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FUNCTIONAL ANIMAL PROTEINS

What is functional animal proteins?

We offer strong solutions especially for the meat processing industry by producing high functional animal proteins. Protein ingredients play a vital role as a functional and essential component in meat products.
Proteins are important because they impart unique properties to a variety of meat products. Traditionally, protein ingredients from animal sources include collagen proteins, blood proteins (plasma), egg proteins, milk proteins, and fish proteins.

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WHAT ARE THE ADVANTAGES OF USING FUNCTIONAL ANIMAL PROTEINS

The benefits of functional animal proteins include improved water binding, improved texture, reduced syneresis, improved emulsifying capacity and enhanced organoleptic characteristics. Animal protein ingredients contribute to the nutritional value. That’s because this energy source is needed for growth and maintenance. Due to their excellent amino acid profile, animal proteins are bioavailability and can be easily digested.

HOW ARE FUNCTIONAL ANIMAL PROTEINS PRODUCED?

An array of protein ingredients is available on the market. But the type of protein, its structure and its environment determines the unique properties of protein ingredients. Traditionally, protein ingredients from animal sources include collagen proteins, blood proteins (plasma), egg proteins, milk proteins, and fish proteins.

CASES

Take a look at our cases to see how we helped our clients in the past!

VEPRO® 75 PSC, Frankfurter phosphate replacer,cases

Frankfurter without phosphate

The meat industry has been put to a challenge since the European Food Safety Authority (EFSA)* has stated that it will reduce the maximum levels of phosphates in meat preparations.
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Beef Burger

Everyone prefers to eat juicy hamburgers which don’t shrink when grilling. This was a project in Colombia. When adding 1% of our beef flakes (Vepro Gel 115 BCF)  in the hamburger recipe it considerably increases the water-binding properties.
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chorizo

Precooked sausage

For reasons of food security and shelf life, all fresh sausages needed to be precooked. The aim was to obtain an internal temperature of 55 ° C. During the cooking process however, a part of the fat in the product melted and migrated to the outside of the product.
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Ask for your sample box of functional animal proteins!

functional animal proteins
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