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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.

Adding protein of different particle sizes can help improve texture and structure and give cooked salami the desired bite.

The use of protein will improve stability and sliceability.

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