Collagen – an innovative ingredient with added value
More protein, less fat: these are the benefits that collagen brings to the production of meat products. Whether it is reduced-calorie boiling sausage, cooked sausage or aspic products, low-fat pastries or ground meat, collagen offers a large variety of new possibilities for the food industry, enabling manufacturers to introduce modern, sustainable calorie management products to the market. Plus, thanks to its water-binding properties, collagen can contribute to more cost-effective production processes while improving the texture of the final products.
As a global company and an innovative partner in the food and nutritional supplement industries, we supply high quality, tailor-made collagens for the widest variety of products. Intensive research and our innovation programs help us to continuously develop new application areas for collagen.