Peer reviewed / Manuscript (overview) submitted: 23 May 2025; revision accepted: 5 September 2025
Introduction
In recent years, there has been a trend towards reduced meat consumption in Germany. Alongside the growing number of vegans and vegetarians, the proportion of so-called flexitarians has also increased. Around one in five people now belong to this group, consuming mainly plant-based foods and only occasionally eating small amounts of meat or fish [1].
The diverse motivations for reducing meat consumption, both individual and societal, include ethical, health and environmental aspects [2]. Consequently, a wide range of innovative products, such as plant-based sausages, are now available on the market. However, to be accepted by consumers, plant-based sausages must meet high standards. Above all, they must have an authentic appearance and texture comparable to the animal-based ‘product model’ [3]. The edible sausage casing plays an important role, particularly for Bratwurst and Wiener. …
Abstract
In recent years, plant proteins used in the production of meat alternatives have become increasingly important. However, meat alternatives, such as vegan sausage alternatives, often fail to convince consumers because the current plant-based sausage casings, which are made from polysaccharides, are unappealing to look at and lack a convincing texture. In particular, the lack of snappiness results in low consumer acceptance. The “Proteinschichten” project of the NewFoodSystem innovation space is addressing this challenge by developing sausage casings and edible films based on various plant proteins. The project focuses on how plant proteins and processing methods influence the quality of plant-based sausage casings.
