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The world evolves every day, and things change. It’s not good to stay in one place. Throughout our lives, it’s necessary to work on our education and view news and challenges as opportunities that push us to explore new territories. That’s why, in the third week of October, we focused on a group of people whose names we all know well – vegetarians!
With the support of our German technicians and in cooperation with Christl, a company operating in the spices industry, I had the opportunity to experience two interesting days alongside specialists in their field. I witnessed the production and processing of four different veggie sausages. Veggie products have found their place in the German market, and there’s no doubt that their market share will continue to grow in the future.
Production of emulsions presents no problems. Processing differs from working with meat; there’s no need for grinding, ingredients are in powder form, and the terminal temperature of the emulsion is higher than that of meat emulsion. The tested emulsions were either liquid or dough-like.
Stuffing and cooking processes are trouble-free. The real challenge arises during the peeling stage. Removing the casing from sausages with unstable surfaces proved to be challenging. Several factors contribute to this complexity. The texture of sausages causes the casing to adhere during cooking. Temperature fluctuations change the diameter and surface of the sausages. When the surface isn’t firm enough, it undergoes significant stress in the peeler, which is equipped with sharp wheels and other elements that can easily damage the product.
