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Proteins are commonly used in bacon for their excellent functionality and binding properties, as it allows you to improve cohesiveness and reduce purge in the packaging.
Functional proteins are known for their excellent abilities in binding water and thereby enhancing structure. The sliceability is highly improved, and the slices will be more uniform and homogeneous, and thereby, waste and purge can be reduced, as well.

Furthermore, improved color stability can be achieved by using the blood ingredient, AproRed™. Its fast color-enhancement properties shorten smoking time, decrease production costs and enhance appearance.

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Click below and learn more about how our ingredients perform:

Bacon, 20% injected

Bacon, 20% injected

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

Rita Cold

Application and Technical Support Manager
Business segments:
Meat, Savory, Nutrition, Dairy, Pet food