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Fresh and cooked ground sausages

Protein is well suited for all kinds of fresh and cooked ground sausages. Adding protein of different particle size can help improve texture and structure and help you obtain the desired bite.

The strong water-binding and emulsifying properties help reduce formulation costs and enable the user to optimize cost-in-use.

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

Annette Steen
Contact us
Annette Steen

Area Sales Manager

+45 74 35 11 39

Discover the benefits in your fresh and cooked sausages

Sausage Ground 800X600
Fresh and cooked ground sausages
  • 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 juiciness
    • 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