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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 eaten hot or cold and to achieve the right texture, bite and “knack”, it is essential to get the right combination of proteins.

That’s why both ScanPro™ and APro™ are perfect for these applications  and they prevent purge.

The strong water and emulsifying properties help reduce formulation costs and enable the user to optimize cost-in-use.

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Contact us to learn more about how to optimize your brand with our meat-based proteins