Meat&Poultry -- April 2014 - IPPE-20

booth profile

The Technology
behind The TAsTes

Townsend Further Processing: An appetite for innovation

A

s evidenced at the 2014 International Production & Processing Expo,
Townsend Further Processing continues
to evolve its processing systems to keep
up with the demand of processors serving a more demanding and sophisticated
customer base.
Based on technology that was developed in the 1990s, for example, Townsend's
RevoPortioner continues to deliver the
"wow factor" among processors whose
uncompromising needs demand perfect
forming at low pressure and the flexibility to handle meat and poultry products
in almost any shape. Precision is the norm
when it comes to consistency in weights and

Innovations in gourmet chicken sausage were on the
menu at IPPE as Townsend's 'bon appetit' product tasting
showcased the capabilities of its QX Fresh Sausage
Processing System.

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IPPE Recap * April 2014 * www.MeatPoultry.com

product sizes produced by the RevoPortioner, which utilizes one universal frame
and up to three belt widths. Depending
on the drum used, the system is capable of
making hamburger patties, chicken nuggets, tenderloins, steaks and even smaller
popcorn-style chicken, thanks to air used
to release the more delicate products. Low
meat loss is ensured and the shape and texture of products are preserved thanks to
the RevoPortioner's reliance on low pressure during forming. This low-pressure feature increases portioning capacity by up to
three times that of high-pressure systems.

Appetite for excellence

Amidst all the tech-talk and equipment
demonstrations going on in the Marel
booth, officials with Townsend Further
Processing took the opportunity to literally give poultry processors a taste of what
they see as a golden opportunity in the
foodservice segment. Innovations in gourmet chicken sausage were on the menu as
Townsend experts hosted 'bon appetit' a
multi-course tasting at IPPE, showcasing
the culinary capabilities of its QX Fresh
Sausage Processing System. Townsend experts not only demonstrated the sophistication of products available using the QX
coextrusion technology, but made a convincing case that one of the biggest growth
areas in foodservice is for gourmet, chicken-based sausage. While satisfying visitors'
appetites for the poultry-based, co-extruded cuisine, Bob Damsetter, vice president
of Marel Townsend Further Processing

made it clear that the opportunities for
foodservice operators to meet the largely
untapped demand for chicken sausage are
here and now. According to data compiled
by Townsend, poultry-containing sausage
is the fastest-growing segment in the dinner sausage category, at 411 million lbs.
per year and an additional 220 million lbs.
is poultry-only sausage. In the dinner sausage category, poultry sausage is the fastest
growing market segment, increasing by 10.2
percent in 2013. According to Townsend,
an additional 22 million lbs. of poultry sausage production will be needed to satisfy
demand in the next 52 weeks.
"These are real numbers and real demand," said Damsetter, "and with the QX
system, we can help our customers supply
their foodservice customers with the bestquality product available."
With a growing number of suppliers
ratcheting up poultry sausage production to
supply its foodservice customers in the coming year, partnerships with processors like
Salm Partners are relying on Townsend's
coextruded technology and cook-in-pack
technology to meet the new demand. Fortunately, Townsend's proven technology
is ready and waiting for the next customer
seeking a credible option for high-quality,
efficient production of safe and satisfying
chicken sausage products to an anxiously
waiting market.
For more information on Marel, Stork Poultry
Processing and Townsend Further Processing, visit
www.marel.com or call: (888) 888-9107
http://www.marel.com
Meat&Poultry -- April 2014

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