The plasma and collagen are both high functional pork protein with exceptional gelling and water binding properties that increases elasticity and improves cohesion. It delivers the ideal consistency for creating thin and even slices.

The I Red (stabilized haemoglobin) enhances the meat colour and gives the final product a more natural colour. It also has a highly noticeable effect on your smoked or cooked products. It will shorten smoking time due to fast colour development, make your production economy better and enhance the look of your products.

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

Adding Vepro proteins as a substitute for lean meat provides several functional properties that add positively to the eating experience and appearance of the final meat product. Meat replacement with meat-based proteins is not just a question of finding an acceptable filler, it is all about adding an ingredient that will provide similar characteristics to lean meat.