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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.

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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

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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