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At the Lommel plant in Belgium, Wienie-Pak casing production begins with cellulose, derived from wood pulp through a complex chemical process. Despite the intricacy, the final product is crafted to simplify operations for meat producers, offering over 3,000 customized casing variations.
The wide range of recommended stuffing diameters (14 mm to 38 mm) ensures optimal performance across various production methods—slack, medium, or hard stuffing. Each approach serves specific market needs, from easy-to-pack canned sausages to wrinkle-free, visually appealing products.
Casings vary in construction types—standard (O-type), flexible (W-type), and rigid (G-type)—providing versatile solutions that bridge sizing gaps, enhance peelability, and adapt to packaging preferences. Additionally, colored and striped casing options enhance product safety, processing efficiency, and branding differentiation.