Comminuted meat products

To improve structure and bite our special flakes proteins are very suitable for minced meat products like meatballs or burgers. Because of the unique structure of the flakes it combines water binding capacity with improvement of structure. By adding 1 -3 % of our proteins – combined with other ingredients and spices – to minced meat products, it will improve the firmness of the products, without changing the specific structure.

Download application sheets (pdf)

Hamburgers
Salami

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