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Enjoy significant benefits when linking cooked
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be changed in record time. Refitting is also superquick.
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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.
4 SAUSAGE REPORT 2019
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
Sausage Report 2019
A special publication by afz –
allgemeine fleischer zeitung
Deutscher Fachverlag GmbH
Mainzer Landstraße 251
60326 Frankfurt am Main
Angela Wisken (CEO), Peter Esser,
Markus Gotta, Peter Kley,
Holger Knapp, Sönke Reimers
Klaus Kottmeier, Andreas Lorch,
Catrin Lorch, Peter Ruß
Publishing manager (Deputy)
Project Manager Editorial
Project Manager Production
dfv Corporate Media
Design and layout
Andrea Mücke, Bernd Jürgens,
Diana Taliun, M.studio, NilsZ,
Philip Kinsey, Redstar Studio,
treerasak, Viktor, Vlad Ivantcov /
All published articles are copyright.
Use without permission of
the publishing house is punish able.
© Deutscher Fachverlag GmbH,
Frankfurt am Main
Beck Gewürze und Additive GmbH | Tel. +49 9153 9229-0 | www.beck-gewuerze.de
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
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
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
Scalded sausage 7,1
Small sausages 4,6
Dry sausage 5,3
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8 SAUSAGE REPORT 2019
has been at the top of the popularity scale for
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
2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017
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
Last year, German companies delivered a
total of 151,476 tonnes of sausage products
to the other Member States of the European
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
millions of tonnes
EUR / kilogram
Source: Federal Statistical Office Source: Federal Statistical Office Source: Federal Statistical Office
SAUSAGE REPORT 2019
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PUMA – based on long year’s experience in
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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
Bell Germany 414
Kemper, Nortrup 398
Wolf Group 300
Rügenwalder Mühle 201
Kupfer & Sohn 189
Herta 175 2
R&S Spezialitäten 155
Schwarz Cranz 130 2
Houdek, Rudolf & Robert 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
Top 20 German sausage producers
R & S Spezialitäten
Kupfer & Sohn
Houdek, Rudolf & Robert
and intelligent control
system boost output.
Hygienic design reduces
cleaning time and lowers
the risk of downstream
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Material is processed
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the exact recipe.
The entire system can be
viewed on a touch display
and centrally controlled.
SAUSAGE REPORT 2019
Know your sausage technology ...
GEA Food Solutions Bakel B. V.
Beekakker 11, 5761 EN Bakel
+31 (0) 492 349 349
Whether you are in the production of coarse
or fine sausage and whether you are looking
into a batch or fully automated production,
GEA is the right partner for you. GEA grinding,
mixing, cutting and emulsifying processing
equipment will help you optimize your product
quality, increase operational efficiency and
manage the price per kilogram. Next to that
we offer valuable loading equipment, pumps
and silo solutions as well as meat analyzers
for measuring fat, moisture and protein. At
the end of the process, our intelligent slicing
and loading technology offers high efficiency
and yield, high portion quality and reliability.
Our state-of-the-art thermoforming systems
are suitable for packing either sliced or nonslices
sausages and offer sustainable packaging
solutions, minimum waste and reliable,
With more than 70 years of experience and
the synergetic effects of a world-wide successful
company, GEA has set new standards
for the processing industry with its GEA Cut-
Master range. The leading models of the GEA
CutMaster cuts, mixes and emulsifies all different
kinds of sausage products from coarse
to very fine. The machine offers a high flexibility
via variable cutting speed and highest
degree of fines due to extremely high cutting
speeds of more than 160 m/s. Optionally,
the GEA CutMaster can also vacuum, cook or
cool products, so additional equipment will
no longer be required. It is also suitable for
a wide range of poultry, fish, confectionery,
vegetarian products, processed cheese and
many basic products in the food processing
industry as well in the pet food industry.
GEA CutMaster is just one of the technological
solutions GEA offers to sausage manufacturers.
Interested to learn more about our
offer in preparation for sausage equipment?
Please check out www.gea.com and look for
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Our patented idle-cut rotor enables constant slice thickness even with soft products such as
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20 SAUSAGE REPORT 2019
DFV – representing the
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
The German Butchers’ Association conducts
its business from its head office in Frankfurt
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 –
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
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
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.
SAUSAGE REPORT 2019
For nearly 50 years ...
HN Produktion GmbH & Co. KG
+49 (0) 5423 969-219
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
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.
GUTFRiED iS Good FoR Me.
24 SAUSAGE REPORT 2019
Natural casings give
sausage that coveted
Photo: kzenon / Adobe Stock
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
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.
28 SAUSAGE REPORT 2019
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
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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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.
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