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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.

The strong water-binding 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:


This recipe provides inspiration for how to improve texture, structure and appearance of chipolata, even while replacing part of the meat content.
AProPork™ adds to the heat stability in order for the sausage to maintain it's shape and juiciness even after frying.
AProRed™ delivers the enticing natural hue of healthy meat.

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