Dried salami continues to enjoy widespread popularity around the world
As one of the oldest forms of preserved meat, dried and fermented salami is rooted in rich culinary traditions. Today, however, consumer preferences are shifting toward more natural and “free-from” options. According to Innova Market Insights, the five most common health claims in global dried salami launches are gluten-free, free from additives or preservatives, lactose-free, GMO-free, and organic. The category now spans everything from traditionally crafted salamis to an expanding range of convenient snacking options.
1. Reduced maturing time
In dried salami production, achieving the right moisture loss is key. Functional proteins with high water-holding capacity support this process by helping to “release” water, thereby reducing both moisture content and water activity. During fermentation, these proteins contract and expel water more efficiently, accelerating moisture reduction. As a result, the maturing time is shortened, curing capacity requirements are lowered, and throughput is increased — all contributing to significant cost savings.
2. Increase the protein content
High/source of protein claims are prevalent: Deli meat launches claiming high/source of protein recorded a CAGR of +9.1% during Apr 2021-Mar 2024. In line with this, high/ source of protein is a growing positioning in Europe and MEA in Oct 22-Mar 24, with the inclusion of protein ingredients like soy, milk, pork protein, and pork/beef collagen likely to support further growth in NPD (Innova Market Insights – Overview of Deli Meat – Global – Jul 2024).
3. Same authentic true-to-meat texture
Incorporating functional proteins with strong gelling properties allows you to increase the yield of dried salami while enhancing texture and mouthfeel. Essentia’s meat-based proteins (from beef or pork) ensure a more stable product that aligns with growing consumer demand for clean label ingredients. Whether used as rehydrated proteins in your recipe or as a partial replacement for meat, they deliver the same authentic texture and bite as traditional salami.
4. Cost savings
Proteins are widely used in many salami varieties, where a protein-and-water emulsion is added to reduce formulation costs. With ScanPro™ 1015/F, you can replace around 5% of the meat in salami or pepperoni with protein and water in a 1:3 hydration ratio, without affecting the meat’s analytical values. This approach not only improves cost-in-use but also helps deliver the desired dry and chewy texture.
5. Natural pigment for authentic color
AProRed™ enhances the color of dried salami, giving it a natural, smoked appearance without added food colorants. This micro-granulated pigment, derived from pork blood, improves the look of lean meat while coloring only the muscle tissue, not the fat, making it ideal for products with mixed tissues. AProRed™ also helps stabilize the color when combining different meats, allowing you to maintain a consistent, appealing appearance while reducing production costs.
- Reduces the smoking time due to fast development in smoked products
- Replaces other food colorants
- Enhances the meat color and gives the final product a more natural color appearance
- Never colors the visible fat in the final product
- Better color stabilization in dried and fermented sausages due to lower pH
Consider optimizing your recipe
Functional solutions like proteins and hydrocolloids work well for manufacturers who are looking to reformulate with 100 % natural healthier alternatives. There are many benefits to using animal-based ingredients that most regulations regard as adding real meat to meat products.
We have you covered
Essentia manufactures a unique selection of meat, skin, bone, blood, and insect raw materials that are used to bring the best of nature directly into your formulation. To find out more about our various solutions, or to make inquiries about co-creating with our experts, kindly reach out to a representative near you.
