According to a comparison study by ISI GmbH, Institute for Market Research, Sensory Analysis, and Sensory Marketing, in Göttingen, sausages in collagen casings received better ratings in the top criteria – appearance, bite and “knack” – than sausages with conventional gut casings. In addition to these consumer benefits, collagen allows sausage manufacturers to produce much more efficiently and safety.
Traditionally, gut casings were mainly used for the manufacturing of sausage products. Recent developments, however, have shown that collagen casings are on the rise, increasingly conquering the market. ISI GmbH, Institute for Market Research, has now tested how customers react to this product innovation. In an independent study, Vienna sausages with sheep gut casings were compared to those with collagen casings. Test participants were asked to evaluate a total of 28 different criteria. The result: For the top criteria – appearance, bite and “knack” – when buying and consuming sausages, the sausages in collagen casings were comparable or even superior to sheep gut casings.
Well established on the market
According to consumers, the appearance of sausages, the most important point-of-sale criterion, was rated higher for sausages with collagen casings than for those with conventional sheep gut casing. Test consumers were also asked to evaluate the sausage in terms of colour, bite and “knack”. Vienna sausages in collagen casings were rated “just right” more often than the sausages in sheep gut casings. Overall, Vienna sausages in sheep gut casings and those in collagen casings were rated identically in terms of general acceptance, i. e. collagen casings have been well received by consumers.
Also, recent awards provide further proof of the high quality of collagen casings. This year, several products containing collagen casings in Devro collagen casings won gold medals at the DLG Awards for quality assessment.
Increase of 30 percent
Collagen casings are especially popular in countries where food origin and quality play an important role with countries such as Germany and Japan are currently showing double-digit growth rates in this sector. What’s more, forecasts indicate a considerable increase in this growth: In the coming years, collagen will be used more and more often for sausage production. Experts expect that by 2017, 40 percent of the global production of sausages will use collagen casings – an increase of over 30 percent compared to 2013.
Besides the obvious product advantages (appearance, colour, bite and “knack”), collagen casings provide producers with a whole range of key benefits.
Less costs, better quality
Collagen allows for a more effective manufacturing process as collagen casings are consistent in quality, shape and calibre, compared to traditional gut casings. This consistency results in considerably less rejects allowing a cheaper and more efficient production process. Further advantages for manufacturers: Collagen is always available, there are no seasonal market price fluctuations and can be stored more easily and cost-efficiently.
No risk for consumers
Manufacturers’ concerns that the financial benefits of using collagen casings might compromise the quality are unfounded. Like gut casings, they consist of animal protein. Collagen is extracted from selected skin layers of animal origin, and is made of a natural raw material. The production of casings with the applied collagen extraction method is risk free for consumers. In recent years, the technology has been improved continuously, so that the production process meets the latest standards and requirements. The numerous advantages are reflected in considerably less complaints about collagen casings.
Another advantage of collagen is the high quality assurance and the excellent traceability of the products, an even more important benefit since the latest food scandals. Today manufacturers, distributors and consumers put more and more emphasis on product safety and the use of risk free natural materials. Devro collagen is the market leader in this area.
Appearance, bite and “knack” characteristics are highly appealing to consumers, who also consider them important purchase criteria. That alone should encourage sausage manufacturers to reconsider their choice of casings. In summary collagen, and Devro collagen in particular with its market leading characteristics, is a clean, safe and controlled natural material, which, over the coming years will experience growing demand in the field of sausage production.