According to Innova Market Insights, snacking will continue to be one of the leading trends in the food industry. For example, 83 percent of millennials snack instead of eating big meals, due to time constraints. Sausage is a classic snack, whether as hot dog, currywurst or salami stick, whether meat or plant-based. Hydrosol has developed the perfect casing for all these sausages – SmartCasings based on alginate. By means of co-extrusion sausages can be made in all standard sizes.
SmartCasings are a small revolution in sausage-making. A liquid alginate layer is applied to the sausage mass and then hardened into a firm structure in a calcium bath. The result is a strong and edible casing that gives sausages a crisp bite. What’s more, this casing is and will remain available in unlimited quantity, and also offers processing advantages. “The stabilising system is based on a complex mix of highly reactive hydrocolloids and starch. Synergistic effects upon exposure to a calcium chloride solution lead to the formation of a casing with good elasticity and tensile strength,” explains Hydrosol Product Manager Florian Bark.