Meat proteins

Natural meat pigment derived from pork blood. Powdered meat colorant for an intense and long-lasting red color. Ideal for products with or without nitrites. Improves the color of cured products and provides a natural color in Clean Label products.

Results: intense and uniform pink in cured products, natural color in nitrite-free products.

Benefits: natural, versatile, sustainable, uniform color.

Hydrolyzed collagen is obtained from the bones and connective tissues of pigs or cows. The hydrolyzed collagen protein is very assimilable, it provides amino acids of collagen in a quickly available way. It helps nourish the organic tissues, whose structure is formed by this protein and also helps keep the good state of our own collagen and those tissues.
Available in a wide range of organoleptic qualities, particle size (standard or agglomerated) and origins (porcine or bovine).

Plasma specific properties give a broad range of applications. The forming of a heat stable and irreversible gel after heating makes it excellent to give structure to meat products.
Available in powder and frozen concentrate.

With 95% of pure blood proteins, the porcine blood powder can be easily used to replace fresh blood in your black pudding or any blood sausage. Highly soluble and easy to use instead of fresh blood.

Porcine globine protein is an excellent emulsifier that stabilizes the fat-water matrix in your meat applications. It can be used to avoid fat loss during grilling of BBQ sausage or burger. It provides a better mouthfeel and less losses during preparation. In cold preparation it emulsifies 1-7-7 and in hot preparation (like paté) 1-20-20

The premium high functional pork and bovine proteins are available for injected and cuttered/emulsified applications. They improve product texture, juiciness and reduce loss.
Available in different origins: porcine and bovine.

This porcine hemoglobin is mainly used as a natural colouring agent for its stabilized red cells. The protein is perfect to give your products a ‘meatier’ appearance. Excellent for fermented sausages as it will not color the fat and will improve the contrast of the meat-fat mosaic.