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Excellent water binding and product stability

Proteins have the ability to bind water and fat in ground meat systems and are widely used in all kinds of ground products (fresh, frozen and cooked). They are applied in order to obtain improved texture, yield, stability and consistency.

The proteins range consists of many product versions each with different levels of functionality and particle size. Which one to use depends on the specific application and the functionality you are looking for.

The proteins can help reduce formulation costs and, at the same time, improve the eating experience.

Proteins can be added directly into the meat dough together with other ingredients, as a single ingredient or in a ready-to-use compound.

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