Award ceremony on the evening before IFFA
afz - Allgemeine fleischer zeitung and FLEISCHWIRTSCHAFT present "Meat Vision Award 2013" and "Fellowship Award of the Meat Industry"
On the eve of the IFFA, the leading international trade fair for the meat industry in Frankfurt am Main, the "Meat Vision Award" and the "Förderpreis der Fleischwirtschaft ".The "Meat Vision Award 2013" goes to two companies selected by the top-class jury that stand out for their sustainable strategic and personal performance: the Dutch company Natura Foodtec BV, which developed and implemented an innovative low-pressure nitrogen process for the production of prosciutto is honored; and the cooperative meat marketer Westfleisch eG, which received the award for its long-term and consistently pursued sustainability strategy. A special prize from the jury goes to the Max Gruber butcher shop in Großweingarten.
The "Meat Industry Advancement Award" for young, ambitious talents from the trades, industry, trade and science was also awarded for the first time. Clever minds are addressed who show the jury what they are made of and convince with their ideas and their personality. The 2013 sponsorship award goes to: Kathrin Ausäderer from Maintal, Eva Braun from Gebsattel, Philipp Michael Köhn from Hof and Simone Rühl from Waiblingen.
Brief profile of the winners of the "Meat Vision Award"
Natura Foodtec BV
The Dutch company is involved in the development and market implementation of a new process technology for the production of raw ham using low-pressure nitrogen. Compared to conventional production, this process has advantages in terms of time and quality. Especially with organic raw ham, which should be produced without nitrate and nitrite if possible, it offers advantages in terms of a consistent cured color and microbiological stability. Curing and flavoring substances are transported into the core of the ham in a targeted and tissue-friendly manner by means of nitrogen, which ensures a complete, fast and easily controllable penetration of salts. The first industrial application is in use at a German raw ham manufacturer.
Westfleisch eG
The cooperative meat group is committed to sustainability along the entire value chain. CO2 footprints were calculated for pig, beef and veal, thus completing the life cycle assessments determined so far. The third largest meat marketer in Germany is a pioneer here. In April 2010, Westfleisch, No. 5 in the EU ranking, published its sustainability performance for the first time in a report based on GRI guidelines. The third documentation is now available. The calculation of emissions along the production chain shows important emission sources, from which reduction potentials can be derived. Westfleisch aims to reduce greenhouse gases by 2020 percent by 20. Evidence of the long-term and comprehensive sustainability strategy is also the corporate mission statement "Quality partnership Westfleisch", which has been practiced since 2007.
Special prize of the jury: Butcher Max Gruber
Master butcher Max Gruber from Großweingarten came up with the idea of the Gruber-Eberhardt hot meat pressing system with thermal control about three years ago. After a short time, the meat is more tender and juicy than conventionally hung meat. The energy consumption in production is kept low and the loss of raw materials low. The jury rewarded the technical implementation of the process with a special prize.
Short profile of the winners of the meat industry sponsorship award
Kathrin Ausäderer
Since 2010, the prospective specialist saleswoman in the food trade, with a focus on butchery, has had all her passion for her job. That wasn't exactly foreseeable. After secondary school, the 25-year-old worked in the office and then started again with a sales apprenticeship. She has very specific plans for her professional career. After passing the exam, she plans to attend a one-year technical college, take part in a sales manager course and take evening courses in event management. Kathrin Ausäderer has decided to support her training company - the butcher Schaaf in Rodenbach in Hesse - in expanding the party service to the best of her ability.
Eva Brown
The everyday handling of food and the family bakery fascinated Eva Braun from Gebsattel in Middle Franconia from an early age. The enthusiasm soon turned into a serious interest, especially in meat products. The 24-year-old is purposefully pursuing her major project to be optimally prepared for starting a career in the meat industry. After technical college, studying food management at the Weihenstephan-Triesdorf University of Applied Sciences and various internships in international meat companies, she has been deepening her knowledge in the master's program "Meat Science and Technology" at the University of Bristol in England since October 2012.
Philip Michael Koehn
The theme of meat runs like a red thread through the career of Philipp Michael Köhn from Hof. The 23-year-old student of food management at the Weihenstephan-Triesdorf University of Applied Sciences is familiar with networked and solution-oriented thinking from everyday life in the family's Max butcher's shop. Business topics and the combination of science and business practice are his passion. The fact that the Internet opens up good prospects for medium-sized butchers is shown in his thesis, which he also wants to see as a manual for the strategy development of butcher's online shops.
Simone Ruehl
The qualified food technologist has been working since September 2011. As a graduate with a major in meat technology, she works in Stuttgart in the Kübler family butcher's business with around 170 employees as head of hygiene and quality management. The revision of historically grown processes is part of her wide range of tasks. The 27-year-old's lifeblood project is the development and market launch of "Salami Stengele". Simone Rühl wants to continue to develop exciting new meat products in the future and make her contribution to making the butcher's job more interesting.
Source: Frankfurt am Main [dfv]
