Thursday, 19th November | Are you ready for the meat alternative revolution?
Food processing for meat replacement and vegetarian products
Whether for ethical, environmental, or nutritional reasons, consumers across the globe are changing their eating habits and opting for less meat, or no meat at all. How can food processors profit from the rising demand for meat alternatives and vegetarian foods? For more than 25 years GEA has a successful record in offering technology solutions for the preparation and further processing of the meat-alternative and vegetable-based products. During this webinar, we will share some of our process technology know-how on how you can start designing and scaling up your meat replacement product offer. Joining us on this journey will be expert speakers from Griffith Foods.
Thursday, October 1st | How to produce Asian style Karaage the industrial way
While retaining its authentic look and mouthfeel
Karaage is a traditional Asian cooking technique, dating back to the 17th Century, in which choice cuts of meat (usually chicken), fish or vegetables are fried in a light oil with a corn or potato starch coating. The coating can be seasoned flour (dry Karaage) or a light, crispy batter (wet Karaage). There are many variations of Karaage, but how to produce Karaage the industrial way, without losing its authentic look and mouthfeel?
Thursday, September 17th | The secret is all in the mix!
How to overcome 5 main challenges in formed chicken production
The way in which the product mix of your formed chicken products is prepared is critical to the success of the forming process and therefore the end quality of your formed chicken products. Through many years of developing technology and automation, GEA has perfected this process and would like to give you insights on the 5 main challenges in formed chicken production.
Contact us and send a request to receive this webinar on-demand
Thursday, September 3rd | Inject value into your brining process
How to master perfect brine distribution and retention with GEA 2mm injection
Marinated meat is probably the first ‘processed’ food ever. Salted beef and cured hams have been on the menu for centuries. Today’s industrial processes for marinating meat however, are anything but old fashioned. Injecting poultry, meat or fish offers more than just increased shelf life, it helps enhance flavor, color, juiciness and bite and moreover it is essential for keeping the food processor’s yield on par.
Tuesday, July 7th | WINGS360°
Make your chicken wings production fly!
Discover in our Food Now Wings360° webinar how you can maintain food quality, boost productivity and yield for your wings, while having the flexibility to meet market needs. Why chicken wings? Wings are a reference product for the industry. If you can run a process line for the production of chicken wings, you can virtually create any type of bone-in and boneless fried, cooked or roasted product.