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Salami, pepperoni, chorizo

Proteins are widely used in all salami types and in many cases you can improve cost-in use by reducing the formulation cost.

When using protein in dried and fermented salami, the drying loss is the same with protein/water ratio 1:3. It contains the same amount of water as in the meat being replaced.

In cooked salami, the strong gel-forming properties of proteins improve stability and texture. By reducing formulation costs and improving sliceability, this enables the user to optimize cost-in-use.

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