Casings are used to make most sausages as well as some other processed meats. Since decades, sausage has been stuffed into natural casings made from the intestines of animals, but now artificial casings are available in the market due to a tremendous amount of recent innovation and new product development that has occurred in the casing industry. Natural casings are difficult to use in industrialized sausage production due to low availability and price volatility; whereas, on the other hand, availability of artificial casings is highly significant for meat processors, helping them to achieve higher quality, productivity standards, and food safety. If natural casings are not properly stored, they tend to smell bad due to gas being collected in them. Also, they have a very high tendency of breaking as compared to artificial casings, chances of breakage during handling, and risk of microbial contamination. On the other hand, artificial casings have undergone a tremendous amount of development in the past decade and are now available in a wide variety of shapes, sizes, and appearances; some of which very nearly duplicate the natural casings. In addition, artificial casings can offer coloring agents, spices, smoke flavoring, and a variety of other materials as a part of the casing to be deposited on the product surface after stuffing and processing. The variety offered by artificial casings has become almost unlimited. In addition, some people have a version of using animal intestine as a casing and prefer artificial casings.

Further, the cost benefits of using artificial casings, especially collagen casings, to sausage manufacturers can be substantial with significant savings in time and labor costs as collagen casing is easy and quick to work with, because it is a more consistent and stable product than gut casing, thus achieving what can sometimes be dramatic cost savings - over 50 percent in some cases. Also, another advantage is that collagen casings are immediately ready for use. There is no soaking or other preparation required as needed with gut casings. Collagen casings are particularly effective when sausages are filled mechanically with conventional stuffing machines, as the casings are replenished automatically; this again leads to shorter throughput times. Overall, manufacturers can double their production volume compared to when using conventional gut casings.

Thus, due to these winning properties of artificial casings, sausage manufacturers and consumers increasingly prefer artificial casings over natural casings, thereby propelling the growth of the global artificial casing market, which is expected to reach $4.8 billion by 2025, at a CAGR of 6.4% during the forecast period of 2019 to 2025, according to the Meticulous Research®. The full report on the global artificial casings, published by Meticulous Research®, can be accessed at:

Tags: Food Processing Food Testing


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