Results for tag: "Gelatin Substitute"

Within the food ingredients industry, the gelatin substitute market comprises various plant-based and synthetic alternatives to gelatin, which is traditionally derived from animal collagen. Gelatin substitutes are used primarily for their gelling, thickening, and stabilizing properties in the production of confectionery, bakery goods, dairy products, and other edible items. The demand for gelatin substitutes is driven by consumer preferences for vegetarian, vegan, halal, and kosher foods, as well as by individuals with dietary restrictions or ethical concerns regarding animal-based products. The gelatin substitute market includes a range of products such as agar-agar, derived from seaweed; pectin, extracted from citrus fruits and apples; carrageenan, obtained from red algae; and starches, which come from various plant sources such as corn, potatoes, and tapioca. These ingredients are tailored to mimic the texture and consistency provided by gelatin while aligning with plant-based and allergen-free diets. The industry also sees continual innovation, with companies researching and developing new sources and blends to improve the functional properties and consumer appeal of their gelatin-free offerings. Some companies active in the gelatin substitute market include CP Kelco, a producer of specialty hydrocolloids; DuPont, which offers a range of plant-based texturants; Gellan Gum Industries, specializing in gellan gum, another gelatin alternative; and Ingredion Incorporated, which provides a variety of starch-based texturizers. Additionally, companies like TIC Show Less Read more