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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. Functional protens help improve the eating experience because they provide texture and bite to the sausage. 

Adding functional proteins to your cooked pork sausages also provides an ideal opportunity to replace meat without compromising on taste and texture.

There are different protein solutions depending on whether the sausage is to be enjoyed hot or cold. And to achieve the right texture, bite and snappyness, 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.

Ready to collaborate?

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

Rita Cold

Application and Technical Support Manager
Business segments:
Meat, Savory, Nutrition, Dairy, Pet food