Industry solutions Meatindustry
Natural performance for your meat processing Microbiological safety and sensory brilliance - from raw ham to convenience solutions
In modern meat processing, standardization and microbiological stability are the currency of success. Whether scalded sausage, cured meat or convenience product: no manufacturer can afford fluctuating raw material qualities. The Kündig Group guarantees you ingredients that perform not only in terms of taste, but also technologically.
We combine proximity to the source with state-of-the-art processing technology. Our dried vegetables, herbs and mushrooms as well as high-quality frozen components are processed in such a way that they can be seamlessly integrated into your production processes. Through strict auditing of the growing regions and validated sterilization processes, we ensure a quality that you can see and taste in the end product – batch after batch.
Possible uses in meat products
Set visual and taste accents. Our high-quality dried vegetables, mushrooms and herbs guarantee excellent visibility and color consistency in the end product. Whether paprika flakes or wild mushrooms: we supply inserts that are cut-resistant and do not bleed.
- Expert tip: Use our beet powder as a natural, declaration-friendly coloring (clean label) for cooked and raw sausages
- Safety: For raw sausages, we optionally offer our ingredients in a germ-reduced form (Biosteril®) – for maximum safety during the maturing process.</li
Refine salami, pâtés and cooked ham with a coating that is visually and microbiologically impressive. Whether herb mixtures, colorful vegetable granules (e.g. paprika) or tailor-made mixtures: we ensure optimum grain size distribution for perfect adhesion.
Hygiene is particularly important when it comes to surface finishing: our germ-reduced spices significantly minimize the risk of mould formation or premature spoilage.
Respond to the flexitarian trend. Our precooked pulses and hydratable dry products allow for smart meat reduction without compromising on enjoyment. They act as natural humectants, improve texture and optimize the nutritional profile.
The result: innovative sausage concepts with less meat, but full of juiciness and bite.
Avoid colorants and declarable additives with E-numbers. Our colour-intensive vegetable and fruit extracts – such as beet powder or wild garlic products – provide a stable, appetizing meat color on a purely natural basis. Ideal for the visual adjustment of cooked sausage, vegan alternatives or hybrid products where the “fresh red” is decisive for the purchase.
Highlights for the meat industry
Frequently asked questions (FAQ)
Yes, microbiology is particularly critical for raw sausage. We recommend our Biosteril® sterilized spices and herbs for this. These guarantee low bacterial counts and freedom from salmonella without affecting the taste.
Absolutely. Our beet powder or paprika extracts replace artificial colorants (such as E120) in a natural way. In addition, our raw materials are free from allergenic additives (unless otherwise declared).
We adapt to your cutter or filling process. Common formats are cubes (e.g. 3x3mm to 10x10mm) and granules. For nuts and seeds, we can offer whole fruits or pieces. For hybrid products, we also offer high-quality frozen goods (IQF).
Our drying processes are designed to fix the natural color of the raw product. For cooked cured products, we also offer color-stable herbs that remain green even after heating.
Contact us Your direct line to our experts
Write to us. We will connect you directly with the contact person responsible for your project and get back to you within 24 hours with a well-founded answer.
Kuendig newsletter sign-up
Want to stay informed about all the latest company news?
Sign up for our newsletter.
