Granules in salami - 45 % replacement of meat

Salami and dry fermented products are well-known worldwide. They can be found in a variety of flavours, shapes and compositions. The challenge is to produce a good quality at a fair price that is suitable for the end consumer. Many different ingredients have been introduced on the market as meat substitutes, such as texturized soya, greaves, granules and various fibers – some with more success than others. With this granule concept Scanflavour has found a new way of replacing and substituting meat in salami still having the same fermentation time as well as water activity.

Granules are easy to make with our high functional proteins. The granules have a structure and behavior similar to normal meat. These granules can be applied directly in salami recipes as a meat replacer, creating a better binding in your products, improved sliceability and a natural meaty texture.

When using this concept you will gain the following benefits:

  • Better cost-in-use
  • Texture
  • Improved sliceability
  • Same protein content as meat
  • No change in fermentation process

For making granules to use in salami we recommend using the following products:


If you are interested in getting more information about this concept, please feel free to contact us for a non-committal personal advice.

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If you liked this article, you might also be interested in reading more basic information about granules or how to use ScanPork D in salami.