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Ground products

Our functional proteins can be added directly into the meat dough together with other ingredients, as a single ingredient or in a ready-to-use compound. They bind water and fat, enhancing ground meat systems—fresh, frozen, or cooked. Different versions of the ingredient are available to suit the required functionality resulting in improved texture, yield, product stability. 

Blood sausages black pudding

Blood sausages black pudding

Crafting ideal blood sausage and black pudding demands precision. Micro-granulated ingredients, when hydrated, mimic real blood in appearance and functionality.

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Cooked salami

Cooked salami

Arm your cooked salami with the best attributes associaited with quality, enjoyment and costs by letting our solutions work for you.

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Fresh and cooked ground sausages

Fresh and cooked ground sausages

Ideal for diverse fresh and cooked ground sausages, protein delivers on several benefits to help achieve the best in quality and eating experience.

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Meatballs and burgers

Meatballs and burgers

Producing the perfect ground meat delicacies demands a balance: juicy texture and a delectable bite which can be achieved by using premium animal-based solutions.

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Excellent water binding and product stability
Proteins have the ability to bind water and fat in ground meat systems and are widely used in all kinds of ground products (fresh, frozen and cooked). They are applied in order to obtain improved texture, yield, stability and consistency.

The proteins range consists of many product versions each with different levels of functionality and particle size. Which one to use depends on the specific application and the functionality you are looking for.

The proteins can help reduce formulation costs and, at the same time, improve the eating experience.

Proteins can be added directly into the meat dough together with other ingredients, as a single ingredient or in a ready-to-use compound.