ScanPro™ T - series
ScanPro™ T-series is a range of highly functional pork proteins that can be added directly to any recipe as a clean label ingredient, delivering improved cost-in-use. These ingredients work well in injected and reformed products due to excellent gelling capabilities, promoting satisfying textures. They also possess a high water-binding capacity and can be used as a meat replacement in emulsified products.
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Ingredient variants
Benefits
Functionality
- Improved texture and consistency
- Increased yield
- Reduced purge
- Improved sliceability
- Improved juiciness
- Emulsifying properties
Cost-in-use
- Reduced formulation cost
- Increased yield
- Reduced drying time
- Less waste due to improved sliceability
Clean label ingredient
- Non-GMO
- 100 % natural origin
- No known allergens
- No E-numbers
Catalogues
Find inspiration among a variety of related applications
Learn how it is used
Dried and fermented
Revolutionize your dried meats with excellent functionality. Our protein solutions have exceptional capabilities that deliver excellent benefits for the production process. Whether products are injected or emulsified, the proteins ensure cost-effectiveness, great texture, and consistent quality. Perfect for pepperoni, salamis, dried meat sticks, and shelf-stable sausages.
Emulsified
When producing emulsified meat products, firmness, texture and improved yields are key factors. The impressive water binding capacity of our functional proteins can build strong emulsifying systems in the meat matrix. This gives a better texture and bite in end products and, at the same time, improves sliceability because of the elasticity coming from the collagen.
Ground products
Our functional proteins can be added directly into the meat dough together with other ingredients, as a single ingredient or in a ready-to-use compound. They bind water and fat, enhancing ground meat systems—fresh, frozen, or cooked. Different versions of the ingredient are available to suit the required functionality resulting in improved texture, yield, product stability.
Injected and reformed
Refine your injected meat products with functional protein solutions ideal for hams, bacon, smoked, and cooked items. Ideal for various injection levels, some perfect for extended hams, others for phosphate-free options. There are so many benefits to using these clean label ingredients to an all-round boost to your processes that will help yield optimal results.
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Video: Yield improvement
Take a closer look at the various ways in which using functional proteins in meat processing can lead to improved yield.