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Cooked sausages and cold cuts

Proteins have unique water and fat binding properties and for cooked sausages this is a very important feature.

There are different solutions depending on whether the sausage is to be enjoyed hot or cold. And to achieve the right texture, bite and snappyness, it is essential to get the right combination of proteins.

The strong water and emulsifying properties of our meat-based and blood-based functional proteins help reduce formulation costs and enable the user to optimize cost-in-use.

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