An improved tubular openwork fabric or net for food products, the openwork fabric including a plurality of filament assemblies. Each filament assembly is formed from one or more filaments and the filament assemblies are knitted as alternating cojoined and intermediate members. Each intermediate member includes a single filament assembly and each cojoined member includes a pair of filament assemblies that are worked together. The openwork fabric further includes an extension limiting member to limit a longitudinal extension of the openwork fabric.

A tubular, seamless, water vapour permeable, smokable, biaxially draw-oriented and partially or completely heat-set food casing is provided having at least two layers based on thermoplastic polymers. At least one layer A, which does not form the inside layer, comprises a blend of aliphatic (co)polyamide and at least one hydrophilic polymer, while the inside layer I comprises a blend of aliphatic or isocyclic (co)poly amide and a block copolymer selected from polyether-amide, polyether-ester and polyether-urethane. The casing is produced by a tubular-film blowing process or a process with biaxial tubular-film draw-orientation. The casing is envisaged more particularly as synthetic sausage casing, especially for smoked raw sausage, such as salami.

The present invention relates to cellulose casings, whether reinforced or not, capable of transferring color to the product stuffed therein. These casings contain a food dye transferable to the stuffed product during processing. The present invention also relates to the method of obtaining the casing and the product stuffed in said casing.

A biopolymer-based food casing having an impregnation on the side facing the food is provided. The impregnation includes at least one hydrophobic, synthetic, organic polymer. By taloring the impregnation, the peelability of the casing may be adjusted to correspond to the type of food contained within the casing. The casing is used, especially, as an artificial sausage casing for raw sausage, scalded-emulsion sausage or cooked-meat sausage.

A method for producing collagen casings having one or more flavor ingredients incorporated into the collagen is provided. The flavor ingredients may be added during processing of collagen to produce the collagen casing; prior to, during or after drying of the collagen casing; prior to, during or after humidification to add moisture to the collagen casing; prior to, during or after shirring of the collagen casing; prior to or after the casing has been stuffed with meat products; during cooking of the stuffed collagen casing; and/or prior to packaging of the meat product. The flavor ingredient may be a water based flavor ingredient, an oil based flavor ingredient, a powdered flavor ingredient, a microencapsulated flavor ingredient, or a combination of two or more of these types of flavor ingredients. Collagen casings having one or more flavor ingredients incorporated into the collagen casing are also provided.

The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.

A detection unit configured to detect a leakage hole in an intestine suspended on a tubular member having a perforated portion that is configured to distribute a flow of liquid through the perforated portion and thereby pressurize the intestine, when the intestine is being moved with a non-zero velocity (V) along the longitudinal axis of the tubular member is disclosed. The detection unit comprises an electrically conducting and axially extending sleeve-shaped surrounding portion that at least partly surrounds the circumference of the tubular member and an electric circuitry arranged and configured to measure an electric quantity established between the surrounding portion and the liquid pressurizing the intestine.

A single- or multilayer film is disclosed, the film made on the basis of a blend of (co)polyamide and polyvinyl alcohol, soluble in at least one solvent A, comprising more than 50% water, at that said film comprising polyvinyl alcoholPVAs, soluble in the same solvent A, and bonded polyvinyl alcoholPVAB, which (i) is virtually insoluble in the same solvent A at temperatures from 18 C. to the initial boiling point at normal pressure, (ii) is soluble in at least one of the solvents, capable of dissolving (co)polyamide, (iii) gives the typical for PVA color reaction with iodine, and (iv) reacts with at least one primary amine, with formation of water-soluble PVA, wherein the CB/CS ratio, where CB is the film content for PVAB, that becomes water-soluble after its treatment with said primary amine, and Cs is the content of PVAs in the film, is not less than 0.05. When this condition is satisfied, there is noticeable improvement in the stability of the technological process of production, and in the mechanical strength of the film. The claimed film can be used, specifically, for sausage casings. 2 independent and 30 dependent claims, 6 tables.

An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.

A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.