Global Gelatin Market Outlook, 2028

Global Gelatin Market Outlook, 2028

Gelatin is a protein substance derived from collagen, which is found in animal connective tissue such as bones, skin, and cartilage. It has been used in various food and non-food applications for centuries, and today it is a widely used ingredient in the food, pharmaceutical, and cosmetic industries. The gelatin market is influenced by a variety of factors, including the increasing demand for convenience foods, rising health concerns among consumers, and growth in the pharmaceutical industry. Gelatin can be used to modify the texture of food products, such as improving their chewiness or creaminess. Gelatin is a complete protein, meaning that it contains all essential amino acids required for human nutrition. It can provide a valuable source of protein for people who may not consume enough protein from their diet. Gelatin has been shown to have various health benefits, such as improving joint health, promoting better sleep, and supporting skin health.

According to the research report, “Global Gelatin Market Outlook, 2028” published by Bonafide Research, the market is anticipated to reach market size of USD 4810.08 Million, increasing from USD 3448.69 Billion in 2022.The market is projected to grow with 5.79 % CAGR for 2023-28. Gelatin is used in a variety of processed and convenience foods, including desserts, dairy products, and meat products. As consumers' lifestyles become more hectic and busy, the demand for these types of foods is increasing. This, in turn, is driving the growth of the gelatin market. Gelatin is a natural protein that is derived from collagen, and it is widely regarded as safe for consumption. As consumers become more health-conscious, they are looking for natural and healthy ingredients in their foods. This is fueling the demand for gelatin as a natural and healthy food ingredient. Gelatin is also widely used in the pharmaceutical industry, primarily as a coating for pills and capsules. The growth of the pharmaceutical industry is therefore a key driver of the gelatin market. The cost of raw materials used to produce gelatin, such as animal hides and bones, can fluctuate based on a variety of factors, including supply and demand, weather conditions, and global economic conditions. These fluctuations can impact the price and availability of gelatin.The gelatin market is subject to various regulations governing food safety, labeling, and manufacturing practices. Changes in these regulations can impact the gelatin market, particularly in terms of the availability and cost of raw materials, as well as the cost of compliance.

Based on the sources which include Bovine, Porcine, Poultry & Others and Plant Based. Animal-based sources of gelatin include bovine (cattle), porcine (pigs), poultry (chicken), and fish. Bovine and porcine gelatin is the most commonly used types of gelatin, accounting for the majority of the global gelatin market. Poultry and fish gelatin are also used, but to a lesser extent. Plant-based sources of gelatin include seaweed, agar-agar, and carrageenan. These plant-based alternatives are becoming increasingly popular due to growing consumer demand for vegan and vegetarian food options. However, plant-based gelatins currently account for a small portion of the overall gelatin market, and their use is limited to certain applications. In terms of future growth, plant-based gelatins are expected to experience significant growth due to increasing consumer demand for plant-based and vegan food options. The demand for plant-based gelatin is expected to be driven by factors such as health and environmental concerns, ethical considerations, and the rising trend of flexitarianism. However, it is important to note that animal-based gelatins are still widely used in many food and pharmaceutical applications, and are likely to continue to dominate the gelatin market for the foreseeable future.

The manufacturing types of gelatin are Type A and Type B, which are differentiated based on the raw materials used and the manufacturing process. Type A gelatin is produced by using an acidic pre-treatment of animal hides and skins, and is generally derived from pork or fish. It is characterized by its ability to form a firm, elastic gel, and is commonly used in applications such as confectionery, desserts, and pharmaceuticals. Type B gelatin, on the other hand, is produced using an alkaline pre-treatment of animal bones, and is typically derived from cattle or sheep. It forms a softer gel than Type A, and is commonly used in applications such as dairy products, soups, and sauces. In terms of market dominance, both Type A and Type B gelatins have significant market shares and are widely used in various applications. However, Type A gelatin is generally considered to be the more versatile of the two, and is used in a wider range of applications, such as confectionery, desserts, and pharmaceuticals. As a result, Type A gelatin tends to have a slightly larger market share than Type B. Nonetheless, both Type A and Type B gelatins are important products in the gelatin market, and are expected to continue to have significant demand in the future.

Europe is one of the major regions for gelatin production and consumption, although it is the dominant region. The gelatin market in Europe has experienced steady growth over the years, driven by factors such as increasing demand from the food and pharmaceutical industries, rising health consciousness among consumers, and technological advancements in gelatin manufacturing. The European gelatin market is also characterized by a high degree of competition, with several major players operating in the region. These include companies such as Gelita AG, Rousselot International, and Nitta Gelatin Europe, among others. Many of these companies are investing in research and development to produce new and innovative gelatin products that meet the evolving needs of customers. Germany is one of the largest producers of gelatin in Europe, with several major companies based in the country, including Gelita AG and Rousselot GmbH. France is also a significant producer of gelatin, with companies such as Rousselot International and Geltech SAS based in the country. Spain is home to several gelatin manufacturers, including Viscofan SA and Capsa Food. Italy is a major consumer of gelatin, with companies such as Vebro Polonia and Tetra Pak Italia using gelatin in their products. The UK is also a significant consumer of gelatin, with companies such as Rowett Eatwell Ltd and Caldic UK Ltd using gelatin in their products. Other European countries involved in the production and consumption of gelatin include Belgium, Denmark, Sweden, and the Netherlands, among others. Overall, gelatin is an important ingredient in many industries in Europe, including food, pharmaceuticals, and industrial applications. The region is home to several major players in the gelatin industry, and continues to experience steady growth in demand for gelatin products.

Consumers are migrating towards low-calorie and fat-free food products as their awareness of obesity, diabetes, and other health-related disorders grows. Gelatin is essential in the production of low-fat or reduced-fat meals. It can be used to partially replace the high fat content in many goods due to its propensity to form an oil-in-water emulsion. Several low-fat goods, such as half-fat margarine, reduced-fat cheeses, and yoghurt variations, are difficult to make without gelatin. To simulate the experience of ingesting fat, gelatin is frequently added to low-fat dairy products such as yoghurt, ice cream, and buttermilk. Further, gelatin, combined with other texturing agents, gives the ice cream a very characteristic texture and also slows the melting of the ice cream in the mouth. Gelatin also creates a fat-like matrix in emulsions that exhibit shear-thinning properties and a fat-like creaminess, resulting in a smooth, creamy texture with a compatible appearance and taste. According to the United States Department of Agriculture (USDA), the annual domestic consumption of low-fat and fat-free ice cream increased from 2,010 million pounds in 2016 to 2,115 million pounds in 2021. Thus, the increasing demand for low-fat, fat-free food products is, in turn, creating a potential market for food-grade gelatin, as it is widely used as an ideal fat replacement without causing any changes in texture or taste or having any side effects.

Some general information regarding gelatin regulation in several regions is provided below. In the European Union (EU), gelatin falls under the category of ""novel foods,"" which means that any new type of gelatin or gelatin-based product must be evaluated and approved by the European Food Safety Authority (EFSA) before it can be sold. The use of gelatin in food products is also subject to EU hygiene and safety regulations. In the US, gelatin is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). However, the use of certain types of gelatin, such as those derived from ruminant animals, is restricted due to concerns about the transmission of diseases such as bovine spongiform encephalopathy (BSE). In India, the use of gelatin in food products is regulated by the Food Safety and Standards Authority of India (FSSAI). The FSSAI has established maximum residue limits (MRLs) for certain types of gelatin to ensure that they do not pose a risk to human health. In China, the use of gelatin in food products is regulated by the China Food and Drug Administration (CFDA). The CFDA has established standards for the quality and safety of gelatin, including limits on the content of heavy metals and other contaminants.

Covid-19 Impacts:
The COVID-19 pandemic has had a significant impact on the gelatin market, with both positive and negative effects. Gelatin is used in the production of capsules, tablets, and other medications, and the demand for these products has increased due to the COVID-19 pandemic. This has resulted in a corresponding increase in demand for gelatin. The pandemic has led to a surge in demand for functional foods, which are foods that provide health benefits beyond basic nutrition. Gelatin is often used in the production of functional foods due to its ability to improve texture, stabilize emulsions, and provide other functional properties. The COVID-19 pandemic has disrupted the global supply chain for gelatin, resulting in shortages and price increases. This has been particularly challenging for smaller producers and manufacturers that rely on imported gelatin. The pandemic has led to reduced demand for certain products that use gelatin, such as confectionery and desserts, as consumer spending patterns and priorities have shifted.

Major Companies present in the market:
GELITA AG., Foodchem International Corporation., PB Leiner Group BV, Kenney & Ross Ltd., Gelprime, Darling Ingredients Inc., The Jellice Group, Roxlor LLC, Nitta Gelatin Inc., Iran Gelatin Company, Kuboń Gelatin Pte Ltd., Gelco International LLC, Geltec Pte Ltd, Elnasr4Gelatin, Gelnex Indústria e Comércio Ltda., Weishardt International, Iran Gelatin Capsule Mfg Co., Lapi gelatine spa, Geltech Co. Ltd, Saudi Gelatin and Capsules Co.

Considered in this report
• Geography: Global
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report
• Global Ggelatin market with its value and forecast along with its segments
• Region-wise Lingerie market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Regions & Countries covered in the report:
• North America (United States, Canada, Mexico)
• Europe (Germany, United Kingdom, France, Spain, Italy, Russia, Turkey, Belgium, Netherlands)
• Asia-Pacific (China, Japan, India, Australia, South Korea)
• South America (Brazil, Argentina, Colombia)
• Middle-East & Africa (UAE, Saudi Arabia, South Africa)

By Sources:
• Bovine
• Porcine
• Poultry& Others
• Plant Based

By End Users:
• Meat Processing
• Pharma & Healthcare
• FMCG
• Photography
• Others

By manufacturing Process
• Type A
• Type B

By Qualitative Function
• Thickening Agents
• Gelling Agents
• Stabilizing Agents
• Others

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.

Intended audience
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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