JRS Receives a DLG-Award for the First Time
Due to their natural structure, the JRS Vitacel products ensure in meat products or sausages a significant improvement in the nutritional value – on one hand by the replacement of fat, on the other hand by the fiber effect - and this sensorically without any adverse effects.
13 Apr 2010 --- Healthy and low-fat meat products and sausages are more than ever in the focus of time. With the multifunctional dietary fibres and the resulting new developed compounds the company J. Rettenmaier & Söhne (JRS) fulfills optimally the requirements for a healthy enjoyment which I requested by consumers and the food industry.
Due to their natural structure, the JRS Vitacel products ensure in meat products or sausages a significant improvement in the nutritional value – on one hand by the replacement of fat, on the other hand by the fiber effect - and this sensorically without any adverse effects.
The R&D-department of JRS has now succeeded in developing a Vitacel-compound, which fulfills these requirements by 100%. Thus, a sausage formulation is presented, which has a fat content of less than 10%, and a fibre content of more than 6%. (A standard-recipe sausage contains about 25% fat and no fibre).
The fact that this sausage is also sensorically an excellent product, was confirmed by the latest DLG (German Acricultural Society) testings. Sausages formulated by JRS and produced with the Vitacel-compounds won the 2010 DLG-medal in bronze.
These unique formulas put JRS-customers now in a position to produce utritionally valuable products, which also have a distinct marketing advantage.
The first-time DLG-award is certainly a further step for JRS towards being a holistic provider of healthy solutions to the food industry.
