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Excellent gelling properties and improved sliceability

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.

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Contact us to learn more about how to optimize your brand with our meat-based proteins