Cellulose, Fibrous and Plastic Casings

Fibrous casings reinforce a cellulose matrix with paper or fibre, producing greater strength and dimensional stability. They are common for larger cooked, smoked and fermented products and are normally peeled.

Plastic and multilayer casings can provide strong oxygen, moisture or water barriers. They suit cook-in, water-cooked and long-life packaged products, but many do not permit smoke or drying unless specially engineered.

No material name alone proves performance. Permeability, shrink, adhesion, temperature resistance and manufacturer conditions determine whether the casing matches heating, smoking, fermentation or drying.

Casing components, coatings, inks, plasticisers and adhesives must be authorised for the intended food and conditions of use. Supplier declarations and specifications should remain part of purchasing control.

An inedible casing must not mislead the user into treating it as food. Product instructions, peeling operations and retail presentation should make removal clear while preserving the intended product appearance.