Food Grade Gelatin Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

Market Overview

The food-grade gelatin market is expected to register a CAGR of 4.13% during the forecast period, 2020-2025.

• Gelatin is a natural protein that is derived from the partial hydrolysis of collagen, which exists in the skin and bones of animals. The most common types of gelatin are manufactured from porcine skin, bovine bone, and bovine hide. Gelatin has unique characteristics that make it especially useful as a gelling agent, binder, emulsifier, or thickener.
• Gelatin has a unique amino acid arrangement in its sequence and contains a relatively high amount of glycine, proline, and alsnine. The presence of biologically active peptide sequences in its primary structure results in the bioactivities of gelatin.

Scope of the Report

The global food grade gelatin market is segmented by source and application. On the basis of source, the market is segmented into bovine, pork, and fish. On the basis of application, the market is segmented into meat processing, dairy products, beverages, confectionery, Desserts, and Others. Moreover, the study provides an analysis of the food gelatin market in the emerging and established markets across the world, including North America, Europe, Asia-Pacific, South America, and Middle East & Africa.

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Key Market Trends

Growing Demand for Functional and Specialty Food and Beverages

The functional food industry and the food supplement sectors are witnessing growth at a faster rate. The specialty food industry is experiencing demand growth, due to increasing consumer preferences for high-quality food products. Gelatin base, made of gelatin powder, sugar, and other ingredients, is used in the preparation of artisanal pastry, desserts, and various other specialty food products. Gelatin, in the hydrolyzed form, is used in protein to fortify dietary foods. Dried and hydrolyzed food gelatin contains over 92% protein. Pure food gelatin powder contains no carbohydrates or fats, but protein. A one-ounce packet of gelatin powder contains approximately 23 calories and six grams of protein. Gelatin has a unique amino acid arrangement in its sequence and contains a relatively high amount of glycine, proline, and alsnine. The presence of biologically active peptide sequences in its primary structure results in gelatin’s bioactivities.

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