Structured collagen as novel fat replacer in healthy sausages with maintained appeal

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.