Gelita to exhibit at FIE/HIE 2021

Published: 15-Nov-2021

The company will showcase its gelatin and BCP ingredients

Gelita is returning to FIE/HIE 2021 in Frankfurt, showcasing products designed to “enrich our daily nutrition routines”. At booth 30F60, the company will discuss the applications of its bioactive collagen peptides (BCPs) in sports nutrition, including how they can contribute to better recovery. The company will also provide insights on what gelatin can add technologically to improve product texture and mouthfeel while maintaining a clean label.

Although gelatin is typically associated with gummies or other confectionery due to its irreplaceable thermo-reversible gelling behaviour, the potential of the hydrocolloid goes further, Gelita says. It can be used as a binding, gelling and whipping agent; emulsifier and stabiliser; as well as a film and foam former. It reportedly improves texture, mouthfeel and flavour release. Moreover, as a pure protein, the ingredient contributes to clean labelling and features no allergenic potential.

The company’s BCPs, on the other hand, can be used in sports nutrition products to address condition specific needs. Professional athletes hardly recover completely between two competitions during the season and recreational athletes suffer from soreness for several days after a heavy session. This aspect of sports nutrition is clearly underestimated in current products but provides significant potential for products to be developed, the company claims.

Gelita’s BCP are clinically substantiated for keeping ligaments and tendons healthy and flexible, supporting joint health and mobility, improving bone mass density and increasing muscle strength.

Attendees of the virtual show can also to attend the company’s presentation “Fortified Gummies – Pleasure Meets Health” in the Exhibitor Showcase Theatre. On November 23, Till Kinne, Technical Product Manager Food, will discuss with how vitamins, omega 3s or other active ingredients can easily be delivered to the body while pleasing the palate.

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