Proteins are commonly used in bacon for their excellent functionality and binding properties which improve cohesiveness and reduce purge in the packaging.
Better color stability can be achieved by using AproRed™ - its fast color development properties shorten smoking time, make your production economy better and enhance the look of your products.
All our applications are available as downloadable pdf documents
Bacon, 20 % injected
with ScanPro™ HI 95
Bacon, smoked and cooked, 32 % injected
with AProPork™ 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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