Danisco expands meat application facilities

The laboratory can now offer meat manufacturers an even higher level of service when improving or developing their products.

Danisco has doubled the size of its meat innovation laboratory in a move to reinforce its focus on the world meat industry. Equipped with the latest sophisticated equipment, the laboratory can now offer meat manufacturers an even higher level of service when improving or developing their products.

The decision to expand the meat facilities, located in Denmark, follows the acquisition of Rhodia Food Ingredients last year. In addition to bolstering Danisco’s meat expertise, the former French company operated a meat laboratory in Paris with a considerable amount of complementary equipment. As part of the streamlining process, this equipment has now been moved to the laboratory in Denmark to consolidate Danisco’s new meat strengths. Two highly qualified employees have also relocated from France to Denmark.

Premium cultures
One of the main tasks within the laboratory is to extend the company’s range of premium cultures that give meat an improved flavour and texture, a longer shelf life and greater protection against bacteria. The cultures are produced at Danisco’s plants in Germany, France and the USA.

“Our cultures are used by the meat industry all over the world. In the laboratory, we can help our customers improve their products or develop new products for new markets,” explains application director Conny Twisttmann.

“Perhaps a customer wants to produce a sausage like the one he once tasted in Mexico. Or perhaps he wants to sell a product on an unknown market. At Danisco, our presence on most markets has given us a big international network. We can always ask a local colleague to explore the current trends on a specific market, or our flavour specialists to help find the right sausage taste. Our strength is our many resources, enabling us to provide customers with total solutions.”

Application innovation
Another main task for the laboratory is to develop new application opportunities with Danisco’s leading functional ingredients, including the GRINDSTED Carrageenan CC and GRINDSTED Alginate ranges and the tailored blends GRINDSTED Meatline and Meyprogen. Using the newly gained equipment, Danisco can conduct even more small-scale tests and production trials before scaling a solution up for commercial production.

In addition to meat, the laboratory is the main centre for poultry and seafood development. Conny Twisttmann expects even stronger innovative results in the future.

“We are constantly learning from each other and already have extensive knowledge resources. This will enable us to become even faster at finding solutions for our customers,” she says.

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