Our clients often come to us with a specific need to their problem. With Vepro, we offer each of our clients a personal solution, adapted to their needs. Take a look at our cases to see how we helped our clients in the past!

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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Our collagen proteins are widely used in all salami types. Adding our Vepro Gel 100 PC is lowering the Aw value, which means that we can reduce the drying time. Besides it’s also increasing the yield.
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Our Vepro Gel 95 PCPi was originally developed for injection hams and provides excellent results. Since we are always looking for new and beneficial solutions for our customers however, we are glad to present some new alternative applications.
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An European multinational is making canned tomato soup with ground meat balls inside. The product was very tasteful but there was an issue problem. When opening the cans, there was a visual white fat layer on top of the soup. This didn’t look very attractive. Moreover the meat balls were too soft, with no bite.
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Our new agent in New Zealand has tested a combination of our plasma and injectable collagen Vepro Gel 95 PCPi for his smoked bacon.
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