Vegan sausages and cold cuts

  • Stabilization and texturing
  • High functionality due to optimal water-binding
  • Emulsifying properties
  • Improved juiciness
  • Minimization of cooking loss
  • Reduced tackiness
  • Easy processing
  • High dimensional stability
  • Excellent freeze-thaw stability
  • Fat and salt reduction
  • Improvement of the texture of products with layers (TVP)
  • Allows substitution of other stabilizers and thickeners
  • Natural brown coloration with HERBACEL® AQ® AFB 200
  • Clean Label and All In Technology

  • Natural golden-yellow to dark-brown, very stable shades
  • Flavor rounding
  • Perfect for Clean Label concepts due to “apple extract” declaration