EN

EN
31 stycznia 2022

The 30th Final of the Great Orchestra of Christmas Charity

The 30th Final of the Great Orchestra of Christmas Charity - WE PLAY TOGETHER ANOTHER YEAR IN A ROW
 
The Great Orchestra of Christmas Charity (Wielka Orkiestra Świątecznej Pomocy) is a unique, nationwide initiative whose goal is to raise funds for medical equipment saving the health and life of children and seniors. This action is incredibly close to the hearts of our entire PROMAR team - we have been supporting it with huge commitment for 20 years in a row. This year's final was organized to raise money for ensuring the highest standard of diagnosis and treatment of eyesight in children.

CZYTAJ DALEJ
EN
27 stycznia 2022

Carnival for the palate - herring madness

In Poland, one of the favourite snacks at carnival meetings is the delicious herring. We love to savour them both on festive and everyday occasions. And because we love to create unusual flavour combinations, we have herring flavours and sprinkles to complement the carnival menu.

CZYTAJ DALEJ
EN
19 stycznia 2022

PROMAR 2021 Statuettes awarded

Following more than a decade long tradition, at the beginning of January, the Management Board of PROMAR handed over exceptional PROMARY 2021 statuettes as an expression of gratitude for the constructive attitude and involvement in the passing year.

 

CZYTAJ DALEJ
EN
17 grudnia 2021

PROMAR Sensory Panel or senses under control

Sensory analysis is a field of analytics that treats senses as a measuring instrument, while maintaining the proper conditions for evaluation, as well as ensuring that requirements for the testing personnel are adhered to. Evaluation involves sight, touch, smell, taste and hearing that are used to define consistency, scent, texture, external appearance or tastiness, which all contribute to the overall taste-smell-touch experience. It is precisely these factors that account for the sensory attractiveness of a product. Evaluations are conducted by the team of evaluators, also called the sensory panel. These are people with particular predispositions, whose sensory sensitivity is extraordinarily high. 

CZYTAJ DALEJ
EN
13 grudnia 2021

Together we can do more! We joined the Noble Parcel - Szlachetna Paczka

In PROMAR  just like in many other Polish companies - we go a step further, wanting to support those most in need and let them feel the true magic of Christmas. With joy and enthusiasm, we announce that this year we joined the nationwide campaign Noble Parcel (Szlachetna Paczka) and supported a mother raising two little sons. 

CZYTAJ DALEJ
EN
30 listopada 2021

Less meat, more plants on the plates in 2022

Even though most of us cannot imagine life without meat, limiting its consumption is an undeniable trend around the world. Research shows that this attitude lowers the risk of developing heart disease and diabetes. It is also beneficial for our planet due to lower greenhouse gas emissions. In the following article, we indicate that the veggie movement is only one of the trends of conscious eating. Radical giving up meat is not a must

 

CZYTAJ DALEJ
EN
26 października 2021

GRILL 2022 promises a carnival of the senses

Although with the coming of autumn we finished the 2021 barbecue season, in PROMAR we are already ready for the new 2022 season - after all, for barbecue lovers, the season lasts all year long! The last two years have introduced quite a revolution, changing the culinary behavior of consumers around the world. The biggest change is the very popular home delivery and online shopping. The closing of restaurants has in a way forced us to cook at home, and ordering breakfasts, lunches, and dinners with home delivery has become the norm. 

 

CZYTAJ DALEJ
EN
24 września 2021

ICoMST 2021 Participants visit in PROMAR in Zawiercie!

On 23-27 August 2021 the 67th ICoMST Congress - International Congress of Meat Science and Technology took place
PROMAR as an event partner for the participants attending the congress organised the meeting. On 25 August, a group of representatives from France, Belgium, Poland and Denmark visited the recently commissioned Research and Development Centre, located in the company's headquarters in Zawiercie. 

CZYTAJ DALEJ
EN
16 września 2021

Cornerstone ceremony for the New Warehouse Hall

On September 9, 2021, another very important ceremony took place at our facility in Zawiercie, which was the signing of the Foundation Act and the laying of the cornerstone for our New Warehouse Hall.  

The ceremonial Foundation Act was signed: on behalf of the Poly-Clip Group - Frank Niedecker, Dr Andrea Stopper, Dr Joachim Meyrahn, on behalf of PROMAR - Andrzej Marchewka and Krzysztof Zając and on behalf of the executive company CONCRET - Zbigniew Boczkowski. The building was consecrated by priest dr Henryk Niemiec from St. Andrew Bobola parish. 

 

CZYTAJ DALEJ
EN
30 lipca 2020

Kebab my love

Interview with Cezary Linke, Key Account Manager

- Kebab arrived in Poland 20 years ago and at that time it became a cult fast food, standing on the podium next to an American hamburger and an Italian pizza.

- A first kebab bar was opened in Poland in 1998. In these 22 years, we have seen development of thousands of bars and restaurants selling kebabs. Having said so, most of their offer comprises “Polonized” kebabs, adapted to our local tastes, combined with typical Polish additions, such as pickled cucumbers!

CZYTAJ DALEJ
EN
5 czerwca 2020

In an ocean of possibilities

Interview with Dorota Krzemińska, Senior Key Account Manager

- A few months ago we talked about the strong position of the Polish fishing industry globally. Could you say something more about how it happened that Promar, known for cooperation with the meat industry, turned towards fish?

- The breakthrough came a few years ago. It enabled us to establish a new plant in Zawiercie with an R&D department and a team of specialists in the field of flavor development.

CZYTAJ DALEJ
EN
5 czerwca 2020

50 shades of paprika

Interview with Paweł Sakowski, Key Account Manager

- Paprika, next to pepper, is the most used spice in the world. What determines its universality?

- By saying simply paprika, we are making huge simplifications. There are several thousand varieties of paprika grown around the world. They differ in taste, aroma, color, and of course the level of pungency.

CZYTAJ DALEJ
EN
20 maja 2020

Sterilized spices in Ready To Cook meals

Interview with Dominika Gawłowicz-Cebula, specialist in taste mixes development.

- We have recently discussed the dynamically developing Convenience food trend. Ready To Cook is a category of this trend. Is it very popular with customers?

- Ready To Cook products are complete meals properly seasoned and prepared, requiring at home only heat treatment specified by the manufacturer. And it is true, this type of assortment has definitely recorded increase in sales in recent times.

CZYTAJ DALEJ
EN
20 maja 2020

Alginates – new functions, new applications, part II

Interview with Tomasz Duda, Product Manager.

- A month ago we started talking about alginate casings. We already know that they are a very convenient and cost-effective solution for manufactures. What are their advantages for the consumer?

- Customers’ expectations regarding thick sausages and “Kabanos” types of sausages keep on evolving. In addition to such obvious categories as the taste and type of stuffing, there are new expectations that are very difficult or even impossible to meet when using other types of casings.
 

CZYTAJ DALEJ
EN
20 maja 2020

High-performance brines – INNOVATION, COST-EFFECTIVENESS, SAFETY

Interview with Michał Majchrzak, Key Account Manager

- The issue of brines used in the meat industry has always raised considerable emotions. But modern mixes are a completely different type of functional mixes than those used just a few years ago.

- Yes, indeed, the mixes currently used in manufacturing is a new era of brines. Today, customers are much more aware of their choices, pay great attention to product composition, carefully read labels.

CZYTAJ DALEJ
EN
24 lutego 2020

Not all brines are created equal

An interview with Cezary Czech, the Manager of the Functional Blends Development Department

- Customers believe that the brine used in the production of cure meats is pure evil. Is that really true?

- Brines have been used for centuries. After all, the traditional method of curing meat is nothing other than using cover functional blends.

CZYTAJ DALEJ
EN
5 lutego 2020

Alginate casings - new possibilities, new applications!

Interview with Tomasz Duda, Product Manager

- We talked about alginate casings almost a year ago. What has changed during this time?

- Together with our R&D department, we work on ideas to create solutions for new alginate casings and ready products.

CZYTAJ DALEJ
EN
30 stycznia 2020

BIO certificate

Interview with Anna Kajser, Deputy Officer for Quality, Auditor

- In the last months of 2019, did Promar obtain a new type of certificate?

- Yes, indeed, as of mid-October we hold a BIO certificate issued for three products from the breadcrumb group.

CZYTAJ DALEJ
EN
30 stycznia 2020

Promar for the Fish Industry

Interview with Dorota Krzemińska, Regional Sales Manager.

- As the Regional Sales Manager responsible for sales in the Northern Region, you have paid particular attention to the Fish Industry. 

- Yes, it came about naturally. My region is definitely leading in this industry. I think it's natural and it shouldn’t come as a surprise.

CZYTAJ DALEJ
EN
17 stycznia 2020

Veg – a hot trend with a future

Interview with Paweł Sakowski, Key Accounts Manager

- Recently, while browsing the industry press, various reports from the food market, we often come across advice for manufacturers and traders to focus in particular on the product range addressed to vegetarians and vegans.

CZYTAJ DALEJ