Gelatin has a long history in Europe, extending back to the Middle Ages when it was employed as a bookbinding adhesive and a painting medium. It was also used as a food additive, but because the manufacturing process was labor-intensive and costly, it was mostly consumed by the wealthy. As new methods of manufacture were discovered in the 17th century, gelatin became more commonly available and economical. It was used to make jellies, sweets, and other food products, and it became popular in European cuisine. Today, gelatin remains an important ingredient in European food and pharmaceutical industries. It is used as a gelling agent, thickener, and stabilizer in a wide range of food products, from confectionery and desserts to meat and dairy products. It is also used in pharmaceuticals as a coating for tablets and capsules, and in medical products such as wound dressings and tissue engineering. In recent years, there has been a growing demand for halal and kosher-certified gelatin in Europe, as well as for plant-based alternatives to animal-based gelatin. This has led to the development of new types of gelatin, such as fish-based gelatin, and the use of alternative gelling agents such as agar-agar and carrageenan.
According to the research report, “Europe Gelatin Market Outlook, 2028” published by Bonafide Research, the market was valued at USD 1105.21 Million in 2022. In 2022, Europe dominated the market with the biggest share of 32%. This is due to increased demand from end-use industries such as cosmetics, food and drinks, and healthcare. Furthermore, the presence of several manufacturing businesses such as Biogel AG, Prowico, and Gelita, among others, characterises the growth in demand for the product market. Because of the region's significant consumption of pork and beef, gelatin is typically derived from bovine or porcine sources in the United Kingdom. Furthermore, increased cosmetic product sales can be ascribed to the country's need for the product. Furthermore, the presence of a well-defined and established meat processing industry is advantageous for raw material sourcing. The existence of well-established businesses, together with a plentiful supply of raw materials, is likely to propel output in the country over the projection period. Additionally, Brazil is a major producer of gelatin on a global scale. Due to the abundance of raw materials, the majority of products manufactured in the country are derived from bovine hides and bones. Furthermore, the presence of foreign firm’s active in meat processing, such as JBS SA, Minerva, and BRF, is expected to assure stable raw material supply. As a result of easy access to raw materials such as bones and bovine hides at the local level, businesses are expected to open production units in the country. Germany, France, and the United Kingdom are the major consumers of gelatin in Europe, with Germany being the largest market for gelatin. The growth in the market is also driven by the increasing demand for functional and fortified food products, which require gelatin as an ingredient.
Based on the manufacturing Process which includes Type A and Type B. Depending on the use and requirements, both Type A and Type B gelatin are extensively used throughout Europe and European countries. Type A gelatin is generated from the acid hydrolysis of pig skin collagen and is widely utilised in food and pharmaceutical purposes. When compared to Type B gelatin, Type A gelatin has a lower isoelectric point and higher viscosity, making it appropriate for gelling and emulsifying capabilities. Type B gelatin is produced through the alkaline hydrolysis of collagen from bovine skin or bones and is widely utilised in industrial and photographic applications. Type B gelatin has a higher isoelectric point and lower viscosity than Type A gelatin, making it suited for applications requiring a lower gel strength and speedier dissolving. In general, Type A gelatin is more widely used in Europe and European countries compared to Type B gelatin, primarily due to its versatility and suitability for a wide range of applications in the food and pharmaceutical industries. However, the choice of Type A or Type B gelatin ultimately depends on the specific requirements and characteristics needed for each application.
Based on the qualitative functions of gelatin, which include thickening agent, gelling agent, stabilizing agent, and other functionalities, the type of gelatin used in Europe depends on the specific application and requirements. Type A gelatin is commonly used in food applications as a gelling agent, stabilizing agent, and emulsifying agent. It is also used as a thickening agent in some applications. Type A gelatin is preferred for applications that require a stronger gel and greater stability, such as in confectionery, dairy products, and meat products.
Gelatin manufacturing firms in Europe are subject to a variety of rules and laws governing the production, labelling, and marketing of gelatin products. The European Pharmacopoeia (Ph. Eur.) establishes quality standards in Europe for medicines and other healthcare items, including gelatin. Gelatin used in pharmaceuticals must meet Ph. Eur. requirements. The European Union Regulation on Food Additives specifies a list of permitted food additives, including gelatin, that can be used in food items. These restrictions apply to gelatin used in food items. The European Union Cosmetic Products Regulation establishes safety and labelling regulations for cosmetic products, including those using gelatin. The European New Food Regulation controls the authorization and labelling of novel foods, such as new varieties of gelatin not previously used for human consumption in the European Union. The European Union Rules on Animal By-Products establish requirements for the processing and disposal of animal by-products, including those used in gelatin manufacture. GMP is a set of principles that ensures pharmaceutical items, including gelatin used in medications, are consistently produced and managed in accordance with quality standards. These rules and laws contribute to the safety and quality of gelatin products in Europe. To be allowed to market their products in the European Union, gelatin manufacturers must follow certain norms and laws.
Recent Product Launches:
• Rousselot launched a new collagen peptide product called "Peptan IIm" in March 2021. The product is designed to support joint health and improve mobility.
• Gelita launched a new gelatin product called "GelitaGel Plus" in February 2021. The product is designed to improve the texture and stability of whipped cream and other aerated desserts.
• Gelnex launched a new range of gelatin products in January 2021, including bovine and porcine gelatin products. The products are marketed as natural, high-quality ingredients for the food, pharmaceutical, and nutraceutical industries.
• Nitta Gelatin launched a new range of collagen peptide products called "Wellnex Collagen Peptides" in January 2021. The products are designed to support skin health and improve the appearance of fine lines and wrinkles.
Major Companies present in the market:
Nitta Gelatin, GELNEX, PB Leiner, Rousselot, Gelita, Capsugel, Weishardt Group, Lapi Gelatine, and Sterling Gelatin.
Considered in this report
• Geography: Europe
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028
Aspects covered in this report
• Europe Gelatin market with its value and forecast along with its segments
• Country-wise Gelatin market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation
Countries covered in the report:
• Poultry& Others
• Plant Based
By End Users:
• Meat Processing
• Pharma & Healthcare
By manufacturing Process
• Type A
• Type B
By Qualitative Function
• Thickening Agents
• Gelling Agents
• Stabilizing Agents
The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, and annual reports of companies, analyzing the government-generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers into regional aspects, tier aspects, age groups, and gender. Once we have primary data with us we started verifying the details obtained from secondary sources.
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to the Gelatin industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.
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