As market segments continue to blur into one another, product developers and marketers are being challenged to loosen their preconceived notions about product categories. And who else but a renowned expert in so many different industries can bring these different worlds together?
At FiE, GELITA will inspire and motivate you to open your mind and consider solutions from different industries to support your individual product concepts.
Pharmaceuticals and food: Pharmaceuticals and food are increasingly converging — as food becomes more and more healthy and pharmaceuticals enter the supplement and nutraceuticals market. Fortified gummies are one example; they combine an effective delivery system with the indulgence of confectionery.
GELITA has developed interesting concepts for this category; with Bioactive Collagen Peptides, it's possible to formulate nutritional supplements for healthy joints, skin and bones and to optimise body composition.
Cosmetics and food: Cosmetics and food are also becoming bedfellows, resulting in the growing nutricosmetics market. These Beauty from Within products are positioned like cosmetics but, from the declaration point of view, they are food! VERISOL, for example, is the first choice when it comes to developing new products for wrinkle reduction and skin elasticity improvement.
Different food categories: Also within the food sector, borders are blurring. The results are highly convenient products that combine technologies from meat production, for example, with the texture of a dessert or confectionery to create new and easy to prepare ready-to-eat products.
Clean label: As well as all their physiological and technological advantages, collagen proteins are perfect ingredients for natural and clean label products. They are natural and non-allergenic proteins. Neutral in taste and readily soluble, they are easy to use in a wide range of different products.
Education: GELITA is the sponsor of the Fi Conference module, 'Developments in Healthy Aging.' In his presentation, 'Preventing Muscle Wastage in Old Age Through Improvements in Nutritional Offerings,' Dr Steffen Oesser from the Collagen Research Institute, Kiel, Germany, will provide first hand scientific findings in the area of how collagen peptides contribute to support healthy ageing (Module 6b, 2 December, 1:30–3:15 pm).
Dr Margarethe Plotkowiak, Technical Product Manager, Food, at GELITA provides insights in a Seminar Theatre Session on 2 December 2 at 1:30 pm regarding how collagen proteins can help to bridge the gap between different product categories. Visit GELITA at Booth 6K12 at FiE (1-3 December) in Paris.