Structured collagen as novel fat replacer in healthy sausages with maintained appeal
Lead Participant:
DEVRO PLC
Abstract
Protein technology SME Nandi Proteins and food scientists from Heriot-Watt University have reported that
collagen proteins structured following a novel innovative process can mimick the properties of fat in sausage
products. Nandi Proteins and Heriot-Watt University have now teamed up with collagen processor Devro and
sausage producer Kerry Foods to produce collagen fat-replacer ingredients on a large scale and to formulate
novel high-protein fat-reduced sausage products with maintained mouthfeel and taste when compared with
full-fat products.
collagen proteins structured following a novel innovative process can mimick the properties of fat in sausage
products. Nandi Proteins and Heriot-Watt University have now teamed up with collagen processor Devro and
sausage producer Kerry Foods to produce collagen fat-replacer ingredients on a large scale and to formulate
novel high-protein fat-reduced sausage products with maintained mouthfeel and taste when compared with
full-fat products.
Lead Participant | Project Cost | Grant Offer |
|---|---|---|
| DEVRO PLC | £297,734 | £ 125,000 |
Participant |
||
| NANDI PROTEINS LIMITED | £310,972 | £ 197,000 |
| KERRY FOODS LIMITED | £90,696 | £ 44,848 |
| HERIOT-WATT UNIVERSITY(THE) | £299,624 | £ 299,624 |
People |
ORCID iD |
| Gordon Paul (Project Manager) |