Responding better to demand for healthy food
Sausage may be popular in much of Asia, but the snack has a lot of catching up to do before it can join the trendy conversation about healthy eating. In an interview with Asian Meat magazine, Johan Kwaaitaal explains what sausage producers can change about the recipe to better respond to supermarket or government demands to make sausage healthier. In doing so, of course, it is important to preserve the original taste of the sausage as much as possible.
See the entire article in Asian Meat Magazine here
