Deep dive into defrosting - Get in control of your process, yield and product quality


Frozen stock is indispensable in today’s meat processing industry. It helps smooth out variations in raw material costs and maintains availability where fresh meat is scarce. Defrosting frozen meat or poultry requires a quick and safe process. A system that maintains the value and properties of the thawed product. 


Learn from the inventors of modern defrosting technology

• Why retaining valuable proteins inside your product is key

• How to use the binding properties of meat proteins to the max

• Why saving time and enhancing food safety go hand in hand

• How you can easily increase yield across your process


Interesting for:

Food processors with a portfolio in poultry, pork, beef or other types of meat.


• Thursday February 25

• 10.00-11.00 CET

(2 equal sessions, you can pick the time of your preference. Click here for the 16:00 - 17:00 CET session


• 1-hour live session including Q&A

Speakers from GEA Food Solutions:

Victoria Metaute

Food technologist

Wim Sturm

Product sales manager

Mira Arts

Head of marketing (moderator)