Black Kassel - Snack like Royalty
Eiffel Tower - A creamy cow’s milk delight, featuring a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature
Flavorseal's Seasoning Transfer Technology Adds New Ways to Add Flavor to Products

Flavorseal's Seasoning Transfer Technology Adds New Ways to Add Flavor to Products


AVON, OH

Flavorseal is providing patented seasoning transfer technology products to help meat processors add seasonings and flavors to their existing production line.

The company is offering three primary seasoning transfer products. Seasoned Netting provides superior forming, shaping and pattern, as well as seasoning and spices for boneless deli meats without an additional step in the processing line. Seasoning transfer sheets have the seasoning pre-applied to a sheet, providing a controlled application of spice to meats like bacon. Seasoning transfer casings have the spice technology pre-applied to the inside of a casing, which can be either individually clipped or shirred to run on most standard processing equipment, according to a press release.

“Every day we seem to see an article on the increasing demand for exciting new flavors in foods, especially in meats,” said Dave Wince, vice president of the food processing division at Flavorseal. “For processors who are looking for ways to add flavor to their hams, bacon, or deli meats, we have a seasoning transfer product that will let them create new flavored products quickly and easily, and with great results.”

Flavorseal’s new transfer technology products are just another way the company provides customized solutions that improve ways to package, prepare, and store foods.

Flavorseal Seasoning Transfer Netting

Flavorseal Seasoning Transfer Sheets

Flavorseal Seasoning Transfer Casings

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Black Kassel - Snack like RoyaltyEiffel Tower - A creamy cow’s milk delight, featuring a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature

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