Gelatin
The purpose of this article is to discuss the challenges and opportunities for the gelatin market. This idea is based on a global trend towards plant-based proteins, such as soy, in combination with increasing consumer demands for vegan products. The gelatin market has been stimulated by these trends plus innovations in the manufacturing process and research into new functions. Below discussed are challenges ahead for the global gelatin market, including a worldwide shift to vegetarianism and potential risks posed by climate change. These problems might hurt demand for animal ingredients - such as gelatin - which are necessary to manufacture animal-based food products like marshmallows and jellies.
For centuries, gelatin has been an essential part of cooking and cuisine. From jello to marshmallows, this culinary foundation has been a time-tested way to make foods and dishes more fun. And while it's been around for so long, we take the benefits of gelatin for granted. Despite how handy this ingredient can be in your kitchen, experts are now warning that the demand for gelatin could outpace supply by 2050 due to population growth and diet changes. But before you worry about how our pantries will be void of a key component in many recipes... read on and discover the facts!
Gelatin, sometimes referred to as agar-agar or agar agar, is a ground powder made from collagen extracted from animal skin, connective tissue and bones. Gelatin is the main ingredient in Jell-O, however, it's also used in other desserts such as marshmallows or puddings like Yorkshire pudding (or bread pudding). In fact, it's one of the most common ingredients in baked goods and candy. Usually, gelatin comes raw because culinary chefs tend to cook with it raw because cooked foods aren't as pliable and smooth to work with.
In recent years, the popularity of gelatin has increased dramatically. The reason for this surge in demand is because of its new use as a main ingredient in energy gels for endurance athletes.
Gelatin is an animal-based substance that derives from collagen; it has a wide variety of uses and benefits, including its role as an important nutrient to facilitate skin health. It also helps with burning fat and weight loss by balancing blood sugar levels and regulating the appetite.
The demand for gelatin has been on the rise since its use as an ingredient in energy gels became widely popular. Sales of sports nutrition energy gels shot up by a large margin in 2015, with those brands that used gelatin as their main ingredient seeing the most dramatic increases.
It is estimated that the sales of energy gels in North America alone increased by more than 40%, with much of this growth being attributed to the new trend in endurance sports, which was fuelled by a further increase in demand for energy foods and supplements. The popularity of endurance sports has been on the rise for some time now, fueled primarily by events such as marathons and triathlons that have gained more popularity among young people. The increased use of energy gels in endurance sports has led to a sharp increase in gelatin sales, with products containing gelatin increasing in popularity by around 30% over the course of 2021 and beyond.
The biggest demand for gelatin comes from the high volume of energy gel products being sold by retailers. There is a large variety available, including those featuring ingredients such as protein powder and caffeine; most have other ingredients aimed at assisting with weight loss and replenishing glycogen stores. Many athletes and fitness enthusiasts view the use of these products as an essential part of their training, believing that they help maximize performance and accelerate recovery after intense exercise.
