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WIBERG GmbH

About Us

Many years ago, in 1947, Wilhelm and Helene Berger set themselves an ambitious goal in Stuhlfelden, Austria: to offer sausage producers ready-to-use spice mixtures with consistent flavor quality. On 18 February, 1947, the company name was created from the first and second names of its founder: WIBERG.

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Food & Nutrition

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Food Ingredients

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WIBERG GmbH ANTIMOULD banner

WIBERG GmbH ANTIMOULD

Functions:Mold Inhibitor
Features:Antimicrobial

WIBERG GmbH ANTIMOULD is used for protection against mold and yeast for raw sausages.

WIBERG GmbH Emulsifier Universal banner

WIBERG GmbH Emulsifier Universal

Functions:Emulsifier
Physical Form:Liquid, Emulsion
End Uses:Sausage Rolls

Emulsifier Universal to be used in cooked sausage and cooked salami , with beef, pork or skin and in production of creamy fat emulsions. add dry, E407, E412

WIBERG GmbH Frisch Tau banner

WIBERG GmbH Frisch Tau

Functions:Shelf Life Enhancer, Preservative
Labeling Claims:Halal
Features:Long Shelf Life, Enhanced Shelf Life

Frisch Tau used for longer shelf life and for cooked sausage and cooked salami as well as for liver sausage and fermented sausage. E223, E262, E330

WIBERG GmbH F.E.T.230 HS banner

WIBERG GmbH F.E.T.230 HS

Functions:Emulsifier
Physical Form:Liquid, Emulsion
End Uses:Sausage Rolls

F.E.T.230 HS to be used in cooked sausage, for the production of creamy fat emulsions , to be used with pork or beef fat. it can also be used as an emulsifier for liver sausage.it has high water binding capacity and is cost efficient due to low dosage. it has no beef fat taste in the end product. E401, E412, E450, E466

WIBERG GmbH Optimizer TF banner

WIBERG GmbH Optimizer TF

Functions:Firming Agent
Labeling Claims:Halal
Features:Enhanced Firmness, Cost Effective
End Uses:Processed Meat Products, Burgers & Patty

Optimizer TF structure former for cooked sausage, cooked salami and convenience products such as burger and nuggets, optimized texture, especially for products eaten hot. it has reduced water loss in fried products such as burgers and is cost efficient. E460, E461

WIBERG GmbH Optimizer VB Plus banner

WIBERG GmbH Optimizer VB Plus

Functions:Texturizing Agent
Features:Elastic Texture, Improved Water Holding Capacity

Optimizer VB Plus structure former for cooked sausage, cooked salami and cooked ham high water binding capacity, elastic structure and rubbery bite. add dry during the cuttering process or to the brine, modified starch, E407.

WIBERG GmbH Germex B banner

WIBERG GmbH Germex B

Functions:Preservative, Shelf Life Enhancer
Labeling Claims:Halal
Features:Antimicrobial, Preservation, Long Lasting Freshness

Germex B for longer product freshness and attractive appearance . It inhibits microbiological growth ,used for a long-lasting preservation. E202, E211, E262

WIBERG GmbH Extender Eco banner

WIBERG GmbH Extender Eco

Functions:Firming Agent
Physical Form:Liquid, Emulsion
Features:Improved Water Holding Capacity, Cost Effective
End Uses:Sausage Rolls, Meat Substitutes

Extender Eco is a firm fat and meat extension and replacement for cutting, to be used in cooked sausage and cooked salami, it can also be used for emulsions with beef fat, it has high water binding capacity and it is cost efficient due to low dosage. E401, E412, E450, E516

WIBERG GmbH FIBROUS-FIX banner

WIBERG GmbH FIBROUS-FIX

FIBROUS-FIX - casings read for stuffing WIBERG gives you the option to presoak Fibrous-casings. Sticks may be processedat any time without having to soak them beforehand.

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WI-BAR® is a re-shrinking artificial casing with a multilayer structure, especially designed for product durability requirements. No weight loss even after prolonged storage periods thanks to an excellent water vapour barrier. The casing is very easy to process, very calibreuniformity and characterised by its controllable peeling characteristics. The excellent meat cling enablesyou to produce sausages without separations.

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