Cooked sausages and cold cuts
Proteins have unique water and fat binding properties and for cooked sausages this is a very important feature. Functional protens help improve the eating experience because they provide texture and bite to the sausage.
Adding functional proteins to your cooked pork sausages also provides an ideal opportunity to replace meat without compromising on taste and texture.
There are different protein 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.
Get more specific
Click below and learn more about how our ingredients perform.
Cooked sausage, frankfurter type
with ScanPro™ 1015/F
with AProPork™ and ScanPro™ 1015/SF
with AProPork™ and AProRed™
Cooked sausage, mini hot dog
with ScanPork D-90
with ScanPro™ T 95
with ScanPro™ T 92/SF
with ScanPro™ 390/1 and AProPork™ or ExcelPro™ P 80 F
Pork cold cut
with ExcelPro™ P 80 F and AProRed™
Disclaimer: This information is provided as is without any warranties. The use and application of our products are not under our control and we recommend to make your own application trials. Please, refer to our general disclaimer
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Contact us to learn more about how to optimize your brand with our meat-based proteins