Because of the high demand from food and beverage manufacturers for food and beverage supplements, the gelatin market continues to grow

 

Gelatin a highly nutritious food supplement derived from animal bones and cartilage. Gelatin is a clear, colorless, tasteless food substance, most commonly derived from bovine collagen taken from bovine tissues. It is both gelatinous and translucent when dry, and both gummy and tacky when moist. Gelatin is made of protein molecules, much like animal bones are made of. This is why it is often found in cosmetics, particularly skincare and weight loss products. Some manufacturers use the term "gelatin" on their labels when they do not use gelatin at all.

Gelatin’s unique characteristics as a binding agent have resulted in high demands in the global gelatin market. For instance, according to the U.S Food and Drug Administration, the global production of gelatin in 2019 was 246.3-kilo tons as a food and beverage stabilizer. Moreover, consumers are inclining more towards functional and specialty food and beverages, which includes supplement foods and is creating propulsion for the global gelatin market. Additionally, patisseries are expanding every day and consumers are getting more attracted to luxury desserts and pastry. Maximum of the luxury deserts use gelatin sheets and bars as the main binding component. Hence, there is a huge requirement for different grades of gelatin sheets for different purposes.

Gelatin can be prepared in many ways, including through the simple method of using boiling water and stirring it. The end product, however, will have lost the ability to provide complete amino acid coverage under the structure by which gelatin molecules are arranged into a structure with two partial hydrophobic (water-fearing) sites and one partial hydrophobic site where non-water-bearing residues exist. This results in a gel that does not gel but rather that does take on a gelatinous form. However, deriving gelatin and making them into sheets can sometimes be very time-consuming and has the proximity to influence the global gelatin market negatively.

In the U.S., owing to the expansion of the food industry along with the hospitality industry, the usage of gelatin is extensive, which is augmenting the growth of the gelatin market in the region. For instance, according to the U.S. National Restaurant Association as of February 2021, the total number of restaurants in the region is around 101,811. Many of these restaurants are luxury dining places, where food is cooked in a very orderly way with proper ingredients and gelatin is one of them. The scenario is the same in the Asia-Pacific region, where there is a huge demand in the food-grade gelatin market, owing to consumer requirements for supplemental food and beverages. Given the high requirements of gelatin, there have been some significant industrial developments in the past few years in the global gelatin market, which includes product launches. For instance, in in May 2019, Tessenderlo Group introduced ClaroBGI600, a new gelatin material used for tissue engineering.