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Salami, pepperoni and chorizo

Proteins are widely used in many salami types where an emulsion of protein and water are added in order to reduce the formulation cost.

In cooked salami, the strong gel-forming properties of the functional proteins improve stability and texture. In other words you will get more product and a better and more stable quality. In addition to the functional proteins we offer natural pigments for color adjustment of your salami, pepperoni or chorizo sausage.

We recommend the use of ExcelPro™, ScanPro™ 1015/1020 – series or ScanPro™ Beef 1100 for your premium food products.

Annette Steen
Contact us
Annette Steen

Area Sales Manager

+45 74 35 11 39

Experience the benefits in your salami, pepperoni, and chorizo

5 Ways Salami 2023 800X600
Salami, pepperoni, and chorizo
  • Process/recipe upgrade

    Process/recipe upgrade

    • Improved sliceability
    • Improved cost-in-use
    • Reduced drying time
  • Consumer trust

    Consumer trust

    • 100 % natural origin
    • Non-GMO
    • No E–numbers
  • Added features

    Added features

    • Improved appearance and enhanced eating experience
    • Improved texture and consistency

Get more specific

Click below and learn more about how our ingredients perform:


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