Alginate is seen as the way forward to make a vegan sausage in a casing. Have you ever experienced that the alginate casing didn't bind to sausage dough properly? With vegan and meat-based product formulations this phenomenon can occur especially when the alginate-coated sausages are heated in hot water. As a result, the moment the sausage hits the boiling water, it will shed its casing.
Or at least, that’s how it used to be. But not any longer: Vaess's (formerly Vaessen-Schoemaker, 1946) team of dutch food engineers has invented a solution.
Solving the problems of today with the solutions of tomorrow