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.

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