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.

The present invention is related to a method of producing a snack-sized thermally processed meat-based product, provided in an easy-to-peel tubular package. Moreover, a snack-sized thermally processed meat product provided in an easy-to-peel tubular package, is herein disclosed.

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.

An elongate strip (10) is disclosed which can be manipulated into a cylindrical shape to form a casing for a food product. The strip comprises films of synthetic plastics material which are laminated together. One of the two outer films of the laminate is a peelable ionomer and the other is an olefin. A plurality of web weakening formations (18) for facilitating initiation of transverse tearing of the web are provided along one of the longitudinal edges of the web. The formations constitute the boundaries of a plurality of pull tabs (20). The weakening formations can be lines of perforations extending inwardly from said one edge of the web

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 sheet for packaging edible meat is provided that includes a layer A and a layer B thermally adhered to each other. In the sheet, the layer A is a wet-laid nonwoven fabric produced by mixing a first core-in-sheath fiber (a) having a core made of polyester and a sheath made of polyethylene, a second core-sheath fiber (b) having a core made of polyester and a sheath made of a low-melting-point polyester, and an ultrafine polyester fiber (c). The layer B is a spunbonded nonwoven fabric produced from a third core-sheath fiber having a core made of polyester and a sheath made of polyethylene. Also a casing for packaging edible meat is provided that is formed from the sheet for packaging edible meat.