How long have you used the casing?
This casing is really helpful. We’ve used it for more than a year, after a period of extensive testing. The results have been so impressive that we’ll soon switch other products to the Fibrous Preserve.
What production process do you use?
It’s a conventional process. A fibrous casing is filled with the product mix to form sausages, the sausages are ripened and smoked, and then they’re finished in a post-ripening chamber. By the way, we haven’t changed this process.
What was the task you had for us?
Sporadically, we had moderate to higher mold growth on the outer surface of the salamis. This is undesirable because it diminishes the quality of the product. So, we looked for a solution that would prevent the mold spores from germinating and growing.
How did you encounter Preserve?
We’ve cooperated with ViskoTeepak for a long time. When we described the problem to the customer-support personnel, they told us about a product that was being developed to target the exact issue we had. So, we weren’t alone in our problem. Many of our market leaders seemed to have it.
How long have you collaborated in the development?
Since the project had already begun with other customers, we only needed confirmation tests to repeat the results several times. After six months of testing, we switched to the Fibrous Preserve casing, and it has become the standard for many of our products.
In your opinion, what are the benefits of Preserve?
I can emphasize the following: Our mold problem is a thing of the past. The intelligent solution from ViskoTeepak nips mold growth in the bud. The Preserve is produced in such a way that mold spores from the ambient air have no nutrition potential at all, and as a result, we can make a safe product.
What kind of savings can you achieve with Preserve?
We don’t like to mention it, but it’s no longer necessary to clean the salami after ripening. This saves additional machines and production steps. It should be remembered that our product quality is always the same and is therefore better standardized.
How much more do you have to invest for the casing?
Any extra investment isn’t worth mentioning. Considering the cost of each kilogram of salami produced, the casing costs are very low. We’re talking about fractions of a cent.
Is the switch really worth it?
Absolutely! We’re convinced of this and have finally found a solution after decades of salami production. We’re going to switch further products to the Preserve.
Are there any specific seasons for which the application is particularly useful?
That’s a good question. Yes, it’s especially useful during the humid, stormy seasons of spring and autumn, when mold growth is naturally higher. The wind carries the spores into the production facilities via people and air-conditioning systems. The contamination isn’t as high during the cold and hot months.
How long is your product-ripening phase?
It’s product-dependent. We ripen some products for two weeks and others for up to five weeks. There’s no standard answer.
Do you use Preserve for certain products only?
We mainly use it for low-fat products with high moisture content and for assorted cold meat.
Has your product become safer?
Yes! The remarkable thing is that no mold can spread where fungal spores can’t grow. The Preserve casing also prevents chain reactions in the plants.
Would you say the product was tailor-made for your application?
I can say that our sausages are manufactured in a traditional way. Of course, the casing was ultimately developed with us, but what works for us will work for our competitors too.
At this point I’d like to thank you for your willingness to develop with us in trust and open discussion. Many thanks.