For the production of cold smoked sausages we recommend to use the following starter cultures:

- Traditional and fast fermentation starter cultures;

- Protective cultures;

- Cultures for the surface treatment.

All cultures are not genetically modified and meet the requirements of Directive 90/220/CEE, KOSHER standards, HACCP/AIB, ISO9001 and ISO9002.

Highly qualified specialists are always ready to give technical service and support for the meat industry. They assist in finding solutions for recipe optimisation, new recipes and cost optimisation, also developing new products. A team of specialists with the food ingredients and application skills needed for the task works closely and confidentially with the customer, optimising the development process and bringing new and improved products rapidly to the market.