Gelita enables healthier gummies, talks tightening collagen supply at Vitafoods Europe 2022
13 May 2022 --- Gelatin and collagen peptide manufacturer Gelita flags skyrocketing demand for fortified gummies on the market and collagen ingredients, leading to stretched supplies. Addressing the booming markets, the company recently developed Soluform and Verisol Hybrid Smart Technology (HST) to enable higher protein content and lower sugar solutions.
NutritionInsight spoke with Natalie Leuwer, category manager food specialties, and Oliver Wolf, head of B2B global marketing at Gelita, from the show floor on different delivery format trends as well as logistics and solutions to streamline production processes.
Discussing the rise of the gummy supplement delivery format, Wolf says: “It is a sort of spillover from the fortified gummy market – which is strong in the US and coming to Europe. Everybody is stepping into [gummies] because it’s a trend at the moment. It’s convenient and it tastes good.”
Leuwer adds: “At the moment, we see a lot of solutions popping up – a lot of companies want to make fortified gummies with vitamins for beauty. Also, collagen-enriched and protein-enriched solutions are in demand.”
“It’s better for the consumer; instead of taking capsules or pills that can lead to pill fatigue, you now can have a nice format and still do something good for your body.”
Bringing in the next generation of gummies
Gelita’s gelatin-based Soluform Protein Enrichment (PE) heavily boosts the protein content of confections and is optimized for use in fruit gummies. By combining gelatin and protein into a single functional ingredient, the Germany-based company says it simplifies the manufacturing process for gummy producers.
According to Leuwer: “We can incorporate 35% protein inside one gummy. That’s a huge amount of protein and one which you cannot get with standard solutions.”
The company’s Soluform Sugar Reduction (SR) additionally has applications for gummy supplements and reduced-sugar confections. Notably, the ingredient does not affect texture, while cutting the sugar and carb content of a gummy.
“With the Soluform SR, you can have 40% sugar inside one gummy instead of 70%.”
She also highlights the ingredient is suitable for no-sugar formulations. “Of course, you need a sweetener. But with our solution, the gummies are tasty, have a good texture and are clear,” says Leuwer.
Serving multiple markets
Meanwhile, Verisol HST aims to be the forebearer of the next generation of beauty-from-within gummies. Gelita says the ingredient is optimized for use in collagen-enriched fruit gummies, replacing both gelatin and collagen peptides. The ingredient also does not affect taste or texture.
Leuwer explains: “It’s a modified gelatin with collagen peptides, and it’s easier to incorporate more collagen into one gummy.”
“We can fortify the gummies with 33% of collagen inside one gummy. That means a recommended daily dosage of 2.5 g is three gummies,” she says.
Logistical constraints for collagen
Wolf notes that while demand for collagen is growing, suppliers are working hard to secure enough materials. “The demand is rising so strongly that the whole market is not able to fulfill the whole demand. So everybody is short.”
He continues: “If you walk through the aisles at Vitafoods, every second booth has collagen somewhere – everybody wants it. It’s one of the hottest things right now. And I think [this has been true] for at least the last four or five years.”
Leuwer elaborates: “There are struggles across industries with supply chains right now, from logistics to the crisis [of inflation]. It’s not only that there’s not enough supply; it's also a problem to get the material from point A to B.”
Wolf says that even simple steps such as getting containers to transport are currently difficult, adding that even when production goes well, shipping can be a bottleneck. “It’s a huge problem. You have to have to find solutions,” he contends.
On a more positive note, Leuwer says Gelita’s strength during the back-to-back crises is its global presence: “We have the advantage that we are global. We can help each other out because we are on every continent. “It’s still challenging, but for us it’s a bit easier,” she adds.
By Olivia Nelson, with additional reporting from Missy Green at Vitafoods Europe
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