Exhibitors

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Viskase GmbH

Hall: Shk Saeed Hall 1 Stand: S1-F18
  • Processing & Packaging
  • Ingredients
  • Additives
  • Fiber, Cellulose & Others
  • Spices, Herbs and Seasonings
  • Packaging Equipment, Containers & Supplies
  • Packaging Materials
  • Plastics, Plastic Foils
For nearly a century, Viskase has been revolutionizing the meat processing industry. We are committed to meeting our customers’ needs by providing best-in-class, safe and affordable protein sources within a broad array of innovative casing solutions. As a global leader, quality and value are our highest priorities for our customers. In our offer you can find best in class: Cellulose Casings are regenerated cellulose casings which could be presented in the form of shirred sticks and designed for automated production of tubular sausages such as hot dogs, cooked sausages, dry salamis, pepperoni, mortadella’s. Casings are also permeable to smoke and water vapor. Polyamide Casings from Viskase® are maximum performance casings for processed meat and poultry applications. Casings are tailored to maximize product yield and maximize shelf stability of sliced and retail items. Notable characteristics include a High Oxygen Barrier, which protects products against surface oxidation and discoloration and Moisture Barrier that virtually eliminates water migration. Fibrous Casings are a unique combination of regenerated cellulose applied to a special paper for exceptional strength and diameter uniformity. These casings can be used for a wide range of applications including pepperoni, salami, luncheon meats, boneless hams and other deli-style processed meats. They are ideal for slicing products requiring precise diameter control. Fibrous Casings can also be used for processed and smoked cheeses. Transfer Casings are available in four varieties – Flavor, Smoke, Color, and Spice Transfer – and offer our customers’ superior cost savings along with a premium consumer experience. Our transfer casings may help customers see greater efficiency in material purchasing, machinery maintenance and operations. Our innovative transfer casings are also environmentally friendly, eliminating the disposal of smoke, ash and need for water from the production process. By utilizing less electricity, personnel, water, cleaning and machinery, customers may see a reduced carbon

Address

Germany

Website

https://www.viskase.com/

Contact Exhibitor


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  • VISCOAT® casings impart color, flavor and smoke with a one-step production within a tight tubular film. VISCOAT® casings provide cost savings for a premium consumer experience across a wide range of a ...
  • VISMOKE™ casings are smoke permeable casings for cooked and smoked meat products, semi-dry sausage and spreadable dry sausage. Vismoke™ casings are smoke permeable casings that limit the loss of moist ...
  • VISLON® casings are ideal for accurate diameter control, peeling and slicing for a variety of meat, poultry and cheese applications. Vislon® casings increase efficiency in production and provide easy ...
  • Vismax® casings are multilayer, maximum performance casings ideal for molded and formed processed meat and poultry applications. Vismax® casings provide optimum cooking yield and product shelf stabili ...
  • VISFLEX® casings are high performance casings for a wide range of cheese and processed meat applications. Visflex® casings have exceptional barrier and shrink properties, making Visflex® casings ideal ...
  • VISDRY™ casings are high-permeability casings for dried or smoked sausages intended for manual peeling, as well as sliceable cured meats, and show weight losses typical for traditional dried and short ...
  • POLYJAX® casings are designed for the high speed, automated processing of hot dogs, sausages, chorizo products and meat snack sticks. Polyjax® plastic casings are ideal for efficient and consistent me ...
  • FIBROUS casings with a barrier are designed to protect against oxygen and moisture for specialty scalded and cooked sausages. With an inner or outer barrier layer, these casings preserve freshness and ...
  • FIBROUS casings are designed for consistent mechanical strength and size consistency for dry, semi-dry, scalded and smoked cooked sausages. With graduated levels of meat adhesion, optimal curing prope ...
  • Large Cellulose Casings can be used for bologna, mortadella, deli ham, bierwurst and dry sausage. Large cellulosic casings are designed to give either a cylindrical or oval shape to processed meats. F ...
  • NOJAX® casings are designed for high speed, automated production of hot dogs, dry mini salami, cooked and coarse-ground sausages. NOJAX® casings are made of regenerated cellulose and come as shirred s ...
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  • Viskase recognizes the need for innovation to meet the industry’s demands. Viskase’s Transfer Casings are available in four varieties – Flavor, Smoke, Color, and Spice Transfer – and offer our custome ...
  • Viskase recognizes the need for innovation to meet the industry’s demands. Viskase’s Transfer Casings are available in four varieties – Flavor, Smoke, Color, and Spice Transfer – and offer our custome ...
  • Viskase recognizes the need for innovation to meet the industry’s demands. Viskase’s Transfer Casings are available in four varieties – Flavor, Smoke, Color, and Spice Transfer – and offer our custome ...
  • Viskase recognizes the need for innovation to meet the industry’s demands. Viskase’s Transfer Casings are available in four varieties – Flavor, Smoke, Color, and Spice Transfer – and offer our custome ...
  • Fibrous Casings are a unique combination of regenerated cellulose applied to a special paper for exceptional strength and diameter uniformity. These casings can be used for a wide range of application ...
  • Polyamide Casings from Viskase® are maximum performance casings for processed meat and poultry applications. Casings are tailored to maximize product yield and maximize shelf stability of sliced and r ...
  • Polyamide Casings from Viskase® are maximum performance casings for processed meat and poultry applications. Casings are tailored to maximize product yield and maximize shelf stability of sliced and r ...
  • Large Cellulose Casings can be used for bologna, mortadella, deli ham, bierwurst and dry sausage. Large cellulosic casings are designed to give either a cylindrical or oval shape to processed meats. F ...
  • NOJAX® casings are designed for high speed, automated production of hot dogs, dry mini salami, cooked and coarse-ground sausages. NOJAX® casings are made of regenerated cellulose and come as shirred s ...
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  • VISCOAT® casings impart color, flavor and smoke with a one-step production within a tight tubular film.
  • VISCOAT® casings impart color, flavor and smoke with a one-step production within a tight tubular film.
  • VISDRY™ casings are high-permeability casings for dried or smoked sausages intended for manual peeling, as well as sliceable cured meats, and show weight losses typical for traditional dried and short ...
  • VISLON® casings are ideal for accurate diameter control, peeling and slicing for a variety of meat, poultry and cheese applications.
  • VISLON® casings are ideal for accurate diameter control, peeling and slicing for a variety of meat, poultry and cheese applications.
  • VISMAX® casings are multilayer, maximum performance casings ideal for molded and formed processed meat and poultry applications.
  • VISFLEX® casings are high performance casings for a wide range of processed meat, poultry and cheese applications.
  • VISMOKE™ casings are smoke permeable casings for cooked and smoked meat products, semi-dry sausage and spreadable dry sausage.
  • POLYJAX® casings are designed for the high speed, automated processing of hot dogs, sausages, chorizo products and meat snack sticks.
  • FIBROUS casings with a barrier are designed to protect against oxygen and moisture for specialty scalded and cooked sausages.
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