Highly automated, state-of-the-art processing

1. Lean, natural cuts of whole air-chilled birds go into NutriPlus
    chicken franks. The meat is absolutely fresh and derived from
    veterinary-inspected chicken to ensure only the finest
    ingredients go into out frankfurter.




2. The meat goes through the grinding process. Then, natural
    spices and water are added. The ingredients will bind into a fine
    mixture known as emulsion. This continuous series of processes
    minimize the possibility of contamination.





3. Raw emulsion is filled into sterile cellulose casings in vacuum to
    ensure the highest hygiene standards. After filling the casings to
    the maximum capacity in the desired diameter, the frankfurters
    go through high speed linking and are then suspended from
    smoke rods for the next process.




4. In the smokehouse, our traditional wood chip smoking imparts
    flavor-sustaining properties to frankfurter. Cooking (hot shower)
    follows immediately after smoking. Chilling by cold water spray
    ends this process.




5. The peeling process takes place when frankfurters are at room
    temperature. These frankfurters are then packed and
    transported to the freezer.




6. Intensive lab testing and quality checks are a reassurance of the
    attention we pay to stringent quality control of NutriPlus chicken
    franks.