Good question. The purpose of the video was to demonstrate the ease and versatility of using UMAi Dry casings. It wasn’t necessarily to point out a specific advantage over other types of casing for this application.
I believe the casings are easier to use than collagen, natural or even fibrous. No soaking, no breaking, no drying out in fermentation or cooking. If someone doesn’t make sausage on regular basis and doesn’t have a lot of equipment, this may be a good way to do it.