Tag: Cellulose casing

Over 4,000 years ago, ancient Sumerians documented stuffing meat into animal intestinal casings, and today, the question of their edibility and digestibility remains common. The answer depends entirely on the type of material used, as not all sausage skins are designed for consumption.

Collagen is the most abundant protein in the human and animal body, making up a significant portion of skin, bones, and connective tissue. Due to its origins, standard collagen casing, used widely in commercial sausage production, is not vegan. However, the rising demand for plant-based foods has led to a boom in innovative vegan alternatives that mimic the texture and functionality of traditional casings.