Meat Processing

7 Questions to Answer Before Selecting Food Netting

October 30th, 2014

Netting for food processing comes in many different materials, patterns, sizes, colors and flavors. How does a processor choose which one is best for their product? Flavorseal’s netting market manager, Lisa Vacco-Orlowski, recommends considering all the factors before selecting the knitted netting that will best fit your product.

Flavorseal Continues to Develop Full Line of Netting Products for Meat Processors

January 23rd, 2014

New product development and a comprehensive line of netting ensure the correct net is always available for customers at every stage of the manufacturing process.

Flavorseal Introduces Seasoning Transfer Netting

May 16th, 2013

Seasoning Transfer Netting is Flavorseal’s high quality tight weave netting that forms, applies flavor, color and pattern to boneless and bone-in meats in one step.

Flavorseal to Exhibit at MEATXPO 2013

January 3rd, 2013

Flavorseal will be exhibiting at MEATXPO 2013, showcasing the latest in meat packaging products.

White Paper: Selecting the Correct Food Packaging is Key to Profits and Savings for Processors

June 22nd, 2012

Flavorseal’s latest white paper reviews the food packaging selection process. Included is a discussion on how a thorough technical evaluation before and during the packaging selection process can help make sure the right packaging material is selected.

From Selecting Food Packaging to Resolving Challenges With Roll Stock Film

June 22nd, 2012

From the initial food packaging consultation to equipment support, our technical support team ensures your production line runs smoothly. Cary Brabander, Flavorseal’s Outside Technical Support Manger, talks about the services we offer to customers.

Flavorseal announces new Regional Manager for the South Central Region

February 24th, 2012

With over 20 years in the food processing industry, Flavorseal welcomes the addition of Kevin Johnson to our team as the Regional Sales Manager for the South Central region.