Seasonings and compounds tailored to your product type

Every product type comes
with its own processing technology.

For cooked sausages, the focus is on meat batter formation, temperature control and structure; for raw sausages, it is on ripening, acidification, flavour and reddening. Heat-treated sausages and ham have different requirements again. That is why seasonings and compounds are never considered in isolation, but in relation to raw materials, the recipe, the process and the desired end product. The aim is to align flavour and technology so the recipe works in practice.