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The international quality competitions of the German Butcher Association (DFV) take place on the competition area in Hall 12. Here, every butcher's shop involved can compete with the diversity of craftsmanship and the quality of its products in an international comparison. Not only the trophies, medals and certificates make the competitions attractive. They are also an important tool that companies use for self-monitoring and quality improvement.

The ‘International Quality Awards’ are organised by the German Butchers’ Association as part of the IFFA 2019. The aim is to underscore the immense importance of artisan made products and the tradition of these specialities. The awards should emphasise the quality of the products and are a great way for a company to promote itself.



The IFFA Forum combines expert lectures during the morning with practical examples from exhibitors in the afternoon, and highlighting an important industry trend every day. On Saturday, the forum will start in the afternoon, focusing on the topic "Food Trends: Ingredients". On Sunday everything in the forum revolves around "butcher’s trade and sales". The fair Monday will be dedicated to the top topic "Production Optimization and Digital Solutions", on Tuesday experts and exhibitors will shed light on the current state of "Food Safety". On Wednesday, May 8, the IFFA Forum will be dedicated to the theme of "Packaging", the final day of the fair, which will be held in the morning, and will be dedicated to "Resource Efficiency". All lectures are in German or English and will be translated simultaneously. The forum is free of charge and open to all trade visitors.


At the IFFA Kitchen visitors can see a production line with meat-processing machines in operation. Under realistic circumstances, food engineers will demonstrate how sausage is made several times a day – and the finished product will be available for tasting immediately afterwards.  


Go on a journey of discovery, and join one of the thematic tours of the fair to exciting novelties. For the first time for this year's IFFA, we are offering the "IFFA Discovery Tours" in the fringe program. Guided tours of various topics are offered daily from 4 to 9 May 2019. Participation in the approximately 1,5-hour tour is free of charge.


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IFFA Forum IFFA Forum
3:40 — 4:00 PM
May 4 '19

Replacing Phosphates in Meat and Poultry using Natural Citrus Fiber

Using phosphates in injection marinade meat and poultry is a common practice to increase yields, reduce purge and improve the eating qualities. However, phosphates come with its own set of challenges including labeling and environmental concerns. As a result, several phosphate replacement options emerged including using Citri-Fi natural citrus fibre with carrageenans, rice starch or most recently sodium carbonate. Citri-Fi is produced from a clean and physical process which opens up the fiber to provide high water holding capacity and emulsification properties. When sodium carbonate is used in brines, it increases the pH of the meat. As a result, the higher pH opens up the muscle to allow more water to bind. Citri-Fi binds high amounts of water and helps prevent purging in raw meat. This natural ingredient improves the cooked yield addition to the organoleptic properties. Moreover, Citri-Fi is non-GMO and allergen-free. This ingredient does not have an E-number which resonates well in the European markets.



Fiberstar, Inc.
Subject to change without notice

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