The bottleneck for producers is the capacity of the drying rooms. Worldwide several salami producers add till 1% Vepro Gel 100 PC as this lowers the Aw value. Consequently, this results in reduced maturing time leading to a need for less curing capacity. Production batches will be shorter, which means that more salami can be produced.

Consumers buy with their eyes so the color is a very important issue.  Our I Red is ideal for color development in the salami as it only colors the meat and never the fat. So a nice mosaic will be obtained. It also improves the perception of higher lean meat content thanks to the nice contrast.

Granulates are easy to make with our Vepro Gel 100 PC. The granules have a structure & behavior similar to normal meat. These granulates can be applied directly in salami recipes as a meat replacer, creating a better binding, improved sliceability, and a natural meaty texture.

The use of Vepro Gel 100 PC provides excellent sliceability, texture & bite due to its high water-binding capacity. In case you are looking to improve the texture of pepperoni (salami for the pizza which must resist a very high temperature of more than 200 °C), we suggest adding plasma instead as this will prevent “cupping”.