Gelatin may not be flashy and new, but it remains the second fastest growing hydrocolloid off a significant base thanks in part to its ability to meet a wide range of emerging consumer interests, including clean-eating and high protein to permissible...
Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
Cargill's consumer preference study revealed that despite the widespread popularity of gelatin-based gummies, participants overwhelmingly favored a softer gummy texture made from alternative ingredients like pectin or tapioca.
New food formulations may benefit from modified gels, made using a natural cross-linking reaction and phenolic compounds, according to new research from Australia.
PB Gelatins, the gelatin activity of Tessenderlo Group, is setting
up a joint venture to be known as PB Gelatins (Pingyang), near
Wenzhou in south-eastern China.
Privately owned Gelnex, which pioneered the production of type A
pork skin gelatin in South America, has recently opened a beefskin
gelatin plant in Brazil. Philippa Nuttall spoke to the
company's CEO about the challenges the...