Results for tag: "Gelatin Substitutes"

The gelatin substitutes market is a segment of the larger food ingredients industry focused on providing alternatives to gelatin, a protein derived from collagen obtained from various animal by-products. This market caters to the needs of vegetarians, vegans, and those with dietary restrictions related to religion, allergies, or personal health concerns. Gelatin substitutes are used in a multitude of food products including confectioneries, dairy products, desserts, and meat substitutes. These alternatives often derive from plant-based sources such as agar-agar, which is obtained from seaweed; carrageenan, also sourced from seaweed; pectin, from citrus peels and apples; and starches from various plants. Additionally, newer innovations have introduced sources like konjac and genetically modified yeast and bacteria. The demand for gelatin substitutes continues to grow due to an increasing consumer preference for plant-based and clean-label products. Manufacturers are continuously exploring novel sources and technologies to improve the functional properties like gelling, stabilizing, and thickening to match those of gelatin. Some companies active in the gelatin substitutes market include Geltor, which specializes in biodesigned collagen, CP Kelco with its portfolio of pectin and carrageenan-based ingredients, Cargill, known for its range of texturizing solutions, and DuPont which offers various plant-based hydrocolloids. Other key players include Kerry Group, Ingredion Incorporated, and Tate & Lyle, companies that have a wide range of food Show Less Read more