DuPont Nutrition & Health is supporting processed meat innovation with a new series of strong and stable alginate casings that work with the latest co-extrusion technology in sausage production.

Casings based on the new Grindsted Meatline 7000 Stabilizer system range, from the DuPont Danisco ingredient portfolio, eliminate issues with splits and tears during stuffing, hanging, drying, smoking and packaging. Originally optimised for dry and semi-dried fermented sausages, the flexible alginate blends are also suitable for fresh and cooked sausages.

"Our alginate range is strong enough for sausage calibers 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 caliber of just 6-8mm," says Christian Vogel, senior meat application specialist at DuPont Nutrition & Health.