WWW.WIBERG.EU SPRING 2007 No.

WIBERG s
®

knowhow
VITAL PLEASURE
Innovative sausage
products with added value

MODERN FRESHNESS
Natural preservation of
freshness without E-numbers

SMOKY CASINGS
Smoke impregnated casings
for traditional taste
Contents
10
news Portrait | Tradition meets future
PORTRAIT | Service guarantees trust
4
5
NEWS | Product range from filling to casing 6
NEWS | Quality guarantees safety 7
NEWS | Production requires technology
NEWS | Investment secures future
8
9
PORTRAIT | 60 years of WIBERG 30
professional
MEAT PRODUCTS | Vitality creates well-being 10
MEAT PRODUCTS | WIBERG Vital / yogurt sausage 12
deluxe
MEAT PRODUCTS | WIBERG Vital / Omega-3 14
MEAT PRODUCTS | WIBERG Vital / Natrivit 16
LEGAL | Health Claims Regulation 18
professional
MEAT PRODUCTS | Vineyard liver sausage 20
functional MEAT PRODUCTS | Modern freshness
MEAT PRODUCTS | Germex Natural
22
23
MEAT PRODUCTS | Winox Rosemary extracts 24
MEAT PRODUCTS | Power Booster 26
MEAT PRODUCTS | Ham Combi 27
CASINGS | Smoke-impregnated casings 28
Please observe all applicable food regulations for intended use. All recommendations and suggestions are offered without liability.
The new product range
catalogues are here!
Ask about the new Cooked ham products catalogue. In In the new Herbs and spices catalogue we have
addition to our well-known products for safe processing presented our extensive range of high-quality herbs and
of cooked ham products, in the new catalogue you raw spices. From aniseed to pepper: Here you will find all
will also find a number of new products, interesting the fine flavouring ingredients you need to round off your
information about cooked ham production and helpful specialities, in a clearly laid out and informative format.
guidelines about food legislation.
WIBERG Vital
Yogurt sausage, Omega-3 fatty acids and
sodium reduction: The WIBERG Vital line offers
a number of solutions for innovative meat
products and sausage products with added
nutritional and value.
22
Modern
freshness
Safe shelf life and extended freshness based
on natural raw materials: With GERMEX Natural
and WINOX rosemary extracts, modern
preservation of freshness without E-numbers is
guaranteed.
28
CASING
MEETS SMOKE
The smoke-impregnated Fibrous-Fix Smoke and
Barrier-Fix Smoke casings ensure clean and
easy production of fine meat products with
traditional smoke flavouring.
Dear customers,
it has now been 60 years since my grandfather set himself the
goal of perfecting the flavour of traditional sausage products
using high-quality spices and spice mixtures. Ever since WIBERG
was born, it has stood for the traditional and the innovative,
for mutual and individual taste, for regional and worldwide
enjoyment. Now, after 60 successful years, let's start out on an
enjoyable future together.
The new WIBERG Vital line enriches your fine meat and sausage
products with added wellness and vitality. Whether reduced-fat
yogurt sausage, specialities enriched with Omega-3 fatty acids,
or reduced-salt sausage and ham products: Your customers will
be excited about these light and tasty gourmet ideas!
In addition to flavour and appearance, guaranteed freshness
and a safe shelf life are also considered essential quality features
for high-quality sausage and ham products. WIBERG offers
you natural, E-number-free alternatives to chemical additives:
Winox rosemary extracts and Germex Natural. You will find
more information about these innovative products for shelf life,
freshness and safety starting on page 22.
Do your customers love fine sausage and ham products with the
traditional smoke flavouring? Unfortunately, there are numerous
disadvantages to the traditional smoking process, such as the
significant time and labour requirement. Here we offer you the
perfect solution: The new smoke-impregnated casings Fibrous-
Fix Smoke and Barrier-Fix Smoke. They guarantee classic smoke
flavouring just like casings from a smoke chamber, yet they are
not messy and they are easy to use. Try them!
I am confident that you will enjoy browsing through this WIBERG®s
KNOWHOW.
Sincerely, Marcus Winkler
Owner and CEO
 news 5

tradition service
meets guarantees
future trust

For three generations, WIBERG, the family owned company founded
in 1947, has had a clear goal: To offer maximum enjoyment and taste
experiences whilst eating.
What began precisely 60 years ago as a small firm in
Austria's Salzburger Land is today a globally active
enterprise. WIBERG refines precious spices and produces
high-quality spice mixtures, additives, and ingredients
that make food products a pleasure. With innovative
ideas and state-of-the art machinery, WIBERG is also a
competent partner in the casings sector. The taste expert
supplies sausage and ham producers, speciality-food
manufacturers, manufacturers of convenience products,
catering firms and restaurateurs.
Worldwide pleasure
Close interaction with meat and sausage producers
is traditionally the core business at WIBERG. About 80
percent of global turnover is achieved from this sector
of the food business. The main sales are in the domestic
markets of Austria and Germany, but also in Canada,
Russia, Poland, Italy and Switzerland. WIBERG uses a
network of selected distributors to supply its products for
meat and sausage production to 70 different countries.
Customised service and expert advice by WIBERG's sales staff and
technical advisers are essential factors in establishing the good reputation
that the herb and spice professional enjoys with its customers. Day after
day, flexible and reliable advice is given on-site for the development of
Partner for professionals new products, as well as for technical production issues.
WIBERG, a company with a sound knowledge of the
trade, supplies traditional, small-scale businesses as well
as food companies with a global reach. This successful
partnership is based on an extensive, complete product
range, informative sales documentation, expert advice
offered by committed outside sales personnel, and the
support and training provided by technical advisers.
"We supply the ingredients, that make
food a pleasure".
FACTS & FIGURES
■ € 106 million turnover in 2006
■ customers in 70 countries
■ 630 employees

Expertise assures perfection Where expectations are high

Training and events are essential components of the
WIBERG service offering. WIBERG communicates its well-
founded expertise to its customers at exciting production
seminars held in our in-house service centre, at customer
workshops, or at national and international trade fairs.
Current industry trends, extensive market research and,
naturally, the needs of the customer serve as the basis for
these industry events.
As a partner for professionals, jointly with its customers
WIBERG develops complete innovative concepts,
from production to packaging to optimum product
placement. This perfectly coordinated offering creates
a convincing holistic approach and provides all the
necessary assurance to customers with regard to
efficiency and safety.

Information furthers success

With interesting sales documentation of new products
and focus topics, detailed product range catalogues, as
well as the magazine WIBERG®s KNOWHOW the customer
receives extensive information on products, production
technologies and trends in the food industry. A visit to the
company website at www.wiberg.eu provides interested
parties from around the world with information about the
spice specialist's extensive range.

product range
from filling
to casing
The WIBERG complete offering gives you a comprehensive selection of quality
products. From seasonings to active agents to suitable casings; you have a
single source for the total production process of masterful sausage and ham
products. Subtle blends for convenience products complete the range.
CLARITY GUARANTEES EFFICIENCY
The complete WIBERG offering is now presented with even greater clarity. Division into the "Professional
Deluxe", Professional" and "Functional" categories makes it easier to find the optimal WIBERG product for your
specific requirements.
Top Quality – The key to absolute indulgence
Professional
Organic products or products with nutritional
ingredients satisfy a recognisable added value for
the consumer thanks to their special characteristics.
Deluxe
WIBERG products from the "Professional Deluxe" range
offer you these additional benefits to round off your
Traditional meets professional
Professional
In WIBERG’s "Professional" range you can find high-
quality products for the traditional production of meat
and sausage products. The offering includes selected
seasonings, balanced active agents and complete
mixtures for superb sausage and ham
Competence guarantees product safety
WIBERG products from the “Functional” range ensure
Functional
identifiable added value in the production process.
High-quality active agents provide clear benefits for
first-class sausage and ham products. For example,
in this category you will find the WIBERG E-Zero range,
WIBERG Vital products and organic items.
products. The category also includes selected
seasonings for regional specialities, for example
the WIBERG Novapure series: traditional sausage
seasonings free from flavour enhancers and allergenic
ingredients.
your safe and efficient sausage and ham production
in terms of preservation, retention of freshness, colour
stabilization or increasing the yield.
news 7

quality
guarantees
safety
HARVESTING
OF SELECTED
Only selected raw materials meet SPICES
SOURCING
WIBERG's high standards. Consistent OF PREMIUM
PERFECT
documentation and comprehensive PACKAGING
RAW MATERIALS
checks, from cultivation to harvest,
via processing until the finished
product, guarantee uniform WIBERG
premium quality.
QUALITY
PROMISES
SUCCESS
Raw material management
Raw materials and suppliers are selected on the basis of
extensive criteria:
❚ Inspection of cultivation, processing and storage
conditions in the countries of origin
❚ Focused selection and strict analysis of our suppliers
(certificates and audits)
❚ Detailed quality and processing specifications imposed
on suppliers of raw materials CAREFUL PROFESSIONAL
❚ Selection of the best harvests worldwide by PROCESSING QUALITY
CONTROL
experienced WIBERG buyers NUMEROUS
LABORATORY
ANALYSIS
Quality control
Before top-quality WIBERG products can be produced
from raw materials, these raw materials are subjected to
Quality management System
a rigorous and systematic quality control process:
❚ sensory testing conducted by WIBERG experts The integrated quality management system
❚ multistage chemical, physical and microbiological guarantees maximum WIBERG quality through:
tests of each delivered batch in our in-house
laboratory with state-of-the-art equipment
Production ■ ISO 9001certification: 2000 optimally designed
State-of-the-art production facilities and precisely processes
defined production procedures guarantee careful
processing of raw materials, as well as constant ■ an implemented HACCP plan
high quality of the end products. To avoid product
impairments such as cross contamination, foreign
■ an efficient hygiene concept
bodies or colour deviations, all processing steps are
specified and documented with the aid of computer
technology. This allows us to ensure that each ■ organic certificates from BSC Öko-Garantie
individual batch is fully traceable. and Austria Bio Garantie
Packaging ■ successful Halal-certified products
Light, oxygen, moisture and off-odours impair the quality
of premium raw materials. Premium packaging materials, ■ a consistent "GMO- free policy", i.e. all WIBERG
such as the WIBERG aroma bag, protect top-quality
products are free from genetically modified
products from these external influences.
organisms and their derived products
 news 9

production investment
requires secures
technology future

Proven WIBERG premium quality is WIBERG expands its production centre in Freilassing. Approximately € 37 million
based on the interplay of state-of-the have been invested in the new premises, which in the future will house all
art production technologies, the know- production and a modern logistics centre.
how of qualified employees and a
rigorous quality management system.
WIBERG invests in state-of-the-art production
technologies in Freilassing: This represents another
quality and service milestone.
Your advantages offered by
Production of spices and blends the highest level of quality
Only laboratory-tested, unobjectionable raw materials Synergies are achieved, organisational efforts are assurance and state-of-the-art
are refined and preprocessed in production. In the reduced, and complex workflows are designed more
multi-stage cleaning process, the raw materials run rationally through the combination of logistics and
production:
through the magnetic separator, various sieves, and production. The new development offers the basis for a
metal detectors. In the subsequent processing steps, future expansion of production and product range and ■ production safety thanks to constant quality
the raw materials are milled, shredded, or worked into guarantees optimal delivery service and ideal product of the WIBERG products
spice mixtures. A special feature offered by WIBERG is quality.
the cryogenic milling process. The process is a crushing ■ optimal reproducibility of flavour, consistency
technology in which liquid nitrogen is used. In the words of Marcus Winkler, the owner and CEO and colour
The advantage is assurance of aroma for high-quality at WIBERG: „The new premises in Freilassing are an
raw materials: Freezing the raw material ensures that investment in the future, they guarantee our international ■ full traceability of the products used from
essential oils do not evaporate. competitiveness and create just the right preconditions origin to delivery
The production of liquid WIBERG products runs over an for a forward-looking production system for spices and
automatic mixing system. Raw materials are introduced, seasonings.“
■ state-of-the-art technologies ensure
mixing parameters are set and the finished blends are
maximum product quality
output via computer control. The extension will be opened in the second half of 2007.

■ optimum delivery service thanks to central

Production OF CASINGS
Our in-house design department prepares graphic
logistics
customer requirements in terms of colour and
typography. Implementation is executed in a modern
■ new production centre is the basis for future
casing print centre. Three central cylinder Flexo printing extention of product range and production
machines with video line control and a computer-
controlled colour mixing station guarantee maximum
print quality and faithfulness to colour. Production areas
such as tying, clipping, perforating, punching and
shirring are among our standard daily activities. State-
of-the-art technologies, such as the biaxial screw-feed
shirring process and the moistening and impregnation
station commissioned at the beginning of 2007, make
WIBERG an innovation leader in the casing packaging
sector.

High-quality raw materials, well thought-out

quality assurance, state-of-the-art production
technologies and a variety of individual
service offerings contribute to the continuous
success of our business partners.

VITALITY
CREATES
WELL-BEING
Today people value staying healthy, enjoying life and feeling good about
themselves. Nature equipped us with vitality thousands of years ago.
Humans are omnivores by nature. Our bodies are
designed to make the most out of a minimum of energy
input. The best evidence of this is our digestive tract,
which does not have a rumen or abomasum, and
thus cannot handle kilograms of even the healthiest
vegetables a day. The demand for food that is
appropriate for human consumption and adjusted to
our needs is therefore a key issue in our future health.
Meat and animal products play an essential role in
men's, women's and adolescents' health. People who
are under stress and subject to certain growth conditions
need food to stay healthy and enjoy life. Iron in the form
of myoglobin and haemoglobin is essential. Iron in this
form, which is available almost exclusively in meat, is
absorbed through a dedicated receptor in intestinal
cells (brush border membrane). This specific method
ensures excellent absorption of iron from meat; this is
referred to as the “meat effect”.
Testosterone, the hormone responsible for libido and
vitality, needs nutritious protein and all its vital nutrients,
especially zinc, in addition to muscle movement. The
number-one source of zinc in our food is meat. Whether
from beef, pork, lamb or game, an adjusted supply of
zinc stabilises testosterone levels, thus improving the
body's ability to process training stress. 120 –150 g boiled
or grilled meat is all it takes.
But for the hormone to reach its intended target, the
body must have strong circulation. Spices and herbs
such as basil, parsley, cress, chili, pepper and ginger
keep blood vessels elastic, ensuring that testosterone
is transported easily throughout the body. Spicy foods
stimulate the body's production of endorphins.
We would like to thank Mr Putscher for his article.
MEAT PRODUCTS / PROFESSIONAL DELUXE 11
CHRISTIAN PUTSCHER
E-mail: office@christianputscher.at
Tel.: 0043 / 676/5606801 A – 4910 Tumeltsham 113
Christian Putscher
Education University of Vienna (1992-1998) Mag. rer. nat.:
■ Nutritional science
Professional experience
■ 1989 – 1995: Competitive athlete (national champion,
two-time national runner-up and int. Grand Prix
champion in weightlifting)
■ 1994 – 2000: Personal fitness trainer, nutrition coaching
in Vienna and Linz with a concentration in fitness
(staying slim without eating disorders)
■ Since 2000: Freelancer associated with
personal fitness.at
Nutritional science – primary prevention – sport
■ S
 pecialisations: primary prevention through food and
drink, health care, sports nutrition, holistic movement
concepts
■ Measures in primary prevention; seminars and lectures
■ Nutrition prevention coach
What would a balanced diet be without meat?
Nutritious meat products supply protein, vitamins and
minerals. The quality of the meat, the amount consumed
and the preparation determine whether meat is
“healthy” or “unhealthy”.
Modern nutritional scientists criticise sausages for
their high fat and salt content. WIBERG’s new Vital
line provides ideal solutions: WIBERG yogurt sausage
products and WIBERG Omega-3 mixture with fibre
produce top-quality scalded products with over 50 %
less fat and excellent full-bodied flavour. The WIBERG
Natrivit range provides the benefits of reduced salt while
maintaining a high level of production safety.
Let the next few pages introduce you to our new light
and flavourful products. Treat your customers to vitality
and well-being.
 meat products / professional deluxe 13
WIBERG
VITAL LINE
yogurt sausage

It's fun to eat good food. It's even more fun if in addition to pleasure and Art.No. Product Taste Description/application
enjoyment it also promotes body and spirit. This is why, in recent years, 167380 Yogurt Grill Sausage / Sausage distinctive onion and for the production of sausages without
Without Added Nitrite Combi nutmeg taste added nitrite with skimmed milk yogurt
products with added value for health and wellness, i.e. "Functional Food", NEW ingredient blend
are increasingly finding a place on consumers' tables. 167199 Yogurt Cooked Sausage Combi aromatic-spicy for the production of cooked sausages
NEW ingredient blend containing nitrite with skimmed milk yogurt
Both Combis contain fine-tuned binding and a reddening agent in addition to premium skimmed milk yogurt powder and balanced
seasoning.
Meat can most certainly be included in this new group
of food products. By its very nature, "functional" premium Art.No. Product Taste Description/application
meat is an important source of vital protein, essential fats,
167190 Yogurt Functional Combi P neutral phosphate-based
vitamins B1, B6 and B12, and the minerals iron, zinc and ingredient blend
NEW
selenium. What could be more appropriate than adding
167375 Yogurt Functional Combi C neutral citrate-based
nutritional value to first-class meat products with valuable
NEW ingredient blend
and natural ingredients such as Omega-3 fatty acids,
Both Functional Combis contain skimmed milk yogurt powder, binding and a reddening agent. They are neutral in taste, which makes
minerals or skimmed milk yogurt?
them suitable for combining with a WIBERG cooked sausage seasoning of your choice.

The WIBERG Vital line offers a number of solutions for

innovative meat and sausage products with added
nutritional value. With the new yogurt sausage products,
you can offer your customers reduced-fat sausage
pleasure with full flavour. The Omega-3 mixture with fibre
concept, in turn, combines reduced fat with the addition
of high-quality dietary fibre. The Natrivit concept ensures a
reduction of the salt content in sausage products with full
technological safety. Treat your customers to wellness and Visit us at IFFA, Hall 4.1, Stand F80 and experience
vitality! for yourself how good nutrition tastes with WIBERG!

CUSTOMER BENEFIT
YOGURT SAUSAGE CREATES LIGHTNESS The perfect casing for
■ reduced-fat – over 50 % less fat than light pleasure
Go lightly into summer with the new WIBERG yogurt comperable products
sausage products! With the four new compounds, the The optimum WIBERG casing is visually
production of reduced-fat cooked sausage products is ■ with 20 % skimmed milk yogurt appealing.
especially easy and safe. The complete blends already ■ light pleasure with the usual full-bodied flavour
contain skimmed milk yogurt powder and thus offer safe
Nom. diameter
handling without additional production effort. Whether Quality
converting
cold cuts, wieners or grill sausage: With WIBERG yogurt
sausage your customers enjoy healthy and wholesome BENEFITS FOR PRODUCTION Safe-Triple 90/50
sausage specialities, without sacrificing the familiar,
Safe-Triple 90/shirred
full-bodied taste. Slim down enjoyably with the new, ■ safe production without additional effort
reduced-fat yogurt sausage series from WIBERG! because skimmed milk yogurt powder is Safe-Triple 55/21
already included in the compound Safe-Triple 55/shirred

■ simple handling Casings in other languages are available

from 1.000 m.
■ trend product with added value

WIBERG
VITAL LINE
Omega-3 fatty acids
OMEGA-3 MIXTURE
FOR COOKED SAUSAGE
The concept of the WIBERG Omega-3 mixture with fibre
combines a reduction of fat content (enabled via the
fibre) with the addition of valuable Omega-3 fatty acids.
Thus the requirements of nutritional science are ideally
supported: An overall reduction of fat in the diet with a
simultaneous increase of certain positive fatty acids.
meat products / professional deluxe 15
the Omega-3
MINCED MEAT COMPOUND
Try the new product idea from WIBERG: The Omega-3
Minced Meat Compound with fibre for convenience
applications. Use this complete blend to enrich
specialities like hamburgers, meat balls or other minced
meat products with high quality Omega-3 fatty acids
and fibre. Bring wellness at the table for your customers!

Omega-3 fatty acids are natural components of fats

and oils. Although they are essential for the human CONSUMER BENEFIT Benefits for production
body, the body cannot produce these fatty acids on ■ with valuable Omega-3 fatty acids ■ complete product for simple handling:
its own. An increased supply via food intake is therefore Omega-3 fatty acids, fibre, binding and
■ with fibre
recommended. Omega-3 fatty acids are believed to
seasoning in one
offer numerous health-promoting properties, such as a ■ lactose-free and egg-free
positive effect on the heart and circulation, a reduction ■ without added MSG
in cholesterol level, and a boost to mental performance.

CUSTOMER BENEFIT Benefits for production

Recipe
■ reduced-fat - over 50 % less fat than ■ can be combined with any WIBERG cooked
comperable products sausage seasoning
■ with valuable Omega-3 fatty acids ■ good distribution in sausage mass when
■ source of fibre added with second addition of water
■ constantly good product consistency
■ high nutritional value
MEAT BALLS WITH OMEGA-3 FATTY ACIDS
Material for 10 kg total quantity WIBERG ingredients
The right casing for Quality
Nom. diameter
7.0 kg minced beef, 3mm 168695 Omega-3 Minced Meat
reduced fat pleasure converting
1.3 kg drinking water Compound
Safe-Triple-B 90/50 1.7 kg Omega-3 Minced Meat Compound
The right Omega-3 casings emphasize
the lightness of the recipe and create Safe-Triple-B 90/shirred
an appetite for wholesome pleasure.
Safe-Triple-S 55/21
Safe-Triple-S 55/shirred
Casings in other languages are
available from 1.000 m. Processing Preparation
❚ mix Omega-3 Minced Meat Compound with ❚ pan, approximately 4-5 min
proportionate water content ❚ deep fryer, 170 °C, 2-3 min
Art.No. Product Taste Description/application
❚ allow to swell for at least 5 min
❚ mix with the minced meat until fully blended
161701 Omega-3 Mixture sweetish can be combined with any WIBERG
compounds of additives cooked sausage seasoning ❚ form meat balls of approximately 30 g each from
the mixture

168695 Omega-3 Minced Meat Compound spicy with for minced meat specialities
compound of ingredients note of onion
NEW
 meat products / professional deluxe 17
WIBERG
VITAL LINE
NATRIVIT

FULL FLAVOUR WITH LESS SALT

There is no life without salt. For many of our bodily functions, salt is just as
indispensable as it is for adding that tasty finishing touch to our food
products. Again, the well-known quote from Paracelsus applies: "The dose
makes the poison".

How much salt does a person need? Reducing salt in sausage production – does it work?
The recommended daily intake of salt is 5-6 g in food. The new WIBERG Natrivit allows you to produce reduced-
Actual consumption however is an average of 9-10 g sodium sausage products without loosing the familiar
per day. Over time, excess salt overstresses our kidneys advantages of salt. Natrivit is the first mineral-based salt
and puts pressure on the human cardiovascular system replacement that ensures conventional functionality
- leading to high blood pressure and an increased risk and does not impair the flavour of your sausage and
of heart attack. ham products. Full flavour – full function – less salt: With Art.No. Product Taste Description/application
Too much salt? Around 75 % of the salt we consume WIBERG Natrivit, you offer your customer conscious
comes from processed food products like bread, indulgence with the guaranteed success of your 168504 Natrivit Nitrite Mineral Salt salty ❚ for producing sodium reduced sausages
cheese, soups, ready-to-eat meals and meat products. production. NEW special curing salt ❚ contains 28 % less sodium than
In addition, the human taste buds are growing more traditional nitrite curing salt
and more used to the taste of salt. The result is an
increased re-salting or "excessive salting" of food.
169269 Natrivit Salt Mineral Mix salty ❚ for producing sodium reduced sausages
NEW special salt

The effect of salt in meat products

Salt is an indispensable functional component of ham 168505 Ham Combi NV full-flavoured ❚ injection agent with low sodium
and sausage manufacture, and it contributes to the NEW phosphate-based brine additive ❚ for producing sodium reduced ham
success of delicious end products: for ham with reddening agent products
and seasoning
❚ Salt benefits the binding properties in meat products
168507 Cuttering Agent NV neutral ❚ for producing sodium reduced cooked
❚ Salt is a natural flavour enhancer sodium reduced cuttering agent
NEW sausages
❚ Salt supports water activity-value reduction and thus with phosphate and reddening
extends shelf life agent

In meat products, the addition of salt is 1.8 % to 2.4 %, on

average, in the form of nitrite curing salt or common salt.

The attractive casing Nom. diameter

for sodium-reduced Quality
converting
sausages
Safe-Triple 90/50
The right casing will give your Safe-Triple 90/shirred
CONSUMER BENEFIT Benefit for production
customers a treat for the eyes.
■ reduced sodium, which means at least 25 % ■ WIBERG Natrivit products ensure the familiar Safe-Triple 55/21
less sodium than is used in comperable technological functions of the products with Safe-Triple 55/shirred
sausage products full salt content
Casings in other languages are
■ full taste now requires less salt available from 1.000 m.

■ for the sodium-conscious diet


"Health Claims Regulation"
Regulation (EC) no. 1924/2006 on nutrition and
health claims made on foods
The regulation governs all nutritional claims and health claims that are used
on labels, in commercial communications, in general advertising statements
and in advertising campaigns of foods to be delivered as such to the final
customer.
The Health Claims regulation distinguishes between two different types of health claim
(Claims about the nutritional and health benefits of a food product):
1. Nutritional claims
Up to now, claims regarding a specific nutritional value
were permitted, for example, "contains less fat", "reduced
sugar", "high in fibre"; however, very few terms were
actually defined. The new regulation now contains a
closed list with 24 precisely defined nutritional claims,
and conditions for their use throughout the EU.
Examples of nutritional claims that
will be allowed in the future and
conditions for their use:
Low-fat: A claim that a food is low in fat, and any claim
likely to have the same meaning for the consumer, may
only be made where the product contains no more
than 3 g of fat per 100 g for solids of 1,5 g of fat per
100 ml for liquids (1,8 g of fat per 100 ml for semi-
skimmed milk).
Source of fibre: A claim that a food is a source of fibre,
and any claim likely to have the same meaning for
the consumer, may only be made where the product
contains at least 3 g of fibre per 100 g or at least 1,5 g
of fibre per 100 kcal.
Reduced (name of the nutrient): A claim
stating that the content in one or more nutrients has
been reduced, and any claim likely to have the same
meaning for the consumer, may only be made where
the reduction in content is at least 30 % compared to
a similar product, except for sodium, or the equivalent
value for salt, where a 25 % difference shall be
acceptable.
Timeframe of the Health Claims Regulation
12-31-2006
6 months
Publication of the
Regulation
2. Health claims
Health claims such as "supports the immune system"
were previously allowed if they were not incorrect
or misleading. In the future, all health claims will be
prohibited unless they are on the positive list that the
European Food Safety Authority (EFSA) is going to
publish. The list is expected to include claims such as
"calcium is good for bone regeneration" and similar.
The member states will provide lists of health claims
within a year. Then, after a hearing, the positive list will
be adopted within 3 years (by 01/31/2010 at the latest).
The regulation provides a registration procedure for an
extension of the positive list.
Health claims can only be made if the labelling
includes the following information:
❙ A reference to the importance of a varied and
balanced diet and healthy lifestyle
❙ Information on the amount of the foodstuff and
the intake pattern that are required to achieve the
claimed positive effect
❙ Possibly a reference to persons who should avoid
consuming this food product
Big 4 and Big 8 nutritional labelling
Big 4: Calorific value, protein, carbohydrates, fat
Big 8: Calorific value, protein, carbohydrate, sugar, fat,
saturated fatty acids, dietary fibre, sodium
The values of the Big 4 must generally be specified
for nutritional claims. Exceptions apply, however, for
nutritional statements on sugar, saturated fatty acids,
fibre, common salt (sodium), vitamins and minerals. In
these cases, a nutritional designation must be listed in
accordance with the Big 8.
For all health statements, the nutritional values of the
Big 8 must be specified.
LEGAL / news 19
tabea diwald
(State-certified graduate food chemist)
has been working for WIBERG since 2004 and,
among other responsibilities, handles the area of
food product legislation (declaration, additives).
From 07-01-2007 07-31-2009
2 years
Sell-off *
Working out nutritional profiles
Application of the
Regulation * Sell-off of all products manufactured and labelled during the first 6
months until their best-before date within two years.
General conditions
Overall, health claims are only permitted if the food
products have a certain nutritional profile, i.e. if they do
not exceed a certain content of the so-called "bad 6" (fat,
saturated fatty acids, trans-fatty acids, sugars and salt/
sodium). If a single nutrient exceeds the prescribed profile,
the claim can still be used. However, in this case, in an
adjacent space on the label there must be a reference to
the deviation, e.g. "higher content of ...". Within two years
(by 01/19/2009) after the regulation goes into force, the
Commission will determine the specific nutritional profiles.
Nutritional claims and health claims must
❙ refer to ready-to-eat foodstuffs and are only permissible if
the average consumer can be expected to understand
the positive effect as it is presented in the claim.
❙ be supported by generally accepted scientific findings,
and the claim must be backed up by these findings.
Health Claims Regulation Overview
Nutritional claim 
is any claim about a special positive nutrient
characteristic of a foodstuff (example: "high calcium
content"). A closed list with 24 claims permissible
throughout the EU offers a clear regulation.
Health claim 
Health Claims means any claim that states, suggests
or implies that a relationship exists between a food
category, a food or one of its constituents and health.
All claims that will be included on the future positive list
are permitted. This list is expected to be published in
three years' time. A possible example would be:
"Calcium is good for bone regeneration".
 MEAT PRODUCTS / PROFESSIONAL 21
VINEYARD LIVER SAUSAGE
with Riesling flavour

Fine liver sausage specialties are always popular with consumers. Whether
rustic and rich or as a delicacy for canapés and paté, liver sausage
products provide a delicious experiences.
Experience traditional liver sausage in a new form.
WIBERG’s Vineyard liver sausage is a unique treat. And a
new way of enjoying wine! Selected Riesling wine aromas
refine the new seasoning.

Traditional full-bodied liver sausage flavour combined

with a light hint of wine provides a real culinary delight.
Whether you offer the new Vineyard liver sausage in
the perfect WIBERG casing in your shop counter or
as a special snack at your next catering event, your
customers will be impressed as they savour the luxurious
riesling flavour!

CUSTOMER BENEFIT
RECIPE
■ traditional liver sausage product with Vineyard liver sausage
extraordinary rich flavour
■ especially delicate on crusty white bread as MEAT MATERIAL FOR 100 KG WIBERG ingredients per kg
a starter or snack with wine TOTAL EMULSION 11 g Vineyard Liver Sausage 168938
22 kg liver 10 g Lebo Active 162887
■ free of allergens that are subject to specific
13 kg pork II/pork shoulder
labelling under EU regulations without added
65 kg pork belly flanks/neck fat 19 g Nitrite curing salt
MSG
WIBERG SAUSAGE CASING
Equal the cooking loss
Vineyard Liver Sausage,
Dosage Safe-Duplo, cream coloured
Art.No. Product Taste Description/application
g/kg mass
168938 Vineyard Liver Sausage 11 g elegant seasoning with note for production of fine liver
seasoning with reddening of Riesling aroma sausage
NEW agent Preparation
❚ separate bile ducts from liver if necessary ❚ when the mixture reaches 45 °C add the
❚ cut the liver until bubbles appear pre-cut liver until it forms a stable emulsion
The right casing for rich ❚ add the nitrite curing salt at a low blade ❚ add seasoning
riesling flavour speed until the liver begins to bind ❚ stuff into WIBERG sausage casings
❚ remove the liver from the cutter ❚ redden at 60 °C for around 30 minutes then
The attractive sausage casing underscores
❚ preheat the cutter with hot water if necessary cook at 78 °C until a core temperature of
the delicate and unique riesling flavour.
❚ pre-cut the cooked hot meat 70 – 72 °C is reached
Quality Nom. diameter ❚ add Lebo Active while continuing to chop ❚ depending on the used casing cool the
converting and equal the cooking loss; finely chop and product in the production room or shower/
emulsify the mixture basin
Safe- Duplo 45/21

Safe- Duplo 45/shirred Declaration in accordance with European Food Law:

Ingredients: pork (35 %), pork liver (22 %), fat, nitrite curing salt (table salt, preservative: E250), spices, emulsifier: E472c,
sucrose, spice extracts, flavourings, granulated broth (hydrolysed vegetable protein, salt, vegetable fat), antioxidant: E300
Casings in other languages are available
from 1.000 m.
 meat products / functional 23
modern
freshness

In addition to taste and appearance, Germex Natural

the essential quality features include
guaranteed freshness and a safe GERMEX Natural ensures a long shelf life freshness and safety without E-
shelf life for high quality sausage and numbers. The synergy of different components offers an effective shelf life
ham products. Modern freshening extension for all cooked sausage specialities.
agents and preservatives make an Very effective preservatives with E-numbers are used to achieve the
increased expectations relative to shelf life, safety and freshness. Benefits
essential contribution for good tasting In spite of their outstanding effect and their certified harmlessness,
and safe food with longer shelf life. these additives are constantly being discussed. The claim „without
for

production
added preservatives“ is constantly subject to negative comment. ■ inhibits growth of microorganisms
WIBERG offers its new product GERMEX Natural which provides a new
solution for preservation of sausage and meat products without the ■ long shelf life and freshness
Freshness is a relevant quality criterion for declaration of E-numbers. ■ low dosage
meat and sausage products. Production of first-class ■ no E-numbers to declare
Natural decomposition leads quickly to negative MEAT and sausage products
sensory impressions. Deviations in flavour, smell and
appearance result. Microbial decomposition processes Declaration in
Raw materials Dosage
play a significant role in the sensory changes. Pathogene Art.No. Product Description/application accordance with
proper raw material g/kg mass
microorganisms represent the greatest risk for the health European Food Law
pH value/water activity-value
of the consumer in this regard. Freshening agents have a temperature 168619 GERMEX Natural
3g for all cooked sausage products Flavour
direct effect on these microorganisms. The usage of these NEW aroma
additives disturbs certain metabolic processes of
Development of toal plain count (aerobic) in sliced cooked sausages within eight weeks
the microorganisms. Their growth is hindered. Processing
technology
cfu/g sliced cooked sausage
The production of first-class sausage and ham products HACCP
good hygiene practice 109
requires a selection of unobjectionable raw materials, 108 without preservation
additional standards:
high quality processing, as well as packaging and storage 107
ISO 9001, IFS, BRC Stabilac 60 (E325)
that is appropriate for the final product. WIBERG freshing 106
agents and preservatives certainly ensure that production 105 GERMEX Natural
goals are reached. Recipe 104
Nitrite curing salt 103
WIBERG starter cultures 102
WIBERG additives 101
weeks
0 2 4 6 8
Packing
good hygiene practice
Development of anaerobic lactic acid bacteria in sliced cooked sausages within eight weeks
technology
(clean room, gas packing)
cfu/g
sliced cooked sausage
109
Delivery
108 without preservation
cooling chain 107
Stabilac 60 (E325)
106
105 GERMEX Natural
Targets
104
■ long shelf life ■ nice appearance 103
■ safety ■ good taste 102
101
■ colour stability ■ efficiency
weeks
■ freshness ■ clean label 0 2 4 6 8
 MEAT PRODUCTS/ functional 25
Technology
Assures freshness

WINOX rosemary extracts

WINOX rosemary extracts guarantee freshness and Declaration in
Dosage
preservation on a natural basis, especially for fat- Art.No. Product
g/kg mass
Description accordance with
European Food Law
containing food products. WINOX products without
168641 WINOX Fresh 0.5 - 1.5 g ❚ universally suitable Spice extract
E-numbers offer safe protection against oxidative NEW
rosemary ❚ for all kind of fatty food
spoilage in all areas of meat and sausage production. extract like marinades, oil, frying
oil/fat, meat and sausage
In addition to proteins and carbohydrates, fats and oils are essential components of our products
nutrition. However, fats are also sensitive food components that are easily perishable ❚ liquid product
through autooxidation. The danger of sensory and nutritional/physiological changes
up to inedibility is particularly high. The new WINOX rosemary extracts counter these
168638 WINOX Top 0.3 - 0.4 g ❚ supports and saves the Spice extract
oxidative developments. These powerful products assure a good shelf life without E- rosemary typical fresh aroma in all
numbers, based on natural raw material. NEW
extract kind of cooked sausage
products until expiry date

Benefits for production

■ protection against oxidative rancidity,
i.e. longer shelf life 168639 WINOX Super 0.2- 0.5 g ❚ protects raw sausage Spice extract
rosemary products against rancidity
■ protection against aroma defects, i.e. flavour NEW extract ❚ long-lasting sensory
protection quality
■ protection against oxidative colour changes, ❚ longer shelf life, also in
i.e. colour stability case of deep freezing
(pizza salami)
■ low dosage
■ no E-numbers to declare
168640 WINOX Aqua 0.3 - 0.5 g ❚ water dispersible Spice extract
rosemary ❚ long-lasting fresh taste
WINOX products compared to blank samples NEW
extract also in case of deep
Oxidation resistence freezing of cooked ham
oxidation resistence measured in hours
measurement method ❚ prevents from negative
hours DIN EN 14214 taste in pre-cooked and
90 chilled burgers etc.
80 This standardized measurement
70 method works with 100 °C hot
60 air which is blown through a
50 fat/oil sample. This procedure
40 causes an artificial ageing 147877 WINOX 1000 1g ❚ synergies of the Spice extract,
30 process. This allows the rapid freshening combination of additives food acids,
20
measurement of oxidation agent with guarantee an extremely phosphate
resistance of fatty food. This rosemary efficient deceleration of
10
resistance is normally measured extract autooxidation and an
0
in hours. increased colour stability
ge of meat and sausage
am ge ausa ge The chart shows clearly that
dh usa ds usa products
k e sa ke sa products produced with WINOX
coo liver coo raw
have a significant higher
stability. WINOX rosemary extracts offer innovative and safe solutions with a broad application range for
without WINOX WINOX WINOX 1000
all areas of food production.
 meat products / functional 27
wiberg wiberg
power booster Ham Combi

LOW DOSAGE Pleasure and safety for

STRONG TASTE ham products
Many consumers appreciate the full Full aroma, meat flavour and an
taste of fine sausage products. The optimised function: The new WIBERG BENEFITS FOR PRODUCTION
WIBERG Power Booster Range Ham Combis offer safe production ■ increased water binding capacity
■ better slicer capacity thanks to optimal phosphate
intensifies the natural meat flavour results for ham products with higher combination and thickeners
in sausage and ham products. injection quantity. ■ the best possible colour development and colour
retention

Ham Combi 40, Ham Combi 50 and Ham Combi 60

The WIBERG Power Boosters are flavour-enhancing
seasonings. Selected meat aromas permit maximum
flavour with a minimum amount of additive. The optimally
matched ingredients enhance the inherent flavour of
the meat without the addition of glutamate. The Power
Booster range includes three special products that are
matched to the type of meat: Power Booster Beef, Power
Booster Chicken and Power Booster Pork. New Power
Booster Universal is suitable for intensifying the natural
meat aroma of all types of meat. All Power Boosters are
very economical thanks to the low additive quantity of
1 g/kg emulsion.
are adjusted to different injection quantities, but they
definitely have one thing in common: recognisable
BENEFITS FOR PRODUCTION added value for your cooked-cured production. The
best possible binding properties, as well as optimal
■ enhances the natural meat flavour
reddening, ensure safe production of aromatic toast
■ broad application range ham. The slicability of ham products is noticeably
■ low dosage increased. This is facilitated by an optimal phosphate
combination and the improved selection of thickeners
■ economic production that are partly supplemented by protein. The intensive
■ without added MSG meat seasoning that is already contained in the injection
agents underlines the natural meat flavour of cooked
cured products.

Art.No. Product Dosage

Declaration in accordance
Art.No. Product Description
with European Food Law
Ham Combi 40
168027 5.5 kg in 100 kg brine at 40 % injection
brine additive with seasoning
167743 Power Booster Universal
NEW flavour-enhancing suitable for all kinds of meat Dextrose, salt, flavouring Ham Combi 50
seasoning 168221 5 kg in 100 kg brine at 50 % injection
brine additive with seasoning
Power Booster Chicken *
167741

wiberg
flavour-enhancing
NEW especially suitable for chicken Salt, dextrose, flavouring Ham Combi 60
seasoning 168228 6 kg in 100 kg brine at 60 % injection
brine additive with seasoning
167744
NEW power booster
Power Booster Beef *
flavour-enhancing
seasoning
especially suitable for beef
Salt, flavouring, granulated broth
(hydrolysed vegetable protein, salt,
vegetable fat), spice

167740 Power Booster Pork *

NEW flavour-enhancing especially suitable for pork Salt, flavouring, yeast extract
seasoning

* minimum order quantity: 100 kg

 Casings/ functional 29
casing
MEETS
SMOKE

smoke-impregnated casings FIBROUS-FIX SMOKE: Presmoked fibrous casing

Nom.
Quality
Details Taste diameter Mat. No.
Gourmets love fine meat products with traditional smoke flavour. WIBERG offers Color
converting
an economical solution for producing masterful sausage and ham specialities
55/shirred 540266
with a smoke note: The smoke-impregnated casings Fibrous-Fix Smoke and Fibrous 60/shirred 527688
Cooked salami
Barrier-Fix Smoke. (e.g. Tyrolian sausage)
Bak-D tender-mild
80/shirred 540270
90/shirred 527689
Many traditional ham and sausage products take
on that certain something with a subtle or hearty Easy and clean
55/shirred 540272
smoke flavouring. However, there are a number of ■ clean equipment; reduced costs through 60/shirred 527691
Cooked salami Fibrous intensive smoke
disadvantages to conventional smoking processes, time savings and the ability to dispense with (e.g. Tyrolian sausage) Bak-D taste 80/shirred 540275
including increased environmental stress and enormous expensive cleaning agents
consomption of time and resources. The new Fibrous-Fix 90/shirred 527692
Smoke and Barrier-Fix Smoke casings coated inside with ■ clean exhaust air = climate protection!
NEW Fibrous
liquid smoke offer you the ideal alternative: You spare ■ clean, pollutant-free wastewater 90/shirred 540291
Cooked sausage Amber-N beech smoke
yourself the time-intensive and work-intensive smoking
■ clean production facilities: Work without (e.g. Bologna) Fibrous taste
process, yet you obtain delicious sausage and ham 92/shirred 540292*
products with the typical, familiar smoke flavour. chips and ashes Clear-N

■ clean sausages: Free of tar streaks and NEW Fibrous 120/shirred 540293
WIBERG Fibrous-Fix Smoke is a coated fibrous casing. It smoke spots; when touched, hands remain Clear-N pre-stuck beech smoke
has already proven itself for cooked salami, and now free of the unpleasant smell of tar Cooked ham
Fibrous taste
this casing is giving the finest smoke flavouring to cooked
sausage and cooked ham. ■ clean packaging without brown liquid Clear-N 120/shirred 540294*
The new WIBERG Barrier-Fix Smoke in turn is a * sliced product

impermeable casing - for smoke flavouring without BARRIER-FIX SMOKE: Presmoked barrier casing
weight loss. These casing lends, cooked sausage,
liver sausage and cooked ham a fine seasoned BENEFITS FOR PRODUCTION Nom.
Quality
smoke aroma and an appetizing colour. ■ same typical smoke flavour as from the Details Taste diameter Mat. No.
Color
smoke chamber converting
The new "smoky" sausage casings from WIBERG NEW
guarantee the finest pleasure, effortless application ■ smoking time is no longer required Safe-Glanz
90/shirred 540295
Cooked sausage Amber beech smoke
and constant quality. You will be surprised at how easy ■ easy and clean application
and clean it is to give classic ham and sausage products (e.g. Bologna) Safe-Glanz taste
90/shirred 540296*
a traditional smoke flavour as though they had come ■ uniform quality in colour and flavour Bak
from the smoke chamber.
NEW
Liver sausage Safe-Glanz light smoke, light
60/shirred 540297
Gold browning

NEW
Safe-Glanz typical ham
Cooked ham 120/shirred 540298*
Clear smoke

* sliced product

Regulation (EC) No. 2065/2003: Ingredients:

Because smoke flavourings are produced from smoke Water-soluble liquid smoke, manufacturing process is
which is subjected to fractionation and purification based on highly controlled pyrolisis of finest hardwood
processes, the use of smoke flavourings is generally sawdust.
considered to be of less health concern than the Labeling recommendation:
traditional smoking process. Smoke aroma
Minimum order quantity:
1000 m/shirred sticks with 25 m

60 YEARS OF WIBERG
A SUCCESS STORY
Wilhelm Berger
1st official appearance – national conference in Graz 1951
WIBERG corporate site 1947
Staff / production 1964
Helga Winkler-Berger
MarCus Winkler
Company founder Wilhelm Berger 1947
1947
WIBERG is founded by Wilhelm Berger and his wife Dr.
Helene Berger, in Stuhlfelden in Austria. The company's
primary aim is to provide finished spice mixtures to sausage
producers.
1954 WIBERG relocates to the city of Salzburg
1962 An additional subsidiary is founded in Freilassing/
Germany for the EC area
1973 The company starts selling gastronomy seasonings
1977 The starting point for converting sausage casings.
The basis, i.e. to establish packaging solutions as part of
the overall WIBERG service offering, is thus created. In the
same year, the company building is built on the current site
in Salzburg.
1981 The era of Helga Winkler-Berger begins. When the
company founder Wilhem Berger dies after a brief, serious
illness in 1981, his daughter, Helga Winkler-Berger, takes
over management of the company. Through strategic
internationalisation and extension of the existing markets,
she shapes the company significantly.
news 31
1983/84 A new company building is erected in Freilassing/
Germany
1987 WIBERG prepares for the North American market and
opens the WIBERG Corporation in Canada (Mississauga/Ontario)
1994 The WIBERG quality management system is certified in
accordance with ISO 9001
1996 The WIBERG Corporation in Canada relocates to Oakville/
Ontario 
1997 WIBERG celebrates its 50-year company anniversary
and extends the original Salzburg building into a corporate
headquarters facility
2001 Marcus Winkler assumes corporate management New WIBERG production centre in Freilassing
responsibilities in the third generation. With the goal of
developing WIBERG into the leading international supplier of
top-quality ingredients for food producers and restaurateurs,
Marcus Winkler guides the firm into the future 
2001 In the same year, subsidiaries are founded in Los Angeles
and Barcelona 2007
WIBERG looks back on 60 years of success
and moves into its new production centre in
2005 Ground is broken for construction of the new production Freilassing. The Salzburg head office remains
facilities in Freilassing. the corporate headquarters.
WIBERG at the
IFFA 2007
May 5th-10th, 2007

Passion
meets
pleasure

WIBERG inspires you with new concepts in nutrition and taste as well as efficiency increasing
innovations. We present tailor-made solutions for taste, technology and casings for meat and
sausage products.

Visit us at the WIBERG booth, Hall 4.1, F80 and convince yourself of “More Taste. More Pleasure.”

More Taste. More Pleasure.

Published by WIBERG GmbH, A.-Schemel-Str. 9, 5020 Salzburg, Tel. +43-662-6382-0, Eichendorffstr. 25, 83395 Freilassing, Tel. +49-8654-470-0
Editor: Michaela Schneider, Design: ideenwerk, Photos: WIBERG, ideenwerk, corbis, Stockfood, LITHO: ideenwerk, Printing: Laber