Global Leading Market Research Publisher QYResearch announces the release of its latest report “Air-dried Collagen Casings – Global Market Share and Ranking, Overall Sales and Demand Forecast 2026-2032″. Based on current situation and impact historical analysis (2021-2025) and forecast calculations (2026-2032), this report provides a comprehensive analysis of the global Air-dried Collagen Casings market, including market size, share, demand, industry development status, and forecasts for the next few years.
For sausage manufacturers and processed meat producers, the core casing challenge is precise: achieving consistent diameter, tensile strength (20-40 MPa), and uniform thickness (0.03-0.08mm) for high-speed filling (500-1,200 sausages per minute), while ensuring edible, digestible, clean label (no artificial additives), and shelf stability (6-12 months) without requiring refrigeration during storage and transport. The solution lies in air-dried collagen casings—extruded films made from collagen (primarily bovine hides or pig skins) processed into a gel, then extruded through annular dies to form tubular casings, air-dried (low humidity, 20-30°C, 12-48 hours) to stabilize. Unlike natural gut casings (inconsistent diameter, weak spots, limited supply, higher price) and fibrous cellulose casings (inedible, requires peeling), collagen casings offer uniform texture, high tensile strength, and edible (can be consumed). As demand for convenience sausages (hot dogs, breakfast links, snack sticks, salami) expands globally, air-dried collagen casings continue to gain market share.
The global market for Air-dried Collagen Casings was estimated to be worth US620millionin2025andisprojectedtoreachUS620millionin2025andisprojectedtoreachUS 860 million by 2032, growing at a CAGR of 4.8% from 2026 to 2032. This growth is driven by three converging factors: replacement of natural casings in volume processing, halal/kosher certified collagen availability, and processed meat consumption in emerging markets.
Air-dried collagen casings are a commonly used material in the food industry, often used to wrap sausages or other processed meat products. It is obtained by extracting collagen from animal skin or bones and then making it into a film-like material used to wrap meat products.
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1. Industry Segmentation by Diameter and End-Use
The Air-dried Collagen Casings market is segmented as below by Type:
- Large Diameter (>28-30mm, up to 50-60mm) – 52% market share (2025). Used for dry sausages (salami, pepperoni, chorizo), bologna, ham, luncheon meat loaves. Thicker wall, higher mechanical strength to hold heavy stuffing and resist bursting during stuffing/twisting. Air-dried may later be fermented or smoked.
- Small Diameter (14-26mm) – 48% market share, fastest-growing at 5.2% CAGR. Hot dogs, frankfurters, breakfast links, cocktail wieners, snack sticks, vienna sausages. Higher volume consumption (fast food, street vendors, home meal prep). Thin wall (<0.05mm) edible and not chewy.
By Application – Delicatessen Packaging (salami, dry sausages, deli meats, charcuterie) leads with 54% market share. Non-Deli Packaging (hot dogs, vienna sausages, meat snacks) 46% share.
Key Players – Global casing leaders: Devro (UK, collagen casings for hot dogs, also large diameter), Shenguan Holdings (Group) Limited (China, world largest collagen casing manufacturer, by volume), Visconfan (Italy, collagen casings, also fibrous), Viskase (US, cellulose and collagen). Kalle Group (Germany, Nalo collagen casings), ViskoTeepak (Finland/Nordic, cellulose, fibrous, collagen). DAT-Schaub A/S (Denmark, acquired cases? Danish?). Shandong Crown Collagen Casing Co., Ltd (China, major producer, 15-20% domestic share), WeiFang Healthing Biotechnology Limited Co. (China, collagen casings), Beijing Qiushi Agriculture Development Co.,Ltd (China), Nantong Tianlong ANIMAL By/Products Co., Ltd (China).
2. Technical Challenges: Tensile Strength and Diameter Uniformity
Burst strength during filling — Collagen casing must withstand pumping pressures (2-5 bar) without splitting, especially at the nozzle twist point. Tensile strength target >20 MPa (wet), >30-40 MPa dry. Crosslinking (enzymatic, chemical, or thermal) increases strength. Over-crosslinking reduces digestibility, slows breakdown.
Diameter consistency — Collagen extrusion die, draw speed, collagen gel viscosity variation cause diameter fluctuation (target ±0.5mm for small diameter, ±1mm for large). High-speed filling machines sensitive to variance (jamming, wrinkling, uneven link length). Laser measurement during production (online feedback).
Microbiological stability — Air-dried collagen casings water activity (aw) <0.85 to inhibit bacterial growth (mold, spoilage bacteria). Storage humidity <65% to prevent rehydration (softening, sticking). Vacuum packaging or oxygen barrier layer for longer distribution (9-12 months shelf life).
3. Policy, User Cases & Sustainability Drivers (Last 6 Months, 2025-2026)
- EU Novel Food Regulation (2018/848) – Collagen casings from non-ruminant (pig, fish) allowed, bovine restrictions (BSE/TSE). Traceability, country of origin (low BSE risk).
- China GB/T 40520-2025 (Collagen Casing Technical Specification) (Effective March 2026) – Defines physical properties: tensile strength (≥30MPa), elongation at break (≥10%), diameter tolerance (±0.5mm for small-diameter), heavy metal limits (Pb <1mg/kg). Export manufacturers must comply.
- Halal & Kosher certification — Collagen from beef slaughtered per Islamic/Jewish rites sourced for brands targeting Muslim/Jewish consumers (rising). Devro, Shenguan have certified lines.
User Case – Shenguan Holdings (神冠控股) Market Position — World’s largest collagen casing manufacturer (by volume). 2025 revenue ¥3.5B (est). 50 billion meters annual capacity. Export to 80 countries (including Asia, EU, Americas). Both small-diameter (hot dogs) and large (salami). Fast-growing plant-based sausage casings (collagen for vegan meat analogues) — also used for plant-based sausages (without animal product inside, casing still collagen (animal-derived) — issue for vegan: Not vegan). However some plant-based brands use alginate-based or other casings.
4. Exclusive Observation: Plant-Based and Vegan Casings
Collagen animal-derived (not vegan). Development of plant-based casings (alginate (seaweed), konjac glucomannan, pea protein, mushroom mycelium) for vegan sausages (Beyond Meat, Impossible, supermarket own-brand). Land-locked texture challenges. Air-dried plant-based casings not yet commercial (2025 most use wet or fresh). Market share <5% of sausage casings but high growth (20%+). Devro, ViskoTeepak R&D scale.
5. Outlook & Strategic Implications (2026-2032)
Through 2032, the air-dried collagen casing market will segment: small diameter (hot dog, breakfast links) — 45% volume, 4-5% CAGR; large diameter (salami, dry sausage) — 40% volume, 4% CAGR; halal/ kosher certified collagen — 10% volume, 5-6% CAGR; plant-based/vegan casings (separate segment) — 5% volume, 15-20% CAGR from low base but casing not collagen. Key success factors: diameter consistency (Laser measurement), batch-to-batch burst strength, shelf-life stability (dry storage), and halal/kosher certification (for export markets). Suppliers who fail to transition from natural gut to collagen casing in processed meat — and who cannot meet modern industrialized high-speed filling requirements — will lose share to Devro, Shenguan and regional Chinese producers.
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