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Excellent water binding and product stability

Proteins have the ability to bind water and fat in ground meat systems and are widely used in all kinds of ground products (fresh, frozen and cooked). They are applied in order to obtain improved texture, yield, stability and consistency.

The proteins range consists of many product versions each with different levels of functionality and particle size. Which one to use depends on the specific application and the functionality you are looking for.

The proteins can help reduce formulation costs and, at the same time, improve the eating experience.

Proteins can be added directly into the meat dough together with other ingredients, as a single ingredient or in a ready-to-use compound.

Cooked salami

Proteins are used in cooked salami to improve cost-in use.

Our functional protein solutions will bring strong gel-forming properties to your salami products.

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Cooked salami

Meatballs, burgers and meat fillers

Depending on the coarseness of the end product it is important to choose a protein that  matches all requirements  on particle size, water binding capacity and heat stability.

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Meatballs, burgers and meat fillers

Blood sausages / Black pudding

AProSan™ and AProThem™ are perfect ingredients for blood sausage and black pudding as both products resemble  real blood when hydrated and added as the blood ingredient.

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Blood sausages / Black pudding

Fresh and cooked ground sausages

Protein is well suited for all kinds of fresh and cooked ground sausages. Adding protein of different particle size can help improve texture and structure and help you obtain the desired bite.

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Fresh and cooked ground sausages

Get in touch

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