ScanPro™ 1015/1020 - Series
A cost-effective choice offering impressive functionality, ScanPro™ 1015 / 1020 is a range of functional animal proteins suitable for various meat products.
This range comprises a number of product versions each with different levels of functionality and particle size.
Please, refer to our general disclaimer and your local Essentia sales representatives for more information about products and availability in your region.
Ingredient variants
Benefits
Functionality
- Improved appearance and enhanced eating experience
- Improved texture and consistency
- Increased yield
- Reduced purge
- Improved sliceability
- Improved juiciness
- Improved cost-in-use
Clean label ingredient
- 100 % natural origin
- No GMO
- No known allergens
- No E–numbers
Other benefits
- Easy to use
- Long shelf life
- Microbiologically stable
- Storage at ambient temperature
Catalogues
Find inspiration among a variety of related applications
Learn how it is used
Cooked sausages and cold cuts
Our proteins boast unique water and fat binding abilities crucial for hot or cold use. Achieve the ideal bite with our meat and blood-based proteins, reducing costs and optimizing formulation for an unparalleled production process.
Liver sausages and pâtés
Elevate your meat spreads and liver sausages with ScanPro™ proteins, ensuring a delightful texture, superior sliceability, and enhanced mouthfeel. Uniquely balancing water and fat binding, our 100% natural proteins offer a clean label, free from additives and allergens.
Canned products
Elevate canned meats with AProPork™ and collagen solutions. Heat-resistant APro™ and ScanPro™ enhance texture, while collagen ensures ideal elasticity and improved sliceability.
Meatballs and burgers
Opt for premium ingredients with superior water binding and heat stability for an irresistibly satisfying warm dining experience. Ground-meat delights like burgers and meatballs demand exquisite juiciness and texture. Choosing premium ingredients with superior water binding and heat stability is key for a delightful experience.
Fresh and cooked ground sausages
Enhance sausages with versatile protein. Varied particle sizes improve texture, structure, and desired bite. Strong water-binding and emulsifying properties cut costs, optimizing formulation for efficiency.
Cooked salami
Advance your cooked salami game with our protein solutions best for optimizing cost-in-use and strong gel-forming properties for enhanced texture, structure, stability, and sliceability, delivering the perfect bite.
Capturing global trends and motivating insights
5 ways of crafting the ultimate protein sandwich
Sandwiches are arguably the most popular choice for consumers on-the-go and are preferred for their versatility and variety. Discover ways of crafting the ultimate sandwich by enhancing every element to bring together a superior specimen that will win in taste and nutrition.
5 ways to turn bacon into a better business
Here are 5 relevant techniques explaining how you can make bacon even more delicious for consumers and more convenient and cost-effective for you as a bacon producer.
Making meat a healthier option
Meat products are still a major source of nutrition in all corners of the globe. Modern consumers are looking more closely at what is contained in the food they choose; therefore, products need to be more label friendly in order to stay ahead of the competition.
Understanding the value of sliceability
Most meat processors must slice their products for display and distribution. There is a direct link between profitability and sliceability with advantages for more and better-looking slices having the most customer appeal.
The importance of yield in meat processing
Yield in meat processing is an important factor that is directly proportional to profits. Functional proteins provide numerous value adding properties that benefit meat processors and consumers.
Clean label solutions for all meats
Get some detailed insights on the various ways in which Essentia solutions can help you achieve clean label claims.
Video: Yield improvement
Take a closer look at the various ways in which using functional proteins in meat processing can lead to improved yield.