Less salt, less fat - meat experts meet in Lemgo
Around 240 experts from the meat industry met in the Lipperlandhalle in Lemgo. There was the 40. Lemgoer Workshop Meat + Delicatessen (LAFF). One topic of the meeting was the reduction of salt, fat and sugar in industrially manufactured products - a concern to which the Federal Ministry of Food and Agriculture has submitted a national strategy this summer. The "Günther Fries Prize" was also awarded again.
On the occasion of the 40. The workshop focused on consumer interests in meat products as well as their product safety. Both aspects were addressed in this year's practice-oriented and scientific papers. The introductory lecture, for example, focused on animal welfare and animal welfare. The reformulation of food enjoys high political interest. In the summer of 2017, the Federal Ministry of Food and Agriculture (BMEL) published a national strategy for the reduction of sugar, fats and salt in finished products. For meat and meat products, this has an effect especially with regard to the use of salt and fats: table salt has a tasty effect, it binds water and fat and ensures microbial stability. Fats are also important carriers of flavorings and flavors. In addition, fat has a greater saturation potential than proteins or carbohydrates. But there is also a need to look at product and consumer safety.
"Maintaining the quality of meat and meat products at a high level - this has been one of the main goals of the LAFF conference for 40 years," says conference chair Professor Ralf Lautenschläger. "We discuss new scientific findings, political guidelines and consumer trends." To the 40. The birthday of the Lemgoer working group meat and delicatessen (LAFF) spoke Peter Terjung, one of the ten founding members of the association. He was still a student when he founded 1977. "The LAFF is unique in Germany. The meetings are extremely versatile, the club is steadily growing - in the industry he is unparalleled, "said Terjung in his eulogy.
The "Günter Fries Prize" this year went to Tobias Hennes for his studies in the field of meat technology. His bachelor thesis entitled "The sausage production of the future - a qualitative analysis of expected technical and technological developments" has been awarded the grade 1,1. The Günter Fries Prize is awarded annually by the Günter Fries Foundation on the occasion of the LAFF conference. The award recognizes above-average master's and bachelor's theses from the Department of Life Science Technologies of the University of Applied Sciences Ostwestfalen-Lippe, which have worked on a topic in the area of meat, delicatessen and convenience.
The association Arbeitskreis Fleisch + Feinkost
The association Lemgoer Arbeitskreis Fleisch + Feinkost (LAFF) was founded by 1977 representatives of the butchery trade, the meat industry, the veterinary administration and professors of the OWL University of Applied Sciences, at that time the University of Applied Sciences Lippe. The ultimate goal of the association is to promote the study of food technology, especially in meat, delicatessen and canning, at the Hochschule Ostwestfalen-Lippe. In addition to the provision of research-related research funding, the organization of training events, meetings and lectures will be supported.
Text: Julia Wunderlich
