Food & Beverage Asia Oct/Nov 2018

PROCESSING AND PACKAGING 42 FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2018 P roduct innovation and quality are two key pillars for Zandvliet Vleeswaren, a meat producer from the Dutch city of Delft. The family-owned business has a ̬rm focus on the future – not only by responding to the latest developments, but also by continuously looking at what it does well and striving to do it even better. One example is its state-of-the-art metal detection system by the Italian supplier CEIA. In addition to sliced cooked meats, Zandvliet Vleeswaren also produces meat-based appetisers and meal components such as chicken strips and ham cubes. The company’s specialities are cooked and grilled sausages. “Our company dates back to 1929. All the knowledgehasbeenpasseddownovertheyears, From left: Heat and Control Sales Engineer, Mr. Tim Keizer and Zandvliet Vleeswaren Product Developer Mr. Robin Forman resulting in balanced recipes and ̭avour formulations. We combine that with today’s know-how to make tasty, traditional-style sausage products on an industrial scale,” commented Mr. Ben Verhoork, one of the company’s directors. An Overview of Processes Today, the company has four different production plants, two of which work with pre-cooked semi-finished products only. Mr. Verhoork explained, “This was a conscious decision that was made. We wanted to keep the raw meat products well away from the cooked ones for food safety reasons, so the semi-̬nished products are made in a di ̫ erent facility from where the slicing and packaging takes place. This gives us full control over the entire process frombeginning to end, enabling us to keep a tighter grip on quality and to also work to customer-specific requirements – in terms of portion size, shelf life and sliceability, for example. As a result, we can meet our customers’ needs very quickly.” Keeping Up with Times One of the people helping Zandvliet Vleeswaren stay on top of the very latest developments is the company’s product developer, Mr. Robin Forman, who is responsible for new products in response to market demands. He shared, “We’ve recently completed a project to reduce salt levels. We played a proactive role in establishing the new standards. We’re now transitioning to the Beter Leven (‘Better Life’) quality mark for meat. This is not always easy considering the availability of raw materials, and it is a big step away from the product perspective too.” A unique collaborative project with an industrial designer even resulted in 3D-printed meat and lasered sausages. Case Study: CEIA Metal Detectors Pass Meat Producer’s Test