More protein, less fat: this is the advantage that collagen offers in the manufacture of meat products.

Whether it is reduced-calorie boiling sausage, cooked sausage or aspic products, low-fat pastries or ground meat – collagen opens up completely new possibilities for the food industry to introduce modern products for sustainable calorie management onto the market. In addition, collagen, thanks to its water-binding properties, can contribute to more cost-effective production processes, while improving the texture of the final products.

As a global company and innovative partner of the food and nutritional supplement industries, we supply high-quality, tailor-made collagens for the most varied of products. Through intensive research and the permanent search for new ideas, we enable our customers to continuously find new application areas.