VAN HEES

PRALLO® Protein Tech contains an innovative protein network. Due to new product attributes, the meat matrix of boiled sausage can be stabilised more effectively and thus also the cost-effectiveness can be increased. With PRALLO® Protein Tech, quality variations in the boiled sausage and semi-dry sausage production are reduced which leadsRead More →

Raw sausage – the supreme discipline of sausage production. A raw sausage speciality achieves its full flavour in particular through individual maturing and storage. This natural process takes up valuable time which costs money. Thanks to the Kurt-van-Hees research funding, we have now managed to find a new way toRead More →