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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 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.

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

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