Collapro NEW!...<br>Nutraceuticals!
Collapro NEW!...
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Collapro works...    because it's natural
Collapro works... because it's naturalLearn more
Collapro Bovine...<br>our long time favorite!
Collapro Bovine...
our long time favorite!
Product information
Collapro Porcine...<br>low fat content!
Collapro Porcine...
low fat content!
Product information
Collapro novelty...<br>native Fish Protein!
Collapro novelty...
native Fish Protein!
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That's why you choose us!

  • Premium quality proteins
  • Clean labelling
  • Worldwide
    distribution & support
  • New protein sources
  • New application areas
  • Focus on sustainability
Collapro sfeerfoto

Collapro...3 functionalities in 1 product!

Waterbinding, emulsification and texturising.

Collapro is a pure, native protein fibre, made from several quality animal hides/skins. Collapro is a high functional protein and can be used in all kinds of processed meat applications. Collapro has excellent binding qualities, not only improving the yield of your product, but also improving its texture, bite and making it easier to slice. Collapro also enables you to reduce non-meat additives, which makes it very suitable for clean label products!


Hulshof Protein Technologies participates in the experimental project "Powercol", sponsored by the EU & European Fund for Regional Development.

Developing a revolutionary product Powercol including an applicator, which allows on a proactive, simple, rapid and inexpensive way stopping the most traumatic and critical bleeding through interaction with the platelets. The development Powercol is dry with a very long shelf life, and can therefore be stored without       'storage conditions'.

Collapro works... a water binder

Collapro absorbs (cold setting) and binds (hot setting) water in your meat products. Due to the excellent water binding properties, the quality and yield of your products will improve.

Collapro prevents water loss in finished meat products and therefore helps preserve the color and shelf life of your products. an emulsifier

When Collapro is blended with meat, fibres expand and form a strong protein matrix within the meat mass.

This fibrous protein matrix remains functional throughout the cooking process, encapsulating fat particles, thus increasing the yield. improve the texture

The natural meat structure of emulsified and comminuted products and even hams is often lost during processing. Using Collapro in the process will improve the texture and compensate for that loss.

Using Collapro will also improve the bite of your products, and if you are an industrial slicer your slicing yield will increase markedly.