Together with Ruitenberg Ingredients, you can create a fermented sausage with enhanced flavour and appearance by applying a coating of herbs and spices. Suitable for natural, fibrous, cellulose, and collagen casings.
Consistently high-quality results.
At IFFA 2025, we’re also introducing our latest smoke alternative: FumX. It delivers flavour, colour and enables cross-linking.
The smoke flavours are available in both liquid and powder form, water- and oil-soluble. Options include profiles such as hickory and beech.
Suitable for:
A range of colour options is available for dipping, drenching and atomising, allowing you to achieve exactly the right brown tone, from light to dark. For co-extrusion with collagen, we offer a cross-linking solution as well. FumX can be easily integrated into existing production lines.
Plantify is a plant-based protein structure with a neutral taste and firm bite, ideal as a base for meat alternatives or hybrid products.
Its juiciness, texture and bite are very close to meat.
Plantify also works well in hybrid products, allowing you to replace up to 30% of the meat without needing additional ingredients.
The latest development in VegaCasing prevents unwanted white bloom on dry sausages, helping maintain a consistent look and protecting product quality.
This is a fully automatic, inline process compatible with standard co-extrusion lines. No separate dipping, drenching or spraying is required.
Visit us at IFFA to see our latest developments. Sample the possibilities and speak with our team. We look forward to welcoming you.
IFFA 2025 | Hall 11.1 Booth A11
Source: Vakblad Voedingsindustrie 2025