Co-Extrusion Gel Casings Spread Across Automated ASEAN Sausage Lines
Processors in Indonesia, Vietnam and Thailand install co-extrusion lines that form the casing during stuffing, which lifts throughput and cuts labour and cost per sausage. Co-Extrusion Collagen Gel Casings grows about 9.1% a year, and gross margins run 34% to 46% against 22% to 30% for large-diameter casings. The trend needs gel supply, technical service and operator training, and it rewards suppliers that bundle equipment know-how with materials. Trial records protect future sales. Cost control separates leaders from followers. Clear specifications build buyer trust. Small suppliers feel every price swing. Scale compounds over time.
Market Impact: processed meat output grows 6% yearly








