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Our cases

Our clients often come to us with a specific need to their problem. With Vepro, we offer each of our clients a personal solution, adapted to their needs. Take a look at our cases to see how we helped our clients in the past!


Frankfurter without phosphate

The meat industry has been put to a challenge since the European Food Safety Authority (EFSA)* has stated that it will reduce the maximum levels of phosphates in meat preparations.
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Dried & fermented sausages

Our collagen proteins are widely used in all salami types. Adding our Vepro Gel 100 PC is lowering the Aw value, which means that we can reduce the drying time. Besides it’s also increasing the yield.
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Cooked injected hams with pork proteins

Our Vepro Gel 95 PCPi was originally developed for injection hams and provides excellent results. Since we are always looking for new and beneficial solutions for our customers however, we are glad to present some new alternative applications.
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Beef Burger

Everyone  prefers to eat juicy hamburger which doesn’t shrink when grilling. This also was a project in Colombia. When adding 1% of our beef flakes (Vepro Gel 115 BCF)  in the hamburger recipe this will be possible as it considerably increases the water-binding properties.
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Fully cooked roast beef

In injected products such as Roast Beef, our injectable beef collagen gives a strong water binding, improving brine retention in the product. This will result in less dripping loss, at the same time considerably improving the quality. The Vepro Gel 105 BCP I delivers an important cost reduction as the protein is highly functional, both unheated and when heated.
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Chicken sausage

Precooked sausage

For reasons of food security and shelf life, all fresh sausages needed to be precooked. The aim was to obtain an internal temperature of 55 ° C. During the cooking process however, a part of the fat in the product melted and migrated to the outside of the product.
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Meat balls

An European multinational is making canned tomato soup with ground meat balls inside. The product was very tasteful but there was an issue problem. When opening the cans, there was a visual white fat layer on top of the soup. This didn’t look very attractive. Moreover the meat balls were too soft, with no bite.
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Smoked bacon

Our new agent in New Zealand has tested a combination of our plasma and injectable collagen Vepro Gel 95 PCPi for his smoked bacon.
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