the Agricultural &Processed 

Food Export Development Authority 

(APEDA) and for the first time the 

Indian Oilseeds and Produce Export 

Promotion Council (IOPEPC) are 

represented at Anuga by numerous 

Indian fi 

rms. Beyond this, many 

individual exhibitors are participating. 

Hence, there is going to be arecord 

number of Indian exhibitors at Anuga 

2017.Inaddition to tea and spices, 

rice, cereals and pulses, the products 

exhibited also include ready-made 

meals and organic products. 

//www.anuga.com

24 


Anuga 

Opportunities of the digital trading worlds 

Anuga is adressing development and will present solutions, ideas and visions 

In the form of the E-Grocery 

Congress @Anuga 2017,the 

theme E-Commerce in the food 

trade is being addressed for the 

first time at afood show in the 

scope of acongress. Here, Anuga 

is picking up on one of the most 

topical trends in the trade. 

Online trade and digital marketing 

in combination with a 

strong and customer-oriented 

bricks-and-mortar trade is the 

concept for the future especially 

in the strongly developed markets 

of Europe, Asia and North 

America. The congress offers 

decision-makers from the trade 

and industry the opportunity to 

get to know the various forms 

and goals of digital strategies and 

check to see if they are implementable 

within one's own 

company.Best practice examples and current trends will be graphically 

illustrated. At the same time,the congress offers the opportunity for strategic 

networking with international industry experts. The congress is being 

staged on Tuesday,10October 2017,from 09:00 a.m. onwards in the Congress 

Centre North at Koelnmesse. 

The international experts, who will be speaking at the congress, include 

among others Gerard Scheij, Co-Managing Director at the Dutch company 

Picnic, Kumar Rajagopalan, CEO, Retailers Association of India (RAI) and 

Marek Kempka, Director Shopper Technology Europe Nielsen, Poland. But 

also representatives from the Chinese E-trading platform JD.com and JD 

Fresh, from the Austrian Adamah Biohof (Organic Farm) or from the 

German food retailer Foodist will take to the stage and share their visions 

with the congress participants. The E-marketplace “All you need” will be 

prominently represented by Jens Drubel and MaxThinius. From Walmart 

eCommerce the analyst Dhwani Parekh is awaited from the USA. The 

event is being hosted by Lisa Byfield-Green, analyst at LZ Retailystics, 

Great Britain. As arenowned specialist for E-Commerce in the European 

retail trade, she will provide the participants with international outlooks. 

E-Commerce in the food trade is being addressed for the first time at afood show. Photo: Koelnmesse 

The congress targets decision-makers from the international food trade 

and industry,platform providers, start-ups and interest groups from the 

food industry and logistics. Experts from the sectors digital strategy,E- 

Commerce, omni-channel management, online marketing, purchasing 

and logistics are invited to attend. Participating in the congress is subject to 

afee (495.00 €). Aseason ticket for visiting Anuga is included in the price. 

Koelnmesse is an international leader in organising food fairs and 

events regarding food and beverage processing. Trade fairs such as the 

Anuga, ISM and Anuga FoodTec are established world leaders. Koelnmesse 

not only organises food trade fairs in Cologne, Germany,but also in 

further growth markets around the globe, for example, in Brazil, China, 

India, Italy,Japan, Thailand, the United States and the United Arab Emirates, 

which have different focuses and contents. These global activities 

enable them to offer their customers anetwork of events, which in turn 

grant access to different markets and thus create abasis for sustainable and 

stable international business. 

//www.anuga.com


25 

Anuga 

Norway 

Attendant after 20 years 

At this years Anuga, Norway shows its 

food innovations again at the fair. 

With 18 exhibitors, the country at 

two joint stands, it is also the biggest 

participationsofar.The trade fair 

presenceisacooperation between 

theNorwegian Chamber of Commerce 

andInnovation Norway, their most 

important national and international 

Trade and Economic presence. One of 

thestands is offering Fine Food like 

traditional foodoffishermenand 

farmers, lie Fenalår, aham speciality 

made out of cured and smoked lamb 

leg. The other stand is showing ten 

country-specificbeverages. 

//www.mynewsdesk.com 

France 

Major presence at the fair 

This year, more than 200 French 

companies will show their products 

at joint stands according to the 

motto “Made in France –Made with 

Love”. 

France is Germany’sthird biggest 

exporter for agricultural products, 

with an incease of exports by 13.6% 

in the last five years. The strongest 

segements in 2016 were beverages 

(19%) and milk products (14.6%). 

French producers set standards on 

the German market in the group 

specialities, especiallyintrends 

like: wellness, vegan, superfoods, 

and free-from products. 

//www.businessfrance.fr 

CDS Hackner 

New ‘bend-back trick’ 

will be presented 

Setting standards in natural casings 

is part of CDS Hackner’s tradition. 

The company from Crailsheim 

in Germany shows their up with 

their new and patented ‘bendback 

trick’ at the Anuga. With this 

item customers can look forward to 

an innovation that improves the 

profitability, safety and handling of 

sausage production with natural 

casings. 

As afull-service system partner 

of the food industry, there is also a 

lot happening in CDS Hackner’s 

newest division. Frozen food services, 

which was established in 

2003, is in such high demand that 

the company has also invested in 

optimisation here: anew multilevel 

box freezer for around three million 

euros recentlywent into operation. 

The freezer combines the ‘continuous 

flow’ principle with the option 

of selectivelybeing able to access 

individual batches. In comparison 

to conventional shock freezing, it 

reduces the freezing time from a 

previous 36 to 48 hours depending 

on the product to afast 12 to max. 

24 hours. This huge reduction is 

resulting in asignificantlyhigher 

freezing capacity, but also improved 

product freshness without 

any losses in weight. 

//www.cds-hackner.de

..................................... 

26 


Cellular Agriculture 

The magic 

touch of 

Silicon Valley 

The world’s future is the 

(r)evolution of society where animal 

products are animal-free 

Source: FLEISCHWIRTSCHAFT 

international 4_2017 

Fig. 1: Capital 

venture companies 

see biotechnology 

as ascalable 

innovation with a 

decent capital to 

growth ratio. 

Silicon Valley investors are attracted 

by synthetic biotechnology and 

synthesizing whole genes or genomes 

are now becoming more like 

the disruptive value propositions 

that will define technology-driven 

business models going forward. 

By Henk Hoogenkamp 

B 

iotechnology and bioprocessing 

focus on the wide range of 

systems that are used for transformations 

including enzymes, yeasts, 

bacteria and other fungi and plant 

cell cultures. Food and agricultural 

products are described as green 

biotechnology.Inbroad sense, 

biotechnology is the interface be- 

tween biology and engineering. And 

that is why Silicon Valley entrepreneurs 

are interested to dominate 

this rapidly emerging field of 

expertise (Fig. 1). 

Actually,many Silicon Valley 

investors see DNA modification as 

the next programmable venture with 

massive opportunities for the collective 

food industry,aswell as 

medicine and biopharmaceuticals, 

including potent painkillers and 

cancer drugs. The speed of innovation 

is –attimes –difficult to grasp, 

but it is evident that the accelerating 

transformation of the global food 

system is enhanched by truly innovative 

techniques in combination with 

improved marketing that will create a 

sustainable and nutritious food 

source. 

Quite afew of these capital 

venture companies see biotechnology 

as ascalable innovation with a 

decent capital to growth ratio, 

while medicine and food has 

emerged as acool environment. 

Rabobank’sU-turn 

Although late to join the party, 

world’s largest agri-bank is now also 

getting into the act and has launched 

the Rabo Food &Agri Innovation 

Fund looking to invest in highpotential, 

early stage food and agri 

companies. Rabo’s strategy will focus 

on contributing to food security in 

the context of arapidly growing 

world population, changing demographics 

and consumption patterns, 

all embedded in an increasingly 

complex global food environment. 

Creative destruction 

What the Silicon Valley high-flying 

food upstarts are doing right now is 

nothing less than creative destruction. 

Essentially they are dismantling 

traditional thinking and rebuilding 

food science and technology 

implementations to lay the 

groundwork for anew sustainable 

future for affordable, healthy and 

accessible food security for the 

entire global population. 

Outside the scope of cellular 

agriculture generated food and 

biopharma, an entirely new industry 

is emerging like the recently debuted 

yeast-derived spider’s silk and 

vanilla extract which are not based 

on petrochemicals. The real drivers 

of biosynthetic technology is the 

global market potential and the 

plummeting cost of DNA synthesis 

which has become much more 

sustainable, precise and more repeatable 

in amuch shorter time 

frame. 

Yeast is the true champion here, 

because it can be seen as aeukaryotic 

cell –anorganism whose cells 

contain anucleus –just like the 

cells of our livestock, companion 

pets and even ourselves. Modified 

yeast strains shows how DNA can 

successfully be manipulated and 

subsequently be applied on alarge 

scale. This is closing the gap between 

traditional technology and 

revolutionary disruptive technology. 

Tissue engineering: 

adisruptive force 

The science of tissue engineering 

–like growing functional organs 

for people –issimilar to growing 

muscle tissue for food and meat. 

Perhaps the only difference is 

scale and magnitude of production. 

It certainly is no coincidence 

that medical professors and doc-


27 


tors started entrepreneurial Silicon 

Valley cellular biotechnology food 

as their brainchild, some of which 

have become the poster child of 

cellular agriculture. 

Tissue engineering is arelatively 

new science with most interest 

generated from chronic shortage 

of donor organs or tissue for transplantation 

ergo creating agap 

which might be filled using reengineered 

organs such as skin, 

cartilage and other softtissues like 

muscle. These applications need to 

perform and maintain abiological 

function as they are used in a 

living person i.e. without being 

rejected. 

The technology of regenerated 

biological material for medical 

applications is strikingly similar 

than used for the creation of –for 

example –cultured meat (Fig. 2). 

Actually,the only difference is that 

synthesized cell cultured meat 

needs to duplicate or simulate 

traditional organoleptic quality 

such as color,taste and texture, as 

well as nutritional parameters like 

protein and bio-available minerals. 

Agricultural civilization came 

before the technology-driven era by 

several millennia, but technologydriven 

inventions have since overpowered 

agricultural domination. 

Cellular agriculture has less ecological 

and environmental negative 

side effects compared to traditional 

farming and animal healthcare. 

Cellular agriculture is atrue 

groundbreaking entrepreneurial 

field some of which is still in its 

early conceptual phases and in 

need of additional funding. 

Entrepreneurial thinking 

Science and technology are the 

source of innovation and entrepreneurial 

thinking with strong leadership, 

while different disciplinary 

and organizational structures 

usually creates the competitive 

edge. 

It has become –unfortunately – 

all too obvious that. Formany 

legacy food and meat companies, 

experience and expertise has often 

become abarrier to success and 

hindered progress; usually driven 

by singular traditional thinking 

and void of disruptive creativity 

and risk taking. 

Software and hardware 

automation 

The future of organism engineering 

is using software and hardware 

automation. In other words, biology 

by design will replace much of 

the legacy technology by selfreplicating 

and self-repairing 

renewable molecular structures 

that build cultured ingredients or 

products via fermentation with 

engineered or modulated yeasts. 

Designer enzymes are an integral 

part of these bioindustrial applications 

ranging from cheese making 

to pharmaceuticals or from textile 

fabrics to ecological friendly cleaning 

agents. 

Biotechnology is auniquely 

powerful technology that can reduce 

or eliminate the need to grow 

everything and manufacture everything. 

Instead, DNA modification 

is the new platform that –for example 

–can create cells that use 

amino acids (the building blocks of 

protein) to produce fragrances, 

instead of squeezing from flower 

petals. 

Forthe food industry the 

biotechnology bottom-line is the 

potential for reduced demand for 

cows and meat-producing animals, 

even as the demand for dairy 

and meat rises –astechnologies 

that convert sugars into milk 

proteins and meat matures. 

Perhaps cultured milk protein 

and cultured meat can be seen as 

one of the biggest technological 

leaps for humanity using up to 

90% less land, water and greenhouse 

gas emissions than conventional 

dairy and meat production. 

Relatively speaking, cellular 

biotechnology today is still at its 

very early stage of success. There 

are clear signs that proteins are 

poised to become asustainable 

next-generation ingredient or 

product with huge potential for 

humanity. 

Artificial intelligence 

Recombinant DNA technology 

used to express genes in micro-

28 



The magic touch of Silicon Valley 

organisms (which are normally 

not expressed) to produce proteins 

can add to the armamentarium to 

battle food security issues. However,the 

very same technology can 

be used to creating new industrial 

material, most of which are not 

even on the radar screen today. 

With help from artificial intelligence, 

including software directed 

robots, going forward, afew scientists 

can now equal or better the 

output of agreat many „traditional“ 

scientists and technologists working 

bench top in amuch shorter 

period of time. Biosynthetic technology 

is the next wave of manufacturing 

by using digital genetic 

coding giving it the ability to scale 

like asoftware company. 

To date, one of the biggest challenges 

facing the synthetic biotechnology 

upstarts is the issue of 

transparency.This has been the 

vocal center of debate around 

genetically modified organism 

(GMO). It is clear that cellular 

agriculture is ahead of government 

food regulatory guidelines with 

issues looming such as labeling 

and safety. 

Using biotechnology and bioengineering 

as amanufacturing 

tool is the most sustainable option 

moving forward and apossible use 

of GMOs should not be hidden 

from the public. To safeguard the 

future of the planet, synthetic 

biotechnology will be essential to 

sustain life and wellbeing for the 

human race. We should not try to 

run before we can walk, ergo every 

Fig. 2: Cell cultured meat needs to duplicate or simulate the traditional 

organoleptic quality of meat. 

Advertisement 

measure should be taken to prevent 

the mixing of GM organisms 

with the natural world until the 

impact is fully understood. 

Butlets pause for amoment and 

realize that progress seldom follows 

alinear line. It certainly will cause 

hick-ups and most notably automation, 

robotics and artificial intelligence 

are predicted to destroy 

employment in developed countries. 

Most threatened are the lowskilled 

workers, many of whom 

currently serve as the backbone to 

the economy.But it will not stop 

there; it has been reported that 

artificial intelligence can better 

diagnose diseases than doctors 

such as radiologists and dermatologists, 

thus triggering questions 

about algorithms taking over agreat 

part of the medical industry. 

The bottom line is to answer the 

variables of technological unemployment: 

the gap between jobs created 

compared to the jobs killed after yet 

another disruptive invention. 

Inarather unique way,itis 

becoming evident that disruptive 

technology may not only kill jobs 

but also exacerbate inequality as 

profits go to afar smaller portion 

of society.Just look at –for example 

–legacy car companies such as 

Ford, Mercedes-Benz and Volkswagen, 

and compare with the 

likes of Tesla, Apple, Google and 

Facebook. 

Smart technology 

In general, the rather traditional 

food industry is bracing for rapid 

technological change that can 

radically alter the landscape. As a 

matter of fact, the technological 

changes are happening so rapidly 

for it to predictable 20 years from 

now.The disruptive presence of 

the cellular biotechnology startups 

is being felt and is shaking 

up conventional research structures 

by recalibrating human 

talent interactions toward the 

skills from digital to artificial 

intelligence. 

Cellular agriculture companies 

create foods such as dairy and 

meat without using an actual 

animal. It is the natural way forward 

for the new wave of animalfree 

proteins that delivers real 

milk or real meat. It is clear that 

agriculture biotech companies are 

working towards adisruptive 

advance in food and meat technology.Anew 

generation of young 

highly talented scientists and 

entrepreneurs recognize that the 

decade-old farming models cannot 

sustain the dietary needs of 

the rapidly growing world population. 

Animal-free foods such as “cowless 

milk”or“hen-borne free egg 

white”uses no animals, less land 

and water and no feed inputs, 

while matching nutritional value, 

performance properties as well as 

superior culinary organoleptic 

characteristics. 

Smart technology will become 

increasingly mainstream in the 

food and health categories. The 

digital revolution has created sophisticated 

ways to fast track –for 

example –screening for enzymes 

and its effect on matching the 

perfect protein modification properties. 

Staying on the sidelines? 

Of course, these changes are 

fueling anxiety among legacy food 

global working international 

companies such as Nestle, 

Unilever,General Mills and FrieslandCampina, 

many of whom 

wonder how much disruption they 

can tolerate and how much they 

should embrace. The answer is 

often abalancing act, because it is 

good to look in the future, as long 

as it does not disrupt the shareholder 

and stakeholder values of 

the present. 

It is clear that for many legacy 

food companies change can be 

painful for the organizational 

structure, particularly when 

business is going well. Moreover, 

legacy food companies tend to 

have aculture of risk aversion 

and opt for models that have a 

zero-risk tolerance. 

Post-animal food 

going forward 

Major changes often upend people 

and societies. It is no surprise 

really that breakthrough technologies 

such as cellular agriculture are 

so overwhelming, especially since 

they will have cataclysmic impact 

on the world. Many of the new 

technologies are all converging at 

the same time and interconnectedness 

and complexity might very 

well strangle corporate marketing 

communication with the core 

consumers.


29 


As with all exponential technologies, 

most people don’t see it 

coming. Butitwill happen at faster 

speed than predicted. The creation 

of artificial intelligence becomes 

exponentially better in understanding 

the world such as diagnosing 

diseases with much higher accuracy 

compared to when done by the 

human doctors. Innovative software 

will disrupt most traditional 

industries in the next 5to10years. 

Cellular agriculture including 

post-animal cell culturing, are 

emerging together with new technologies 

such as 3D printing, 

regeneration of human tissue, 

artificial intelligence, augmented 

reality,virtual reality and robotic 

interfaces. 

Fornow,the application of 

biotechnology to food production 

(Fig. 3) has only scratched the 

surface. Biotechnology and in 

particular cellular agriculture will 

eventually be able to utilize renewable 

energy sources and address 

consumer needs with wholesome 

Fig. 3: Some food processors 

have already installed the 

necessary equipment. 

food and other every day’s products, 

as well as provide the world's 

rapidly growing population with 

ecological sustainability. 

The technology –also termed 

post-agriculture food production – 

has the potential to make cleaner, 

cheaper as well as more flexible 

food production, while leaving 

fewer "fingerprints" in the areas of 

food and energy waste, animal 

health support and chain management. 

Throughout history,people have 

selected animals, plants, and 

microorganisms to enrich the 

wholesomeness of the food supply 

by intentionally crossbreeding to 

improve hereditary makeup. Seen 

from this perspective, there is 

nothing really new about cellular 

and gene technology.From another 

perspective, it is becoming 

apparent that protecting biodiversity 

is paramount and we may 

have to come to grips with that 

man has probably already had an 

irreversible impact on the natural 

world. Until our disruptive technologies 

are better understood, it 

is imperative to find an sociotechnological 

equipoise position which 

allows for forward momentum 

whilst simultaneously trying to 

filter out the poisonous legacy of 

the global industry lobby. 

Author’s address 

Henk 

Hoogenkamp 

is aprotein application 

specialist and author of 

books and articles. 

Hoogenkamp1@gmail.com 

Advertisement

..................................................... 

30 


Trade Fair 

PROCESS EXPO 

Lots of new showcases offered 

This year’s show is dedicated to bringing the latest technology and integrated solutions 

Process Expo is the largest trade 

show in North America, bringing 

the latest technology and integrated 

solutions to all segments of the 

food and beverage industry.This 

year the fair opens its doors from 

19–22 September,2017,atMcCormick 

Place in Chicago. 

Dates and Facts 

Organizer 

Food Processing Suppliers 

Association (FPSA), 

1451 Dolley Madison Boulevard, 

Suite 101, McLean, Virginia, USA 

Telephone: +1 703 761-2600 

Telefax: +1 703 761-4334 

www.myprocessexpo.com 

Venue 

McCormick Place, North Hall, 

Chicago, IL 

Opening times 

September 19:9:00 am –5:00 pm 

September 20: 9:00 am –5:00 pm 



Entrance fees 

Pre-show: 25$ 

On-site: 50$ 

Food processing and packaging experts demonstrate their machines and 

products. Photo: Process Expo 

The show represents the pinnacle 

of food technology bringing 

together the world’s most successful 

food and beverage processors, 

equipment manufacturers and 

leaders in the field of academia. It 

is owned and organized by the 

Food Processing Suppliers Association 

(FPSA), aglobal trade association 

serving suppliers in the food 

and beverage industries. The 

association offers members many 

benefits including discounts, 

education and training, and early 

opportunities to reserve booths at 

the members-only discounted 

rate. Food and beverage processors 

from small to large companies 

across the globe attend the 

show.Attendees cover arange of 

food production and manufacturing 

responsibilities including 

Production segments 

Awide variety of manufacuring 

solutions for all segments the 

food processing/packaging 

supplychain. Be it meat, dairy, 

prepared foods, bakery, beverage, 

cereals or any combination 

of these categories. 

Fair profile 

Largest trade show in North 

America dedicated exclusivelyto 

the global food and beverage 

industrie 

Figures 

Gross exhibition space: 

220,000 m 2 

Exhibitors: 600 exhibiting 

companies 

Attendees: 15,000 industry 

professionals 

CEO, owner,corporate management, 

sales and marketing, production, 

operations, sanitation, 

maintenance, research and development, 

quality assurance, engineering, 

chefs, contract manufacturers, 

and more. The attendees 

also represent across section of 

vertical markets in addition to 

manufacturers outside the food 

industry that can benefit from the 

machines, products, and safety 

issues covered at the show. 

More than 600 food processing 

and packaging exhibitors will 

display machines, products and 

services specific to the needs as a 

food and beverage processor. 

There are also new activities and 

programs to enhance the attendee’s 

experience including full 

working production lines, aVirtual 

Reality Showroom, or an 

Innovations Showcase. 

At this year’s show,around 

15,000 attendees will exchange 

insights and get to know colleagues 

from all the food and 

beverage sectors during events 

throughout the show.These include 

receptions, private meetings, 

one-on-one time with suppliers, 

exchanges in the education 

sessions, and mingling with 

colleagues during contests and 

demonstrations on the 220,000 m 2 

show floor.Thousands of products 

and services from 600 exhibiting 

companies are expected. 

Industry sections 

Bakery, Grains, Seeds, Snacks 

Food industry professionals from 

the baking, grains, seeds, and 

snack food industry come to the 

fair because of the wide variety of 

cross-over technologies they will 

find among our exhibitors. These 

savvy processors know they will 

find solutions from other segments 

like prepared foods, meat, 

and dairy that they will be able to 

incorporate into their baked products, 

giving them an advantage 

over their competitors. 

Beverages 

Alarge beverage audience comes 

in search of beverage manufacturing 

solutions –processing and 

packaging –for their business, no 

matter what segment of the beverage 

industry they belong to. 

Dairy 

Dairy and milk processing have 

long been an integral part of the 

trade show event and audience 

going back over 100years. Up to 

now,the dairy industry’s support 

of this event has not faltered. The 

education component offers 

attendees insights from food 

safety experts as well as new ideas 

visitors can take home to implement 

in your plant for immediate 

returns. The show floor features a 

special Dairy Zone with suppliers 

who understand the unique needs 

of dairy processors. From equipment 

and sanitation solutions to 

new ingredients and flavors, you 

will find value not only in the 

Dairy Zone but also from other 

food and beverage sectors.

....................................... 

32 


Process Expo 

Meat, Poultry &Seafood 

Process Expo boasts the nation’s 

most impressive group of solution 

providers for the global meat, 

poultry,and seafood industry. 

From bellwether equipment manufacturers 

to small suppliers that 

can turn on adime to offer the 

type of custom-made solution the 

business needs. 

Prepared Foods 

Prepared foods is amajor industry 

segment represented among 

exhibitors and attendees, comprising 

awide and diverse range of 

products. There are fresh cut, or 

fruits and vegetables, or condiments, 

sauces and soups, or ready 

to eat meals. No matter what the 

product belongs to, there are new 

ideas and help with critical issues 

affecting all areas of operations. 

Innovations Showcase and 

Awards Program 

FSPA 

The Food Processing Suppliers 

Association (FPSA) is aglobal 

trade association serving suppliers 

in the food and beverage 

industries. The Association's 

programs and services support 

member’s success by providing 

assistance in marketing their 

products and services, overall 

improvement in key business 

practices and many opportunities 

to network among industry 

colleagues. Programs and services 

to achieve these objectives 

include Process Expo (industry 

Forthe first time, Process Expo 

will offer an interactive Innovations 

Showcase and Awards Program. 

More than aposter display, 

this program offers exhibitors an 

opportunity to showcase their new 

products and cutting-edge solutions. 

“One of the top reasons for 

attending the fair is to see new 

products and services. Exhibitors 

will have achance to participate in 

the new designated show floor 

area where they can provide photos 

and videos for attendees to 

view and be recognized during the 

2017 Innovation Awards program, 

which will take place on Tuesday, 

19 September.The best part is 

there is no charge for the exhibitors 

to participate,” said Tom 

Kittle, Chairman of the Food 

Processing Suppliers Association 

(FPSA) and President of Handtmann, 

Inc and Handtmann 

Canada Ltd. 

The 21 semi-finalists will then 

be given the opportunity to give a 

three-minute presentation to a 

judging panel of leading industry 

buyers and awards will be presented 

to the winner in each category.Winning 

products will be 

selected based on the following 

criteria: innovative distinction 

from other products/equipment 

currently available in the food 

processing industry;provides 

benefit to the food/beverage industry,processor 

and/or consumer; 

disrupts the status quo to better 

serve the industry;provides practicality 

of implementation; and 

provides value to the customer.In 

addition, all of the finalists will 

have the option to give a30- 

minute presentation during the 

four days of the show for all attendees 

who will have achance to vote 

for their favorite new product in 

the People’s Choice Awards. The 

overall winner will be announced 

on Thursday,21September. 

Feeding the Hopper Program 

leading trade show), electronic 

media marketing, education, 

market intelligence, research, 

and advocation of critical industry 

issues such as food 

safety, sanitary design of equipment, 

and global trade. FPSA 

members are organized in vertical 

industry councils which focus on 

specific needs and concerns that 

are unique to each industry 

sector.FPSA councils currently 

represent the Bakery ,Beverage, 

Dairy, Prepared Foods and Meat 

sectors. 

ing three sessions in this program. 

The following AAMP sessions 

will be held in Feeding the 

Hopper at Booth 3816: 

r Controlling Allergens in Your 

Plant –Withthe number one 

reason for recalls being misbranding 

and undeclared allergens 

it is important to look at 

ways to control them in aproduction 

facility.The speakers 

will take apractical look at 

working with and controlling 

allergens in aplant from the 

time they arrive until the finished 

product is packed and 

shipped. This session will be 

held on Tuesday,19September 

at 1:50 pm. 

r Navigating the Labeling Mind 

Field –Acomprehensive look at 

labeling, including nutritional 

labeling for small processors. 

What is required and where can 

aprocessor find help? What is 

the best way to submit labels? 

This session will be held on 

Wednesday,20September at 

12:30 pm. 

r Labor Laws and HowThey 

Affect the Small Processor – 

The speakers will take alook at 

current and upcoming labor 

laws, and talk about how to 

address them in the most cost 

effective way in your business. 

Howdoyou stay compliant 

without breaking the bank? 

This session will be held on 

Thursday,21September at 12:30 

pm. 

In addition to the three AAMP 

sessions, attendees can visit 

http://www.myprocessexpo.com/ 

about-the-show/schedule/feedingthe-hopper/ 

for the full schedule 

which will include 20 minute 

sessions. Topics include inter alia: 

r Invisible Factor Affecting Your 

Food Processing Operations & 

HowtoTame It 

r Female Professionals in the 

Food and Beverage Industry; 

NewtoProcess Expo this year,the 

Feeding the Hopper program is an 

educational concept taking place 

in the Refresh &Recharge lounge. 

Attendees will have achance to 

participate in short informational 

sessions that provide an interactive 

discussion on critical topics in 

the food and beverage industry. 

The American Association of Meat 

Processors (AAMP) will be offerr 

Howthe Latest Municipal Water 

Rules Impact Food Processors; 

r Using Wireless Sensors to Ease 

QA time, Increase Safety and 

Save Energy; 

r Principles in Hygenic Design of 

Industrial Food-Cutting and 

Handling Equipment. 

Women's Council 

The Food Processing Suppliers 

Association (FPSA) annouces the 

launch of the first FPSA Women's 

Council, anew initiative to facilitate 

positive transformation for 

women in the food and beverage 

industry and to empower its members 

to achieve both professional 

and personal growth. The first 

event will be The Women's Leadership 

Breakfast to be held on 

Thursday,21September,2017 

from 7:30am –9:00am at the 

McCormick Place Complex. Jane 

Grote Abell, Chairwoman of the 

Board for Donato's Pizza and 

Jane's Dough Foods has agreed to 

be the keynote speaker at the 

breakfast. Jane Grote Abell, a 

founding family member of Donatos 

Pizza, currently holds the 

title of Chairwoman of the Board. 

All women in the food and beverage 

industry at Process expo are 

invited to join the newly established 

Council and free event to 

facilitate positive transformation 

for women in the food and beverage 

industry. 

University Program 

There will be 45 seminars covering 

avariety of topics ranging 

from food safety to technological 

developments in the industry and 

an Executive Forum that will all be 

apart of Process Expo University. 

There will be five hour-long sessions 

in each theater per day, 

starting at 9:30 am on Tuesday and 

running through Thursday of the 

event. 

“Education is one of the most 

important reasons for food processing 

professionals to attend, 

and this year we have expanded 

our educational offering to cover 

important topics such as food 

safety,alternative methods of 

production and automation, as 

well as food processing and packaging 

specific to each of the major 

industry segments that attend our 

event,” said TomKittle, FPSA 

Chairman and President of 

Handtmann Inc. and Handtmann 

Canada Ltd.


33 

Process Expo 

Topicsthatwill be addressedin 

thetwo general education 

theaters will include: 

r ValidationofThermal Processes 

Used in the Manufacture 

of Low Moisture Foods 

r Current Structure, Challenges 

and Opportunities in German 

Butcheries 

r Futuristic Concepts for the 

Design of PetFoodFacilities 

r Increased Productivity with 

Environmentally Responsible 

Non-Destructive Cleaning 

r Novel Processing Technologies 

Merge with Nutrition and 

Chemistry 

r Technology Developments that 

Impact your Environmental 

Monitoring Program 

r The Path to IIoT:Effective 

Change Management Tips 

r Turning Waste Streams into 

Value Streams in Dairy Processing 

Facilities 

Oneofthe education theaters will 

be dedicated solely to thetopicof 

food safety, hostedbyThe Food 

Safety Summit. Sessions will 

include: 

r Constructing an Equipment 

Hygienic Design Program 

r Engineering Adaptive Food 

Safety Systems 

r FSMA Update for Processors 

r Implementing Mitigation 

Strategies in Food Processing 

to Achieve Food Defense in 

Human Food Manufacturing 

r Regulatory Transformation in 

the Food &Beverage Industry 

r The Shifting Landscape of 

Civil, Regulatory and Criminal 

Exposure 

r The State of Food Safety in 

Meat andPoultry 

Newfor this year will be aseries 

of Processor Spotlight Seminars 

which will feature C-Suite executives 

who will share their experiences. 

Speakers include Richard 

Thompson, former CEO, Freshpet; 

TedWampler,President, 

Wampler Sausage; Judith Winfrey,President, 

Peach Dish; 

Aaron Merrell, CEO, Plato Pet 

Treats; Mike Bartikoski, Senior 

VP Operations, Land O’Frost; 

Justin Shimek, CEO, Mattson 

Food Development; Tulin Tuzel, 

CTO, Sabra Dipping Company 

and Fabio Nunes, Latin American 

Poultry Processing Consultant. 

In addition, the fair will be offering 

aHACCP and FSMA Preventive 

Controls/Qualified Individual 

Certification course. 

The two-day course will cover the 

current Food Safety Modernization 

Act(FSMA)compliance 

requirement, with afocus on the 

Preventive Controls Rule and 

how this aligns with existing 

industry HACCP requirements. 

FPSA has subsidized aportion of 

this course to assist processing 

companiesintheir efforts to 

train employees. 

//www.myprocessexpo.com 

K+G Wetter 

Solutions for high performance 

K+G Wetter GmbH from Breidenstein, 

Germany, offers solutions 

with its machines for industrial 

applications and the trade, which 

guarantee consistent quality for 

most diverse products. At this 

year’s Process Expo in Chicago, 

the distribution partner of K+G 

Wetter, AmTrade Systems, Inc., will 

represent awide range of innovative 

technology by K+G Wetter and 

new technical details for highgrade 

meat processing. 

Like all the machine solutions 

produced by K+G Wetter, the angle 

grinders and mixer angle grinders E 

130mm/G160guarantee the high 

hygiene standards and reduced 

workload in trade and industry.The 

new machine’sUSP is constituted 

by the direct access to the grinder 

hopper, the so-called "Easy Access" 

function. The spacious 

aperture not onlymakes cleaning 

easier but also ensures greater 

convenience when working. Ultimately, 

users can simplyaccess 

the hopper, e.g. to add spices or to 

install and remove the mixing shaft 

and feeder worm. In terms of 

mixing capacity, the new mixer 

angle grinder can accommodate 

up to 190kgofmeat. 

Another detail is the sorting 

device on the grinders and mixer 

grinders. The company has now 

The new machine’sUSP is 

constituted by the direct access 

to the grinder hopper, the 

so-called "Easy Access" function. 

designed its sorting device in such 

away that both the manual and 

pneumatic device can be completelyinstalled 

or removed in just 

afew seconds. This allows the 

user to clean the individual components 

particularlyeasilyand 

thoroughly. The connection of the 

drive to the closing mechanism of 

the new sorting can be separated 

easilyand without tools via a 

plug-in connection. 

//www.kgwetter.de

34 


Powder Technology 

The usage of some ingredients can 

cause difficulties. 

Anti-caking and anti-dusting 

Fibers can improve the stability and workability of powder mixes and spices 

More or less all branches in the food industry are using powdered food components 

in their production. Powders have alot of advantages, like increased 

shelf live and reduced transportation weight. At the same time, powders and 

spices can cause some difficulties e.g. during storage and handling. 

By TaminaGeiger 

Located in Gehren, Germany,the company CFF GmbH &Co. KG is a 

producer of natural and functional dietary fibers for the food industry. 

Beside the use as nutritional ingredient, the fibers can be used in powder 

mixes and spices to improve their stability and workability.Recently the 

company conducted studies about the effect of fibers as anti-caking agent 

and about the new product line of “Sanacel HOC” (high oil content) for 

dust reduction. Asignificant reduction of caking can be reached with a 

dosage of 2.5% of “Sanacel oat 90” or “Sanacel oat 30G”. The new product 

“Sanacel bamboo 90HOC” is able to reduce the dustiness of apowder by 

more than 50%. 

The fiber range offered by the company provides natural and renewable, 

insoluble and partly soluble dietary fiber concentrates which offer various 

health benefits. Dietary fibers are well known to enhance satiety,stimulate 

the bowl movement and improve the well-being of the gut. With adietary 

fiber content up to 97% the fibers are considered to be fiber concentrates 

with various health benefits. According to the European legislation it is 

recommended to claim “fiber enriched”products (≥3 gdietary fibers per 

100gfood) and products “rich in fiber”(≥6gdietary fibers per 100gfood) on 

the product packaging. Further to their nutritional value fibers are very 

functional. Besides ahigh water and oil binding capacity their functionality 

enables further positive technological effects. 

Fibres as anti-caking agent 

Sanacel fibers are used all over the world in various applications. One big 

and innovative application field for this functional dietary fibers are dry 

powder mixes like: 

r Spices and spice blends 

r Vegetable or fruit powders 

r Premixes for bakery and meat industry 

r Mixes for instant products like soups or drinks. 

The stability of powder mixes is mainly linked to the physical properties 

like particle size and size distribution, hygroscopicity and interactions 

between particles. By adding fibers to adry powder the physical properties 

can be affected, depending on the type of fiber that is used. Together with 

the high affinity of binding water fibers can be used to improve the stability 

of powders and powdered mixtures. 

The company is able to offer fiber-based solutions for the following 

purposes as: 

r Anti-caking agent 

r Free flowing agent 

r Bulking agent 

r Carrier for flavors 

r Stabilizer for colors and flavors. 

Lumping is one reaction powders and powder mixtures are showing based 

on suboptimal storage conditions. The intensity of the occurrence of lumping 

is mainly depending on temperature, moisture and pressure during 

the storage. High and variating transportation and storage temperatures 

speed up the occurrence of lumping. The critical factor is the transportation, 

because the warehouse is more or less stable in regards of temperature, 

even if it is not tempered. The trucks for powders and dry mixes are 

usually not tempered and the temperature in the truck is following the 

outdoor temperature with ashort delay.For example in areas with temperate 

climate the truck can reach up to 40 °C in hot summer days and cool 

down to 5°Catnight. In aworst case scenario atemperature sweep of 

35 °C and more can occur.This means avery strong temperature treatment 

of the powder. 

Powders and powder mixes are usually packed in apackaging with abarrier 

for humidity,toprotect the powders against moisture from the outside. 

Most of the powders are still containing some residual moisture and this is 

one big trigger for caking of powders, too. Under high temperature conditions 

the residual moisture from the powders evaporates in-between particles 

in the air because of the partial pressure gradient. When the tempera-

.................................... 

......................... 

......................... 

36 




Source: GEIGER FLEISCHWIRTSCHAFT international 4_2017 


Fig. 1: Particle packing of monodisperse and polydisperse mixtures 

Fig. 2: Particle size distribution of onion powder in the tests 

ture is falling, the water holding capacity of the air is decreasing and the 

water is condensating at the packaging wall. This condensed water can 

partially moisture the powder and therefore lumps can occur.Ifthe bags 

with the powders are stored on top of each other,the pressure on the powder 

in the bottom layer is increased. The pressure on the bags and the 

vibration of the truck both infl 

uence the intensity and the strength of the 

lumps. 

Other factors that infl 

uence the tendency of building lumps are size and 

size distribution of powders and powder mixes. Powders with aunique size 

are not that sensitive in building lumps. Powders with areas of coarse and 

fine particles show higher tendency for caking. The reason are the points of 

contact between the particles. In amixture of one size particles, there are 

few contact points. In apolydisperse mixture several contact points occur. 

Each contact point can cause caking (Fig. 1).That means an inhomogeneous 

size distribution of apowder leads to ahigher tendency of caking. 

One reason for the caking is the interaction between particles. Because 

of residual moisture or friction between the particles bridges can be built 

and cause the formation of lumps. Beside the physical properties of particles, 

the chemical properties can infl 

uence the tendency of developing 

lumps, too. One determining factor here is the hygroscopicity of aproduct. 

Ahigh hygroscopicity means ahigh affif nity to attract water from the air. 

Therefore hygroscopic powders are more susceptible for caking. Fibers are 

able to reduce the affif nity of caking and building lumps because they are 

affecting several particle properties and they are reducing the availability 

of water for the powders and powder mixes. 

Temperature sweep test 

In the company’s technical laboratory temperature sweep tests were performed 

to show the possibilities of fibers to reduce the tendency of lumping 

and caking in powder mixes. In this case onion powder was used, 

because it is aproduct with ahigh hygroscopicity.Itistherefore showing a 

high affif nity of caking and building lumps. 

In the beginning physical studies about the onion powder were per- 


Fig. 3: Temperature treatment of the onion powder mixes

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..................... 


39 



Fig. 4: Results of the temperature sweep test: left side onion powder with Sanacel oat 30G; right side onion powder with Sanacel oat 90. 

formed. The particle size distribution was determined with asieving 

analysis. The result is shown in Figure 2. 

It is obvious, that the particle size of this powder was not unique and 

following adistribution. The average particle size was about 230 µm. The 

moisture of the onion powder was determined according to DIN EN 20638. 

The onion powder used for the tests had aresidual moisture of 7.3%. The 

tests were performed without any pressure from above and without vibration. 

The onion powder was mixed with different concentrations of “Sanacel 

oat 30G” or “Sanacel oat 90”. The following concentrations were used: 

0% –1%–2.5%–5% –10%. 

This mixes were treated with atemperature sweep, between 40 °C and 

0°C, shown in Figure 3. 

The aim was to simulate the worst case conditions in atruck on asummer 

day in Germany.After five temperature amplitudes the samples were analyzed 

regarding the appearance of lumps and caking. 

increase of fibers in the mixture. At adosage of 2.5% fibers the lumps 

disintegrated very easily,the lumps in the pure onion powder were very 

stable. Comparing the mixes with the different fiber types, the size and 

amount of lumps are alittle bit less with the fibrous product in comparison 

to the granulated product. 

Conclusion: anti-caking 

This test was performed as aworst case scenario. Usually the transportation 

time is shorter and the temperature changes are not that high. Based on the 

results of the test both types of fiber compositions are suitable as anti-caking 

agent. The recommended dosage as anti-caking agent in powders is between 

2.5% and 5%, depending on the affinity of the product to build lumps. To 

achieve an improvement of the flowability at the same time the special type 

“Sanacel oat 30G”isthe better choice. Forboth products CFF can offer 

alternatives from other raw materials, like bamboo, wheat and different 

powdered cellulose types. 

Trial evaluation: anti-caking 

The sample preparation shows, that the fibers were easily mixable with the 

onion powder. 

“Sanacel oat 30G” is aspecial fiber type. Instead of long fibrous particles 

this fiber composition is granulated and shows excellent flowing properties. 

Therefore especially this type is able to improve the flowability of 

powders and powdered mixes. “Sanacel oat 90” is afibrous product, but it 

is also easy to mix. It showed an improvement in flowability of the onion 

powder,but not as much as the granulated type did. 

Both fiber compositions did not change the appearance of the onion 

powder.With aparticle size in amagnitude of about 50 to 85 µm(Tab. 1) 

the fibers were significantly smaller than the particles of the onion powder 

and therefore not visible as additional material. 

At low dosages the fibers did not have an influence on the color of the 

onion powder.Athigher dosages, alight brightening could be observed, 

because of the white color of the fibers. In this study only the sample with 

10%fibers was slightly brighter than the pure onion powder.Figure 4 

shows pictures of the onion powder mixed with fibers after the temperature 

treatment. 

Areduction of lumps with an increase of the fiber content could be 

observed. At adosage of 5% fibers and more, no lumping occurred during 

the treatment. In addition the firmness of the lumps was reduced by an 

Test 1: Onion powder 

Tab. 1: Fibre characteristics of the powders in the onion powder 

tests 

Sanacel oat 90 Sanacel oat 30G Onion powder 

Fiber length Particle size Particle size 

85 µm 50µm Ø230 µm 

Source: GEIGER FLEISCHWIRTSCHAFT international 4_2017

............................................... 

.......... 

.................................. 

42 





Fig. 5: Particle size distribution of cinnamon powder in the tests 

Fibers as anti-dusting agent 

Fibers are used for many different applications. Mostly they are used as 

ingredients, but also as advanced technical aid. The rapid growing market 

of food industry,with ahigh pressure of competition and raising standards, 

is looking for new and high functional ingredients that combine as 

many as possible positive features. Further development and new technological 

know-how with new products implicates new challenges. 

Dust development is for many reasons afrequent and annoying issue in 

food industry.Dust is not only ahigh risk for health and work safety,it 

also limits the profi 

tand causes ahugeeffort of cleaning the production 

facilities. There is also an environmental aspect that includes the waste of 


protecting masks, 

clothes and other 

safety arrangements. 

Finally its a costintensive 

issue. 

“Sanacel HOC” 

fibers were developed 

for the special 

use as anti-dusting 

agent. They connect 

various properties 

like: 

r Improved handling 

of powders 

r Dust reduction 

r Stabilization of 

mixes 

r Maximizing profi 

t 

Fig. 6: The dust was determined automatically. r Healthier and 

safer working 

conditions 

r Clean label. 

These fi 

bers connect the technical support of an anti-dusting agent and 

the function of adietary fiber with all their advantages. 

An example for avery dusty spice in the food industry is cinnamon. 

Spice-producers are facing alot of trouble with cinnamon because of the 

fi 

ne particular-size. During the fi 

lling process it is diffif cult to avoid that the 

dust of product is spread all around the production hall. This follows in a 

high loss of material, ahigh burden for the workers, ahigh risk for dust 

explosion and an enormous effort to clean the facilities after processing. 

Dust reduction of cinnamon 

To showthe properties of the HOC types to reduce the dustiness of a 

product, cinnamon was mixed with different dosages of “Sanacel bamboo 

90HOC” or “Sanacel bamboo 40HOC”, followed by ameasurement of the 

dustiness. 

First of all the particle size distribution of cinnamon was characterized 

with asieving analyze. The result is shown in Figure 5. The chart shows, 

that there was no specifi 

csize of particles, but rather adistribution. The 

average of the particle size is about 32 µm. 

“Sanacel bamboo 90HOC” dietary fiber is obtained from fi 

ber-rich parts 

of the bamboo plant highly enriched with vegetable oil. The fi 

nal product 

appears as awhite powder and is neutral in taste and odor.“Sanacel bamboo 

40HOC” differs by ashorter fi 

ber length. Both fiber compositions are 

usually used in spices or food powders. Table 2shows the average size of 

the fi 

bers and cinnamon in comparison. 

Both HOC fi 

ber compositions are fi 

brous particles, that means they are 

thin, not digestible carbohydrate chains, with aspecifi 

clength. After 

mixing them with cinnamon they are invisible. Forthe analyses cinnamon 

was mixed with the fi 

bers in different concentrations. The standard is 

100% cinnamon and correlates at 100% of the dust development. The 

other samples have apercentage of 1.5%, 3.5% and 5%of both fi 

ber 

compositions. 

Tab. 2: Fibre characteristics of the powders in the cinnamon 

powder tests 

Sanacel bamboo 90 Sanacel bamboo 40 Cinnamon 

HOC 

HOC 

Fiber length Fiber length Particle size 

Ø80µm Ø50 µm Ø32 µm 

Source: GEIGER FLEISCHWIRTSCHAFT international 4_2017

................ ............ 


43 



Fig. 7: Dust numbers of the analyzed samples 

The samples were measured three times by afully automatic 

DustView II measurement device (Fig. 6). Forthe test an amount of 30 g 

of each product was dropped offinasample funnel automatically.The 

measurement begins immediately after the valve opens. An attenuation 

of alaser beam is measured after the sample dispersed in the funnel 

(extinction measurement). This attenuation is observed during measurement 

and is classifi 

ed as adust value between 0and 100. Avalue of 0 

means no attenuation of the laser beam due to dust development, i.e. 

there are only minor dust fractions in the reservoir.Avalue of 100means 

complete attenuation of the laser beam due to dust development. 

The dust values change over time and indicate the attenuation of the 

laser beam in relation to the 0value. The 0value is automatically determined 

without dust prior to each measurement (calibration). 

The determination of the dust number is areference value for dust 

behavior and is estimated after following formula: 

Dust number (STZ)= Max. value +30s value 

In Figure 7asummary of all dust numbers and samples is shown. 

Pure cinnamon had the biggest dust number and the samples with 

both bamboo fi 

ber based compositions showed lower ones. In comparison 

of the samples with the same fi 

ber content, the samples with “Sanacel 

bamboo 40HOC” had lower dust numbers, than that one with “Sanacel 

bamboo 90HOC”. With an increase in fiber content in the cinnamon, the 

dustiness is reduced. 

Trial evaluation: dust reduction 

The dust formation of cinnamon is, because of the fine particle size, 

extremely high, even higher than that one of cement or wheat fl 

our.With 

adding fi 

bers food producers can reduce the dust formation radically. 

The reduction of the dust number depends on the concentration of 

fiber.Ifthe concentration of fi 

ber is increased on up to 5% it is possible 

to reduce the dust number more than 50%. The oil coated fi 

bers 

bind the fine particles physically and hinder hence the turbulences. 

This binding has some signifi 

cant effects. One is areduction of the 

max. value, that correlates with the dust formation. The other one is, 

that the sedimentation of the particles occurs much faster.The reason 

for that is the higher weight of the bonded particles. The bigger surface 

of the shorter fi 

ber supports this effect. 

Conclusion: dust reduction 

With the Sanacel HOC series CFF developed asolutionfor strong dusty 

and unhandy or diffif cult to use food ingredients powders. The main 

benefi 

tofthe fi 

bre composition in powders is of course the reduction of 

dust formation. This effect leads to an improvement of processing conditions, 

increase in quality and last but not least saves money and maximizes 

the profi 

t. Located in Germany and founded in 1977 the company 

distributes dietary fibers from Gehren into more than 70 countries around 

the world. As sreliable producer of food ingredients the company offers 

high quality technical support, customized fiber solutions and an innovative 

growing portfolio. The company’s experts are able to give the appropriate 

recommendation for each specifi 

capplications and are happy to get 

contacted. 


Tamina Geiger 

has been working at CFF since 2014,after finishing the Masters degree in Food 

Technology at the Technical University of Munich. She is working as international 

product manager for the business unit food, responsible for the new products as 

well as for the application developments. 

Tamina Geiger (tamina.geiger@cff.de), Food Technologist –Product manager food international, 

CFF GmbH &Co. KG, Arnstädter Straße 2, 98708 Gehren, Germany

....................................... 

44 


Clean labeling 

The use of phosphate in 

meat processing is in 

decline. 

Deli-meats without phosphates 

It is possible tocreate savory deli-style meats with increased yield without using binders or fibers 

Phosphorus is omnipresent in nature and no life form can exist without 

it. However,too much of it might be harmful. Alot of meat producers 

start looking for clean-label alternatives. An all-natural ingredient system 

based on yeast extracts and citrus extracts allows to replace phosphates 

efficiently. 

By Juan de DiosHernández Cánovas and Isidro GuillénLópez 

Brine formulation 

Tab. 1: Composition of brines used for the manufacture of no-phosphate-added (Test 1and Test 2) 

and phosphate-added control cooked turkey breast with two salt levels 

Test 1 Test 2 Control 1 Control 2 

30% (Salt 1.5%) 30% (Salt 0.5%) 30% (Salt 1.5%) 30% (Salt 0.5%) 

Turkey breast 76.92 76.92 76.92 76.92 

Water 19.33 20.33 19.68 20.68 

Dextrose 0.50 0.50 0.50 0.50 

Natpre T-10 Plus 1.00 1.00 1.00 1.00 

PRS PHR 0.75 0.75 0.00 0.00 

Salt 1.50 0.50 1.50 0.50 

Sodium triphosphate 

(E-451) (P2O5,56%) 

0.0 0.0 0.40 0.40 

Source: HERNÁNDEZ CÁNOVAS and GUILLÉN LÓPEZ FLEISCHWIRTSCHAFT international 4_2017 

Phosphates in the form of salts of phosphoric acid and sodium or 

potassium are common additives in meat processing. Appropriate 

usage levels can contribute to important properties of the final products, 

such as moisture retention, color protection, texture desirability, 

oxidative retardation and shelf life extension (ERDOGDU et al., 2007). 

The use of phosphates offers some remarkable advantages as they are 

cheap, effective and easily handled. Additionally,they permit areduction 

in the use of salt whilst 

maintaining technological 

quality and they can improve 

the sensory quality of meat 

products (MOISEEV and CORN- 

FORTH,1997; RUUSUNEN, 

NIEMISTÖ and PUOLANNE, 

2002). 

However,their use in meat 

processing is in decline because 

of the negative perception 

of consumers –for example, 

phosphates have been 

shown to be generally considered 

an artificial, unhealthy 

and unfamiliar ingredient in 

cooked ham (PETRACCI et al., 

2013;RESCONI,KEENAN,BARA- 

HONA,GUERRERO,KERRY and 

HAMILL,2016) –and because of 

an increased focus on clean

................................................... 


45 


Source: HERNANDEZ CANOVAS and GUILLEN LOPEZ FLEISCHWIRTSCHAFT international 4_2017 

Fig. 1: Sensory analysis radar chart 

label ingredients in food processing in general. 

Phosphorus is naturally present in meat, 

plants and dairy and is necessary to make the 

cells work properly.However,there are indications 

that our daily intake is higher than 

needed. Several studies have been conducted 

on the influence of phosphates on consumer 

health, but their results have been contradictory 

and their safety and health impact are still 

debatable. Based on the currently available 

information and given that they are synthetic 

substances, it is advisable to be aware of the 

risks from excessive phosphate intake. They 

can cause increased levels of parathyroid 

hormone and hinder mineral deposition into 

cortical bone, leading to lower bone mineral 

density and loss of bone mass (HUTTENEN et 

al., 2006; LONG et al., 2011). RIZT et al. (2012) 

describe the high prevalence of chronic kidney 

disease and the potential harm caused by 

phosphate additives to food. 

One of the main sources of additional phosphate 

are processed foods and in the view of 

the increasing concerns of the general public, 

it comes as no surprise that the European Food 

Safety Authority (EFSA) has announced that it 

necessary to reduce the maximum levels of 

phosphates in meat preparations. Phosphates 

for use as food additives will be re-evaluated by EFSA with high priority by 

31 December 2018,asset out by Regulation (EU) No 257/2010. 

The objective of the present study was to analyze the possibilities for 

phosphate substitution with anatural blend called PRS PHR (yeast extract 

and citrus extract) in cooked turkey breast that was prepared with different 

yield (20 and 30%), considering technological, instrumental and sensory 

aspects in aresponse surface design. 

Yeast has the potential to increase ham quality due to its high protein 

content (CABALLERO-CÓRDOBA and SGARBIERI,2000) that can improve 

texture. Some polyphenols from citrus extracts can chelate cations such Ca 

and Mg (HIDER,2001). 

The combination of yeast extract, that is not autolyzed or hydrolyzed, 

and citrus polyphenols in PRS PHR has asynergistic effect in the improvement 

of natural binding capacity of meat. The product can be used 

as aphosphate replacer that improves the juiciness of meat products. 

The study shows that it is possible to replace phosphates with aclean 

label system that is not based on water binding and that replaces vegetal 

and animal proteins and fibers in fresh and cooked products. 

Materials 

Four brines (Tab. 1) were prepared according to treatment and control 

requirements. Natural flavour Natpre T-10 Plusand dextrose were held 

constant for all treatments at ingoing injected levels of 1% and 0.5%, 

respectively;inthe control treatments sodium triphosphate (E-451) (P2O5, 

56%) was used at 0.34% P2O5.The natural phosphate replacer PRS PHR

............................................. 

46 



Deli-meats without phosphates 


Fig. 2: Water loss after cooking 

was tested with two different salt levels: 0.5% (Test 1) and 1.5% (Test 2). 

The turkey breast was tenderized in amultidisc tenderizer to 125% of its 

green weight. After tenderization, it was vacuum mixed with the brine 

during 60 min. After the tumbling was completed, the turkey breast mixtures 

were stuffed into impermeable plastic casing. 

The stuffed breasts were transferred to asteam cooking oven. Cooking 

was accomplished using a60, 65, 71, 76 °C ramped steam cookuntil an 

internal temperature of 68.5 °C was achieved. 

After thermal processing, the turkey breasts were chilled for 10 to 12 hat 

0to2°C. The intact cooked breast were removed from the casings and 

sliced and vacuum packed using barrier bags. 

The vacuum-packed turkey breast slices were stored during 30 days in 

dark conditions at 2°Cprior to all quality and sensory evaluations. 

Results and discussion 

The turkey breasts were evaluated by atrained sensory panel for color, 

aroma, flavor,and texture characteristics. Tentrained panelists were 

used for each session. One evaluation session containing four treatments 

was held for each replication. Fortraining, three one-hour sessions 

were held using commercial and experimental products to the 

desired attributes. The treatments were evaluated using adescriptive 

method (MEILGAARD et al., 2007) for two 

descriptors perceived by orthonasal and 

retronasal routes: meaty flavor and metallic 

flavor;one linked to appearance: intensity 

of turkey breast color (intensity of pink 

color); two descriptors of texture: firmness 

(force needed compress the meat slice with 

molars, to be assessed during the first 

3–4 bites) and juiciness (amount of juice 

released from the product during mastication). 

Results were expressed as the mean 

of three replicates. 

Attributes typical for the product were 

measured using alinear scale (numerical 

value of 15 units)withgraduations from 0 

to 15 where 0represented none (aroma, 

flavor,and color intensity), dry (juiciness) 

and soft(firmness); and 15 represented 

intense (aroma, flavor,and color), high 

(color), juicy (juiciness) and hard (firmness). 

The differences between the treatments 

regarding the sensory attributes are reported 

in Figure 1. Test 1and 2show more meaty 

flavor.This difference can be explained by 

the yeast extract that highlight the meaty 

flavor although it does not contain MSG. Secondly the test treatments 

show less metallic flavor.This metallic off-flavor is characteristic of phosphate. 

Regarding the firmness, the authors did not find differences between 

Test 1and Control 1; or between low salt treatments, the authors did 

find ahuge difference, so it is possible to say that PHR is agood solution 

for low salt products. Products with alow salt content show less firmness 

than products with aregular salt content (1.5%). However,there was no 

difference in intensity of color between treatments. 

Cooking losses were measured in the different treatments. The results 

are presented in Figure 2and show that there are only significant 

differences between treatments with different salt amount. Low salt 

content causes alower water retention. No significant difference was 

found between treatment with or without phosphate with similar salt 

amount. 

Purge is an important parameter that must be taken in count during the 

shelf-life of the product. Significant purge can increase the microbiological 

spoilage and has anegative impact on the visual aspect of the product. 

Purge percentage was measured along five weeks in different slice packs. 

The results are shown in Figure 3. 

Up to week three, an increase of the purge percentage is observed in all 

the treatments. From week four,astabilization in the purge percentage of 

the treatments with more salt (1.5%) is perceived. In turkey slices with low

................................ 


47 



Fig. 3: Water loss after packing (purge percentage) 

salt content, asimilar purge stabilization is not observed until week five. 

There was no significant difference in purge between treatments with 

PRS PHR and with phosphates. 

Conclusion 

less off-flavors. Without current and future concerns regarding national or 

international regulations on the use of phosphate, binders or fibers, it is 

possible to create savory deli-style meats with increased yield. In products 

with areduced sodium content, PRS PHR proves to perform better than 

phosphate. 

References 

Literature references can be requested from the corresponding author or the 

editorial office, respectively. 

Authors’ address 

Dr.Juan de Dios Hernández Cánovas, 

PhD (chemistry), is the CEO of Prosur.With 25 years of experience in food industry in 

the fields of food production, applications and R&D of bioactive compounds of plant 

extracts, he provides clean label solutions to replace nitrites, phosphates and 

sulphites in fresh and cooked meats. 

Dr.Isidro Guillén López, 

PhD (chemistry), is R&D manager at Prosur.Hehas 20 years of experience in the 

food industry in the fields of bioactive compounds of plant extracts, food safety, 

QA and food regulations. 

Dr.Juan de Dios Hernández Cánovas (juandedios@prosur.es) and Dr.Isidro Guillén López 

(isidro@prosur.es), Productos Sur, S.A. (Prosur), Saavedra Fajardo, parc. 27/7, San Ginés (Murcia), 

30169, Spain 

The results show that the natural blend PRS PHR is aviable clean label 

phosphate alternative in cooked deli-style meats. Panelists considered the 

products with PRS PHR to be juicier and to have amore meaty taste with 

Salt of the Earth 

Mediterranean Umami won award 

Salt of the Earth Ltd. from Atlit, 

Israel, announced that its flagship 

sodium-reduction ingredient, 

Mediterranean Umami, won an 

IFT17 Food Expo Innovation Award. 

The award was be granted at the 

Institute of Food Technologists 

(IFT) Awards Ceremony end of June. 

Founded in 1939, the Institute of 

Food Technologists is committed 

to advancing the science of food. 

The non-profit scientific society – 

with more than 17,000 members 

from more than 95 countries – 

brings together food scientists, 

technologists and related professionals 

from academia, government, 

and industry.The awards 

program honors outstanding innovation 

in products, ingredients, 

applications, instruments, equipment, 

technology, and services. A 

panel of eight jurors from industry, 

academia, and government, with 

expertise in ingredients, product 

development, processing and 

packaging technology, and food 

safety, reviewed all entries before 

voting. 

Mediterranean Umami received 

the award for outstanding innovation. 

The ingredient solves the 

challenge of reducing sodium 

significantlyinprocessed foods 

while being 100% natural and 

clean-label. It is an “on-trend” 

sodium-reduction solution, possessing 

agreat umami flavor 

profile and allows product developers 

to formulate across arange 

of lower-sodium applications, 

from meat products, deli-soups 

and sauces to complete readymeals. 

The blend of simple, consumer-friendlyingredients 

include 

natural vegetable extracts 

and sea-salt. 

With innovation and quality as 

its driving principles, Salt of the 

Earth has been producing sustainable 

sea salt solutions for the 

global food industry since 1922. 

Salt of the Earth’scustomers span 

more than 30 countries on five 

continents. The company controls 

and tracks sustainable salt resources 

and works to promote 

balanced salt consumption 

through innovative sodium reduction 

solutions. 

//www.saltoftheearthltd.com

............................................... 

48 



Traceability is essential for safety 

Cracking the food safety code in aglobal supply chain is amust 

The global ready meal and frozen 

food market has grown considerably 

in recent years, benefiting 

from the globalization of the food 

industry.However,with globalization 

comes an increasingly 

complex food supply chain. 

By Chirag Sheth 

Inlight of recent food safety scandals, 

food brands around the 

world are having on-going issues 

with consumer trust. Butwhat 

precisely is the role of product 

traceability in ensuring food safety? 

What are the challenges, and how 

can they be overcome? 

The role of traceability 

in food safety 

Despite numerous elements for 

labeling, the packaging design 

has to be clear. 

Unambiguous identification is the basis of the traceability. 

Regional food safety crises in 

recent years, from the horsemeat 

scandal in the European Union 

(EU), to bird flu in East Asia, to 

fears over radiation in the aftermath 

of the Fukushima nuclear 

accident in Japan, have impacted 

on consumer trust in the products 

they buy from their local supermarket. 

These issues mean that 

the manufacturers of ready meals 

and frozen food, with the complexity 

of their products and the large 

number of raw ingredients, are 

under particular pressure to identify 

the source of all the materials 

used on their production lines to 

ensure optimum product safety 

and quality. 

Traceability,using appropriate 

technology and data monitoring 

systems, plays akey role in allowing 

manufacturers to meet these challenges, 

enabling them to fully 

understand the origins of all the 

raw materials used in their products. 

This means knowing not just 

where the ingredients have come 

from, but also how they have been 

grown, such as whether organic 

methods have been used, or in the 

case of meat and animal products, 

what standards of husbandry they 

have been reared in. 

Knowing and demonstrating 

such information is crucial to give 

interested end-consumers the 

confidence that the products they 

are buying are truly organic, or 

sourced from accredited farms and 

in what country.Furthermore, it 

also helps to ensure the safety of the 

products, demonstrating due diligence 

to regulators in the event of a 

product recall and showing that 

every measure possible has been 

with international food safety 

regulations. 

The EU’s General Food Law,the 

US’s recently introduced Food 

Safety Modernization Act, and 

China’s Food Safety Law all stipulate 

the implementation of solutaken 

to minimize the risk to the 

public. 

In addition to the benefits to the 

brand’s reputation though, food 

manufacturers have alegal obligation 

to uphold stringent traceability 

requirements in order to comply 

Videojet 

Videojet Technologies is aworld-leader in the product identification 

market, providing in-line printing, coding, and marking products, application 

specific fluids, and product life cycle services. The company’s 

goal is to partner with its customers in the consumer packaged goods, 

pharmaceutical, and industrial goods industries to improve their productivity, 

to protect and grow their brands, and to stay ahead of industry 

trends and regulations. With the company’scustomer application experts 

and technology leadership in continuous inkjet (CIJ), thermal inkjet (TIJ), 

laser marking, thermal transfer overprinting (TTO), case coding and labeling, 

and wide array printing, Videojet has more than 325,000 printers 

installed worldwide. The company’scustomers relyonVideojet products to 

print on over ten billion products daily. Customer sales, application, 

service, and training support is provided by direct operations with over 

3,000 team members in 26 countries worldwide. In addition, the Videojet 

distribution network includes more than 400 distributors and OEMs, serving 

135countries. 

//www.videojet.com


49 


tions to facilitate traceability.International 

manufacturers must 

conform to these clauses to retain 

access to these lucrative markets. 

Overcoming traceability 

barriers 

Despite the importance of optimum 

traceability on production 

lines, there remain anumber of 

challenges 

that food manufacturers have to 

overcome to ensure they can follow 

their products correctly through 

their supply and distribution 

chains. The global food supply 

chain has become increasingly 

complicated over the last decade. 

Formany multi-national manufacturers 

now,raw ingredients are 

sourced from one country,processed 

and packaged in asecond, 

and sold by retailers in athird. 

Adding further to this complexity,more 

and more safety regulations 

now require manufacturers to 

print the country of origin of the 

product on its packaging –usually 

the nation from which the raw 

ingredients have been sourced. 

This can be straightforward if all 

the raw ingredients come from a 

single country,but many ready 

meal products may well be made 

from ingredients sourced from 

multiple markets. 

Manufacturers have to ensure 

that they have the infrastructure in 

place to keep track of product 

batches as they move through the 

supply chain. They also need to 

store and analyze batch information 

as well, about the nature and provenance 

of ingredients, as well as data 

about foreign body contamination 

or product quality. 

Code legibility and accuracy is 

another barrier to optimum product 

traceability.Codes need to be able to 

be read easily by track and trace 

equipment, which means that 

coding technology is required to be 

capable of precision printing on 

packaging at high speed so as not to 

impact on line throughput rate. 

To further optimize productivity, 

particularly on food lines that 

manufacture arange of products in 

short runs, and minimize the risk 

of incorrect codes being printed on 

product packaging, coding equipment 

needs to facilitate quick and 

easy product changeovers without 

compromising on production 

uptime. 

In addition, harsh production or 

storage environments can have an 

impact on effective product traceability.For 

example, high airborne 

moisture has been known to cause 

problems with the adhesion of 

standard inks during printing, 

preventing them drying and making 

them prone to smudging, 

affecting the legibility of the finished 

code. 

Breaking down barriers 

There are solutions available on the 

market now that are capable of 

overcoming the traditional challenges 

to effective product traceability,even 

across complex multinational 

supply chains. Traceability 

solutions that offer fully integrated 

production floor hardware and 

software systems can enable manufacturers 

to code each individual 

item within abatch, and then store 

the data about each coded product. 

This allows them to capture indepth 

information about the movement 

of each product pack across 

their supply chain, optimizing 

safety and quality control, as well as 

minimizing the risk of products 

from unsafe sources reaching end 

consumers. The data can also be 

fed into business applications, 

including Enterprise Resource 

Planning (ERP), to support manufacturers 

in analyzing where improvements 

can be made to their 

operations to optimize productivity. 

To further enhance the efficiency 

and productivity of their operations, 

manufacturers can take advantage 

of coding systems that support 

production line flexibility.There are

50 



The best before date is often used in conjunction with other characteristic 

elements of the product identification. 

code assurance solutions, asubset 

of astrong traceability system, 

available that can integrate the 

coding printer with acentralized 

database, which allows machine 

operatives to select from avast 

number of saved codes during a 

product changeover,and enables 

them to set up multiple systems 

from asingle location. In doing so, 

it minimizes printer set-up time, 

while reducing the risk of coding 

errors. This boosts production 

uptime and productivity without 

compromising on coding precision 

and regulatory compliance. 

Forchallenging production 

lines, manufacturers should opt 

for hardware specially designed 

for harsh environments that can 

resist ink and dust build-up in the 

ink nozzles that can cause ordinary 

printers to shut down. Specialized 

inks provide scratch and 

rub resistance on flexible packaging, 

and offer extra adhesion to 

waxy substrates on packaging 

such as boxes, as well as on general 

purpose plastic packaging, 

minimizing the risk of codes 

rubbing offorbecoming illegible 

in transit. Manufacturers should 

also consider Ingress Protection 

(IP) 65 rated (dust and water 

protection) hardware, especially if 

production lines are regularly 

washed-down. 

By selecting such systems for 

their production lines, ready meal 

and frozen food manufacturers can 

overcome barriers to optimize 

traceability throughout their supply 

chain, ensuring they comply with 

legislation and reinforce consumer 

trust in their brand. 

Tracking down the solution to 

global food traceability 

The global food industry is set to 

grow considerably over the next few 

years, with some experts predicting 

it will be worth as much as $3.03 tn. 

by 2020, driven by exports from 

China and the West. This growth 

will create challenges for manufacturers 

seeking to ensure optimum 

safety for consumers. However, 

with the right traceability and 

coding tools, manufacturers can 

follow their products through the 

global supply chain, ensuring they 

offer consumers food that is safe 

and high quality. 

Chirag Sheth 

is Global Vertical Marketing 

Manager for building 

materials vertical at 

Videojet Technologies. His 

main responsibilities at the 

company are to develop adeep understanding 

of global trends and customers’ needs 

within each vertical, create marketing 

content to support sales efforts and provide 

counsel to product development teams on 

equipment functionality.Prior to Videojet, 

he was aDirector of Finance at Epic 

Systems Corp. He has aMasters of Business 

Administration degree from the Kellogg 

School of Management, Northwestern 

University. 


Chirag Sheth, Videojet Technologies, 1500 

Mittel Boulevard, Wood Dale, IL 60191, USA 

Treif 

High capacity cutting 

The industrial portion cutting machine Falcon evolution designed by Treif 

Maschinenbau GmbH from Oberlahr, Germany, offers high-speed cutting 

with extremelyhigh capacity and continuouslyreliable precision. The 

machine cuts products with or without bones into slices with aspecified 

weight or slice thickness in away that fullyoptimizes yield. The machine 

attributes its extremelyhigh speed to the long-term vision of single processes. 

The machine is easilyadopted due to its ease of use. The operation 

of it is remarkablyself-explanatory, clear and user-friendly. Thanks to 

the open design, the Falcon evolution is also commanding new standards 

in hygiene and the reduced weight of its accessories significantlyfacilitates 

the operator’s work. 

The 4D camera system, which completelymeasures the product before 

cutting, is the basis for the output-optimized cutting and precision. The 

driven, contour-controlled down holder, together with the product gripper, 

are critical to the machine’sprecision, because they provide ahigh degree 

of stability for the product during cutting. The blade is firmlysecured 

between plates that guide the blade for aprecise cut. The machine can be 

combined with robotic technology that offers afullyautomated sorting and 

positioning operation, e.g. into discount supermarket packaging. 

The cutting technology of Treif´s Avitos dicer reveals anew solution for 

cutting frozen meat products into small end products. The innovative and 

robust cartridge cutting disc, together with the counter-running 12-blade 

cutting wheel, opens up new cutting possibilities. The dicer confidently 

cuts frozen meat, such as bacon cubes or strips, at aproduct temperature 

of down to –18 °C without any prior cutting. 

//www.treif.de


51 

Packaging 

Improving sensory attributes and safety 

Edible films and coatings protect meat and meat products from degradation 

Packaging is the scientific process 

of containing food products. Now 

packaging is not confine to merely 

an art but also comprises functional 

combination of art, science and 

technology that helps in minimizing 

delivery cost and maximize 

profit by increased volume of sale. 

By Pavan Kumar,AkhileshK. 

Verma, Pramila Umaraw,Rajeev 

Ranjanand NitinMehta 

Packaging is very important for 

the durability and safety of food 

products like different meats and 

provides the very first impression 

and image of the product to consumers. 

By their graphic designs 

and other decorative as well as 

labeling, packaging facilitates in 

marketing of meat and meat products 

in abig way. 

Global scenario 

The packaging industry is one of the 

leading industries worldwide, comprising 

atotal value of $550 bn. 

worldwide with a5%constant an- 

nual growth. According to one 

estimate, the global market value of 

food packaging is worth $161 bn. and 

is taking 36% of the total output of 

the packaging industry globally and 

Meat is very sensitive 

and has to be 

protected against 

negative influences. 

48% of total output of the packaging 

industry in India (Indian Institute of 

Packaging, 2013). The per capita 

consumption of packaging material 

has been estimated to 4.3, 42.0 and

................................................................ 

52 


Packaging 


Protein 

Tab. 1: Application of protein based edible films in the meat industry 

Base material Other ingredients Wrapped product Remark References 

Soy protein Ferulic acid Rendered fat Inhibits lipid peroxidation, extends shelf life OU et al., 2005 

Whey protein 

isolates 

Oregano and pimento 

oil, caseinate 

Beef muscle slice Prevents rancidity, antioxidant effect OUSSALAH et al., 

2004 

Grape seed extracts Frankfurters Improves microbial quality, shelf life GADANG et al., 2008 

Para-amino benzoic Beef hot dogs Inhibits inoculated L. monocytogenes under CAGRI et al., 2003 

acid 

vacuum packaged conditions 

Carboxymethyl 

cellulose 

Low fat sausage Prevents shrinkage, decreases microbial load SHON and CHIN, 

2008 

Para-amino benzoic Bologna and summer Inhibits growth of inoculated L. monocytogenes, CARGI et al., 2002 

acid, sorbic acid sausage 

E.coli and S. Typhimurium 

Caseinate Glycerol Cooked turkey meat Prevents lipid peroxidation CAPRIOLI et al., 2009 

Chitosan Salami Improves microbial qaulity MOREIRA et al., 2011 

Gelatin Borage extract Fish patties Antioxidants during frozen storage GIMENEZ et al., 2011 

Essential oil Cold smoked sardine Improves oxidative stability GÓMEZ-ESTACA et al., 

2007 

Pectin Green tea extract Irradiated pork patties Enhances shelf life KANG et al., 2007 

Carvacrol /cinnamaldehyde 

Chicken breast Inhibits inoculated Salmonellae enterica 

and E.coli 

RAVISHANKAR et al., 

2009 

Zein Lysozyme Ground beef patties Improves microbial quality UNALAN et al., 2011 

Nisin Chicken breast Inhibits inoculated L. monocytogenes JANES et al., 2002 

Source: KUMAR et al. FLEISCHWIRTSCHAFT international 4_2017 

20.0 kg annually in India, Germany 

and China respectively.The food and 

beverages segment accounts for 

more than 80% output of the packaging 

industry in India. 

Concerns 

The use of plastic has completely 

revolutionized the packaging industry 

due to their comparatively 

cheaper production cost as compared 

to paper,light weight, good 

barrier properties for gas, aroma and 

grease/oil, heat sealability,easier 

processing and durability,varying 

from rigid to flexible and transparent 

to opaque. Plastic is organic 

material made up of long chain 

polymers, possessing the ability to 

flow into adesired shape upon 

application of heat and pressure and 

the ability to retain that shape in 

absence of these factors and remain 

unaffected by many environmental 

changes and microbial degradation. 

These factors make it the first choice 

of packaging material in the food 

industry due to their stability and 

durability.The term plastic originates 

from the Greek word “plastikos”, 

meaning “able to be molded 

into different shapes” (JOEL,1995). 

The chief concerns for using plastic 

packaging materials remain their 

non biodegradable nature causing 

serious ecological and environmental 

hazards. Plastic is obtained from 

the crude oil industry,thus cost of 

plastic is very much dependent upon 

the global crude oil price. The recycling 

of plastic is very difficult and 

uneconomical due to the contamination 

with food and biological materials. 

Alternatively,these wastes are 

being used for land filling and it 

becomes achallenge for municipal 

corporations to handle increasingly 

large amounts of plastic wastes 

every year.Their disposal causes 

depletion of forest areas, wildlife 

and overall cleanliness in cities. 

According to Eurostat (2015), 

huge amounts of packaging wastes 

totaling 156.8 kg per capita ranging 

from 206.2 kg per capita in Germany 

to 45.0 kg per capita in Bulgaria 

has been generated annually 

in Europe in 2012.The packaging 

wastes accounts for about 31% of 

the municipal solid waste (MSW) in 

USA in 2005 (EPA, 2006). In the 

developed world, total packaging 

waste accounts for near 75% of the 

total waste volume generated and 

for 50% of the total weight of packaging 

material sold in ayear (HUNT 

et al., 1990; MARSH and BUGUSU, 

2007). Out of the total packaging 

waste generated, anoteworthy 

portion is contributed from the


53 

Packaging 

packaging materials used for packaging 

food materials. In EU, 3.25% 

of the total waste generated in a 

year comes as food industry waste 

(UMARAW and VERMA,2015)with 

12.5% of the total waste of manufacturing 

industry. 

Edible packaging 

It is increasingly becoming imperative 

to utilize alternative biodegradable 

packaging material for meat 

and meat products for abetter 

sustainability and preventing environmental 

hazards. However,the 

complete replacement of packaging 

material by alternative biodegradable 

packaging may not feasible, but 

at least packaging of food products 

by environmental friendly, 

biodegradable film is the future of 

the packaging industry (SIRACUSAA 

et al., 2008). There are several researches 

going in the field of alternative 

eco-friendly,biodegradable 

packaging material in place of 

synthetic packaging materials. In 

addition, these packaging materials 

solve the imminent crisis of disposal 

of MSW.Inthis field edible packaging 

(Fig. 1) received maximum focus 

due to their inherent attributes such 

as biodegradable, eco-friendly and 

eatable with products, showing the 

barrier and mechanical properties of 

their synthetic counterparts. They 

enhance food safety and quality by 

incorporation and controlled release 

of various natural antioxidants and 

antimicrobial compounds and 

controlling mass transfer,adding 

some extra nutritive value, improving 

appearance and aesthetic value, 

and efficient utilization of natural 

resources. 

surface as avery thin layer and 

dried under controlled environment 

and is placed in contact with 

food products including meat and 

meat products. These films can be 

further modified to form various 

packaging shapes such as pouches, 

wraps, capsules, bags or casings, 

depending upon the extent of the 

fabrication processes. In comparison 

to edible films, edible coatings 

are directly applied to the food 

surface and thus become an integrated 

part of food products and are 

comparatively thicker than films. 

The removal of coatings from food 

surface is possible but they are not 

designed to be removed separately 

from food (RAMOS et al., 2012). 

An edible film should possess the 

following attributes: 

r Proper mechanical and barrier 

properties as water barrier,controlled 

gaseous exchange 

r Edible/ food grade 

r Tasteless, flavorless 

r Sealing properties 

r Economical 

r Non-polluting. 

Evolution of edible films 

Edible film packaging is an old 

technology originated from very old 

practice of coating fruits. The first 

documented use of edible films was 

reported in 12 th century in China, 

where citrus fruits were coated with 

molten waxes with the objective to 

retard moisture loss and to create a 

Edible film vs. coating 

Edible film is athin layer of material 

which can be consumed with 

packaged products and provides a 

barrier to moisture, oxygen and 

solute movement for the food 

(BOURTOOM,2008). These films 

help in maintaining the quality by 

protecting meat products from 

physical, chemical and biological 

deterioration. They influence the 

intake of oil and salt during frying 

and help in retaining or improving 

sensory properties such as appearance, 

brightness, and texture. 

They are obtained from food 

grade mixtures of base material 

ranging from carbohydrates to 

proteins in the presence of various 

plasticizers and stabilizers. This 

suspension is spread over an inert

......................................................................................................................................................... 

54 


Packaging 


Starch 

Tab. 2: Application of starch based edible film in meat industry 

Base material Other Wrapped product Remark References 

Pea starch Grape seed 

extract 

Pork Antimicrobial effect CORRALES et al., 

2009 

Chitosan Cinnamon oil Trout fillet Prevents rancidity, OJAGH et al., 2010 

extend storage life at 

cold temp. 

Green tea extract Pork sausage Inhibits mesophiles, 

yeast, molds, E.coli 

SIRIPATRAWAN and 

NOIPHA,2012 

– Herring and cod Improves keeping JEON et al., 2002 

fillet 

quality 

Sunflower oil Pork hamburger Inhibits mesophiles VARGAS et al., 2011 

and coliforms 

Lactic acid, 

acetic acid 

Roasted beef Inhibits inoculated L. 

monocytogenes 

BEVERLYA et al., 

2008 

CH CH-LAE Chicken breast Antimicrobial HIGUERAS et al., 

2013 

Nisin &lauric Turkey deli meat Improves keeping GUO et al., 2014 

alginate 

quality and storage life 

γ-tocopherol Lincod fillet Improves oxidative DUAN et al., 2010 

(Vit E) 

stability 

Hydroxypropylmethyl 

Glycerol Chicken meat ball Better moisture 

retention, less fat 

BALASUBRAMANIAM 

et al., 1997 

cellulose 

absorption 

Pectin Calcium salt Beef rib Less shrinkage STUBBS and 

CORNFORTH,1980 

Carvacrol and 

cinnamaldehyde 

Ham and bologna Controls food 

pathogens 

RAVISHANKAR et al., 

2012 

Green tea extract Pork patties Decreses lipid oxidation, 

improves microbial 

quality, better scavengering 

efficiency 

KANG et al., 2007 

Alginate – Meat patties Improves organoleptic 

properties, antioxidants 

Nisin Ground beef Inhibits Staphylococcus 

aureus 

Agar – Beef and chicken Improves oxidative 

meat 

stability 

Grape fruit seed Bacon 

Inhibits food spoilage 

extract 

and pathogens 

Cellulose Nisin Frankfurter Reduces inoculated 

food pathogens 

Gelatin 

CHIDANANDAIAH 

et al., 2009 

MILLETTE et al., 

2007 

CUTTER,2006 

SHIN et al., 2012 

NGUYEN et al., 2008 

Pediocin Ham SANTIAGO-SILVA 

et al., 2009 

Grape seed Pork loin Inhibits inoculated HONG et al., 2009 

extracts 

E. coli and 

Clove oil Cod L. monocytogenes GOMEZ-ESTACA 

et al., 2010 

Oregano extract Cold smoked Decreases total microbial 

GOMEZ-ESTACA 

sardine 

load, improves et al., 

2007 

shelf life 

Pullanan 2% oregano, Raw meat Antimicrobial against MORSY et al., 2014 

2% rosemary 

food spoilage and 

pathogens under 

vacuum packaging 

Carrageenan – Poultry meat Extends keeping MEYER et al.,1959 

quality 

Ovotransferrin, Chicken breast Prevents E.coli SEOL et al., 2009 

Sorbate, EDTA 

Source: KUMAR et al. FLEISCHWIRTSCHAFT international 4_2017

.......................................... 


55 

Packaging 

shiny surface for aesthetic purposes 

and better presentation. 

The growth of the edible packaging 

industry were very slow in the 

early period but it observed asudden 

outburst of growth during the 

last two decades due to an increasing 

awareness about environmental 

hazards and associated benefits. At 

present the turnover of edible industry 

touches $100 mill. with the 

more than 600 registered manufacturers 

(PAVLATH and ORTS,2009). 

Edible films can be prepared by wet 

processing from materials owing 

the ability to form film and by dry 

processing from polymers owing 

thermoplastic characteristics 

(UMARAW and VERMA,2015). At 

least the material should possess a 

matrix forming ability with suitable 

cohesiveness. Edible films can be 

classified into the following three 

groups (Fig. 2): 

r Polysaccharide (gums, chitosan, 

agar,pectin, carrageenan) 

r Proteins (soy protein, whey 

protein, caseinate) 

r Lipids (fatty acids, acylglycerol, 

waxes). 

Lipids 

Tab. 3: Application of lipid based edible film in the meat industry 

Base material Other Wrapped Remark 

References 

ingredients product 

Fat – Patties and Improves keeping KROGER and IGOE,1971 

sausages quality 

– Pork and beef 

cuts 

Prolongs sensory attributes, 

antimicrobial 

STEMMLER and STEMMLER, 

1976 

– Fresh meat Better colour stability, LETNEY,1958 

less shrinkage 

Bee wax – Frozen meat Improves oxidative CUTTER and SUMNER,2002 

stability 

Acetoglycerides – Meat products Antioxidants ANDERSON,1960 

– Meat cuts Retards moisture loss KESTER and FENNEMA,1986 


Composite edible film is prepared as 

acontinuous matrix containing lipid 

globules in case of an emulsion and 

insoluble substances as fibers or 

composed of several layers. These 

are mostly containing hydrocolloids 

and lipids in bi-layer or astable 

emulsion to get the benefits of both 

of lipids (RHIM and SHELLHAMMER, 

2005). By incorporation various 

active ingredients in edible films, 

the shelf life and functionality of the 

wrapped products records asignificant 

improvement. These active 

ingredients are mostly being antioxidants 

and antimicrobial comas 

well as to counter the demerits of 

each other (VALENCIA-CHAMORRO et 

al., 2011). The characteristics of 

lipids in composite films are correlated 

with the molecular structure, 

hydrophobicity and interaction with 

hydrocolloids and other ingredients 

of the matrix and the physical state

....................................... 

....................................... 

56 


Packaging 




Fig. 1: Properties of edible films 

Fig. 2: Categories of edible films and their attributes 

pounds such as organic acids, 

essential oils, nisin etc. 

Plasticizers or dispertants are low 

molecular weight additives that 

improve the plasticity or fl 

uidity of 

amaterial. These additives increase 

fl 

exibility,elongation and toughness 

of edible films by decreasing 

the intermolecular forces between 

the polymer chains. However,their 

incorporation also results in an 

increased permeability of edible 

fi 

lms (HAN and GENNADIOS,2005). 

Sucrose, glycerol, sorbitol, propylene 

glycol, polyethylene glycol, 

fatty acids, monoglycerides and 

water are the common plasticizers 

being added during the preparation 

of edible film (KROCHTA,1997; 

VALENCIA-CHAMARRO et al., 2011). 

Emulsifi 

ers or surfactants are 

surface-active substances that 

reduce the surface tension by interacting 

at the water-lipid interface 

and help in the formation of stable 

emulsions. These are used for 

improving the spreading ability and 

adhesion of edible films on meat 

and meat products. Fatty acids, 

ethylene glycol monostearate, 

glycerol monostearate, esters of 

fatty acids, lecithin, sucrose ester 

and sorbitan monostearate or 

polysorbates (tweens) are some 

commonly used emulsifi 

ers during 

preparation of edible films (VALEN- 

CIA-CHAMARRO et al., 2011). 

Protein based edible films 

Protein based edible films (Tab. 1) 

are prepared by unfolding upon 

denaturation upon heating or 

solvents such as water,alcohol etc. 

via wet processing. These unfolded 

proteins interact between themselves 

and solvents by various 

forces (such as hydrophilic force, 

hydrogen bonds, covalent forces 

between ions, hydrophobic interactions 

etc.) and provide strength 

resulting in good gas barrier properties 

with poor moisture barrier 

properties. This helps in maintaining 

fl 

avor in meat and meat products 

by controlling oxidative rancidity 

and enzymatic browning (OLI- 

VAS andBARBOSA-CANOVAS,2005). 

These films are brittle and crack 

easily,pick up moisture, owing 

good organoleptic, mechanical and 

gas barrier properties (FABRA et al., 

2008). Edible films can be prepared 

from various protein sources viz. 

gelatin, casein, whey protein, corn 

zein, wheat gluten, soy protein, 

bean protein and peanut protein 

(BOURTOOM,2008). 

Collagen and its hydrolyzed 

form gelatin is widely used for 

their preparation. Casings prepared 

from the sumbucosal layer 

of sheep, goat and cattle intestine 

are widely used for containing 

sausages and eaten with sausage 

and thus considered as the oldest 

form of edible film (UMARAW and 

VERMA,2015). These fi 

lms possess 

good structural, mechanical and 

tensile properties. As with other 

protein fi 

lms, collagen and gelatin 

fi 

lms have lower water barrier 

properties due to hydrophilic 

bonds (PRODPAN et al., 2007). Fish 

myofi 

brillar proteins are also 

utilized in the preparation of 

edible fi 

lm with good mechanical 

properties (BENJAKUL et al., 2008). 

Various cereal proteins could be 

available in large amounts as 

by-products arising from agricultural 

and biofuel processing activities 

such as ethanol production 

and these could be successfully 

utilized in preparation of edible 

films (MENSITEIRI et al., 2011). 

Casein containing randomly 

coiled polypeptides with large 

polar groups is used for making 

edible fi 

lm exerting an excellent 

gas barrier ability.The presence of 

hydrophobic polar groups makes it 

suitable for controlling shrinkage 

by preventing moisture loss (AU- 

DIC et al., 2003). Zein, aprolamine 

protein of corn, produces aheat 

sealable glossy edible fi 

lm with 

high mechanical and tensile 

strength which is grease proof 

(CHO et al., 2002). These fi 

lms 

require the incorporation of suitable 

plasticizers in adefi 

nite quantity 

for improving fl 

exibility.Wheat 

gluten forms edible fi 

lm by opening 

of disulphide and hydrophobic 

groups upon denaturation by 

heating, which upon drying reoxidize 

and form new bonds. By 

utilizing pure gluten and proper 

processing parameters, agood 

transparent edible fi 

lm can be 

obtained. 

Edible film with good gas barrier 

properties, transparent, fl 

exible 

and smooth texture can be easily 

prepared from soy protein at a 

comparatively lower price. These 

films exhibit oxygen barrier properties 

under lower humidity and thus 

extend the quality by preventing 

lipid oxidation. However,the low 

structural strength, lacking heat 

sealability property and exhibiting 

allergic reactions remains the 

main hindrance in their popularity. 

Recently there is an increasing 

focus on the development exerting 

good mechanical and gas barrier 

properties from other cheaper 

sources of plant proteins such as pea 

protein and its isolates (CHOI and 

HAN,2001; CHOI and HAN,2002; 

KOWALCZYK and BARANIAK,2011), 

canola protein isolates (CHANG and 

NICKERSON,2013), pumpkin oil cake 

edible film with gas barrier,tensile 

strength and elongation ability more 

than cellophane (POPOVIC et al., 

2011)and composite edible fi 

lm 

from pistachio globulin protein 

(ZAHEDI et al., 2010).

Fleischwirtschaft international 4_2017 57 

Packaging 

Carbohydrates based films 

These films (Tab. 2) exhibit very 

good structural and mechanical 

strength. They are very hygroscopic 

due to presence of hydrophilic 

bonds and easily dissolve upon the 

treatment of packaged products 

with steam or smoke at the time of 

preparation. Good quality,transparent 

and flexible edible films are 

prepared from cellulose and its 

derivatives, the most abundant 

biopolymer on earth. These films 

are permeable for water vapor and 

oxygen (KROCHTA and DE-MULDER- 

JOHNSON,1997). 

Casing prepared from cellulose 

are commonly used for the preparation 

of sausages like Frankfurters 

(SREENATH and JEFFRIES,2011). 

Edible films prepared by starches 

and pectins are clear films but 

cheaper in comparison to cellulosebased 

edible films. Addition of 

agars has resulted in improving 

barrier properties of these films. 

Alginate films possess excellent 

grease barrier properties. 

Chitosan forms transparent 

edible films exerting good strength 

and elasticity as well as antibacterial 

and antifungal properties (AIDER, 

2010). It exhibits antioxidant properties 

by chelating free iron (KAMIL 

et al., 2002). 

Lipid based edible films 

These films are prepared by lard, 

bee waxes, paraffin, mineral oil and 

vegetable oils (Tab. 3). These films 

are hydrophobic in nature and 

prevent moisture loss from meat 

and meat products. However,these 

films are brittle and have poor 

mechanical strength, thus widely 

used as acomponent of composite 

films (DEBEAUFORT et al., 1993). 

Application in meat industry 

The application of edible films is 

growing rapidly in the meat industry 

due to the preservation effect by 

acting as vehicle for controlled 

release of natural antimicrobial and 

antioxidants, more greener or 

eco-friendly image, adding value 

and improving appearance as well 

increasing yield by retarding moisture 

loss. These films also help in 

controlling the development of 

rancid flavor and retaining color of 

meat and meat products by restricting 

the gaseous exchange. 

At present there are two commercially 

available edible films, New 

Gem, containing spices and bilayer 

protein films for improving ham 

glaze and Coffi, comprising collagen 

nettings for boneless meat 

products (MCHUGH and AVENA- 

BUSTILLOS,2012). Chitosan edible 

films are exerting antioxidant 

activity due to the inherent antioxidant 

activity of chitosan. However, 

there are other characteristics of 

edible films which may modify the 

sensorial attributes of meat products 

and may affect its acceptance 

by consumers and their marketability.Coating 

of gas barrier films 

prevents lipid peroxidation, but also 

the change of color to brown (UN- 

ALAN et al., 2011). PETROU et al. 

(2012)noted extended shelf life of 

chicken fillets without having any 

significant decrease in sensory 

attributes, upon wrapping in chitosan 

edible film incorporated with 

oregano oil and the products remained 

stable for fourteen days. 

Conclusion 

Edible films and coating have a 

bright future in the meat packaging 

industry due to their biodegradability 

and associated inherent benefits 

such as improving yield, increased 

marketability by improving presentation, 

improving quality by inhibiting 

lipid peroxidation and controlled 

release of antimicrobial and antioxidants, 

retarding foreign odors uptake. 

There is need for the development 

of economical specific edible 

films suited for preserving the 

quality of particular meat products. 

References 

Literature references can be requested 

from the corresponding author or the 

editorial office, respectively. 


Pavan Kumar (vetpavan@gmail.com), 

Akhilesh K. Verma, Pramila Umaraw, Nitin 

Mehta, Department of Livestock Products 

Technology, GADVASU, Ludhiana, Punjab-141004, 

India and Rajeev Ranjan, 

Department of VPT,Veterinary College, Rewa, 

Madhya Pradesh-486001, India. 

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ISSN 0179-2415

Research and 

Development 

4_2017 

60 Diana Engesser and Peggy G. Braun 

Alternatives for boar taint reduction by processing boar meat 

Fattening of boars is one among others options and could be common 

practise if the piglet castration would be finish at the end of 2018 in the 

EU. But there is still the question which techniques and strategies exist in 

order to avoid boar taint in this meat products. This extract of the doctoral 

thesis of ENGESSER (2015) aim to contrast approaches from 170 citations 

from 1911–2017 with the subjects of reducing and eliminating boar taint 

in meat and meat products and to assess the effectiveness of these 

methods. An efficient method to decrease levels of androstenone and 

skatole as main components of boar taint is the thermal process. Cooked 

ham (68 °C core temperature) for example reached askatole elimination 

and adecreasing of androstenone by 29.1% to 60%. Processing the meat, 

like smoking and curing, but also varieties of boar meat products for 

example addition of liver, scalded or raw sausages and raw cured products 

reached good results, especiallywhen consumed cold (at atemperature 

of about 23 °C). Smoke in combination with spices and herbs (oregano, 

fennel, rosemary) had also adistinct masking effect (consuming at a 

temperature of 20 °C). 


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60 



Alternatives for boar taint reduction 

by processing boar meat 

By Diana Engesser and Peggy G.Braun 

Fattening of boars is one among others options and could be common 

practise if the piglet castration would be finish at the end of 2018 in the EU. 

Butthere is still the question which techniques and strategies exist in order 

to avoid boar taint in this meat products. This extract of the doctoral thesis 

of ENGESSER (2015)aim to contrast approaches from 170citations from 

1911–2017 with the subjects of reducing and eliminating boar taint in meat 

and meat products and to assess the effectiveness of these methods. An 

efficient method to decrease levels of androstenone and skatole as main 

components of boar taint is the thermal process. Cooked ham (68 °C core 

temperature) for example reached askatole elimination and adecreasing of 

androstenone by 29.1% to 60%. Processing the meat, like smoking and 

curing, but also varieties of boar meat products for example addition of liver, 

scalded or raw sausages and raw cured products reached good results, 

especially when consumed cold (at atemperature of about 23 °C). Smoke in 

combination with spices and herbs (oregano, fennel, rosemary) had also a 

distinct masking effect (consuming at atemperature of 20 °C). 

Piglet castration and boar fattening have been discussed for years. 

Beside the view on animal welfare, rearing of entire male pigs could 

also have economic advantages (ENGESSER,2015). In 2008, representatives 

of the German pig farming community, processing industry and trade 

drafted the resolution (“Düsseldorfer Erklärung”) to stop painful piglet 

castration (DBV; VDF; HDE, 2008). Acastration without anaesthesia is 

already prohibited in Switzerland (Bundesamt für Veterinärwesen, 2008) 

and more than 90% of male pigs born in Great Britain, aformer EU country, 

are left entire practising the fattening of boars (BEE et al., 2015;STOLL, 

2002). Actuallyabout 34.5 mill. male pigs were left entire in Germany (BEE 

et al., 2015). At present, the painful piglet castration is of topical interest, 

because it is disliked by policy makers and consumers and should be 

banned in Germany by 2019 (Bundesministerium für Ernährung und Landwirtschaft 

–BMEL, 2014). 

The question, how to deal with boar taint as unpleasant and undesirable 

odor was raised earlyinthe term how to proceed with chryptorchid 

male pigs and is up to now of current interest regarding the aim to ban 

piglet castration soon. Fresh meat with distinct sexual odor must be 

declared unfit for human consumption (European Union 2004). In carcasses 

of entire male pigs being commercialized the absence of boar taint 

carcasses of over 80 kg is required by law of the EU (European Union, 

1991). 

Androstenone, skatole and indole (PATTERSON,1968, 1969; VOLD,1970), 

were identified as key compounds for boar taint and influence each other 

(DORAN et al., 2002; TAMBYRAJAH et al., 2004; BABOL et al. ,1999). Androstenone 

(5α-androst-16-en-3-one) is asteroid and ametabolit of the testicular 

steroid hormone family(PATTERSON,1968) synthesised from pregnenolone 

(KATKOV and GOWER,1970) and is in correlation to hormone synthesis and 

sexual maturity (CLAUS,1975). 

Skatole (3-methyl-indole) and indole are degradation products of the 

amino acid L-Tryptophan. The metabolism of skatole in the large intestine 

depends on the availability of Tryptophan and the activity of specific 

bacteria (Clostridia, Lactobacilli and Enterobacteria) (JENSEN et al., 1995; 

JENSEN and JENSEN,1998). 

The accumulation of androstenone and skatole in adipose tissue explains 

boar taint to ahigh extent (BONNEAU and CHEVILLON,2012;FONT I 

FURNOLS,etal. 2000; GARCÍA-REGUEIRO and DIAZ,1989). Substances like androstenol, 

phenylbutenone, ketone, phenolic compounds, aldehydes, 

short chain fatty acids and other steroids are discussed to contribute to 

formation of boar taint as well (BONNEAU et al., 1992a; BRENNAN et al., 1986; 

GARÍA-REGUEIRO and DIAZ, 1989; HAUGEN,2010;JEREMIAH et al., 1999; RIUS et al., 

2005; RIUS and GARÍA-REGUEIRO,2001; XUE and DIAL,1997; ZAMARATSKAIA and 

SQUIRES,2009). 

Thresholds levels of boar taint compounds are difficult to establish, 

because though the years of research there were used different analytical 

methods for the boar taint components. Further, lot of factors influencing 

the metabolism and storage in the tissue and volatilization during processing 

of meat. An additional problem is that olfactory and gustatory perceptions 

of boar taint and androstenone show high variations in the population. 

However, often mentioned threshold levels for androstenone and skatole 

are 0.5–1.0ppm and 0.20–0.25 ppm, respectively(CLAUS,1995; HANSEN-MØLLER 

and ANDERSEN,1994; HAUGEN,2010;LUNDSTRÖM et al., 2009; VESTERGAARD et al., 

2006; VOSS,2012;WALSTRA,etal. 1999). 

“Nevertheless, boar taint in pork is refuse and in consequence, surgical 

castration of piglets is still the most common method to reduce the occurrence 

of boar taint” (ENGESSER 2015). This compendium out of the doctoral 

thesis of ENGESSER (2015)isaimed to summarize alternative attempts 

for eliminating or reducing boar taint in processed meat and examines 

current and elderlyliterature as well as surveys in afocused form. 

Consumer evaluation 

Keywords 

» Entire male 

» Boar taint 

» Processing tainted meat 

As previouslymentioned in ENGESSER (2015), consumer reaction to meat 

from entire male pigs is of particular interest if fattening of boars will be 

performed. “The first issue is the presence of boar taint in carcasses of 

entire male pigs. If it is low, boar taint will be aminor problem, if ahigh 

percentage of carcasses had boar taint odor, this would be anearlyinsoluble 

difficulty” (ENGESSER,2015). 

However, there exist different definitions of thresholds due to the wide 

variability of boar taint perception by consumers, dependent on sensitivity 

for boar taint, age, gender, place of residence (ENGESSER,2015). Perception 

of boar taint varied between countries, and dissatisfaction associated 

with entire male pigs was higher in Sweden (SE), France (FR) and Germany 

(DE) (BONNEAU et al., 2000). Interestingly, only15.5% of people know the 

origin of boar taint (STARKE and SCHÖNBERNER,2012). 

Women seem to be significantlymore sensitive for boar taint than men 

(MEIER-DINKEL et al., 2013a; MÜLLER et al., 2012;RUDOLPH and GESSL,2012; 

WACHELAU and REUTER,1978; WEILER et al., 2000) and people aged 61 and 

over were less sensitive (FONT I FURNOLS et al., 2003; RUDOLPH and GESSL, 

2012). 

An androstenone specific anosmia was discovered. If tested persons 

carried two receptor-copies of the OR7D4 RT variant, perception of androstenone 

in pork was higher than in persons with anon-functional 

OR7D4 WM variant receptor (KELLER et al., 2007; LUNDE et al., 2012). Thresholds 

for androstenone odor might be much higher in people carrying the 

Received: 17 February 2017 |reviewed: 27February 2017 |revised:14March 2017 |accepted: 14 March 2017

................................................................................................... 


61 

OR7D4 WM allele (LUNDE et al., 2012), and recruited assessors have to be 

selected carefully(LUNDE et al., 2010b). 

Additionally, not all consumers perceived androstenone as unpleasant 

(CHEVILLON et al., 2010a). Meat products with moderate level of boar taint 

(0.5–0.99 ppm androstenone and 0.22 ppm skatole) were less assessed in 

atrial of degustation than products with strong malodor and high levels of 

androstenone (>1ppm) and skatole (1(back fat) DIESTRE et al. (1990) 

Successful N.c. STÖCKLI (2005) 

Fennel Doubtful N.c. CLAUS (1993) 

Fennel or liver 

Successful N.c. NIDEREHE (1977) 

supplement 

Addition of 0.15% Doubtful –onlyslight Hot iron method PLIMPTON et al. (1976) 

fennel spice 

effect 

Rosemary extrakt Successful (for A) N.c. MÜLLER (2010) 

Rosemary, oregano, 

salvia (0.5–2.5%); 

Highlysuccessful 

in combination 

A: 1.2–2.7; 

S: 0.3–0.33 

SCHNÄCKEL et al. 

(2014) 

Combination of spices 

and herbs mixture and 

smoking 

Elimination 

A: 1.98 ppm; 

S: 0.07 ppm 

Marinade, oregano Reduced taste of urine A: 0.8 

S: 0.21 

Marinade, oregano Successful in marinated Experiment 1–4: 

extract, liquid smoke chops (S:~0.4 ppm); A: 0.01–5.6 ;S:0.03–1.1 

unmasked (S:>0.7 ppm) 

MARTÍNEZ et al. (2016) 

EGELANDSDAL et al. 

(2004) 

LUNDE et al. (2008a) 

Liver Successful Odor samples CRAIG et al. (1962) 

Successful N.c. HORST (1970) 

Successful N.c. WILLIAMS et al. (1963) 

Liver sausages Successful, detectable at 

higher levels of A/S 

A: 0.7 ;S:0.12 and 

A: 1.4 ;S:0.22 

KLETTNER and KÜHNE 

(1995) 

N.c. =nocomment; A=Androstenone; S=Skatol 

More intensive meat 

aroma/firm 

(A insensitive persons). 

Twomean values of 

A: (2.2 and 4.2) and 

S: (0.04) adipose tissue 

S-reduction A: 0.54–1.13 ; 

S: 0.17 (adipose tissue) 

MÜLLER (2010) 

DEHNHARD et al. (1995) 

Source: ENGESSER and BRAUN FLEISCHWIRTSCHAFT international 4_2017 

40 days adeclining of androstenone 

concentration (from 

0.163ppm to 0.134ppm) was 

ensured statistically(OTTO et al., 

1980). 

Mix/dilution 

According to BABOL and SQUIRES 

(1995), non-tainted boar meat 

could be used fresh or processed, 

because characteristics 

did not differ from other 

genders. HONIKEL (1975) noticed 

that consumers do not perceive 

any difference in low tainted 

boar meat by common preparation. 

If carcasses of young 

boars were added unselected 

to processing ahigh consumer 

acceptance was also assumed 

but amixing with no tainting 

meat was recommended by 

ENDER et al. (1987). 

Boar meat with high levels of 

boar taint had to be processed 

or incorporated into comminute 

and emulsified products (BABOL, 

1997, BABOL and SQUIRES,1995) or 

need dilution with meat from 

gilts and castrates and was 

processed finelychopped to 

low fat products (DESMOULIN et 

al., 1982; KLETTNER and KÜHNE, 

1995). Five per cent of tainted 

boar meat in processed meat 

products did not lead to a 

rejection (WALPER and KRATSCH, 

1973). Further, a25% dilution of

62 


Research &Development Alternatives for boar taint reduction ... 

fat and meat with strong odor is advisable for cold consumed products. 

However, in products consumed warm, the acceptable percentage was 

lower by 6–12%(MOERMAN and WALSTRA,1978; WALSTRA,1974). Actually, a 

beneficial effect on acceptance was demonstrated by diluting 10% 

tainted boar carcasses in minced meat and dry fermented sausages 

(VERPLANKEN et al., 2017). Adilution of 50–75% pork with strong boar taint in 

sausages was also acceptable, but precise levels of boar taint compounds 

were not mentioned (PLIMPTON et al., 1976). 

However, very sensitive persons still detected androstenone even by 

mixing untainted meat with meat with low boar taint sensation (MÜLLER, 

2010)and there is the risk to produce meat products of poor quality. 

Heating/cold consumption 

Factors influencing the volatilization of androstenone (BEERY et al., 1971) 

and skatole had to be considered in meat processing, because the 

escape of boar taint compounds during the process lead to inconsistent 

results of measured values in meat (DE KOCK et al., 2001).Whereas androstenone 

is the more stable compound, retained longer in fat and 

therefore, more lingering on release of boar taint skatole is less stable, 

more polar, slightlywater-soluble and in ahigher degree volatile. Therefore, 

the nose detects skatole before androstenone, whereas the concentration 

of androstenone in muscle depends on fat content (DE KOCK et 

al., 2001).PIGCAS (2008) noted that in meat products concentrations of 

androstenone and skatole were reduced after treatment by cooking or 

processing. When kitchen and dining areas were separated, utilization of 

boar meat seemed to be possible for most products (PEARSON et al., 1971). 

The use of boar tainted meat was considered suitable onlyfor cooking 

or for scalded and raw sausages, but not as fresh meat (ROMMEL,1975; 

KAISER,1978). Heat processing, masking, smoking and curing as well as the 

cold consumption decreased the sensation of boar taint effectivelyand 

raised the profitability of the pork industry (BABOL,1997, BABOL and SQUIRES, 

1995, RIEBE,2012). In some studies, onlyskatole was reduced or even 

eliminated by volatilization after thermal treatment like cooking or processing 

as well as curing (CLAUS,1995; STÖCKLI,2005). 

However, at high temperatures between 100–108°Cmaximum of 

volatilizing of responsible boar taint components was reached, but after 

reheating, boar taint had the same intensity (CRAIG et al., 1962). STIEBING 

(2010)mentioned that heating at very high temperatures (uperization) 

even intensified the sensation of boar taint. Precooked products from pre 

rigor boar meat seemed to be practicable for reducing boar taint without 

the induction of lipid oxidation, the scores for boar odor were low and 

difficult to detect (CHEN et al., 1993). 

Heat treatment during the scalding process for dehairing of the carcasses 

lowered skatole levels in adipose tissue (0.19 ppm) compared to 

dehiding of carcasses (0.26 ppm) (CHOI et al., 2007). The carcasses were 

scalded for 3min. at 60 °C and then singed by gas burners for 10 sec. at 

1200 °C. In contradiction, MÖRLEIN et al. (2012)found no reduction in androstenone 

or skatole concentrations in adipose tissue, neither after 

horizontal (62 °C hot water for 4min. in ascalding tank and afterwards 

carcasses were singed once for 3sec.) nor after vertical scalding (sprayed 

water with 60 °C for 6min. in turn with singeing by gas burner for 3sec., 

three times). 

BONNEAU et al. (1980) revealed adecreasing androstenone concentration 

up to 46% of initial content for cooked ham. Androstenone and skatole 

were no longer verifiable statisticallyinproducts being heated in an open 

pot or vessel, as well as acasing permeable to water vapor, probablyby 

evaporation (KLETTNER and KÜHNE,1995). The reduction of androstenone by 

using acasing (natural origin) being permeable for vapor could not be 

confirmed (MÜLLER,2010). In using impermeable casings in preparation of 

cured cooked products, there were fewer objections because of skatole. 

WOOD and NUTE (1993) found onlyafew differences in the quality between 

entire male pigs and gilts and determined an optimal temperature 

of 72.5 °C and 80 °C for grilled steaks and roasts, respectively. Roasting of 

boar meat obtained 90% of consumer satisfaction (RHODES,1972), and 

roasting in the oven improved taste compared to cooking in water (ANAS- 

TASIJEVIC et al., 1985). There was no difference observed between pork of 

the female and the entire male group with low levels of boar taint related 

The question how to deal with boar taint has been discussed for years. 

to dry oven-roasted, stewed oven-cooked and marinated oven-cooked 

pork. Stewing produced the highest scores for boar taint regarding boars 

with high levels of boar taint (MCCAULEY et al., 1997). Barbecue procedures 

resulted in aromaticallycomponents of browning having amasking effect 

in contrast to cooking or steaming the meat (MÖRLEIN,2009). Processing 

temperature of 70–90 °C did not influence boar taint perception in cooked, 

smoked ham and Danish flank roll (KRISTENSEN et al., 2011;TØRNGREN et al., 

2011). 

Braising of pork chops developed boar odor which was followed 

through on cooked products (BRATZLER et al., 1954). Broiling of pork chops 

from boars and cryptorchid resulted in dissatisfaction for texture, aroma 

and flavor (GULLETT et al., 1993), and moist cooking did not decrease the 

sensation of boar taint in highly tainted entire male pigs (MCCAULEY et al., 

1997). 

In contrast to the above mentioned investigations areduction in taste 

of manure and urine in reheated boar samples was observed im the 

study of LUNDE et al. (2008a). Lower threshold values were observed in 

cooked loin (androstenone 0.5 ppm; skatole 0.1ppm) compared to drycured 

ham (androstenone 2ppm; skatole 0.12 ppm) (BAÑÓN et al., 2003a). 

Interestingly, for androstenone sensitive persons the strongest sensation 

for androstenone was found in coldlyserved scalded sausages that 

were processed at high temperatures (MÜLLER,2010). The absorption of 

androstenone into adipose tissue was suggested (ANONYM,2011; MÜLLER, 

2010), but concentrations for androstenone, skatole and indole in products 

like canned sausages were lower after treatment with heat. 

Cold consumption of products containing tainted meat from entire male 

pigs lowered the sensation of boar taint and was recommended by several 

studies (CLAUS,1978; DESMOULIN et al., 1982; DIESTRE et al., 1990; HORST,1970; 

MCCAULEY et al., 1997; PEARSON et al., 1971; SCHNÄCKEL et al., 2014;STÖCKLI, 

2005; WALSTRA,1974; WILLIAMS et al., 1963). When smoked, cooked ham was 

served cold (23 °C) all negative attributes for odor were eliminated (TØRN- 

GREN et al., 2011)whereas in warmlyconsumed Frankfurter sausages containing 

androstenone (0.7 ppm) and skatole (0.12 ppm), the androstenone 

perception was clearlynoticeable (KLETTNER and KÜHNE,1995). 

However, androstenone should be below 0.4 ppm when cooked, smoked 

ham is served cold, and when served hot, level of androstenone should be 

below 0.2 ppm (KRISTENSEN et al., 2011). The hot serving of smoked, streaky 

bacon could not be recommended while cold serving of smoked, streaky 

bacon eliminated unpleasant odor but not boar flavor (KRISTENSEN et al., 

2011). 

When serving unmarinated pork chops with boar taint, there was more 

malodor at 60 °C than served at 15 °C, but reheating the chops at 60 °C 

exposed lower boar taint (LUNDE et al., 2008a). In contradiction, ham with 

an androstenone content of 9.15 ppm served at alow temperature of 5°C 

was preferred less by sensitive consumers but was not detectable at 

60 °C after eating with bread and cheese in sandwiches (LUNDE et al., 

2008b). Reheating (65 °C) of ham before serving elevated boar taint 

sensation compared with serving cold (23 °C) in the investigation by

................................................................................................. 


63 

TØRNGREN et al. (2011). High reservations for the release of products containing 

boar taint for cold consumption were mentioned by CLAUS (1993), 

because an unforeseen heating like salami on pizzacould not be excluded. 

In contrast, MÜLLER (2010)revealed that androstenone insensitive 

persons from expert panels evaluated hotlyserved canned sausages 

better because of amore intensive meat aroma and the meat being firm to 

the bite. 

Masking 

FARCHMIN and BEUTLING (1978) mentioned, that carcasses with abnormal 

odor have to be well flavored or stronglysmoked for aready sale of 

products. In contrast to former recommendations from 2004; EFSA (2011) 

revalued the masking process with smoke and spices positivelyand 

considered the processing of low tainted boar carcasses as aviable 

option against boar taint sensation, based on new information about 

scalding of carcasses. 

Successful possibilities for masking are summarized and evaluated in 

the Tables 1a and 1b.Whereas some spices and herbs can be applied (like 

oregano, rosemary, fennel, mustard, paprika, nutmeg, coriander, cardamom 

and marjoram), others (like bay leaves and garlic) seems to have 

no masking effect (FAHR,1938, LUNDE et al., 2008a; STOLZENBACH et al., (2009). 

Technological Measures II 


Curing 

Already in 1892, the abattoir veterinarian BULLMANN hypothesized if the 

disgusting odor of boar meat disappeared after curing (FLEISCHMANN,1937). 

Onlyafew authors (PEARSON et al., 1969, WALPER and KRATSCH,1973, CLAUS et 

al., 1978) described no or little affects by curing. In contrast, many studies 

successfullyassessed this processing method (summarized in Table 2). 

Varieties of processed meat 

MAHR (1967) recommended acombination of processing methods to 

reduce boar taint, i.e. hanging in air draught, dry curing for four weeks 

between 1–3°Cwith 50 gsalt, juniper berries and garlic, afterwards 

smoking for 24 hand cooking for two hours. However, in astudy of CLIPLEF 

et al. (1981; 1984) processed meat products from barrows were still preferred. 

Although the processing has the potential to reduce androstenone 

levels in meat of boars, there is no complete elimination. 

Ham 

Tab. 1b: Possibilities for masking (application of smoke or starter cultures) 

Strategy to reduce 

boar taint 

Smoking (75 °C) 

Smoking 

Effect on boar taint 

(compounds/perception) 

58 %S-reduction 

(belly) 

42.3 %A-reduction 

(pork chops) 

Detectable even when 

consumed cold 

S- value decreased to 

one fifth 

successful –certain 

percentage of meat/ 

fat with strong boar 

taint could be used 

Successful 

especiallyfor S 

Concentration of boar 

taint compounds (ppm) in 

raw material 

A: 0.54–1.13; 

S: 0.17 (adipose tissue) 

20.7% of boars had A: 

0–4.0 (adipose tissue) 

Fat samples were 

evaluated by 

meat inspectors 

A: 0.02–9.4; 

S: 0.03–0.92 

Successful A: 0.50–0.75; 

S: 0.021–0.034 

Smoking 

Sucessful in masking A: 1.98 ppm; 

(Frankfurter sausages) 

odor 

S: 0.07 ppm 

Liquid smoke 

Reduced taste of 

A: 0.8 

manure 

S: 0.21 

Successful 

A: 2.0–7.4; 

(low levels of A/S) S: 0.2â0.89 

Successful 

A:1.27–1.61; 

S: 0.31–0.43 

Liquid smoke 

Succesful, high 

A: 1.2–2.7 ; 

(20 and 80 °C; 30%) masking effect 

S: 0.3–0.33 

Starter culture None A: 0.50–0.75; 

S: 0.021–0.034 

Starter culture 

Successful but no A: 2.0–7.4; 

(F-1 Bactoferm) 

elimination 

S: 0.2–0.89 

Starter culture 

Might reduce 

A:1.27–1.61; 

(Staphylococcus xylosus ) Sperception 

S: 0.31–0.43 


In the consumer study by PEARSON et al. (1971),canned ham containing boar 

meat was preferred in contrast to cured, smoked ham being favored by the 

control group (barrows, gilts, sows). Compared to laboratory panel, consumer 

panel did not differ between cooked ham from boars or from castrated 

males (WALSTRA,1979). 

Cooked ham from boar meat with 

low levels of androstenone and 

skatole were scored equallyto 

ham from castrated pigs (BON- 

NEAU et al., 1979; 1992b). Even 

Reference 

DEHNHARD et al. (1995) 

CLAUS et al. (1985c) 

WALSTRA (1974) 

N.c. WALSTRA (1979) 

AASLYNG et al. (2015) 

LINDAHL et al. (2007) 

MARTÍNEZ et al. (2016) 

EGELANDSDAL et al. (2004) 

STOLZENBACH et al. (2009) 

LUNDE et al. (2013) 

SCHNÄCKEL et al. (2014) 

LINDAHL et al. (2007) 

STOLZENBACH et al. (2009) 

LUNDE et al. (2013) 


highlytainted boar meat 

(1.1 ppm androstenone; 0.17 ppm 

skatole) processed and presented 

as ham was not recognized 

as boar meat by most 

consumers (MCCAULEY et al., 

1997). Additionally, meat with 

three-fold higher threshold 

values for androstenone 

(1.5ppm instead of 0.5 ppm for 

fresh meat) and skatole 

(0.75 ppm instead of 0.25 ppm 

for fresh meat) could be used in 

cooked ham (BONNEAU et al., 1979; 

1992b). This was confirmed by 

DISTRE et al. (1990) finding 

cooked ham acceptable with a 

fat androstenone concentration 

above 1ppm in the raw ham. 

In the investigation by DEHN- 

HARD et al. (1995), no other 

processing method could 

reduce androstenone except 

for pressing ham and cooking 

ham (top side and silverside, 

68 °C core temperature), where 

androstenone was decreased 

by 60% and 54%, respectively 

and skatole was eliminated to 

100%. However KLETTNER and 

KÜHNE (1995) revealed that 

skatole (0.22 ppm), but not 

androstenone (1.4ppm), was 

detectable in pressed ham. 

LÖSEL (2006) observed an elimination 

of skatole levels in 

cooked ham but no reduction in 

salami and canned meat. A 

reduction of 45.8% for androstenone 

in pressed ham was

64 



suitable (ARNAU et al., 1986). Skatole and indole concentrations were lowered 

by processing, but curing and drying treatments solelymasked the 

off odor by rancidity or oxidation. Boar taint, however, was not eliminated 

(ARNAU et al., 1986; DIESTRE et al., 1990). 

Edible mold which is often used in the production of fermented mediterranian 

products could mask aberrant odor and flavor. 

ascertained by CLAUS et al. (1985), but COKER et al. (2009) achieved onlya 

mean reduction of 29.1% of total androstenone concentrations in cooked 

and cured hams. In cooked ham there was little perception of boar taint. 

However, in dry cured ham boar taint was noticed at room temperature 

(BAÑÓN et al., 2003b). 

LUNDE et al. (2008b) investigated cured and cooked ham that was made 

from tainted meat and inserted this cooked ham in sandwiches with 

cheese (“Norwegia” 27% fat, Tine, Norway). Adominant masking effect of 

white bread or cheese was revealed that made ahigher release of androstenone 

taste at 60 °C not detectable. The same ham, with high androstenone 

content of 9.15 ppm but at lower temperature of 5°C, was 

preferred less by sensitive consumers (LUNDE et al., 2008b). 

Equal scores were reached for global acceptability and taste of cooked 

ham produced with meat from entire male pigs containing levels of 

0.07 ppm skatole and over 1ppm androstenone, but odor of cooked ham 

originating from boars was less preferred by consumers (CHEVILLON et al., 

2010b). 

Of particular interest was the study by RUDOLPH and GESSL (2012)questioning 

Austrian consumers about tainted boar meat products. Interestinglythe 

worst scores were given for cooked ham originating from meat 

with moderate odor (0.5–0.99 ppm androstenone and 1.0ppm androstenone; 

>0.22 ppm skatole) scored much better. 

Processing raw ham reduced boar taint compounds to 50% being chemicallyanalyzed 

and these products were less objected (MÜLLER 2010;MÜLLER 

et al., 2012). So, for smoked and cooked ham aserving temperature of 

23 °C and the use of meat with androstenone levels below 0.4 ppm were 

recommended to minimize boar taint sensation, while levels of skatole 

and indole in the meat, as well as aprocessing temperature of 70 °C, 

seemed to have no influence on boar taint perception (KRISTENSEN et al., 

2011;TØRNGREN et al., 2011). 

In raw ham reduction of skatole was 60% (DEHNHARD et al., 1995), but 

even higher levels of androstenone (1.4ppm) and skatole (0.22 ppm) were 

not perceived in raw ham with low fat content (KLETTNER and KÜHNE,1995). 

When meat from entire male pigs with concentrations of 0.11 ppm skatole 

and 0.5–0.7 ppm androstenone was used for producing dry-cured ham, no 

differences were observed compared to products originating from gilts 

and castrated males (CHEVILLON et al., 2011). Probably, boar taint compounds 

were slightlylowered after processing. However, with higher 

androstenone levels in meat (1.5–2.3 ppm), acceptability of dry-cured ham 

decreased (CHEVILLON et al., 2011). 

In contrast, DESMOULIN et al. (1982) noticed 28% unfavorable ratings in 

overall acceptability of cooked ham from boars vs. 23% from pork of the 

control group in aconsumer test. For the production of Spanish dry-cured 

ham, carcasses with androstenone levels higher than 0.5 ppm were not 

Bacon 

Sensation of bacon showed asignificant sex-related effect, because 

bacon produced from meat of intersexes and entire male pigs was 

scored lower in the investigation of GULLETT et al. (1993). In other studies, 

bacon from boars achieved 90% to 95% consumer satisfaction, but a 

complete elimination of boar taint could not be obtained (RHODES, 1971; 

SMITH et al., 1983). Between bacon from boars or castrates no difference 

in flavor and overall acceptability was assessed (MOTTRAM et al., 1982). 

Onlyless than 4% of testers found either aroma or flavor of boar bacon 

less pleasant. Bacon from boars was scored more tender and the strong 

aroma was concurrently associated with an appetizing effect (COWAN 

and JOSEPH, 1981; LESSER et al., 1977; WALSTRA, 1979). The processing to 

bacon exhibited aslight androstenone reduction of 20.8% (CLAUS et al., 

1985). Lardoons from boar meat (0.07 ppm skatole; >1ppm androstenone) 

were evaluated equallyinglobal acceptability and taste by 

consumers comparing products from entire male, female and castrated 

pigs (CHEVILLON et al., 2010b). Acold serving of smoked, streaky bacon 

with an androstenone level below 0.9 ppm and skatole level below 

0.8 ppm in neck fat was recommended by KRISTENSEN et al. (2011). 

LUNDE et al. (2013)demonstrated that consumers accepted dry salted 

bacon with higher levels of skatole (up to 0.35 ppm instead of 0.21ppm) 

just like bacon from castrated pigs. 

Austrian consumers gave worst scores for bacon originating from meat 

with moderate odor (0.5–0.99 ppm androstenone and 1.0ppm androstenone; 

>0.22 ppm skatole) scored much better in the same way as observed for 

ham (RUDOLPH and GESSL,2012). 

Lardoons from boars were rated less favorable when levels of skatole 

(>0.25 ppm) and androstenone (>1.0ppm) were high (BÉAGUE et al., 1997). 

After processing bacon from boars with strong odor for luncheon meat, 

in smoked sausages or in cooked ham, the sexual odor remained detectable 

(MOERMAN and WALSTRA,1978) and in wet cured bellybacon of 

castrated male pigs, odor and taste were more favorable (ANASTASIJEVIC et 

al., 1985). Sensations of androstenone (1.4ppm) and skatole (0.22 ppm) 

remained in bacon after processing (KLETTNER and KÜHNE,1995). This was 

confirmed by MCCAULEY et al. (1997) obtaining no decrease of boar taint 

sensation after processing into bacon, either. 

Sausages 

The maturing process of salami production caused a23% reduction of 

androstenone concentration and increased consumer acceptability (BON- 

NEAU et al., 1980). In contradiction to BONNEAU et al. (1980), no successful 

decrease of analyzed levels of androstenone and skatole in salami was 

observed by DEHNHARD et al. (1995). In addition, perception of androstenone 

(1.4ppm) and skatole (0.22 ppm) in salami was retained (KLETTNER and 

KÜHNE,1995). In salami from tainted meat the boar taint perception appeared 

to be similar to salami originating from female carcasses. This was 

probablybased on cold consumption (MCCAULEY et al., 1997). In sensory 

evaluation, salami from boar meat was perceived better than from untainted 

meat. However, 52.9% of the male participants, but only37% of 

the female testing persons, perceived salami from boar meat better than 

from untainted meat. The overall liking for salami without tainted meat 

was slightlyhigher than for salami with tainted boar meat (HEID et al., 

2011). This was confirmed by MEIER-DINKEL et al. (2013c) where the average 

acceptability of salami with high androstenone levels (1.6ppm) was 

slightly, but significantlylower compared to salami with low levels 

(0.4 ppm) in melted fat. However, the negative rating of highlytainted 

fermented sausages (6%) was lower by contrast with loins of boars 

(20.7%) (MEIER-DINKEL et al., 2013a; 2013c). 

Androstenone concentration was reduced in mold-ripened and cured 

raw products and aroma of mold seemed to mask aberrant odor and flavor 

caused by androstenone (MÜLLER et al., 2012).

............................................................................................. 


65 


Within astudy of PEARSON et al. (1971) consumers preferred pure pork 

sausages containing tainted boar meat instead of meat from gilts and 

barrows. Meat with strong boar taint was successfullyused in cooked 

salami. However, boar taint appeared again after reheating (WILLIAMS et 

al., 1963). Meat with medium or less boar taint perception (hot iron and 

sensory evaluation) could be used as an unaccompanied component 

processing Frankfurter sausages (smoked, scalded sausages in acasing) 

(PLIMPTON et al., 1976). Skatole concentrations could be lowered 

through processing in scalded sausages (23–39%) and in Frankfurter 

sausages (62–64%). Unfortunately, in full and ¾preserved scalded 

sausages there was no sufficient reduction, neither for skatole (5–10%) 

nor for androstenone (0%) levels (DEHNHARD et al., 1995). 

However, Frankfurters and dry sausages produced with meat of moderate 

odor (0.5–0.99 ppm androstenone and 1.0ppm androstenone; >0.22 ppm skatole) were evaluated 

preferablybyconsumers. However, the main reason for this reaction was 

the lack of spice flavor overall (RUDOLPH and GESSL,2012). The best strategy 

to mask androstenone odor in Frankfurter sausages with high androstenone 

levels (1.98 ppm androstenone, 0.07 ppm skatole) is the smoking 

process. In addition, the combination of spices and herb mixture (pepper, 

mustard, paprika, nutmeg, coriander, cardamom and marjoram) and 

Technological Measures III 

Tab. 2: Possibilities for curing 

Curing methods Effect on boar taint Concentration (ppm) of Reference 

boar taint compounds in 

raw material 

Curing (3 weeks) Elimination N.c. KUNZE (1936) 

Curing Elimination N.c. NIDEREHE (1977) 

Curing in brine (3 weeks) 

Replacement of curing 

brine after 14 days 

In brine (NaCl >20%) better 

than brine of nitrite/nitrate 

Dry-cured ham better than 

cooked loin 

Cured, cooked products in 

impermeable casing 

Dry curing and maturation 

for 7days 

Reduction/Elimination 

in 19% 

No further reduction 

N.c. FAHR (1938) 

Improvement N.c. cryptochrid KELLER (1937) 

boars 

Improvement A: 2; S: 0.12 BAÑÓN et al. (2003a) 

Improvement A: (2.2 and 4.2) and 

S: (0.04) adipose tissue 

Improvement A: 1.2–2.7; SCHNÄCKEL et al. (2014) 

S: 0.3–0.33 

Dry curing ham Reduction A: 0.12–0.34; VERPLENKEN et al. (2017) 

S: 0.04–0.09 

Dry curing in salt for 

Reduction 

N.c. HEYDT (1937) 

3weeks Use of nitrite 

No elimination 

Wet/dry curing 

N.c. PIPPERT (1937) 

Curing in brine (NaCl 19%) 

Brine with 25% NaCl for 

21 days Curing with 

nitrite/nitrate 

Curing in brine 

Dry-curing (32%) curing 

Dry cured (pickled and dried) 

Wetcured (wet brined and 

dried) bellybacon 

Reduction/ 

no elimination 

Reduction, most 

qualified strategy 

Reduction, most 

qualified strategy 

Improvement/ 

no elemination 

Improvement 

(43% elimination) 

Doubtful 

Improvement 

Doubtful 

smoking eliminated the perception of androstenone (MARTÍNEZ et al., 2016). 

Rillettes and cold sausages with garlic containing boar meat were less 

preferred than from castrates by laboratory compared to consumer panel 

(BONNEAU et al., 1979). Androstenone concentrations decreased after 

maturation up to 23% for dry sausages (BONNEAU et al., 1980). There was 

onlyaslight reduction of androstenone content (4.5%) when processing 

Bologna sausages (CLAUS et al., 1985). British style sausages containing 

meat from boars were scored better in odor and flavor than sausages 

from gilts and hogs by aconsumer panel (RHODES and KRYLOW, 1976). Fresh 

and dry sausages produced with boar meat (0.07 ppm skatole and>1ppm 

androstenone), instead of meat from gilts and castrated pigs, were evaluated 

equallyfor global acceptability and taste by consumer panelists 

(CHEVILLON et al., 2010b). 

The onlyattribute being associated to gender was the lower salt content 

and the lower overall acceptability for boars (MATTHEWS et al., 1997). 

The use of starter cultures is controversiallydiscussed. Whereas LINDAHL 

et al. (2007) negated their involvement in masking effect in fermented 

sausages, starter culture F-1Bactoferm (Pediococcus pentosaceus , 

Staphylococcus xylosus )intraditional Swedish fermented sausages was 

the most efficient one to reduce but not eliminate boar taint sensation 

(Table 1b:STOLZENBACH et al. 2009). Because of the increased perception of 

androstenone after treatment with high temperatures, the most promising 

products for masking boar taint were products being prepared at low heat 

like scalded and liver sausages 

and raw sausages and raw 

cured products consumed cold 

(ANONYM,2011; MÜLLER,2010). 

However, in smoked 

sausages (pasteurized and 

vacuum packed) boar taint 

remained detectable even 

MÜLLER (2010) 

N.c. PRINZ (1939) 

N.c. 

older brood boars 

Odor and flavor 

samples 

FLEISCHMANN (1937) 

ANASTASIJEVIC et al. 

(1985) 



when consumed cold (WALSTRA, 

1974). Unfavorable ratings for 

overall acceptability in dry 

sausages was higher using 

boar meat (24%) than pork from 

the control (18%) group 

(DESMOULIN et al., 1982). In the 

study by KLETTNER and KÜHNE 

(1995), sensation of androstenone 

(1.4 ppm) and 

skatole (0.22 ppm) was perceived 

in canned liver 

sausages and in scalded 

sausages with acasing impermeable 

to water vapor.Warmly 

consumed Frankfurter 

sausages containing androstenone 

(0.7 ppm) were 

distinguished as tainted, and in 

fresh blood pudding, only 

skatole (0.22 ppm) was detectable 

by 95%, but not androstenone 

(1.15–1.40 ppm) 

(KLETTNER and KÜHNE,1995). 

HENCE,MÜLLER et al. (2012) 

required the use of odorless 

boar meat for processing raw, 

fermented meat products like 

raw ham or raw sausages, 

because the perception of boar 

odor differentiated from aromaticallytototal 

rejection. The 

technological properties for 

boar meat compared to meat 

from castrates were similar 

(MÜLLER et al., 2012).

66 



Other processing methods 

Freeze dried lean tissue of aboar was freed of fat by either extraction and 

exhibited no detectable amount of sexual odor after boiling in water. 

Compounds of sex odor located in fat could possiblybeseparated by 

selective extraction procedures (CRAIG and PEARSON,1959). Lard, cited by 

PEARSON et al. (1969), mentioned that treatment with high pressure steam 

distillation seems to lead to acomplete lack of the undesirable aroma. 

SHEARD et al. (1999) investigated injected solutions with low and high pH 

and polyphosphate (3% and 5%) into pork in order to increase waterholding 

capacity, juiciness and tenderness. The investigation was not 

designed to affect boar taint, but no differences between boars and gilts 

were found. However, pork flavor was low in polyphosphate-treated pork, 

and therefore, abnormal flavor was more noticeable. 

Discussion 

Thermal processing with the possibility of volatilization as well as smoking and 

curing are effective processing methods to make boar taint consumable. 

“Anobjective comparison of results in processed boar meat is not possible 

in many parts, because breeds, ages or weights as well as concentrations 

of boar taint compounds were not mentioned, or when mentioned, 

methodologies and methods of approach between the studies varied 

considerably. In many cases it is not mentioned, whether sensory panelists 

were sensitive for androstenone or skatole” (ENGESSER,2015). 

However, the different assessments in the studies showed clearlythat 

an exact food processing for each of the varieties of products needs to 

be designed in which meat of tainted boars was used for (BONNEAU, 1997, 

1998; BONNEAU and SQUIRES, 2001, 2004; DESMOULIN cited by MOERMAN, 1982; 

PIGCAS,2009, WEILER, 2016). The report by the EAAP Working Group on 

Production and Utilisation of Entire Male Pigs in 1981 recommended 

additional research for each product containing meat from boars, the 

explicit labeling and new processing methods for tainted meat (MOERMANN, 

1982). In general, meat from entire male pigs is suited for the manufacture 

of meat products with some restraints or changing recipes. There are 

no clear indications that tainted boar meat was perceived better by 

androstenone sensitive persons (RUDOLPH and GESSEL,2012). 

Probably, the processing of boar meat is practicable in industrially 

processed foods like sausages, cooked and cured meat products (HECK, 

2010;HEID et al., 2011)with skatole levels up to 0.4 ppm and 0.75 ppm for 

raw material and cooked ham, respectively(BONNEAU et al., 1992b; LUNDE et 

al., 2008a). Androstenone content should be lower than 1.5ppm for 

cooked ham (BONNEAU et al., 1992b), and stronglytainted carcasses must 

be rejected (HECK,2010). Hanging process and maturing carcasses does 

not seem to be successful in reducing boar taint sensation (HEYDT,1936; 

JUNAK,1933; MAY,1912;OTTO et al., 1980). 

There was no objection when tainted boar meat was diluted with other 

pork up to 5–10%sothat dilution could be applied (GARCIA ZEPEDA et al., 

1993; VERPLANKEN et al., 2017). At cold consumption, adilution of fat and 

meat with strong odor up to 25% is possible, but the percentage decreases 

to 6–12%atwarm consumption (MOERMAN and WALSTRA,1978; 

WALSTRA,1974). The definite limit of dilution is achieved at 75% for pork 

with strong boar odor (PLIMPTON et al., 1976). However, there is alack of 

androstenone and skatole levels determined by chemical analysis in 

processed boar meat in order to evaluate objectivelyboar taint sensation 

in meat products. Frequently, androstenone is still detectable by an 

expert panel even when mixing meat with low boar taint sensation together 

with untainted pork (MÜLLER,2010). 

Thermal procedure volatilizes the two main boar taint compounds 

differently, but levels of androstenone and skatole in tissue decrease if 

they can escape. On the other hand, they are noticeable when products 

are consumed in warm condition (CRAIG et al., 1962). Androstenone and 

skatole are nearlylost if volatilization is possible in products being 

heated, like in an open pot or vessel or acasing permeable to water vapor 

(KLETTNER and KÜHNE,1995; STÖCKLI,2005). 

Products, prepared at low heat like scalded and liver sausages being 

consumed in cold condition yield the best results (DEHNHARD et al., 1995; 

PLIMPTON et al., 1976). Cooked and cured products as well as scalded and 

liver sausages containing increased levels of androstenone were evaluated 

better by consumers being insensitive to androstenone, because of 

amore intensive and aromatic meat aroma. In contrast, androstenone 

sensitive persons rejected meat products including high androstenone 

concentrations (MÜLLER,2010;MÜLLER et al., 2012). 

Roasting and barbecue procedures induce abrowning of meat. This 

procedure developed aromatic components which satisfy consumer’s 

sensation (RHODES,1972; MÖRLEIN,2009) while braising, broiling and stewing 

do not decrease boar taint sensation (GULLETT et al., 1993; MCCAULEY et al., 

1997). Many authors recommend aconsumption of products containing 

boar tainted meat in cold condition (CLAUS,1978; DESMOULIN et al., 1982; 

DIESTRÉ et al., 1990; HADORN,2006; HORST,1970; LUNDE et al., 2008a; MCCAULEY 

et al., 1997; PEARSON et al., 1971;SCHNÄCKEL et al., 2014;STÖCKLI,2005; TØRN- 

GREN et al., 2011;WALSTRA,1974; WILLIAMS et al., 1963). However, an unforeseen 

heating like salami on pizzaasmentioned by CLAUS (1993) has to be 

prevented, for example by labeling products containing boar meat. 

Smoking process reduces the concentrations of androstenone and 

skatole, by 42.3% and 58%, respectively(CLAUS et al., 1985; DEHNHARDT et al., 

1995). Some studies reveal amore pronounced effect on the reduction of 

boar taint by liquid smoke procedure in conjunction with adistinct masking 

effect of oregano extract (LINDAHL et al., 2007; LUNDE et al., 2008a; 2013; 

SCHNÄCKEL et al., 2014). The combination of spices and dry smoking even 

eliminated the perception of androstenone (MARTÍNEZ et al., 2016). 

In contrast, garlic, white pepper and the acidification of starter cultures 

cannot obscure boar taint perception (STOLZENBACH et al., 2009). However, 

addition of fennel spice seems not to be practicable because of amissing 

acceptance by consumers (PLIMPTON et al., 1976). Liver tissue has astrong 

inherent odor, which masks boar taint, and in addition liver enzymes 

decompose skatole. 

Curing process forms aromatic compounds which reduce boar taint by 

43% (FLEISCHMANN,1937). Across contamination by leaching of androstenone 

into the curing brine can be excluded (MOTTRAM et al., 1982). 

One of the best varieties of processed boar meat is cooked ham, where 

skatole is eliminated and the androstenone content decreases by around 

29.1–60% (DEHNHARD et al., 1995). Tainted meat from boars could be processed 

without changing recipes in Frankfurter and raw sausages (RUDOLPH 

and GESSEL,2012). 

In opposition, in dry cured ham androstenone levels up to 0.5 ppm are 

detected at room temperature (ARNAU et al., 1986). Bacon from boars 

achieves 90–95% consumer satisfaction, but no complete elimination of 

boar taint (RHODES,1971; SMITH et al., 1983). The stronger aroma from boar 

bacon is associated with an appetizing effect in some cases (COWAN and 

JOSEPH,1981; LESSER et al., 1977; WALSTRA,1979). However, other research 

groups found no decrease of boar taint sensation after processing to 

bacon (KLETTNER and KÜHNE,1995; MCCAULEY et al., 1997). In addition, salami, 

rillettes and other kinds of sausages achieve no clearance of boar taint 

(KLETTNER and KÜHNE,1995). However, edible mold could mask aberrant odor 

and flavor by reducing the androstenone level during maturing (MÜLLER, 

2010;MÜLLER et al., 2012).


67 


At statisticallyverified levels of 0.7 ppm androstenone and 0.12 ppm 

skatole in fat, the perception of boar taint compounds appeared in meat 

products like bacon, cooked ham, salami, liver sausages and some 

scalded sausages (KLETTNER and KÜHNE,1995). 

There are processing methods that have been investigated in another 

context, like freeze drying of boar meat, treatment with high pressure 

steam distillation or injection of polyphosphate which all seem to have 

positive effects in decreasing boar taint perception (CRAIG and PEARSON, 

1959; PEARSON et al., 1969; SHEARD et al., 1999). In contrast, the process of 

heating at high temperatures intensifies the sensation of boar taint 

(STIEBING,2010). Other methods (i.e. high pressure treatment) were not 

investigated so far (ENGESSER,2015). 

Aproblem mentioned in ENGESSER (2015)isthat the meat processing 

feared drop in sale, when the processed meat is of poor quality because 

of boar taint. Especiallyfor the export of German meat products it would 

become difficult when the overseas markets, particularlythe Asian markets, 

would not accept products of boar meat. However, there could be a 

market to sale of boar meat for some consumers, because several androstenone 

insensitive persons like the more intensive and aromatic meat 

aroma of boar meat with low levels of boar taint compounds (MÜLLER,2010; 

MÜLLER et al., 2012). Practical methods for online detection of boar taint at 

the slaughter line have to be established and precise thresholds for fresh 

meat as well as for meat products have to be identified, in order to lead an 

objective discussion about the problem of boar taint (ENGESSER,2015). 

In addition, further research is needed to evaluate new processing 

methods for each product in order to eliminate and reduce boar taint 

sensation, and beyond that, recipes for meat products have to be adjusted 

to the use of boar meat (GESSL and GWENDOLYN,2010; RUDOLPH and 

GESSL,2012). Abetter enlightenment could help, that boar meat gain consumer’s 

credence. Investigations showed that labeling “young boars” on 

loins and fermented sausages, for examples, had no refusing effect on 

boar meat acceptance of consumers (MEIER-DINKEL et al., 2013a; 2013c; 

TRAUTMANN et al., 2011;TUYTTENS et al., 2011). 

Conclusions 

The following conclusion to the topic of processed meat are abstracted 

out of conclusions to other issues around the boar taint reduction and 

elimination (ENGESSER,2015). 

r An efficient method to decrease levels of androstenone and skatole is 

the thermal processing if volatilization is possible, i.e. in an open pot 

or vessel or acasing that is permeable to water vapor. 

r In the same way, processing of boar meat products at low heat and 

cold consumption reached good results, like scalded, liver sausages. 

r Tainted meat was evaluated better by androstenone insensitive consumers 

because of amore intensive and pleasant meat aroma. 

r The smoke procedure, particularlythe liquid smoke, in conjunction 

with spices or herbs, had adistinct masking effect of boar taint. 

r Curing lead to areduction and improvement of boar taint in the most 

studies. 

r Cooked ham is one of the varieties of processed boar meat with skatole 

elimination and adecreasing of androstenone by 29.1% to 60%. 

r Aberrant odor and flavor was masked by edible mold and reduced 

androstenone levels during maturing. 

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Authors’ address 

Diana Engesser (corresponding author: kiowa005@gmx.de) and Peggy G. Braun, Institute of Food 

Hygiene, Faculty of Veterinary Medicine, University of Leipzig, An den Tierkliniken 1, 04103Leipzig, 

Germany

FLEISCHWIRTSCHAFT international 4/2017

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