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Cooked salami

Proteins are used in cooked salami to improve cost-in use

Our functional protein solutions will bring strong gel-forming properties to your salami products.

Adding protein of different particle sizes can help improve texture and structure and give cooked salami the desired bite.  The use of protein will improve stability and sliceability.

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

Annette Steen
Contact us
Annette Steen

Area Sales Manager

+45 74 35 11 39

Capture the benefits in your cooked salami

Cooked Salami 800X600 V3
Cooked salami
  • Process/recipe upgrade

    Process/recipe upgrade

    • Meat replacement
    • Improved cost-in-use
    • Easy to use
  • 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