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Salami, pepperoni, chorizo

Proteins are widely used in many salami types where an emulsion of protein and water are added in order to reduce the formulation cost.

In cooked salami, the strong gel-forming properties of the functional proteins improve stability and texture. In other words you will get more product and a better and more stable quality. In addition to the functional proteins we offer natural pigments for color adjustment of your salami, pepperoni or chorizo sausage.

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Click below and learn more about how our ingredients perform:

Chorizo Sarta, dried

Chorizo Sarta, dried

Disclaimer: This information is provided as is without any warranties. The use and application of our products are not under our control and we recommend to make your own application trials. Please, refer to our general disclaimer

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Get in touch with one of our application specialists.

Carsten Doktor

Head of Applications and Technical Services
Business segments:
Meat, Savory, Nutrition, Dairy, Pet food