Our freeze-drying expertise is of particular interest to manufacturers of meat products. Major manufacturers of dry fermented raw sausage use our dried meat to reduce initial water activity. The result: a microbiologically stable product that has matured and dried within a shortened period of time. Equalised products can be produced in a much more standardised way and giveaway can be trimmed down to a minimum. Boiled and roasted meat keeps longer and has the necessary instant properties to be used in convenience food. Freeze-dried meat is used in a wide variety of ways. The practical value of this raw material is increased considerably, opening up potential in additional areas of business.