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Nowadays, the demand for protein is increased significantly. Proteins present in various food items are used by the human body to create specialized protein molecules that help produce hemoglobin (Hb), an important component of the blood that helps to carry oxygen to all parts of the body. It also helps to promote a healthy metabolism. Also, the demand for dietary supplements is growing due to the rising health awareness of weight management among all age groups across the world. Dietary supplements help to lead a healthier life by providing essential nutrients that a healthy body requires.
In nature, collagen is found exclusively in animals, especially in the flesh and connective tissues of mammals. Collagen is a part of the connective tissue that, in the skin, helps in firmness, suppleness, and constant renewal of skin cells. Collagen is vital for skin elasticity. With aging, the synthesis of collagen in the body reduces, which causes weakness, fatigue, aches, pain, and an overall lack of energy. Collagen supplements are intended to uphold skin, hair, nails, and body tissues of a person as metabolites of collagen assemble bone, skin, and ligaments by attracting fibroblasts that generate the synthesis of new collagen. In food, collagen is found mostly in the odd bits and tougher cuts of beef that contain connective tissue. Collagen is a vital component of connective tissue and is the most abundant protein in mammals, making up about 25% to 35% of the whole-body protein content.
Collagen and gelatin find its major application in dietary supplements, functional foods, beverages, confectionery, and desserts. It has been widely used as a food additive that improves the organoleptic properties of food products. For instance, the use of collagen in sausages and frankfurters improves the rheological properties and presence of animal nutritive fibers. In addition, desserts are characterized as sugary products, which may not have many health benefits to offer other than the taste. Therefore, the use of collagen in powdered form in dessert-making improves its nutritional value by providing essential protein and an amino acid that benefits in the production of collagen and elastin, resulting in healthier skin, inflammation sleep, and healthy hair growth. Also, trifles, aspic, marshmallows, candy corn, and confections such as peeps, gummy bears, fruit snacks, and jelly babies contain a large amount of gelatin.
Despite the recent economic slowdown, the global confectionery market is steadily increasing. This growth is majorly attributed to the growing population and affordability of these confections. In the beverages industry, collagen promotes the body’s natural capacity to generate fatty tissues.
Generally, collagen drinks claim to stimulate the collagen-making mechanism in the body, which reduces skin wrinkles and sagging. In Malaysia, various organizations are carrying out R&D on collagen drinks. Malaysia Dairy Industries (MDI) has added collagen peptides in their nutritious probiotic drink, where the collagen peptides served as components required to synthesize collagen. In addition, vitamin C was added in the drink as an antioxidant and a vital co-enzyme in the biosynthesis of collagen. As a result, the “vitagen collagen” drink was created to stimulate the growth of beneficial gut bacteria and radiate beauty from beyond skin deep.
Collagen is also used in some alcoholic beverages as the triple helix and rod-like structure of collagen is thermally labile and acts as the clarifying agent in the cloudy alcoholic beverages by aggregation of the yeast and other insoluble particles. Bovine collagen in the solution form can also be used in the beer refining and yeast preparation by chemical modification. Gelatin is used as a clarifying agent in winemaking and some non-alcoholic fruit juices.
Apart from this, the application of collagen in meat and fish products is expected to rise in the near future cited to the rising production of processed meat as well as the growing population across the globe. For instance, meat production has tripled over the last four decades and increased 20% in the last ten years. Meanwhile, industrial countries are consuming growing amounts of meat, nearly double the quantity in developing countries. This mounting meat production is expected to increase the use of collagen for this application in the next few years.
Moreover, dairy is one of the major food processing areas in the world. According to FAO, in 2018, the global milk output was 843 million tonnes, an increase of 2.2 percent from 2017. This can be attributed to production expansions in India, Turkey, the EU, Pakistan, the U.S., and Argentina. This indicates that there is a large amount of raw material availability for milk-based processed products.
The growing need to provide dairy products that are easy to prepare; stable over time; low in calories; and contain new textures, tastes, & appearances have led dairy processors to incorporate gelatin. Also, gelatin can be used in various dairy products like yogurt, cream desserts, mousses, and a variety of low-fat dairy products, cheeses. Gelatin has proved to be an excellent alternative to fat in milk products like low-fat milk and yogurt. Gelatin is also used in the aeration, stabilization of the ice cream, which improves low-temperature conservation and prevents the formation of ice crystals during long-term conservation.
Combined with other texturing agents, gelatin gives the ice cream a characteristic texture and slows the melting of the ice cream in the mouth. While in cheese, spreads, margarine, and low-fat butter, gelatin is used to improve the stability and increase the shelf life of these products. Therefore, the application of gelatin in the dairy sector is expected to increase significantly in the next few years.
Therefore, the demand for collagen and gelatine is expected to propel in the coming years in the food industry. Over the last decade, there has been a significant rise in the demand for processed food, and the consumption of bakery & confectionery products has grown exponentially.
The growing awareness of protein consumption and dietary supplements is driving the collagen market for food & beverage applications. This will ameliorate the overall collagen market during the forecast period, which is expected to grow at a CAGR of 6.9% to reach $7.5 billion by 2027, according to Meticulous Research®.
Meticulous Research’s Repository for Collagen and Gelatin Industry:
Collagen Market by Product (Gelatine and Collagen Peptide), Source (Porcine, Bovine, Marine, Chicken, Sheep), Application (Food and Beverages, Pharmaceuticals, Nutraceuticals, Cosmetics, Healthcare), and Geography – Global Forecast to 2027
Hydrocolloids Market by Source (Animal, Microbial, Synthetic, Seaweed), Type (Gelatin, Carboxy Methyl Cellulose, Alginates, Guar Gum), Function (Stabilizer, Encapsulation, Gelling Agent, Coating Material), End User (Textile, Cosmetics) – Global Forecast to 2027
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