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Meat balls, burgers and meat fillers

Depending on the coarseness of the end product it is important to choose a protein that  matches all requirements  on particle size, water binding capacity and heat stability.

When a product  is eaten hot like  many ground meat products, it is important to work with– the best ingredients for water binding and heat stability such as ScanPro™ and/or AProPork™  which give juicy, tasty end products with perfect texture and bite.

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