Meat&Poultry -- May 2014 - Marel3

DINNER SAUSAGE:
SUCCESS and OPPORTUNITY
From the processing perspective, poultry sausage also
enjoys considerable favor. Poultry is the most efficient protein to produce and performs very well in the further processing of sausage. Poultry leg quarter meat is the perfect
sausage material. It has great functional properties and is
economical in comparison to other proteins.
Efficient production has contributed vastly to the increased growth in the sausage market. Over the last 10
years, QX--Quality Co-extrusion--technology has become the most efficient, highest quality and safest method for sausage production. In fact, QX technology is the
lowest cost processing method for sausages in the world
today. It maximizes automation, throughput, efficiency
and space optimization.
All of the above would be moot, of course, if the pro-

cess could not guarantee food safety. "Cook-in-Pack,"
he dinner sausage market recently has undergone a

the unique heat treatment kill step, is the final part of the

remarkable rise in growth. According to Nielsen and

QX production process. It takes place inside the product

IRI data, the US consumes 1.2 billion pounds annually.

package and eliminates any further environmental expo-

Foodservice accounts for 25 percent to 30 percent of the

sure of the product. This not only guarantees microbio-

total, the remainder retail. And the category rose another

logical safety, but also increases shelf-life, not to mention

3.6% in the last 52 weeks.

peace of mind.

It's not difficult to understand why the market sky-

When you combine all the relevant facts about dinner

rocketed the way it did. Consumer demand for sausage is

sausage and, in particular, the inclusion of poultry meat

rather straight forward: It is a relatively low-cost source of

as a primary protein source, you have to conclude that QX

protein; it is highly nutritious; and it has a very pleasing

poultry sausage is a worthwhile consideration for any pro-

taste. Sausage not only lends itself to traditional cookouts

cessor. Read on and decide for yourself if your organization

and sporting venues, but has claimed its place on many

should be part of this revolutionary growth opportunity.

home and restaurant menus, as well.

On the following pages, read about the viability of

Another factor has paralleled the success of dinner sau-

chicken sausage in the foodservice segment followed by a

sage. That is the use of poultry meat in sausage. In fact,

processor's perspective of manufacturing these products

poultry sausage is the fastest-growing market segment, with

to meet the growing demand. Our goal is to share infor-

10.2% market growth in the last 52 weeks. Some 37.4%

mation about the tremendous opportunities that await

of the sausage sold during this time contained poultry,

future-focused processors.

and almost 20% was made exclusively with poultry meat.

Jos Kobussen

Industry insiders expect this growth rate will continue.

Sales, Co-extrusion Technology
Marel Townsend Further Processing
jos.kobussen@marel.com
Sausage Technology *

Meat&Poultry -- May 2014

Table of Contents for the Digital Edition of Meat&Poultry -- May 2014