WHAT WE DO
Packaging Solutions
The Modified Atmosphere Packaging solution is one of the most effective packaging systems for preserving the freshness, taste and smell of a food product. Check out our MAP solutions.
Our main goal in the projects we are working on as VOLVAC; To ensure that the fresh meat is used in the best way in a modern facility and to create an exemplary facility for all meat products factories in our country. Thanks to today’s electronic technology, it will be packaged, ensure a long shelf life and be stored in the most suitable conditions and reach the consumers. By keeping the continuity of the production sector in the foreground, consumers will receive preserved food.
The most important advantages of the project are; is to make quality and hygienic fresh meat and meat products ready for consumption with a long shelf life. Limiting weight loss in various flavors and recipes by adding added value to the products to be produced, improving palate, reducing vitamin losses, reducing post-process contamination, gaining from the use of labor and equipment, can be listed as the important advantages of our high-capacity economic production projects.
< img class=" wp-image-951 alignright" src="https://volvac.com.tr/wp-content/uploads/2022/02/et2.png" alt="" width="282" height=" 180" />Especially; supermarkets and other mass consumption centers constitute the main dynamics of today’s market. To have a certain place in this market and to continuously develop this market share requires a planned and programmed long-term work. With VOLVAC projects, for consumers who have limited time, quality expectation, taste and nutrition awareness; In line with their expectations, it will be possible to find hygienic fresh meat and meat products.
In the production facilities designed in accordance with HACCP with the latest technological equipment: fresh meat storage, shredding, processing, slicing, freezing, packaging in portion packages and semi-prepared meat. With product and advanced processing production lines, marine products are produced in accordance with international standards.
With the developing packaging technology, the products are both safe (under vacuum) thanks to packaging materials with high barrier and thermal resistance (-40C/+200C). cooking, pasteurization and sterilization) is packaged with a long shelf life and can be served by heating in its package. VOLVAC Engineers are ready to produce suitable solutions for you.
Ready Meal Packaging
Especially large The changing and individualized lifestyle in cities also changes our eating habits. There are no more “Housewives” in our homes displaying the products of the delicious Turkish Cuisine. Economic conditions also draw housewives into the business world.
So, will we stay away from those tastes that we are used to and love? Of course not. There is a sector that keeps working to reintegrate many elements of modern life into society: Technology…
When people living in big cities return home from work, they no longer have the energy or time to prepare a meal. The “West”, which reached these points many years before us, tried to solve this problem with ready-made food packages. However, the ready-to-eat food market in our country is still in trouble. Because the ready-to-eat food solutions offered to the consumers so far do not fully meet our taste expectations. Turkish society, accustomed to at least three hot meals with soup, main course, rice, pasta and salad, when they sit down at the table, retreats when they hear the word “ready meal”. “We are working on new ready-to-eat food techniques by trying to meet the expectations of the society, without breaking away from our traditional tastes. While doing this, we aim to deliver the flavors of traditional Turkish cuisine not only to the market in our country, but also to the world market. In this context, we are in cooperation with many national and international companies.
Perishable ready-to-eat foodstuffs are in terms of product safety with minimal processing and storage combinations under controlled heating/cooling conditions to prevent the development of pathogenic organisms and to ensure microbial safety.
Minimally processed foods are produced using a range of modern technologies that aim to change the food as little as possible while ensuring adequate shelf life in the process from producer to consumer. Food products that contain little or no preservatives and that have been subjected to mild heat treatments to provide a newly cooked taste constitute a brand new concept in ready-to-eat food consumption. has undergone serious change over the years. We should not forget the reactions of the end consumer, who is naturally conscious, so that we can analyze the picture of today and tomorrow well.
Seed, fertilizer, medicine, feed, etc., which are the raw materials of our industrial food industry. When we add expensive fuel and electricity costs, we do not have many alternatives other than value-added production for our food industry. We can gain advantages with a very good packaging, but it is not easy to do business with a single parameter in a market where unfair competition is intense.
At this stage, we need many new technology applications in terms of preparation, process and packaging. We are opening the door to a brand new world in the ready-made food industry with these applications, which have been widely used especially in Europe… required…
When the right technologies are selected, we do not need chemical preservatives in any of our processes and packaging. Only heat treatments and vacuum, map, active packaging can be sufficient. Of course, our raw material growing potential and production capacity, existing infrastructure opportunities and accurate information from the market must be analyzed and analyzed by professional teams. Today’s consumers’ need for quality, safe, nutritious, easily available, quick to prepare and industrial production, which has no environmental impact, is the main factor in the updating of our projects.
Each model of VOLVAC Packaging and Food Machines has the appropriate qualifications for the packaging of all kinds of ready meals.
Fresh Food / Salad Packaging
VOLVAC provides solutions for the preparation, processing and packaging of fresh foods and salads. International companies that produce food processing machines, of which VOLVAC is the representative, manufacture machines for all kinds of needs. Companies that produce fresh vegetables, fruits and salads now have to perform some washing, cleaning, drying and packaging processes before putting their products on the market. VOLVAC provides seamless and continuous service and support in these matters.
Perishable ready-to-eat foods are minimally processed and stored under controlled heating/cooling conditions to prevent the growth of pathogenic organisms and to ensure microbial safety. With its combinations, product safety constitutes the critical points of technology. Our packaging solutions meet the needs of both small and industrial production with pre-treatment, slicing and chopping, gradual washing, insect-fly separator, alternative drying, root crop peeling, dicing for leafy and rooted products.
Reducing the microbial load. There must be some chlorine in the washing water for It is recommended that the Washing Systems be single-stage or two-stage if the product comes from the field and contains mud. Each unit performs turbulent washing with two pumps and is rinsed with a shower and washed with cold water. The water is filtered and reused. It is carried a little so that it does not get dirty. After the washing process, the products are dried by centrifugation method. The product must be completely dry before packaging. Because the water droplets on it will cause the product to deteriorate faster and the shelf life will be shortened. Also, in order for the salads to mix well with the sauce, the salad material must be dried after washing.
Minimally processed foods; It can be produced using a range of modern technologies that aim to minimize the loss of nutritional value of foods, as little as possible change from production to consumer, and at the same time ensure adequate shelf life in the process from production to delivery to the consumer. In order to prevent the development of pathogenic organisms in foods and to ensure microbial safety, safe food production is carried out under controlled cooling conditions with combinations of minimal processing, portion packaging, heat treatment and storage. HACCP, which can also be defined as the elimination of problems by determining/controlling these points separately, is the determination of “critical control points (CCP)”, reducing the risk and thus preventing the danger. This concept, which came to the fore for space studies for the first time, was later adapted to the industry in the USA and gradually spread to Europe, finding use in the community members and recognized as a necessity for some sectors.
This system basically depends on the control in the final product. It has adopted the principle of pre-determining the protective measures that prevent the dangers that may be developed as a result of delays or irreversible negativities.
Seafood Packaging
Our country; It is a very lucky country in terms of climate, soil structure, lakes surrounded by sea on three sides, dams, streams and spring waters and aquaculture potential. Our country has 8,333 km of coastline and approximately 26 million hectares of land suitable for usable aquaculture production, including the seas. Approximately 95% of the said area is seas (24.607.200 ha), 1.3% is dam lakes (342.377 ha), 3.5% is natural lakes (906.118 ha) and about 0.1% (15.500 ha) is ponds.
The total surface area of natural lakes, ponds and dam lakes, which constitute approximately 5% of Turkey’s aquaculture production area, whose number of dam lakes and ponds built for irrigation and energy purposes is increasing day by day, is 1,263,995. huh. In addition, there are approximately 178,000 km of rivers.
Four different seas with different characters surrounding Turkey provide great wealth in terms of fish species.
– 165 in the Black Sea, – In the Marmara 200,
Although it is stated that there are around 300 fish species in the Aegean Sea and 500 species in the Mediterranean Sea, most of these species have come to the point of extinction.
Turkey in terms of aquaculture production It ranks thirty-third among 161 countries in the world, fourth among European Union countries, and third among Mediterranean countries. Since the production potential of seafood, which is the most important source of nutrition in human nutrition and in eliminating the animal protein deficit, is not unlimited and it is not possible to increase production continuously as the population increases, the amount of fishery product per capita will start to decrease after a certain level and the demand will be limited to the amount of production.
Aquaculture products, which were generally consumed fresh until the last few years, are now offered to consumers by being subjected to processing and preservation technologies such as cooling, processing, packaging, salting, canning, smoking, drying and brine. In recent years, in Turkey, in addition to freezing and rapid cooling technologies, applications for further processing, canned, smoked and different products with new technologies have become widespread. We would like to announce the new technology application with you. With these applications that we have started to use in some sectors, we are opening the door to a brand new world for you…
Perishable ready-to-eat foodstuffs are minimally processed and stored under controlled heating/cooling conditions in order to prevent the development of pathogenic organisms and to ensure microbial safety.
Minimal processed foods are produced using a range of modern technologies that aim to change the food as little as possible and at the same time ensure adequate shelf life in the process from producer to consumer. Food products that contain little or no preservatives and that have been subjected to mild heat treatments to provide a newly cooked taste constitute a brand new concept in ready-to-eat food consumption.
When we can see that adding value to seafood is an inevitable reality, a We think it’s time to prepare an action plan and set off with a professional team.
Nuts / Cookie Packaging
Nuts Anatolian lands have a history stretching back thousands of years in the field of snacks, snacks and similar products. We have very valuable dried nut products grown only in our country. Unfortunately, we have offered these very valuable products to the domestic and foreign market for many years only as a field product. As a result of our economic activities that have developed recently, we now offer these precious products of our country to the domestic and foreign markets with more added value. The diversity of this presentation is limited only by our dreams.
Our industrial food industry has been in a serious change for the last few years, both with global effects and the dynamics of the domestic market. Of course, we should not forget the reactions of the conscious end consumer so that we can analyze the picture of today and tomorrow well.
Hazelnut, Apricot, Pistachio, Peanut, Walnut, Sunflower Seed, Pumpkin Seed, Chickpea, Date and many more nuts and dried fruit; We produce packaging solutions that preserve the nutritional values and freshness of the products and provide long shelf life.
When we can see that adding value in the fresh/dry food industry is an inevitable reality, it is time to prepare an action plan for the work to be done and set out with a professional team.
Our projects that add value in fresh/dried Vegetables/Fruits:
- Product acceptance washing, selection and sorting,
- According to weight, diameter or color calibration
- Various shapes: single, finger, cube and segment slicing
- Normal, vacuum or freeze-dry drying
- For different consumer groups lubrication and flavoring
- Grill trail, puree, vegetable sauces, soups and side dishes
- Portioning with multi-head weighing
- MAP, EMAP, VACUUM packaging in portions or in bulk
- Heat treatment in packaging; pasteurization, sterilization, sous-vide
- Applications of functional packaging materials and advanced packaging technologies
Sauce / Paste / Puree Packaging
VOLVAC offers trouble-free and trouble-free solutions in the packaging of liquid and paste-type fluid foods with its experience gained over many years. Now, different sauces and auxiliary materials are offered to consumers for almost all kinds of foods. In addition to these, our tables have very valuable and various appetizers and purees. As VOLVAC, we offer value-added packaging solutions to all these products.
Sauce has become as indispensable as salt and pepper on today’s dining tables. It presents the meals to us not simply, but with various flavor additives. Especially the younger generation prefers the dishes with sauce. Food manufacturers started to produce sauces in countless varieties, tastes and appearances, taking into account the requests from the end users. While many products, from pizza to ravioli, pita, raw meatballs, are offered for sale on market shelves, there are always some auxiliary flavor ingredients.
Meze is a magnificent part of Anatolian Culture. Thousands of appetizers, which are served as snacks alongside meals, are usually fed from the Aegean and Southeastern cultures and reach our tables. Hundreds of flavor additives such as Hummus, Russian Salad, Mancı, Acuka, Leaf Sarma, Eggplant Salad, Haydari and similar flavor additives enrich our tables.
The variety of puree-style products is increasing day by day. In the past, puree, which was produced only from potatoes, can be prepared with all kinds of food products today. Puree is used both as a snack and as a complement to the main dish.
As VOLVAC, we aim to deliver local flavors to the end user without any additives, aroma and taste loss. In this context, we have brought very valuable products to our tables with many manufacturers.
All MAP and Vacuum machines produced by VOLVAC provide trouble-free service in sauce/puree/appetizer packaging.
If sauce, paste, If you need support on puree packaging, you are at the right address.
Dairy Products Packaging
Our tables are basic One of them is dairy products. VOLVAC produces suitable solutions for the processing and packaging of dairy products such as cheese, yogurt, butter.
The standards applied by the Ministry of Food, Agriculture and Livestock, especially in order to comply with the European Union norms in recent years, have brought some obligations to the manufacturer regarding packaging. We are already quite late in the industry for these norms that must be complied with.
As VOLVAC, we have been implementing solutions that comply with all these norms for years, and we can say that we are even further ahead at some points.
It has an important place among foods of animal origin. Cheese is a food loved by our society and consumed with pleasure. In recent years, advances in production practices in parallel with the developments in science and technology have caused changes in eating habits. and it is reported to be around 400 in Italy. In Turkey, there are about 50 cheese types such as white cheese, cheddar cheese, tulum cheese, and mihaliç cheese, which are produced at a level to meet the local needs, such as civil, çerkez, savak, abaza cheese and herbed cheese. Cheese, which contains the protein, oil, mineral substances and vitamins in milk used in its production, has an important place in meeting the need for B group vitamins.
Cheese; It is defined as a nutritious dairy product obtained by coagulating milk with rennet or organic acids, sometimes containing salt, taste and odorless harmless substances, and sometimes starter molds, consumed fresh or ripened depending on its type.
The protein in the milk composition, fat Cheese, which contains components such as vitamins, minerals and vitamins in a concentrated form, has a great importance in nutrition in every society due to its superior nutritional value and being consumed with pleasure.
In recent years, important steps have been taken towards the use of modern methods in cheese production, as in many production units of the food industry, in parallel with the developments in technology. is a factor that positively affects consumption. We are working on many new projects in order to increase the number of varieties by giving technological direction to their production, and thus to provide the production of cheese varieties and packaging that can meet different requests and needs.
Today, we use new methods in cheese production and packaging:
Portion and weight line: Whether the cheese is granular or hot due to its structure, industrial production is possible in the desired shape and weight in portioning machines. On the other hand, we are able to achieve maximum shelf life at minimum cost with the concept of safe food in cheese packaging, especially in pickled products.
Cheese has been considered a sacred and always sought after food in human life since its first production day.
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In addition to being a large producer country, Turkey has a serious consumer base of the product. It should not be forgotten that Turkey’s current production volume is insufficient for export, and it needs institutional structures in its producers.
Do not limit your dreams in cheese packaging. The world has made great strides in cheese presentation and has entered a quite different lane. In order to compete with the world as a sector, we need to look far ahead in the packaging of our products.
Bakery / Dessert Packaging
Bread is indispensable for our tables. In our country, dozens of different bread products reach the consumer. In recent years, the necessity of applying international hygiene and production rules in the preparation of food products has made the production processes meet with modern technology.
VOLVAC produces system solutions for the processing and packaging of both bread and all kinds of bakery products.
When bakery products are said, it is understood that they are either ready for consumption or pre-processed and can be consumed later with some additional processes and are obtained from cereal flours. Cakes, pastries, pies, tarts, phyllo, various oily and milky buns, pies, wafers, salty and additive cookies, ready-made pastry topper, rusks, biscuits and similar products fall into this group.
These products are mainly age-old. they are divided into two groups as dry and dry: dry bakery products; Foods that can be stored for a long time, are fragile, brittle, can absorb foreign taste-odor substances, have low water content, are hygroscopic, and are sensitive to oxidation, enzymatic reactions, non-enzymatic browning reactions and light.
Wet products; It can be stored for medium and long periods, is fragile, can lose its taste-smell, can absorb foreign taste-smell, its outer surfaces can dry during storage, are sensitive to oxidation, enzymatic reactions and microbial changes due to high water activity.
The average bread consumption in our country is 400 per person. g. It is accepted that there is an increase in the consumption of bakery products in lower income groups according to the socio-economic status of individuals. Factors that mainly affect consumption:
Habit / Working conditions / Gender / Childhood / Old age / Certain amount of allocations applied in mass consumption places…
Recent nutritional value and processing-packaging techniques We see that there are serious studies on the nutritional value of cereals other than wheat, soybean, germ, bran, dry foods, milk powder, butter, whey, etc. Products with modified nutritional value: light, diabetic, vitaminized, gluten-free, etc. On the other hand, developments in grinding technology, dough, PLC supported oven, functional cooking, freezing technology, sourdough method, packaging technology and packaging materials are restructuring the sector. It is consumed in almost every meal, especially bread, and since it is considered a staple food, its sales are generally not affected by inflation or other economic problems. In fact, sales tend to increase during times of crisis.
The value of bakery products (Bread, bakery products, cakes) sales was approximately 91.1% of total industry sales.
New product development, vigorous advertising campaigns and busy lifestyle have helped increase sales of bakery products. As the number of working couples increases, consumers are turning to supermarkets for ready-to-eat foods and convenience products. It has reached market size.
VOLVAC engineers will have a solution for all your problems related to bakery products and desserts.
Olive Varieties Packaging
as VOLVAC We also offer solutions in olive processing, which is a very important product of our country. Our country has a very convenient location and potential for plant agriculture due to factors such as vegetation, climate, soil water resources, product diversity and the large population working in agriculture. In the table olive and olive oil sector in our country, the fact that the producers look at the issue in terms of quality will provide added value and lasting success to the producer. Production conditions, the effect of picking and olive variety, sensory properties, chemical compositions, antioxidant capacities, fatty acid compositions and minimizing post-harvest deformations, together with process and packaging solutions suitable for today’s technology should be developed.
Especially for black tableware. Although we are the largest producer and largest consumer country in olive production, we have many problems in processing and marketing. Chief among these is that traditional processing technology is still being used. The high level of salt in processed olives is one of the most important factors affecting exports.
Since green brine consumption is not high in our country, most of the production is for export. The cultivation of green pickled olives, which are mostly produced in the Aegean region, requires more care and attention than black table olives. Since the color of the fruit is light, stains or bruises are the most important quality criterion, as they will directly catch the eye of the consumer. On the other hand, not every olive variety is suitable for green pickling. As in black table olives, small seeds, large fruits, thin fruit skins and fruit flesh that is not easily crushed and crushed during brine are required for green pickled olives.
The majority of black table production is consumed in the domestic market. Salt is not a hindering factor for the domestic market because salty, wrinkled olives are preferred in our country. However, in Kalamata type brine, olives are in brine like pickles. Although this is a foreign taste for us, it is a point to be considered for export. A large part of our current exports are to countries with Turks living abroad who seek the same taste as us.
If you need support on olive packaging, you are at the right address.