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Reformed ham

The gelling properties of functional proteins help bind the meat pieces together, bind the water content, and at the same time improve the texture. Collagen from the protein brings elasticity into the end product to improve the sliceabillity. This results in better quality products and a cost-in-use solution for your reformed meat products.

A nice firm texture combined with a better cohesion between the ham muscles will give better sliceability and result in less slicing loss.

Adding meat cuts and brine made from our functional proteins directly into a tumbler, allows you to produce a reformed ham with e.g. 150 % extension and excellent sliceability. No injection needed – it’s easy and helps you stay competitive.

We recommend the use of ScanPro™ 1015/1020 series, AProRed™,  or ScanPro™ FCP 90 for your premium food products.

Annette Steen
Contact us
Annette Steen

Area Sales Manager

+45 74 35 11 39

Discover the benefits for your reformed ham

Reformed Ham V3
Reformed ham
  • Process/recipe upgrade

    Process/recipe upgrade

    • Improved sliceability
    • Improved cost-in-use
    • Meat replacement
  • 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