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 of this movement is not just tradition but also performance, science, and sustainability. Dr Heather Shewan, Senior Research Fellow at Australia’s Food and Beverage Accelerator (FaBA), offers a unique window into why gelatin continues to be a standout ingredient in modern food technology.
Grounded in Research, Backed by Experience
Dr Shewan’s perspective is shaped by over a decade of hands-on experience in gelatin manufacture, covering quality assurance, production management and process improvement. Her academic credentials are equally impressive: a PhD in food rheology and extensive postdoctoral research at UQ investigating how food structure impacts sensory experience, especially in dairy protein systems.
Today, through FaBA, she is contributing to a $160 million national initiative to accelerate growth in Australia’s food and beverage sector, with an emphasis on premium ingredients and sustainable innovation.
The Functional Power of Gelatin
As Dr Shewan highlights, gelatin’s value lies not only in its origin as a pure, natural protein but also in its unmatched techno-functional properties—things like gel formation, texture enhancement, and emulsification. These capabilities make it indispensable for food engineers and formulators to develop everything from creamy yoghurts to clean-label confections.
This aligns with findings from GROW, the global working group of gelatin associations, which reported that nearly half of consumers actively choose gelatin because of its performance across multiple applications—from nutrition to pharmaceuticals to technical use.
Clean Label, High Impact
Gelatin is unique in the world of food ingredients. It is:
- Pure protein (84–90%)
- Free of fat, cholesterol, and uric acid
- Free from preservatives and artificial additives
- Not an E-number food additive
That’s why it’s increasingly used in clean-label products—those that consumers perceive as more natural, healthy and trustworthy.
GMAP and Global Collaboration
Dr Shewan’s work is closely aligned with the mission of GMAP (Gelatin Manufacturers of Asia Pacific) and its partners in GROW—GME (Europe), GMIA (North America), and SAGMA (South America). Together, these associations represent a united effort to champion the role of gelatin in advancing safe, sustainable, and innovative food systems.
As part of the GROW initiative, GMAP promotes gelatin’s many benefits—from health and nutrition to technical function—through industry collaboration and science-based communication.
In Summary
Dr Heather Shewan’s career bridges practical expertise, academic research, and leadership in food innovation.
Her endorsement of gelatin—rooted in science and backed by experience—reinforces what many in the industry already know: gelatin isn’t just relevant. It’s essential.
