• Proven Vemag CC215 co-extrusion system produces exact-weight sausages in edible, vegetable-based alginate gel casings or collagen gel casings
• Cost-effective alternative to more expensive natural and collagen casings
• The gel casing encapsulates the sausage in a transparent skin, allowing the product to remain visible
• Significantly reduces labor and sausage production costs
• Adds a high degree of automation and efficiency to sausage lines