The global food grade gelatin market is projected to register a CAGR of 3.88% during the forecast period, 2021-2027.
The COVID-19 crisis has impacted the overall gelatin industry, as many stores are shutting down or reducing their business hours. However, the demand for gelatin is expected to sustain in the near future. With the second wave of the disease being more severe, players are gearing up their supply chain and inventories to meet the demand for immunity-enhancing products.
Additionally, people staying indoor are experimenting a lot with home cooking, and baking has also increased the demand for gelatin. Due to its multi-functional properties, it is one of the ideal additives giving proper texture, creaminess, and an artistic touch to homemade food.
The market is majorly driven by the rise of usage of gelatin in the functional food industry due to its water-binding and jellying properties. The specialty food industry is experiencing demand growth due to increasing consumer preferences for high-quality 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. According to the US Department of Agriculture, in 2019, the total consumption of non-fat ice cream in the United States amounted to about 43 million pound, and 2.1 billion pound of low-fat ice cream was consumed in the United States.
Gelatin plays an important 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 of the 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 to minimize the fat content without compromising on 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 products a creamy texture. Considering its binding properties, gelatin increases the yield of cheese production and allows a cost-saving. Low doses of gelatin (0.2 to 3%) are sufficient to give dairy products the required texture.
Europe dominates the food grade gelatin market, with the largest share. Increased consumption of gelatin as a functional and low-calorie diet alternative is the major factor driving the market. The high consumption of confectioneries and desserts such as jellies in the region has been encouraging food manufacturing companies to incorporate gelatin, which has been driving the demand in the gelatin market. Also, food companies in the region are majorly procuring four types of gelatin such as bovine, porcine, fish, and chicken, from ingredient companies to offer product stability, shape, texture, and long-lasting flavor release to their confectionaries, such as gummy bears and marshmallows. Moreover, the increasing application of gelatin in foods and beverages, especially in dairy products, like milk, cheese, yogurt, and sour cream, and its nutraceutical applications on account of exhibiting excellent stabilizing characteristics and good binding features are boosting the demand for food grade gelatin across the European region.
The food-grade gelatin market is highly competitive, with the presence of both regional and global players. The growing popularity of gelatin-based products across various applications is expected to boost the global market for gelatin. The key players have a wide geographical reach, and the products manufactured by them are increasingly being used in various applications, including food and beverage, confectionery, dietary supplements, and other industries. Several global players are competing with each other by marking their presence through various strategies. The common strategy adopted by the companies is product innovation. Some of the major players in the market are Gelita AG, Foodchem International Corporation, Tessenderlo Group, Darling Ingredients, Nitta Gelatin Company, and others.
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The COVID-19 crisis has impacted the overall gelatin industry, as many stores are shutting down or reducing their business hours. However, the demand for gelatin is expected to sustain in the near future. With the second wave of the disease being more severe, players are gearing up their supply chain and inventories to meet the demand for immunity-enhancing products.
Additionally, people staying indoor are experimenting a lot with home cooking, and baking has also increased the demand for gelatin. Due to its multi-functional properties, it is one of the ideal additives giving proper texture, creaminess, and an artistic touch to homemade food.
The market is majorly driven by the rise of usage of gelatin in the functional food industry due to its water-binding and jellying properties. The specialty food industry is experiencing demand growth due to increasing consumer preferences for high-quality food products.
Key Market Trends
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. According to the US Department of Agriculture, in 2019, the total consumption of non-fat ice cream in the United States amounted to about 43 million pound, and 2.1 billion pound of low-fat ice cream was consumed in the United States.
Gelatin plays an important 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 of the 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 to minimize the fat content without compromising on 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 products a creamy texture. Considering its binding properties, gelatin increases the yield of cheese production and allows a cost-saving. Low doses of gelatin (0.2 to 3%) are sufficient to give dairy products the required texture.
Europe Holds the Major Share in the Market
Europe dominates the food grade gelatin market, with the largest share. Increased consumption of gelatin as a functional and low-calorie diet alternative is the major factor driving the market. The high consumption of confectioneries and desserts such as jellies in the region has been encouraging food manufacturing companies to incorporate gelatin, which has been driving the demand in the gelatin market. Also, food companies in the region are majorly procuring four types of gelatin such as bovine, porcine, fish, and chicken, from ingredient companies to offer product stability, shape, texture, and long-lasting flavor release to their confectionaries, such as gummy bears and marshmallows. Moreover, the increasing application of gelatin in foods and beverages, especially in dairy products, like milk, cheese, yogurt, and sour cream, and its nutraceutical applications on account of exhibiting excellent stabilizing characteristics and good binding features are boosting the demand for food grade gelatin across the European region.
Competitive Landscape
The food-grade gelatin market is highly competitive, with the presence of both regional and global players. The growing popularity of gelatin-based products across various applications is expected to boost the global market for gelatin. The key players have a wide geographical reach, and the products manufactured by them are increasingly being used in various applications, including food and beverage, confectionery, dietary supplements, and other industries. Several global players are competing with each other by marking their presence through various strategies. The common strategy adopted by the companies is product innovation. Some of the major players in the market are Gelita AG, Foodchem International Corporation, Tessenderlo Group, Darling Ingredients, Nitta Gelatin Company, and others.
Additional Benefits:
- The market estimate (ME) sheet in Excel format
- 3 months of analyst support
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Table of Contents
1 INTRODUCTION
4 MARKET DYNAMICS
5 MARKET SEGMENTATION
6 COMPETITIVE LANDSCAPE
Companies Mentioned (Partial List)
A selection of companies mentioned in this report includes, but is not limited to:
- Darling Ingredients Inc.
- Gelita AG
- Tessenderlo Group NV
- Foodchem International Corporation
- Nitta Gelatin Company
- Sterling Gelatin
- Weishardt Holding SA
- Luohe Wulong Gelatin Co. Ltd
Methodology
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