Chr. Hansen’s new meat cultures include a new fermentation scheme for Italian-type salamis with numerous benefits. Processors using them are able to produce sausages with the correct Italian taste profile produced faster at less cost with higher food safety. An individual salami producer gets freedom of action, as it can adapt the fermentation scheme to market requirements, sell product early in the process because of food safety and product stability and accelerate drying excessively toward the end of processing, creating a very hard surface. It can also slow down the process to create traditional high-quality flavor profiles. The culture also offers better sliceability of the sausages and good color stability. Chr. Hansen: (800) 558-0802, or visit www.chr-hansen.com