VEPRO offers a wide range of clean label solutions for the meat processing industry. Thanks to functional porcine collagen, VEPRO helps producers optimize texture, water binding, and stability in meat products. This natural protein improves production efficiency and ensures high-quality end products without artificial additives.
At IFFA 2025, VEPRO will show how collagen provides innovative and sustainable solutions for the industry. Visit us in Hall 11.1, stand C50, and discover the benefits for your applications.
Why collagen?
Functional collagen, such as Vepro Gel, offers numerous benefits for the meat processing industry.
Thanks to its unique properties, collagen contributes to:
Emulsified meat products: a firm structure and improved sliceability, ideal for sausages and pâté.
Dried and fermented sausages: supporting the drying process and lowering water activity (aW value), for better shelf life and safety.
Clean label formulations: a natural alternative to chemical additives, free from allergens or E-numbers.
Hybrid applications: responding to market trends
The food industry is evolving, and hybrid meat products are addressing the growing demand for sustainable and innovative protein solutions. VEPRO is collaborating with Promyc to develop hybrid meat products in which animal proteins and mycoproteins complement each other. This innovative approach offers the meat processing industry new opportunities to meet the changing needs of consumers.
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