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Meat Companies Benefiting from Vegetarian Trend WINDAU GMBH & CO

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Meat Companies Benefiting from Vegetarian Trend WINDAU GMBH & CO EN MEETING POINT ISSUE 47 | 2017 Meat Companies Benefiting from Vegetarian Trend WINDAU GMBH & CO. KG SEES GROWTH WITH ITS MEAT-FREE PRODUCT RANGE CUSTOMER REPORT TECHNOLOGY KNOW-HOW Westphalian Raw Sausage Producer Has Long Shock Cooling for Heat-Treated Goods CO2 – Schröter Has Used the Refrigerant of the Bet on Vegetarian Products > Pages 2–3 > Page 4 Future for Years > Page 5 A WIDE RANGE OF DELICIOUS SAUSAGES – BUT WITHOUT ANY MEAT Success with vegetarian and vegan products Windau GmbH & Co. KG, known for its Westphalian sausage and ham specialties, Windau uses CLIMAjet system from Schröter both has also offered vegetarian and vegan products since 2014. for its meat production as well as its meat-free line. Windau GmbH & Co. KG has been internationally mal, and economical processing in its production lines opened up and added these products to their selection.” known for its traditional Westphalian sausage and is also a top priority. To meet these demands, Windau It’s no wonder either, since over time taste, appearance, ham specialties for over 40 years. But the raw sau- also counts on outstanding quality when it comes to and texture of these products has improved significant- sage manufacturer from Harsewinkel, who relies on the production systems it uses. Because of these high ly. And the numbers speak for themselves – at Windau, Schröter’s tried-and-tested systems for its produc- standards, Schröter has supported the company with this segment has now grown to six percent of total reve- tion, recognized a trend early on – the meat-free diet its raw sausage production right from the beginning. nue, with 60 percent of this total stemming from vege- boom. As a result, back in 2014, the family-run com- tarian and 40 percent from vegan products. As a result, pany expanded its range to include vegetarian and the company’s focus has moved toward vegan products. vegan products. A Clean Affair “We embraced this innovative trend early on and ex- In Germany, there are nearly eight million vegetarians*, panded this segment. Today we can say that our vegan Windau uses a staggered production schedule to man- nearly one million vegans*, and about 9.6 million flexi- and vegetarian products add to the revenue generated ufacture its vegetarian and vegan products. This means tarians** – and these numbers continue to grow. Many by our meat products. These products are not pur- that they use the systems for meat production to pro- of them enjoy the taste of sausage and don’t want to chased as a substitute for meat products,” emphasizes duce the meat-free line of products during the next give it up. Windau recognized this business segment’s CEO Uwe de Weerd, explaining the reason as follows: shift. In this context, a thorough cleaning and meticu- potential and was one of the first meat-processing “These products primarily appeal to a younger clientele lous cleanliness are of utmost importance. Ongoing, companies to introduce a vegetarian salami. Now the that did not purchase any of our meat products be- rigorous inspections prevent residues, and laboratory Westphalian company has produced and sold meat-free fore.” Vegan and vegetarian products are mostly a na- samples using smear tests ensure that meat contami- products for nearly ten years. tional issue, however. Windau sells approximately 98 nation is not possible. This is how the company can ef- percent of these products in Germany, with only two fectively split up its production processes. Its success story began back in 1976, when Clemens percent being exported, mostly to Scandinavian coun- Hilker founded the small business. The initial staff of tries. But one thing is certain: vegan and vegetarian 16 employees has now grown to nearly 250, and the Successful Development products are here to stay and are extremely popular on production area has expanded from 1,200 to 22,000 the meal plans at schools, day-care centers, and hospi- square meters. Every day, 120 different products leave tals. This is a market with good prospects for the fu- the production facility – from raw sausage to cooked “In 2014, the market wasn’t yet receptive to meat-free ture, and one that Schröter clearly has its sights set on. sausage and ham to convenience products. Windau products like this,” says Michael Kleine-Tebbe, head As such, with its flexible production systems, the doesn’t only have extremely high standards when it of research and development, looking back to the begin- equipment manufacturer from East Westphalia is also comes to raw goods and recipes – needs-based, opti- nings. “But now both discounters and retailers have focusing on this promising segment. 2 | Customer Report Residue-Free Cleaning BACKGROUND INFORMATION If a company produces traditional and meat-free products using the same, an extremely thorough cleaning is an absolute must. With Schröter systems, a programmed control unit helps clean them consistent- ly well and as quickly as possible – using the least amount of chemicals and water as possible. The auto- matic cleaning device operates using a booster pump and can be used for more than one production system. Windau’s Meat-Free The process visualization software documents every Product Range cleaning with the same level of precision as it does the production processes. As a result, system operators can always see when the system was cleaned. With Delicious enjoyment without any meat – that is salami that are rich in protein and high-quality its automated cleaning system, Schröter makes the the slogan for vegetarian and vegan products at rapeseed oil, without any added flavor enhancers. production process safer and ensures that resources Windau. The company has offered a wide range of The company’s vegan liverwurst and teewurst are are used in an ideal manner. different meat-free products since 2014, which also produced with high-quality vegetable protein. includes everything from vegetarian salami to All of the aforementioned products are gluten- vegan liverwurst and teewurst to vegetarian and free. The product range also includes vegan vegan ham sausage and pulled pork. Customers pulled pork in three delicious recipes: Classic, can select from three different types of vegetarian BBQ, and Gyros Style. Flexible systems for efficient production. * Source: German Vegetarian Alliance (VEBU), January 2015 ** Source: Study by the Universities of Göttingen and Hohenheim, 2014, (a flexitarian diet is one that is plant-based with the occasional inclusion of meat) Juicy Vegan Veggie Burger Ingredients 200 g ground unripe spelt, 40 g sunflower seeds, 100 g oats, 3 cloves garlic, 4 tsp. vegetable broth, 2 onions, 1 tsp. salt, 2 tsp. curry powder, 2 tbsp. tomato paste, 1 bunch chives, Also 4 burger buns, 4 tomatoes, 3 pickles, 2 tsp. sweet chili sauce, 1 tsp. ketchup, 1 tsp. mustard Instructions Add the spelt grain, sunflower seeds, oats, garlic, and vegetable broth to a pot and cover with water. Mix thoroughly and bring to a boil. Remove from the stove and al- low to soak for ten minutes. Cut the onions and mix well with the curry, salt, chives, and tomato paste. If the mixture is too sticky, add some flour. Form the dough into flat patties, add to a frying pan with some oil, and brown well on both sides. Slice the pickles and tomatoes. Cut open the burger buns and first add the veggie burgers, then top with pickles and tomato. Add the sauce and the top of the bun. Source: http://www.chefkoch.de/rezepte/3003291453207385/ Saftiger-veganer-Gemueseburger.html Customer Report | 3 CHILLING WELL IS HALF THE BATTLE Reducing microbial spoilage Heat-treated food products are vulnerable. To prevent down in a cold room. The problem is that this tempera- ucts from the hot-smoking system to the intensively the growth of microorganisms, such as when produ- ture range represents the ideal temperature for many chilling system via an automated conveyor system. cing cured pork, a rapid and controlled cooling is microorganisms. This means it’s important to pass An additional benefit of this production line is the critical. With ARCTICjet cold air systems from through the temperature range at which bacteria separation of the production and packaging areas Schröter, not only can you precool your goods, but grows the fastest in as little time as possible. This can (black/white). This prevents production employees they also help to systematically achieve low core be achieved by intensively chilling the goods using an from coming into contact with the cooled goods, temperatures during the intensive chilling process. ARCTICjet system. which in turn prevents the goods from being exposed to further microbes. Last but not least, cleaning the All of the cold-air systems stand out thanks to extreme- cooling system is another key factor in ensuring the ly high air output and the resulting outstanding cooling Faster Cooling – production process is safe. With Schröter cooling sys- effect. As such, they not only reduce production times Numerous Advantages tems, this is taken care of by a steam sanitizing unit and improve product shelf life, but also guarantee ab- in conjunction with an integrated cleaning system – solute hygiene. meaning the cooling process is twice as safe. Continuously variable air circulation and systematic temperature and moisture pulse contact control offer Cured Pork – many benefits: on the one hand, you can still achieve a Sensitive Product that surface shine, and on the other hand, after inten- sive chilling, the goods exhibit an extremely low tem- perature and a dry surface, and as such, are immedi- The production of raw cured pork has a higher danger ately ready for packaging. On top of that, you can ex- of microbial spoilage than thoroughly heated products. pect to save a considerable amount of time compared Usually, cured pork reaches a core temperature of be- to standard cooling in a cold store.
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