Solutions by Product Group
Cooked sausage seasonings and compounds for consistent quality
Cooked sausage quality starts in the cutter.
For cooked sausages, quality is established in the bowl cutter and during subsequent heating. Comminution, temperature control, salt, water and fat content, and the recipe all affect the formation of a stable meat batter. Seasonings and compounds must therefore meet both sensory and technological requirements. A well-matched recipe supports consistent processes and ensures that flavour and product character remain clearly defined, even when production conditions vary.
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Characteristic flavour for sausages, cold cuts and meat loaf
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Compounds simplify the addition of multiple recipe ingredients
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A wide range of flavours for a distinctive product portfolio
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