Cooked sausages and cold cuts
Proteins have unique water and fat binding properties and, for cooked sausages, this is a very important feature.
There are different solutions depending on whether the sausage is to be enjoyed hot or cold. And to achieve the right texture and bite, it is essential to get the right combination of proteins.
The strong water and emulsifying properties of our meat-based and blood-based functional proteins help reduce formulation costs and enable the user to optimize cost-in-use.
Get more specific
Click below and learn more about how our ingredients perform:
100 % clean label chicken sausage
A healthy sausage made from 100 % clean label ingredients may sound like a myth, but this recipe demonstrates that it is indeed very possible.
A phosphate-free sausage that incorporates the best of both plant and animal-based ingredients for a healthier and leaner option, with 30 % being plant-based.
Plant based sausage
A sausage made with focus on texture and taste and not so much on the protein content. However, you can build your plant-based sausage anyway you like.
Pork sausage without soy
This recipe provides inspiration for using ScanProTM 1015/F, to deliver a clean label, allergen-free, version of the favored sausage, by using meat replacement that is not only in line with nose-to-tail practices, but also 100 % animal-based and manufactured from up-cycled human-grade ingredients.
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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Meat, Savory, Nutrition, Dairy, Pet food