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.
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.Explore
Meatballs, burgers and meat fillers
Ground-meat products such as burgers and meatball must maintain juiciness in texture and have a delicious bite when heated and served.Explore
Blood sausages / Black pudding
Perfect ingredients for blood sausage and black pudding are the micro-granulated ingredients based on blood. When hydrated, the ingredients resemble real blood in appearance, functionality and in processing.Explore
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.Explore
Get in touch
Contact us to learn more about our meat-based proteins and how we can help clean up your label, add appealing features to your food or beverage product or improve the nutritional value of your brand. Let Essentia Protein Solutions help you reach your goals.