Sausage Report 2019

fleischwirtschaft

SAUSAGE

REPORT

2019


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SAUSAGE REPORT 2019 3

Sausage – Wide variety and delicious taste

Germans love their sausage and consume around 30 kilograms

of it per year per person – a figure which has remained

relatively stable over the last 20 years. This means that almost

half of the meat available for consumption is processed

into sausages and meat products. Germany is blessed with

over 1,500 different types of sausage from its many regions.

Incidentally, for comparison: the German bread register contains

roughly 3,000 different types of bread, and between

5,000 and 6,000 different beers are brewed by more than

1,400 breweries here.

There is no one single “German” sausage – although the

praises of “Currywurst” are often sung, frankfurters are wellknown

but often confused with wieners elsewhere in the

world, and the fortunes of the Munich “Weißwurst” are rising

now that they are served at all times of the day, not only in the

morning. “Fleischwurst” (scalded pork sausage) enjoys the

highest popularity and consumption levels, followed by dry

sausage, ham, pre-cooked sausage, brawn and pâtés.

Most varieties are sold in the 20,000 retail outlets of the

12,000 craft butchery businesses. In terms of quantity, the

largest amounts are retailed by the 37,500 supermarket and

discounter outlets, some of which obtain their supplies from

their own production facilities. Both these providers buy

from the meat industry, whose approximately 900 factories

also produce for export. Over recent years there have been

increasing levels of consolidation, both in the craft butchery

sector and in the meat industry.

Social changes are increasing the popularity of certain types

of sausage. “Bratwurst”, for example, tops the list of out-ofhome

consumption, ahead of household purchases, and is a

firm favourite at public festivals and snack counters and in

canteens. Overall, however, eating habits change very slowly,

and so the Germans will be unlikely to forego the variety and

delicious taste of sausage over the next 20 years.

Gerd Abeln

Editor-in-Chief FLEISCHWIRTSCHAFT


4 SAUSAGE REPORT 2019

3 Editorial

6 Steady at around 30 kilos

The consumption of sausage and meat products in Germany

9 Scalded sausage sales up

Slight increase in production volume in 2018

12 Trapped in the middle

Increasing consolidation in the meat industry

20 DFV – representing the butchers’ trade

The butchers’ policy includes cooperating with farmers

21 Maintaining close contact – the BVDF

Industrial manufacturers well networked

24 Slicing characteristics are important

Grinding, quantities, mixing, filling and heat treatment

28 Protected specialities

European seals for sausage and ham

Imprint

Sausage Report 2019

A special publication by afz –

allgemeine fleischer zeitung

and FLEISCHWIRTSCHAFT

www.fleischwirtschaft.de

Deutscher Fachverlag GmbH

Mainzer Landstraße 251

60326 Frankfurt am Main

Executive Board

Angela Wisken (CEO), Peter Esser,

Markus Gotta, Peter Kley,

Holger Knapp, Sönke Reimers

Supervisory Board

Klaus Kottmeier, Andreas Lorch,

Catrin Lorch, Peter Ruß

Publishing manager (Deputy)

Christian Schnücke

Advertising Manager

Christine Contzen

Project Manager Editorial

Gerd Abeln

Project Manager Production

Peter Schneider

dfv Corporate Media

Design and layout

Rainer Stenzel

Printing

WIRmachenDRUCK GmbH

Mühlbachstraße 7

71522 Backnang

Cover photo

Andrea Mücke, Bernd Jürgens,

Diana Taliun, M.studio, NilsZ,

Philip Kinsey, Redstar Studio,

treerasak, Viktor, Vlad Ivantcov /

Adobe Stock

All published articles are copyright.

Use without permission of

the publishing house is punish able.

© Deutscher Fachverlag GmbH,

Frankfurt am Main


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6 SAUSAGE REPORT 2019

Steady at around 30 kilos

In 2018 the consumption of meat, sausage and other meat products such as ham and pâtés

rose again slightly to 29.6 kilograms per capita. This means it has remained fairly stable at

around the 30-kilo mark for roughly 20 years.

The consumer index of Gesellschaft für Konsumforschung

in Nuremberg, GfK, shows

higher growth in household demand for meat

products than for meat itself. The overall

consumption structure is therefore likely to

have shifted further towards processed meat

products.

The German Butchers‘ Association (DFV) figures

show that almost half of the total quantity

of meat available for consumption was

processed into meat products.

According to the statistics, a total of 2.451

million tonnes of these products were made

last year, representing an average of 29.6

kilograms per capita for the German population.

Assuming that the amounts purchased by

private households for consumption in the

home in Germany correspond to the preferences

for certain sausages or meat products

and the total consumption of sausages,

then scalded sausage (“Brühwurst”)

Per capita consumption of sausage and meat products in Germany

2018, kilograms

Aspic / brawn 0,6

Cold cuts 0,5

Bacon 0,6 Pâté / roulade 0,4

Pre-cooked sausage 2,5 Roast meat cold / sliced 0,2

Bratwurst 3,0

Scalded sausage 7,1

Small sausages 4,6

Dry sausage 5,3

Ham 4,8

Source: DFV


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8 SAUSAGE REPORT 2019

has been at the top of the popularity scale for

some time.

Of the total 29.6 kilograms of sausage and

meat products consumed last year, 7.1 kilograms

were scalded sausages. The most

pop ular type is “Fleischwurst” or “Lyoner”,

followed by varieties such as „Schinkenwurst”,

“Jagdwurst”, “Bierschinken” and

meat loaf (“Fleischkäse” or “Leberkäse”). In

region al terms, the consumption of scalded

sausage is highest in southern Germany.

Technically speaking, scalded sausages

(“Brühwurst”) also include small sausages

(“Würstchen”). If frankfurters, wieners, beef

sausage and bockwurst are added, then

scalded sausage types alone accounted for a

third of German sausage and meat product

consumption in 2018. Such a strong preference

for a single group of sausages is

unique in Europe.

The second highest per capita consumption,

at 5.3 kilos, was again accounted for by dry

sausage types (such as salami) and smoked

sausage (“Mettwurst”), followed by ham at

4.8 kilos. According to the Agricultural Market

Information Company (AMI), salami was again

the most popular type of sausage purchased

for home consumption last year, followed by

boiled ham, “Fleischwurst”, dry-cured ham

and liver sausage. There was little change

in the rankings of the most popular varieties

in 2018, but in the long, hot period over the

summer, there was evidently a preference for

“Fleischwurst” over dry-cured ham.

Development of per capita consumption of sausage and meat products in Germany

kilos

31.1

31.0

30.8

30.6

30.7

30.6

30.5

30.3

30.4

30.0

29.9

29.6

29.5

29.4

29.6

29.4

29.2

2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017

2018

Source: BVDF


Wurst, gesamt

SAUSAGE REPORT 2019 9

Scalded sausage sales up

In the 2018 financial year, German meat product companies increased their production

volume slightly by 1.2 per cent from 1,531,959 to 1,551,044 tonnes, while having to cope

with a 0.5 per cent decline in value.

Rising to 959,196 tonnes, there was a 3.2 per

cent increase in sales of the largest product

group, scalded sausage (“Brühwurst”),

where there was also an increase in value

of 0.8 per cent. It should be noted that no

statistics are kept for key product ranges

of the meat products industry such as dry

or boiled ham, roasts, soups or vegetarian

products.

Last year, German companies delivered a

total of 151,476 tonnes of sausage products

to the other Member States of the European

Community.

The largest buyers of German sausage products

were the United Kingdom (35,736 t),

France (25,729 t), Denmark (12,366 t), the

Netherlands (10,193 t) and Belgium (9,068 t).

A total of 93,849 tonnes were imported into

Germany from the other member countries.

The largest suppliers were Austria (27,928 t),

Italy (17,660 t), the Netherlands (17,347 t),

France (9,107 t) and Poland (7,763 t).

Development of production in the German meat product industry

2018

Production volume

millions of tonnes

Sausage, total

1.55

+

1.2%

1.2%

Dry sausage

0.42

-

1.0%

1.0%

Scalded sausage

0.96

+

3.2%

3.2%

Pre-cooked sausage

0.18

-

3.5%

3.5%

Production value

EUR billion

Sausage, total

7.18

-

0.5%

0.5%

Dry sausage

2.44

-

2.2%

2.2%

Scalded sausage

3.82

+

0.8%

0.8%

Pre-cooked sausage

0.92

-

1.3%

1.3%

Average price

EUR / kilogram

Sausage, total

4.63

-

1.7%

1.7%

Dry sausage

5.88

-

1.2%

1.2%

Scalded sausage

3.98

-

2.5%

2.5%

Pre-cooked sausage

5.22

+

2.4%

2.4%

Source: Federal Statistical Office Source: Federal Statistical Office Source: Federal Statistical Office


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SAUSAGE REPORT 2019

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12 SAUSAGE REPORT 2019

Trapped in the middle

The industrial producers of sausages and meat products are sandwiched between

the slaughterers and the food retail trade. In recent weeks and months there have been

significant developments in this market.

Top 20 German sausage producers

2017 sales revenue, EUR million

Zur-Mühlen Group

820 1

Bell Germany 414

Kemper, Nortrup 398

Reinert 340

Wolf Group 300

Sutter 278

Ponnath 270

Stockmeyer 255

Rügenwalder Mühle 201

Sauels 191

Kupfer & Sohn 189

Herta 175 2

Gustoland 170

Wiltmann 160

R&S Spezialitäten 155

Steinhaus 143

Abbelen 140

Schwarz Cranz 130 2

Houdek, Rudolf & Robert 125

Eberswalder 125

2 ) Estimated

1 ) GfK projection

Source: Top 100 meat industry companies, afz 46 / 2018

Shortly before the Anuga 2019 it was announced

that the sausage producers Kemper

and Reinert are setting up a joint venture

called “The Family Butchers” (TFB).

This will create Germany’s second-largest

meat processor, with an annual turnover of

more than EUR 700 million. It also closes the

gap to the market leader, Zur Mühlen Group,

to a significant extent.

In the summer, ZMG itself had received the

go-ahead from the Federal Cartel Office to

take over the German sausage business of


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14 SAUSAGE REPORT 2019

the Swiss Bell Group and posted combined

total sales of over EUR 800 million with companies

such as Böklunder, Gutfried, Schulte

and Redlefsen. These were followed in the

annual sales rankings of afz – allgemeine

fleischer zeitung and FLEISCHWIRTSCHAFT

by the Wolf Group, Sutter, Stockmeyer

( Heristo Group), Ponnath and Rügenwalder

Mühle (based on 2017 figures).

Since the beginning of the year, the Nestlé

Group has been pushing ahead with its reorganization

efforts aimed at selling its

Herta brand meat products business valued

at almost EUR 600 million. In Germany, Herta

had a workforce of around 450 and posted

estimated sales of EUR 175 million in 2017.

It also operates in France, the United Kingdom

and Belgium.

Top 20 German sausage producers

Rügenwalder Mühle

Kemper, Nortrup

Stockmeyer

Gustoland

Herta

R & S Spezialitäten

Sauels

Abbelen

Steinhaus

Reinert

Wiltmann

Zur-Mühlen Group

Schwarz Cranz

Bell Germany

Eberswalder

Sutter

Ponnath

Wolf Group

Kupfer & Sohn

Houdek, Rudolf & Robert


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18 Promotion

SAUSAGE REPORT 2019

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20 SAUSAGE REPORT 2019

DFV – representing the

butchers’ trade

The German Fleischer-Verband e. V. (DFV – German Butchers’ Association) is the voluntary

affiliation of the 14 state-level guild federations of the craft butchery sector. As an umbrella

trade association, the DFV is a member of the Federal Association of Skilled Crafts (BFH)

and the German Confederation of Skilled Crafts (ZDH). The DFV was founded in Gotha in

1875. The association thus has 140 years of experience to draw upon.

In the retail butchery trade, service always

includes honest and direct sales advice.

The supreme body of the Association is the

Executive Board – the Presidium. This consists

of the president of the DFV and four

vice-presidents. The DFV Board of Directors

serves as the decision-making body between

the general assemblies which are held

during the German Butchers’ Association

Conference.

The German Butchers’ Association conducts

its business from its head office in Frankfurt

am Main.

Photo: DFV

The President of the DFV is Herbert Dohrmann,

the Managing Director is Dipl.-Kfm.

Martin Fuchs. The DFV also has an office in

Brussels, the capital of the European Union.

The policy of the DFV places the German

craft butcher sector within its economic and

social context. The butchers are guided by

their goal of making sustainable use of all

resources available to them, a sense of responsibility

for the region, and their objective

of striving for business success and

personal satisfaction. This policy sets the

butchers apart from their competitors. This

and its forward-looking goals are symbolised

by the f-marque.

The DFV policy also includes cooperation

between farmers and butchers as natural

partners in the respectful handling of live

animals. With regard to slaughtering and

processing, the industry players place their

trust in the knowledge of the craftsmen,

which has been developed and cultivated

over centuries. The butcher’s shop is characterised

by finest-quality products and regular

customers; support for local produce

also plays a decisive role. Butchers give the

f-marque a local accent by adapting the industry’s

policy to the region.


SAUSAGE REPORT 2019 21

Maintaining close contact –

the BVDF

At the beginning of the 20th century, the

industrial companies making meat and meat

products in Germany joined forces to create

an “imperial association“. These were

companies which originally came from a

skilled craft background whose special

interests could not always be represented

by the trade organisations. Similar to today,

the transition between trade/craft and

industrial enterprises was fluid.

Membership of the Bundesverband der

Deutschen Fleischwarenindustrie (BVDF –

Association of the German Meat Products

Industry) is voluntary. However, the applicant

company must process or modify

meat and be based in the Federal Republic

Photo: BVDF

of Germany. There are no membership restrictions

with regard to minimum turnover,

company form or membership of certain

groups of companies.

The meat product industry can only represent

its interests to the general public and also to

the Federal Ministries and the EC Commission

if it maintains close contact with other organisations.

The BVDF is thus a member of the

Lebensmittelverband Deutschland (German

Food Federation). It is also a member of the

Bundesvereinigung der Deutschen Ernährungsindustrie

(BVE – Federation of German

Food and Drink Industries).

In the livestock and meat sector the associations

have joined forces in the Market Federation.

The Federation is a shareholder of

Qualität und Sicherheit GmbH, Gesellschaft

zur Förderung des Tierwohls in der Nutztierhaltung

mbH and German Meat mbH.

It is also a member of the Research Association

of the German Food Industry and the

Förderergesellschaft der Bundesforschungsanstalt

für Ernährung und Lebensmittel. Independently

of these association-related contacts,

it maintains relations with the professional

representations of craftsmen, traders,

consumers, scientists and food monitoring

organisations.

Within Europe, the meat industry has joined

forces to create the “Centre de Liaison des

Industries Transformatrices de Viandes de

L’U.E.” (Clitravi), based in Brussels.


22 Promotion

SAUSAGE REPORT 2019

For nearly 50 years ...

Gutfried

HN Produktion GmbH & Co. KG

Ziegeleistraße 5

33775 Versmold

Germany

+49 (0) 5423 969-219

www.gutfried.de

Managing Director:

Axel Knau

GUTFRIED – the leading poultry sausage

brand – first saw the light of day at “Gut

Friedrichsruh” in 1971. Bought by Heinrich

Nölke GmbH & Co, this estate in Steinhagen,

Westphalia, provided the inspiration for the

GUTFRIED brand name. By choosing its

trademark orange colour, it set itself apart

from other types of sausage. Advertising

for the sausage started right away – initially

with a print campaign, followed by TV commercials

from 1972 onwards. GUTFRIED was

the very first sausage brand to advertise on

television. Today, GUTFRIED is Germany’s

top poultry sausage brand.

On everyone’s lips

Poultry products are all the rage; they are a

light, fresh ingredient in any sensible diet.

Thanks to its steady market presence and

con stant innovations, GUTFRIED enjoys an

excellent image with many consumers, as its

most recent awards testify.

In a survey conducted by the news channel

n-tv, GUTFRIED won the “Germany’s Consumer

Winner 2019” award and was named

“Brand of the Year 2019” in the German Lebensmittelzeitung

food magazine.

GUTFRIED is a strong brand!

GUTFRIED attributes these results not only

to the brand’s widespread fame and good

reputation but also to its consistently high

quality. This popular ity is further promoted

over the long term by extensive marketing in

the form of TV commercials, a social media

presence and cooperation with influencers.


germany‘s

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24 SAUSAGE REPORT 2019

Natural casings give

sausage that coveted

artisan appearance.

Photo: kzenon / Adobe Stock

Slicing characteristics

are important

Regardless of the type of sausage being produced, the meat has to be shredded to the required

particle size for further processing. The degree of reduction ranges from coarse

cracking of frozen meat and pre-crushing for dry sausage through to very fine mincing

in the production of scalded sausage or pre-cooked sausage meat.

In recent years, filling mincers have established

themselves alongside conventional

shredding machines such as mincers and

cutters. This type of machine combines the

previously separate stages of mincing and

filling into a single process step. The final

particle size is not created until just before

the product enters the sausage casing.

The upstream process steps therefore take

place with relatively large meat particles.

These have a relatively small surface area

compared to small meat particles. This


26 SAUSAGE REPORT 2019

results in a smaller proportion of the surface

of the raw material being subjected to

mechanical stress, resulting in clearer cutting

of the sausage.

As in conventional mincing machines, sharp

cutting tools are crucial in order to obtain a

clean cut and to avoid smearing caused by

fatty tissue or crushed lean meat.

There are basically two different systems

which are still used by the industry for extruding

sausage meat. Piston fillers are

mainly used for smaller production volumes,

whereas fillers with conveying elements

are usually used for larger, industrial-scale

production. These machines have a hopper

the control loop of target and actual weights

to improve portioning accuracy.

Depending on the type of sausage, the filling

process is followed either by thermal treatment

or maturing, often in combination with

smokers. Modern plants are designed so

that the individual steps of these production

stages take place within a single piece of

apparatus, without the goods having to be

moved from one unit to another. Nevertheless,

there is a certain degree of special isation

here, as the basic design of a combined

system – for heat-treatment or moder atetemperature

applications – depends on the

choice of units for heating, cooling or circu-

Photo: Renar / Adobe Stock

The best way to give

sausages a uniform

colour is to use a

combination plant

in which they can

dry and mature and

then be smoked.

from where the sausage meat is transported

to the conveying elements, such as worms,

gear-like pump wheels or vane cells.

There is negative pressure in the conveying

elements which helps to vent the sausage

meat and thus eliminate air inclusions from

the sausage. A checkweigher, which is combined

with the filling machine, completes

lating air. In terms of system design, all the

working temperatures, circulating air conditions,

humidity levels, etc. required by the

individual types of sausage can be taken care

of in a single plant, but this can result in the

system being „over-equipped“, which is often

not economically viable.


Michael Weisenfels


Wrdie sces

rgoa oii.

www.westfleisch.de


28 SAUSAGE REPORT 2019

Protected specialities

Three labels have been created for the purpose of ensuring that certain sausage or

ham specialities are produced in specified ways: Protected Designation of Origin (PDO),

Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG).

Photo: francescodemarco / Adobe Stock

Parma ham maturing in large halls with a controlled air flow.

The origin and traditional manufacture of

agricultural products and foodstuffs can be

protected by EU law. The quality marks were

introduced by the European Union in 1992.

The Protected Designation of Origin (PDO)

guarantees that a speciality is produced,

processed and manufactured in a given

region according to a defined procedure. The

entire production therefore takes place in a

specific location.

This means that the specialities have characteristics

that are exclusively linked to

the region and the skills of the local producers.

There must be a demonstrably close

connection between the characteristics

of the product and its geographical origin.


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COOKED SAUSAGE, FRESH SAUSAGE IN ALGINATE

CASING OR NATURAL, COLLAGEN AND PEEL-OFF CASING

More information:

www.handtmann.com

Albert Handtmann Maschinenfabrik GmbH & Co. KG | +49 7351 45-0 | sales.machines@handtmann.de | www.handtmann.com


30 SAUSAGE REPORT 2019

An example of a product with a Protected

Designation of Origin is Italian Parma ham

(Prosciutto di Parma). This may only be marketed

as Parma ham if it has been produced

in the Italian region of Parma and made of

pork from a defined area. The cutting and

packaging must also take place in the region.

The Consorzio del Prosciutto di Parma monitors

compliance with all the regulations. The

five-pointed crown of the Duchy of Parma is

stamped on the rind of genuine Parma ham.

Photo: Consorcio del Jamón Serrano Español

In the case of the Protected Geographical Indication

(PGI), only one of the production steps

must take place in the specified area. The

speciality must be produced, processed or

manufactured in that region, although the raw

materials may come from else where. Products

carrying a PGI label thus have specific

characteristics that link them to a region.

“Eichsfelder Feldgieker”, also known as

“Feldkieker” or “Fellkieker”, are protected by

the geographical indication. This smoked

sausage speciality comes from a region in

south-eastern Lower Saxony and northwestern

Thuringia, between the Harz Mountains

and the Werra river. What is special

about Eichsfelder Feldgieker is its production

and its long maturing period of up to twelve

months. Eichsfelder Feldgieker / Eichsfelder

Feldkieker have been protected throughout

the EU by the PGI quality mark since 2013.

Serrano ham from the consortium bears a brand seal.

The Traditional Speciality Guaranteed (TSG)

label does not signify a specific place. This

seal informs consumers about the specific

composition of the product or its traditional

manufacturing or processing method. The

category includes Serrano ham, for instance.

Here, the place of production and the origin

of the meat are irrelevant. The traditional

recipe must be used in order to describe the

product as Serrano ham.


Julia Roß


The right ally can make

all the difference.

Success in a dynamic, competitive market comes when you get everything

just right: effective pathogen inhibition, excellent shelf life, texture, color,

sliceability, purge control, simpler labeling and more.

That’s why Corbion is here. When we partner with you, we contribute

a combination of scientific expertise, manufacturing experience and

advanced ingredient solutions to deliver the products you want without

compromising safety.

Partner with Corbion to make your product reality match your vision.

corbion.com/meatandpoultry

food@corbion.com

@CorbionFood

©2019 Corbion


PERFECT WEIGHT

AND LENGTH CONTROL

FRANK-A-MATIC LINKER

Thanks to nearly 60 years of knowledge and expertise in the sausage production

market, the Frank-A-Matic Linker offers industry-leading consistency in weight

and length control for continuous, high-speed sausage production.

• Increased production and throughput

• Improved performance

• Easier to operate, maintain and sanitize

Contact us to find out more:

+31 485 586 122 | info.fp@marel.com

marel.com/sausage

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