The new casings range – GRINDSTED Meatline 7000 Stabilizer – was originally used for dry and semi-dried sausages, but the flexible alignment meant they could be used for fresh and cooked products.
"Our alginate range is strong enough for sausage calibres up to 32mm. At the same time, it enables manufacturers to develop new sausage products below the previous 16mm minimum, meeting the trend for very thin sausages down to a calibre of just 6-8mm," says Christian Vogel, senior meat application specialist at DuPont Nutrition & Health in Braband, Denmark.
DuPont said the casings were optimised for the latest co-extrusion techniques used in the sausage sector. "Trials on industrial lines have shown that the new alginate casings support reliable, high-speed production, enabling manufacturers to run at maximum capacity with minimum raw material loss."