Benefit from the technology centre capacities of Oltmer Food Consulting GmbH and its associated partners. With us, you can realise your innovation and research projects flexibly and promptly, without blocking your own production capacities for trials and product samples. The equipment of the various facilities cover all steps in the production of meat/sausage, plant-based and convenience products. This allows for product and process development which is completely focused on your requirements. From the outset, our technologists keep a close eye on the later scaling of the concepts to production on your machinery – for a smooth transition into serial production.

With Oltmer Food Consulting GmbH you will stay one step of ahead in the face of tough competition in innovation! With new or optimized customer-specific products and processes, immaculate product quality at all times, reduced production costs and enhanced process and product safety. In close cooperation with you, we develop targeted products suited to your sales in the food retail and HoReCa sectors as well as components for the food-processing industry.

The OFC Pro-Senso Sensory Evaluation Software & App app is used to enter and analyse sensory evaluations in the day-to-day business of food companies. With it, results can be saved anonymously, long-term evaluations can be created, and data can be exported in alternative formats as well as easily archived. This offers a variety of advantages, including the immediate availability of results presentations and the possibility of very easily making comparisons with previous sensory evaluations, e.g. in the case of recurring sensory tastings in product development, quality assurance in production, sales/marketing or the determination of consumer expectations.

Manufacturers of meat and sausage can soon book condensed training packages for their staff that are tailored to their respective product range at Oltmer Food Academy, the specialist department for training courses at Oltmer Food Consulting GmbH.

The training content ranges e.g. from the presentation and selection of suitable raw materials, the functionalities and required dosing of ingredients to the process steps and parameters in production as well as aspects relevant to food safety issues. Particular attention is paid to the joint manufacture of products and the transfer of relevant industry and trade experience by the Oltmer Food Academy training team.

The courses are designed for participants who require further practical knowledge about the product groups manufactured in their company - amongst others for new staff without previous experince in the sector.

Benefit from the technology centre capacities of Oltmer Food Consulting GmbH and its associated partners. With us, you can realise your innovation and research projects flexibly and promptly, without blocking your own production capacities for trials and product samples. The equipment of the various facilities cover all steps in the production of meat/sausage, plant-based and convenience products. This allows for product and process development which is completely focused on your requirements. From the outset, our technologists keep a close eye on the later scaling of the concepts to production on your machinery – for a smooth transition into serial production.

With Oltmer Food Consulting GmbH you will stay one step of ahead in the face of tough competition in innovation! With new or optimized customer-specific products and processes, immaculate product quality at all times, reduced production costs and enhanced process and product safety. In close cooperation with you, we develop targeted products suited to your sales in the food retail and HoReCa sectors as well as components for the food-processing industry.

The OFC Pro-Senso Sensory Evaluation Software & App app is used to enter and analyse sensory evaluations in the day-to-day business of food companies. With it, results can be saved anonymously, long-term evaluations can be created, and data can be exported in alternative formats as well as easily archived. This offers a variety of advantages, including the immediate availability of results presentations and the possibility of very easily making comparisons with previous sensory evaluations, e.g. in the case of recurring sensory tastings in product development, quality assurance in production, sales/marketing or the determination of consumer expectations.