The invention relates to a method for preparing a food product by means of co-extrusion, where a casing composition and a barrier composition are co-extruded as layers upon an edible filler, such that the edible filler is provided with a casing layer and a barrier layer. After co-extrusion, the barrier layer is present between the edible filler and the casing layer. Advantageously, the casing composition includes collagen, a polysaccharide and water. Further, the invention relates to a food product. The food product, for instance a sausage, includes an edible filler, a casing layer, and a barrier layer, where the edible filler is covered by the barrier layer at least partly, and where the barrier composition is coverer by the casing layer at least partly.

The present invention relates to a flat, multilayered, low moisture, barrier, laminated thermoplastic film with an absorptive food contact layer coated with a flavoring and/or coloring agent, which can be formed on automatic stuffing machinery into a sealed tube in a continuous manner for use as a food casing. This film has an absorptive food contact layer, an oxygen barrier layer, and a polyethylene outer layer. The coloring and/or flavoring agent on the absorptive layer is released onto the surface of encased foodstuff during cooking and processing.

A description is given of a tubular food casing having a fiber layer on the inside and having two or more polymer layers. The polymer layers include a first continuous polymer layer (A), with which the inner fiber layer or nonwoven-web layer is coated on the side of the tubular casing facing away from the inside, and completely covers the layer, and at least one polymer layer (B), and a monoaxially or biaxially oriented film based on polyamide and/or copolyamide. At least two of the polymer layers are joined to one another directly by a layer of adhesive. The inner fiber layer may absorb colour, smoke, aroma and/or flavour substance(s), such as liquid smoke or caramel, store these substances and transfer them to a food located within the casino. The casing is suitable as artificial sausage casing, especially for cooked-filling and scalded-emulsion sausage.

Provided is a multilayered coextruded thermoplastic food casing comprising a porous inner layer capable of absorbing, retaining, desorbing and transferring at least one functional additive to food encased in said casing; a layer having a barrier effect for water vapor; and an adhesive layer, wherein the porosity of said porous inner layer is generated by (co)extruding a composition comprising a polymer and a supercritical pore-forming agent, and a method for producing said multilayered coextruded thermoplastic food casing.

A solution can form an edible film. The edible film is useful for transferring spices of different weights, sizes, and shapes to a surface of a food and completely disintegrating in contact with a humidity of the food where it is applied, leaving visible only the layer of spices contained in the edible film.

Manufacturing a multilayer tubular fibrous reinforced food casing having a tubular fibrous web located between an inside viscose regenerated cellulose layer and an outside viscose regenerated cellulose layer includes injecting a peeling agent in an outside viscose stream, injecting an adhesion promoter in an inside viscose stream, and impregnating the tubular fibrous web with viscose by applying the inside viscose stream to an inside surface of the fibrous web and applying the outside viscose stream to an outside surface of the fibrous web.

The invention relates to a foodstuff casing having a textile supporting layer. The textile supporting layer has, on the side facing the foodstuff, an edible, however, essentially water-insoluble coating. The coating contains solid and/or liquid aromatic substances, dyestuffs and/or food flavorings and can be transferred onto foodstuff located inside the casing. An additional layer, largely or completely formed from water soluble material may be advantageously located between the transferable layer and the textile supporting material.

Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.