Nortura Innovation Award for 2016 has been awarded a new method for dealing with meat. The shelf life of fresh meat may be extended by 2-5 times the current shelf life, depending on the animal species and type of meat, type Nortura.
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In addition, gains will give better utilization of resources, economy and reduced mats win.
– This is a radical innovation means we can keep meat fresh longer, quite naturally and without using artificial additives, says CEO and jury chairman Arne Kristian Kolberg.
More fresh lamb
Nortura aims to reduce the freezing of meat so that consumers can access fresh meat outside seasons and during periods of high demand. Until now freezing been the only option.
– Consumers will now be able to get fresh meat outside season in larger periods of the year. This would mean, for example much of the supply of fresh lamb out of season, and more fresh rib for Christmas, says Kolberg.
There have been driven test production with very promising results, and Nortura has started implementation of the technology on their factories.
Innovation
The Innovation Award is presented annually to stimulate innovation culture in Nortura. The award will bring forth the positive happening on innovation in Nortura and honoring specific projects that contribute to innovation and growth.
“The winner of Nortura Innovation Award has a future-oriented way solved a major challenge which will have major positive consequences for many parts of our production, our customers and consumers, “said the justification for the price.
11 projects qualified to the final round in 2016, writes Nortura.
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