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Pepperoni (Beef/Pork)

Products: B1301 Spray-Dried Natural Beef Stock, P1301 Spray-Dried Natural Pork Stock

Evaluate the use of B1301 and P1302 to increase yield and decrease drying times in a dry sausage/pepperoni application:

  • Including B1301 or P1302 in dry sausage formulas decreases drying time when targeting a specific moisture protein ratio.
  • Using B1301 or P1302 increases yields by achieving MPR while having higher moisture and protein levels.
  • B1301 or P1302 are clean label solutions for dry sausage formulation.

Pepperoni (Beef/Pork)

Fresh sausage and bratwurst

Products: Scanpro™ P5505 Natural* Dehydrated Pork Stock

Evaluate the use of a broth made with ScanPro™ P5505 to extend fresh bratwurst for increased processing yields:

  • Processing yields increase significantly as broth inclusion levels increase.
  • Fresh processing (mixing, grinding, stuffing, linking) were not affected by the addition of up to 7% broth.
  • Subjectively, as broth levels increase to 7% inclusion the product may be slightly juicier with a slightly softer texture.

Fresh sausage and bratwurst

Fresh sausage - Breakfast links

Products: Scanpro™ P5505 Natural Dehydrated Pork Stock

Evaluate the use of a broth made with ScanPro™ P5505 to extend fresh breakfast sausage links for increased cook and processing yields:

  • Raw processing yields increase significantly as broth inclusion levels increase.
  • Fresh processing (mixing, grinding, stuffing, linking) are not affected by the addition of up to 7% broth.
  • Subjectively, as broth levels increase to 7% inclusion the product may be slightly juicier with a slightly softer texture.
  • Cook yields increase with addition of ScanPro™ P5505.
  • Cooked processing yields increase significantly as broth inclusion levels increase, which may lead to considerable cost savings.

Fresh sausage - Breakfast links

Chorizo - Soy replacement

Products: Scanpro™ P5505 Natural Dehydrated Pork Stock

Evaluate the use of ScanPro™ P5505 to replace Isolated Soy Protein in a smoked chorizo sausage application:

  • Both test treatments had higher cook and processing yields compared to the control.
  • Cook and processing yields were very similar between formulas using 1% ScanPro™ P5505 or 2% Isolated Soy Protein.
  • ScanPro™ P5505 is a clean label alternative to Isolated Soy Protein in a smoked chorizo sausage.

Chorizo - Soy replacement

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