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.