28, 2020
4 min

The snack is back! Not that it ever went away – but, owing to their busy lives, more and more people are relying on snacks and on-the-go meal replacements instead of eating at home. At the same time, with many people forced to stay indoors during the coronavirus lockdown, trips to the kitchen in search of tasty treats are on the rise. And although a wide range of fast food options exist for snackers, many are looking for healthier alternatives.

As such, manufacturers are being challenged to develop product formulations that are as healthy as possible while, at the same time, only containing natural ingredients. With its gelatin portfolio, GELITA is helping manufacturers to meet the well-being needs of increasingly demanding consumers.

Gelatin consists of highly purified proteins and is traditionally used as a gelling agent in confectioneries such as gummy bears and marshmallows, for example. But, thanks to its nutritional and technological properties, its range of potential applications is much broader: gelatin can also be used as a binding and whipping agent, as a stabilizer, emulsifier and can also help replacing fat with water.

Plus, being neutral in taste and technologically versatile, it can improve both the texture and nutritional profile of a wide range of low-calorie products, including salad dressings, the mayonnaise in salad dressings, the cheese in a sandwich or even a yoghurt. And, compared with other proteins, gelatin has an extremely low allergenic potential — a crucial advantage considering the growing number of ingredient intolerances. Furthermore, as gelatin can absorb up to 10 times its own weight in water, it binds and stabilizes additional water in these products. In this way, gelatin increases the volume of the food without adding further calories.

Second to taste, the structure and mouthfeel of food products are decisive factors for consumers. Be it creamy, firm or foamed, almost every desired texture can be achieved in yoghurts, mousses, cream products and instant desserts with gelatin. But it’s not only desserts and confectionery products that are suitable for fat reduction, it’s also possible to reduce the fat content of spreads such as margarine and butter to less than 25%.

Gelatins can also be used for the production of savory treats such as spreadable sausages, fish, egg or meat in aspic products and cheese – perhaps the world’s favorite sandwich, pizza and salad topping. With special gelatins, fat reductions of up to 40% can be achieved to make cheese preparations that are ideal for light versions of “au gratin” dishes and a myriad other applications.

“Snackification” is a current and major trend in the food and drink industries. The market for on-the-go meals is already huge and is expected to continue to rise in the coming years. In 2018, for example, the size of the global snacks market was estimated to be $ 439.9 billion.[1] Yet, as many consumers change their eating habits towards healthier diets, the drive for healthier options has been increasing all over the world.

Originality is the key to success in this competitive environment and GELITA’s products offer various ways to make new product developments a reality. As gelatin experts, GELITA offers many ingredient options for manufacturers who want to augment their snack recipes with an additional nutritional value or for those who want to enter this lucrative sector. From technical support, recipe or concept development to nutritional and regulatory advice, GELITA offers guidance and expertise throughout the entire value chain.

If you’re looking to develop a better-for-you snack product and need advice, assistance or would like to know more about how gelatin can improve your formulation, contact us today.



Category: #AmazingGelatin