Abeles & Heymann Adopts New Technology to Keep Sliced Deli Fresher Longer

Posted on 14 December 2016

Abeles & Heymann Adopts New Technology to Keep Sliced Deli Fresher Longer

Tuesday, December 13th, 2016

Preeminent purveyor of premium kosher deli products, Abeles & Heymann have incorporated a new technology into its packaging process for sliced deli meats. The new technology, called “MAP” for short, will help the company’s products stay fresh longer.

Seth Leavitt, CEO, Abeles & HeymannSeth Leavitt, CEO, Abeles & Heymann

“The technology is known as Modified Atmosphere Packaging or MAP, and it is a way of extending the shelf-life of fresh food products,” explained CEO Seth Leavitt, in a company release. “Typically, MAP increases the shelf-life of processed meats from between two and four days to two to five weeks. We are pleased to be using this cutting-edge technology to deliver the freshest products possible to consumers.”

The MAP process provides maximum benefits naturally; foods can be stored longer, eliminating the potential for food waste while saving money.  

According to Leavitt, Abeles & Heymann is the first American kosher provisions company to adopt MAP for kosher sliced deli products. The New Jersey-based company is using map on all its sliced deli products—which includes pastrami, corned beef, turkey, and salami.

The company best known for their premium kosher hot dogs, also provides beef fry, kishka, cervelat, knockwurst, cocktail franks, and both sliced and unsliced deli meats—all of which are gluten free and certified kosher.

The application of MAP technology to the company’s sliced deli products is one of many creative developments in the works for the forward-thinking company. For more developments in the deli industry, check back in with Deli Market News.

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