Tips and trends
Freshness is key when it comes to boiled sausage
At VAN HEES, food safety is synonymous with Food.PreTECT
The VAN HEES Food.PreTECT competence centre provides bespoke solutions for food safety and preservation. Our emphasis is on ensuring safety at every stage of production, maintaining the freshness and premium quality of your products throughout their shelf life. You can rely on the innovative preservers in the BOMBAL® product group to guarantee quality, safety and extended shelf life – without compromising on taste or clean-label declarations.
Boiled sausage – a perennial favourite
From traditional Weißwurst and Bratwurst to ‘Geschwollene’ or, white boiled sausages are defined by their delicate bite, aromatic spice blends and sophisticated character. Achieving a consistent, smooth texture with reliable fat and water binding demands both expert craftsmanship and rigorous production control. Our cutter additives (BULLIN®) are formulated without reddening agents to help create a consistent, stable emulsion through gentle cutter control. Finely balanced seasoning blends (VAN HEES®) then round off the harmonious palate. The result is a white boiled sausage that is visually and sensorially exceptional – mild, succulent and always crafted to perfection.
What are CUTTER ADDITIVES?
Cutter additives are functional ingredients used during grinding and emulsification in the cutter to precisely control the functional properties of the sausage meat. Phosphates and citrates play a vital role in this process. BULLIN® CP synergistically combines the advantages of both phosphates and citrates to deliver standardised, high-quality results – even when working with fluctuating raw materials. The result is a stable, smooth sausage meat with optimal water-binding capacity, ideal for boiled sausages with long hanging times to effectively prevent pocket formation.
Regulatory changes regarding Listeria
Attention – important update!
The EU has adjusted the food safety criteria for Listeria monocytogenes in ready-to-eat products. Previously, Regulation (EC) No. 2073/2005 stipulated that the limit value ‘not detectable in 25 g’ for food category 1.2 only applied until the point of delivery to retailers or customers. From 1 July 2026, this limit will apply throughout the entire shelf life.
How VAN HEES supports you: Formulations for enhanced food safety; Predictive listeria growth modelling using mathematical data; Practical support for challenge studies
Please contact the VAN HEES team for assistance with your preparations.
Optimal cooked product results
Heat treatment provides many meat, convenience, and vegan products with their typical characteristics while also extending their shelf life. Using the right VAN HEES® processing additives can make production and the end product even safer.
Produce quick and easy meatless classics
Continue to take advantage of the vegan trend with our new VAN HEES® DIY Burger Vegan oGAF, VAN HEES® DIY Cevapcici Vegan oGAF and VAN HEES® DIY Frikadelle Vegan oGAF. Technology, colour, taste, texture, and food safety combined in one single product. Produce your own safe and stable vegan products by using our new “all in one” VAN HEES products . Be the contact person when it comes to present the entire range of grilling.
