Global Sausage Casings Market – Industry Trends and Forecast to 2028DATA BRIDGE MARKET RESEARCH
Market Analysis and Insights : Global Sausage Casings Market Sausage casings market size is valued at USD 2,898.96 million 2028 and is expected to grow at a compound annual growth rate of 3.05% for the forecast period of 2021 to 2028.
Sausage lovers don't have to fearBy Christof RührmairN-TV on 24.03.2020
The sausage is regional, and its casing is often international. Most of the natural casings are imported. Despite the Corona crisis, Germans do not have to give up sausages. The supply chain is secure and Germany is its most important hub.
Naturalness as an added valueBy Ulrike Hanky-MehnerFLEISCHWIRTSCHAFT.DE on 28.02.2020
How does the growing generation of customers “tick”? What influence does the mega topic of sustainability have on assortment design and how can sales experiences be staged? In the butcher’s shop, too, it’s now about setting the right course and making the business future-proof.
'Craft Wurst' fulfills the longing for nature By Ulrike Hanky-MehnerFLEISCHWIRTSCHAFT.DE on 11.2.2020
“Why shouldn’t a ‘craft sausage” according to a traditional local recipe, made with sustainably produced meat and wrapped in the most natural packaging, the natural casing, not have a similar success story as craft beer?”
Bratwurst aus eigener HerstellungIDOWA.DE vom 23.02.2019
Im heutigen Teil unserer Serie “So kocht die Region” geht es buchstäblich um die Wurst. Präziser, um die Bratwurst. Mit den richtigen Küchengeräten kann man die nämlich auch ganz leicht selbst herstellen. Wie das geht, das zeigt uns Anja Auer, “Die Frau am Grill”.
The clothes of the sausages By Beda Hanimann TAGBLATT.CH on 16.10.2015
Whenever the praise of the St. Gallen bratwurst is sung, it is about the fine aroma, spices, milk or good meat. A matching sausage also needs the right casing. An exploration into unknown territory – which also leads to China.
Everything has an end, only the sausage has two. But that alone does not make the sausage into a sausage, because only the wrapper, the skin, the intestine causes the filling to become sausage. The few exceptions…