FoodEurope Issue 4 2016

ingredients 33
Collagen proteins on the rise
Seemingly unaffected by global
economics and boom-and-bust
trends, the worldwide collagen
peptide and gelatine markets
continue to flourish. Worth US$0.7
billion and US$1.8 billion in 2013,
respectively, these sectors are
expected to reach values of
US$1.1 billion and $3.0 billion by
2020. 1 Driving this growth are a
number of factors, including an
increasing awareness about
personal healthcare and nutrition,
the rising tendency of an ageing
population to maintain their
physiological well-being, and the
steady pace of industrialisation in
developing geographies.
Body stimulating capabilities for
tailored products
GELITA’s Bioactive Collagen
Peptides ® are scientifically proven
ingredients that offer a wide
variety of nutritional benefits,
which is why they are increasingly
used in food and dietary
supplements throughout the world.
BODYBALANCE ® contributes to
body toning and can help to
prevent age-related muscle loss in
the elderly. For beauty-from-within
products, GELITA offers
VERISOL ® , a product that helps to
substantially increase skin
elasticity and hydration by
stimulating skin metabolism. With
FORTIGEL ® , the company
provides the bioactive component
proven to stimulate joint cartilage
regeneration. Finally, GELITA’s
FORTIBONE ® contributes to bone
health by promoting the
biosynthesis of bone extracellular
matrix.
GELITA’s new range of
ST collagen peptides
comprises two main
groups: the ST
products offer
physiological functions,
whereas the hybrid ST
or HST products
combine physiological
functions with
technological
advantages
Performance by design
Now, GELITA’s new SMART
TECHNOLOGY product range
further enhances the company’s
collagen peptides by adding a set
of properties. Building on GELITA’s
existing product range, these novel
ingredients have been produced
using a new, additional particle
engineering processing step. As a
result, SMART TECHNOLOGY
offers customers significant extra
value in the form of technological
advantages that, for example,
improve efficiency or process
performance. They can also
provide functional advantages –
improving certain properties or
conferring innovative
characteristics – that open up new
product and process design
possibilities.
Dr Margarethe Plotkowiak, Head
of Global Product Management,
Food, at GELITA, notes: “The use
of existing equipment often limits
the optimisation of certain process
parameters during product
development. There may be issues
with dissolution or undesired
foaming, for example. The ST
product range was developed to
overcome these hurdles. This not
only enables manufacturers to run
more stable, controlled and
enhanced processes, it also
facilitates the creation of new
products without having to invest
in new production facilities.”
Bioactive Collagen Peptides ® with
gelling power
GELITA’s new range of ST collagen
peptides comprises two main
groups: the ST products offer
physiological functions, whereas
the hybrid ST or HST products
combine physiological functions
with technological advantages.
Both product groups improve
process performance. In the ST
version, all collagen peptides from
GELITA – VERISOL ® , FORTIGEL ® ,
FORTIBONE ® , BODYBALANCE ®
and TENDOFORTE ® – will benefit
from these enhanced properties.
The hybrid ST versions combine
the best of two worlds: Bioactive
Collagen Peptides ® with gelling
power. With GELITA’s HST
products, customers will be able to
optimise and simplify their
www.foodmagazine.eu.com issue four | 2016