Kalle’s Roasted Flavor packaging allows the product to be roasted, while giving a crispy appearance to suggest that the products have been fried. Kalle claimed the new skin wrap reduces the amount of time spent in production, makes the product safer – by eliminating the risk of fire – and avoids the negative connotations that consumers relate to deep-frying. In addition, it makes cleaning simpler and there isn’t the hassle of getting rid of the fat that frying causes.
“The Roasted Flavor casing offers sausage manufacturers significant competitive advantages: lower costs, greater product safety and more flexible planning thanks to pre-production,” said Gerd Ziemes, from Kalle’s business development division.
“And last but not least, the use of Roasted Flavor casings also provides an opportunity to stand out from the competition, by representing an alternative to frying fat. Our developers have worked extremely hard here. They tested over 50 different ingredients and a very wide range of mixtures until they achieved the optimum roasted aroma and look of freshly fried products.”
While it is cooking, the skin transfers aromas and crispy texture to the meat. Once this process has been complete, the product is considered finished and can remain in the casing until the package is opened. The method also means that the product avoids the shrinking that occurs when it is fried.