Fact Sheets

Find more relevant info about our products in these fact sheets…

  • Anote I
  • Flavour for injected and emulsified products.

  • Anote CI
  • Flavour for fresh injected products

  • Anote M
  • Flavour for ground and sterilized products

  • Anote GF
  • Flavour for emulsified and ground products

  • ScanCure CI
  • The ScanCure CI series is a new line of products from Scanflavour with more cold functionality than ever. ScanCure CI is a natural choice for fresh meat applications in general.

  • ScanCure DI
  • ScanCure DI pork proteins have a very small particle size, are very easy to disperse in water and will not lump as long as the temperature in the brine is below 10°C.

  • ScanGel A
  • ScanGel A is an excellent choice for cooked products with high extension levels.

  • ScanGel C
  • ScanGel C is an excellent choice for increasing the cold setting properties in final products.

  • ScanGel SF
  • ScanGel SF is an excellent choice for products that need to be emulsified and that are served hot, like frankfurters, breakfast sausages and sausages.

  • ScanPork D
  • ScanPork D is an excellent choice for fresh ground meat, low extension products, frankfurters, breakfast sausages, pâté, spreads and, most importantly, salami and pepperoni.