What is Bloom Strength? Bloom strength is one of the most important measures used to describe how a gelatin will perform. But what does the term mean, and why does it matter when manufacturers select gelatin for a particular [...]
How Manufacturers Choose the Right Gelatin Choosing gelatin is a formulation decision, not simply an ingredient purchase Gelatin is a highly versatile protein ingredient, but not all gelatins perform in the same way. For food manufacturers, choosing the right [...]
Sparkling Protein Water Is Trending - Here’s Why Collagen May Be the Smarter Alternative As consumers embrace lighter functional beverages, collagen is emerging as a compelling alternative to traditional sparkling protein water. The rise of sparkling protein water is [...]
Gelatin in Film Photography: Why It Still Matters How a traditional ingredient continues to support one of today’s most nostalgic creative revivals. Film photography is having a very modern revival In a world saturated with digital images, filters and [...]
Gelatin in Pâté and Jellied Meats: More Than Just Texture Gelatin has long been associated with the distinctive texture of traditional pâté, terrines, and jellied meat products. However, its role in these foods extends far beyond creating a pleasant [...]
Gelatin in Biodegradable Films: Sustainable Alternatives Beyond Food and Pharma Gelatin’s long-established film-forming performance in pharmaceutical capsule applications provides a technically credible foundation for emerging biodegradable film innovations. While gelatin films are commercially established in capsules and edible coatings, [...]
Collagen Functionality: Unlocking Protein Performance Across Diverse Food and Beverage Applications Collagen has traditionally been associated with gelatine-based structures such as confectionery and desserts. However, advances in collagen processing and hydrolysis have expanded its role significantly - positioning collagen [...]
Why Gelatin Matters More Than Ever: A Food Engineer's Perspective on Innovation, Performance and Sustainability From desserts to dairy and supplements to smart food engineering, gelatin is making a quiet yet powerful impact across global industries. At the heart [...]
Dr Anneline Padayachee... where food science & nutrition meet. Dr Anneline Padayachee is a rare hybrid: a nutritional food scientist who bridges food science and nutrition with public understanding. She challenges common myths and empowers food producers and policymakers [...]
GROW’s International Survey Highlights Gelatin’s Industry Relevance and Sustainability Gelatin remains a cornerstone ingredient across multiple industries, and a new international survey by GROW has reinforced its continued importance in today’s evolving market. Conducted across six key countries—Brazil, France, [...]
