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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 and bite, 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.

We recommend the use of ScanPro™ T-series, ScanPro™ 1015/1020 – series or ExcelPro™  for your premium food products.

Annette Steen
Contact us
Annette Steen

Area Sales Manager

+45 74 35 11 39

Capture the benefits in your cooked sausages and cold cuts

Sausages Board 800X800
Cooked sausages and cold cuts
  • Process/recipe upgrade

    Process/recipe upgrade

    • Increased yield
    • Improved cost-in-use
    • Easy to use
  • Consumer trust

    Consumer trust

    • 100 % natural origin
    • Non-GMO
    • No E–numbers
  • Added features

    Added features

    • Improved juiciness
    • Improved appearance and enhanced eating experience
    • Improved texture and consistency

Get more specific

Click below and learn more about how our ingredients perform:

English-style breakfast sausage

English-style breakfast sausage

This recipe provides inspiration for a delicious sausage that uses Drinde™ for partial meat replacement that promotes affordability without compromising on the texture and taste. Adding Drinde™ together with the water results in increased overall yield

 Pork sausage without soy

Pork sausage without soy

This recipe provides inspiration for using ScanPro™ 1015/F, to deliver a clean label, allergen-free,  version of the favored sausage, by using meat  replacement that is not only in line with noseto-tail practices, but also 100 % animal-based  and manufactured from up-cycled human-grade ingredients.

 Frankfurter sausages

Frankfurter sausages

This recipe provides inspiration for using ExcelPro™ ingredients to replace part of the meat and fat content with both plant and animal-based alternatives that help cut costs while maintaining the taste and texture of meat.

 Chipolata

Chipolata

This recipe provides inspiration for how to improve texture, structure and appearance of chipolata, even while replacing part of the meat content.  AProPork™ adds to the heat stability in order for the sausage to maintain it's shape and juiciness even after frying.  AProRed™ delivers the enticing natural hue of healthy meat. 
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