Find more relevant info about our concepts in these concept sheets…
- Granules in salami
- Restructured bacon
- Fresh Injection
- Soya Substitution
- Skin Emulsions
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.
Scanflavour’s new recipe for restructured bacon is easy to make, heat stabile and cost effective. Texture, taste and appearance is simply outstanding as well.
Everybody wants to eat juicy, tender and freshly produced products. With our new product line, Scanflavour is revolutionising the ingredients market.
It is easy for you to make granules from the highly functional ScanGel product. With granules you obtain better water binding in your products, improved sliceability and a natural meaty texture.
Scanflavour offers you an excellent ingredient for salami and dry fermented products.
With Scanflavour you get solutions with the same properties as soya protein for a variety of applications.
Scanflavour has developed a method that allows you to produce skin emulsions at a lower price, while avoiding the major drawbacks associated with the use of skin emulsions.