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OUR PRODUCTS

Veos produces high functional animal proteins. Our products are often the missing link in our customers’ production process and they improve their end products. We produce plasma, globin,  haemoglobin, aroma and collagen. Each of our products possesses a specific functional property. They bind water, emulsify, gel or colour. We offer strong solutions especially for the meat processing industry. Our products improve the quality of meat products, they give a richer colour and provide a firmer structure…

Pork Collagen

The premium high functional pork proteins are available for injected (Vepro Gel 95 PCP-I) and cuttered/emulsified (Vepro Gel 100 PC) applications.

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Chicken Collagen

With the newest poultry collagen products, Vepro® is the first to offer a soluble high functional chicken protein that is easy to use in brines. The chicken collagen products provide you a solution to improve texture and yield in your injected or cuttered applications. Fresh chicken, nuggets, sausages, chicken ham, …

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Beef Collagen

Vepro® offers a range of functional collagen proteins to be used in various bovine meats. These 100% DNA pure ingredients give you the advantage of a clean label. The bovine collagen products provides you a solution to improve texture and yield in your injected, ground or cuttered applications. Burgers patties, roast beef, silverside, …

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Pork Plasma

The unique properties of plasma gives it a broad range of applications. The forming of a heat stable gel after heating makes it excellent to give structure to your meat. Also for cutter meat product it improves  the “meat bite” in frankfurter or hotdogs.

Besides is plasma 100 % solluble in a brine which makes it well suitable for injection in cooked hams.

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Pork Globine

An excellent emulsifier that stabilize the fat-water matrix in your cuttered/ground  meat applications. It can be used to avoid fat loss during grilling of your BBQ sausage or burger. This will give your customer a better mouthfeel and less losses during preparation. In cold preparation it emulsifies 1-7-7 and in hot preparation (like pate): 1-20-20.

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Pork : I Red - 70 COLP

The stabilize red cells have a nice red color. The protein is perfect to give your products a ‘meatier’ look. Excellent for fermented sausages as it will not color the fat and will improve the contrast of the mozaik. Besides a version which you can blend ( 70 COL P) we also have an instant functionality ( IRED)

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Pork Hydrolysate

The Vepro hydrolysate improves your nutritional levels in your application. Perfectly soluble in the brine, with no added viscosity, making it perfect for injection of pork applications.

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Pork Hemoglobin

This product with 95 % of pure blood proteins can be easily used to replace fresh blood in your black pudding or blood sausage. Highly soluble and easy to be used instead of fresh blood.

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SOLUTIONS FOR
PORK


SOLUTIONS FOR
CHICKEN


SOLUTIONS FOR
BEEF

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TALK WITH ONE OF OUR EXPERTS!

Hi!
We are true Vepro Experts and happy to help you out with all your questions!

> plasma > haemoglobin
> aroma > collagen
> globin > colourant

Is this the missing link you have been searching for?

Vepro Expert Yungcheng Chang

YungCheng Chang
Area Sales Manager Asia

Vepro Expert Peter Vanhulle

Peter Vanhulle
Area Sales Manager Benelux, Portugal, Balkan, Czech Republic, France

Vepro Expert Hector Quezada

Hector Quezada
Area Sales Manager Latin America

Vepro Expert Nick Dedecker

Nick Dedecker
Area Sales Manager rest of the world

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