257 QDS Process® technology as an exponential accelerator of R+D in cured meats

 

257 QDS Process® technology as an exponential accelerator of R+D in cured meats

Recently Quick Dry Slice process (QDS process®) technology has revolutionized the drying process for cured sliced products by means of drying the fermented product’s slices instead of the unsliced bar.

The development of new products is nowadays practically the only possible way a food company can differentiate itself on the supermarket shelves, and this is especially true for the meat industry that competes primarily against distribution labels. These new products contribute to building a label, or branding, together with fresh marketing and positioning campaigns.

Cured meat products are no exception, although the nature of their process limits both the development of new references (due to required curing and drying time) and the characteristics thereof (the slow stabilization by drying implies restrictions on the formulation and process). 

Read the article.

Other technological documents