Rousselot Launches Peptan as Unique Brand for its Hydrolyzed Collagens

This new focus, strengthens Rousselot’s traditional activities in the field of texturing gelatine, a widely used ingredient in the preparation of a confectionery, dessert, dairy products and many other applications.

16/10/08 To answer the growing needs in healthier foods and drinks, Rousselot, a worldwide leader in gelatine and hydrolyzed collagen, has announced its objective to push forward the nutritional and bioactive characteristics of its products. These will be subject to reinforced R&D and promotions. This new focus, which has been branded “Rousselot Healthy Choice” (RHC), strengthens Rousselot’s traditional activities in the field of texturing gelatine, a widely used ingredient in the preparation of a confectionery, dessert, dairy products and many other applications.

Commenting on Rousselot’s activities in the field on healthier foods, Caroline Nègre, Rousselot RHC Marketing Manager stated “Rousselot’s gelatine and hydrolyzed collagen can efficiently help our customers to answer the growing needs of the consumers in providing healthier products. Our core business - the manufacturing of pure animal proteins (beef, pig or fish) - allows us to answer numerous demands in the fields of nutrition and health. With increased efforts in R&D, we can develop innovative food products that can contribute to consumers wel²l being while satisfying their indulgence needs.”

Rousselot Healthy Choice offer covers two main products categories:

• Rousselot Hydrolyzed Collagen: As a result of BHJ Peptan Product GmbH acquisition, Rousselot has strengthened its Hydrolyzed Collagen offer. By the end of year Rousselot and Peptan Hydrolyzed Collagen will be gathered under the Peptan brand name. With this offer, Rousselot is targeting the protein nutrition market for sportsmen, weight conscious people, bone and joint health, and the skin beauty markets.

• Rousselot Gelatine: Due to its texturing properties and taste enhancing capacities, gelatine is an ingredient of choice to make food reduced in fats, sugars, and salts, yet still be delicious. Rousselot’s R&D teams are developing new promising applications for all food industry specialists that pay great attention to the nutritional and gustatory qualities of their new products.