Fresh and cooked ground sausages
Protein is well suited for all kinds of fresh and cooked ground sausages. Adding protein of different particle sizes can help improve texture and structure and give sausages the desired bite.
The strong water and emulsifying properties 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.
Breakfast sausage
with AProPork™ versus soy concentrate
Cabanos sausage
with ExcelPro™ P 85 HF and AProRed™
Chipolata
with ScanPro™ 1015/F, AProPork™ and AProRed™
Chipolata
with ScanPro™ 1015/F and AProRed™
Chorizo
with ExcelPro™ P 85 HF and AProRed™
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
Used in these applications
Dig into the ingredient range
ExcelPro™
Get in touch
Contact us to learn more about how to optimize your brand with our meat-based proteins