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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.

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Contact us to learn more about how to optimize your brand with our meat-based proteins