The gelatin market in Canada is a significant part of the food, pharmaceutical, and cosmetic industries. Gelatin is used in a variety of food products in Canada, including confectionery, desserts, and meat products. It is also used in the pharmaceutical industry for drug delivery systems such as capsules and tablets, and in the cosmetic industry for hair and skin care products. Gelatin can be derived from various sources, including bovine, porcine, and fish. Bovine and porcine are the most common sources used in Canada, while fish-derived gelatin is also gaining popularity in some applications. The gelatin market in Canada is a significant and growing industry, driven by the increasing demand for gelatin in food, pharmaceutical, and cosmetic applications. The market is dominated by several key players who are constantly innovating to improve the quality and sustainability of their products. According to the research report "Canada Gelatin Market Overview, 2028,” published by Bonafide Research, the forecast size is of about USD 112.13 Million by 2028. As the industrial use of gelatin continue to increase in the Canada, gelatin consumption will also increase & this consumption is different in different industries but gelatin consumption of Canada can be slow as compared to world because Canada relies mostly on import of pharmaceutical rather than manufacturing. In recent years, there has been a growing demand for alternative sources of gelatin, such as plant-based and marine-based gelatins, due to concerns about animal welfare and sustainability. This trend is expected to continue, and companies in Canada are exploring new ways to produce and market these alternative gelatin products. In industries (Pharmaceutical, FMCG& beverages & cosmetics) gelatin is used as thickening agent, gelling agent, stabilizing agent & others (binder, texturizer, emulsifier). This is because use of gelatin is different in different products of same industries as well as different industries pharmaceutical and Nutraceutical industries' use of gelatin was at peak during pandemic & post pandemic. & demand of FMCG products were at peak. As with many countries, Canada has seen an increase in demand for plant-based alternatives to traditional animal-based gelatin. This has led to the development of new plant-based gelling agents, such as agar, carrageenan, and pectin, that can be used as substitutes for gelatin in some applications. Based on the gelatine Types which includes Type A and Type B. Both Type A and Type B gelatine are widely used in various applications. However, the type of gelatine used depends on the specific requirements of the product or application. Type A gelatine is derived from acid-cured tissue and is usually used in products that require a firm gel, such as gummy candies, marshmallows, and desserts. It can also be used as a clarifying agent in wine and juice. Type B gelatine, on the other hand, is derived from alkaline-cured tissue and is used in products that require a soft, elastic gel, such as Jell-O, soft candy, and pharmaceutical capsules. It can also be used as a stabilizer, emulsifier, or thickener in various food and non-food products. Gelatin Manufacturers Institute Of America (GMIA) is Gelatin association of North America, Canada is part of it & it is one of the most important member of Gelatin representatives of world (GROW), has published a detailed volume which describes the methods of sampling and testing of gelatin. In addition, the analytical procedures are continually reviewed and updated via collaborative testing. This cooperative testing has led to significant improvements in the testing precision and accuracy of gelatin results. Gel strength and viscosity are the two most important measurements used to assess the grade and quality of a gelatin. GMIA has given name of food categories in which gelatin can be used in FMCG & Beverages industries, Dairy Products, Confectionary, Gelatin Desserts, Wine, Beer, Juices, Bakery Fillings & Icings, Frozen Foods, & Meat Products (processed meat) as well as special dietary uses moreover Nanaimo bars, Jellied salads, Fruit jellies, Ice cream cakes are a popular dessert in Canada, and many recipes call for a gelatine base to help the cake hold its shape. The production, labelling, and use of gelatin in Canada are regulated by various government agencies, including Health Canada and the Canadian Food Inspection Agency (CFIA). These agencies have established regulations and standards to ensure the safety and quality of gelatin for human consumption. Health Canada has recently proposed changes to its regulations regarding gelatin capsules used in pharmaceuticals. The proposed changes would require manufacturers to use gelatin from specific animal sources that are considered to be at lower risk for transmitting diseases such as BSE (bovine spongiform encephalopathy). Covid-19 Impact: The COVID-19 pandemic has had an impact on the gelatin industry in Canada, with disruptions to supply chains and changes in consumer demand. Some companies have reported increased demand for gelatin-based products used in pharmaceuticals and medical applications, while others have seen decreased demand for gelatin in certain food products. Considered in this report • Geography: Canada • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028 Aspects covered in this report • Canada gelatin market with its value and forecast along with its segments • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation By Product Type: • Type A • Type B By end user: • Meat processing • Pharma & Healthcare • FMCG & beverages • Cosmetics • Photography • Others By source • Bovine • Porcine • Poultry & others • Plant based • By Application • Stabilizing agent • Gelling agent • Thickening agent • Others (binder, texturizer, emulsifier). The approach of the report: This report consists of a combined approach of primary and secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, government-generated reports, and databases. After gathering the data from secondary sources, primary research was conducted by making telephone 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 them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations and organizations related to the gelatin, 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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