Market Trends of Germany Gelatin Industry
Increasing Demand For Low-fat and Fat-free Food Products
- Owing to the increasing health consciousness for obesity, diabetes, and other health-related diseases, consumers are shifting toward low-calorie, fat-free food products in Germany. For instance, according to the Statistisches Bundesamt, the share of the population aged 65 years and older in 2021 in Germany was 22.1%. Gelatin plays a vital role in the preparation of low-fat or reduced-fat meals. Due to its ability to form an oil-in-water emulsion, it can be used partially to replace the high-fat content in many products.
- Without gelatin, it is hard to develop many low-fat products, such as half-fat margarine, reduced-fat cheeses, or yogurt variations. Products, such as half-fat butter, reduced-fat cheese, and fat-free ice cream gelatin, help minimize the fat content without compromising taste. In pizza cheese, for example, gelatin not only reduces the fat content but also improves the melting properties.
- Gelatin improves stability, increases shelf life, and gives the product a creamy texture. By considering its binding properties, gelatin increases the yield of cheese production and allows for cost-saving. Low doses of gelatin (0.2 to 3%) are sufficient to give dairy products the required texture.
- Furthermore, gelatin facilitates aeration, stabilizes the ice cream, improves low-temperature conservation, and prevents the formation of ice crystals during long-term conservation. It also improves ice cream's resistance to temperature variations. Combined with other texturing agents, it gives the ice cream a very characteristic texture and slows the melting of the ice cream in the mouth.
- Gelatin also creates a fat-like matrix in emulsions that exhibit shear-thinning properties and fat-like creaminess. Thus, the addition of gelatin results in a smooth, creamy texture and a compatible appearance and taste. In addition to it, the rise in per capita can be considered as one of the factors contributing to the market growth. All the above-mentioned factors drive the German gelation market during the forecast period.
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Increase in Production of Animal Products in Agriculture Boosts Animal-based Gelatin
- The increase in the production of animal products, such as meat and dairy, drives the demand for animal-based gelatin in Germany. Gelatin is a protein obtained from animal collagen, mainly sourced from the skin, bones, and connective tissues of livestock. As the consumption of meat and dairy products rises, there are more by-products available for gelatin production, leading to increased supply and potentially lower costs, thus boosting the market of animal-based gelatin in the country.
- Additionally, the cosmetics, personal care, food, and beverages industries often use gelatin in various products due to its unique properties as a gelling agent, stabilizer, and emulsifier. The growing demand for processed food and convenience products also boosts the market growth of animal-based gelatin in the country. For instance, according to the Federal Office of Statistics, in 2022, cosmetics generated total revenue of around EUR 6.1 billion (USD 7.198 billion) in Germany.
- Furthermore, in the food industry, gelatin is a key ingredient in making gummy candies, marshmallows, and jelly products, providing a characteristic chewy texture. Also, gelatin is used in desserts such as puddings, mousses, etc., to give them a firm and jiggly consistency. Gelatin is used in cosmetic and personal care products due to its film-forming and texturizing properties. Gelatin is used in creams, lotions, and masks due to its film-forming properties, which help to create a smooth texture on the skin. Also, gelatin is used for hair care and nail care products as it claims to improve their strength, texture, and overall health. Such properties of gelatin enhance its demand in various sectors, thus driving the market growth of the product.
