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Some find it a bit strange, while others would go so far as to say it’s downright contradictory. What are we talking about? Sweet treats positioned as healthier or better-for-you options, that’s what! However, evidence suggests that there is growing demand for such offerings, with figures from Innova Market Insights revealing that new product launches in confectionery carrying a no/low/reduced sugar claim witnessed a 17% CAGR between 2015 and 2020. This proves that global obesity concerns are resulting in consumers actively reducing sugar intake not only in their daily diet, but also in indulgent treats.

Now that consumer thinking about protein has moved out of the gym and into grocery and convenience stores, products with protein claims are on the rise. That’s because today’s shoppers want to see protein enrichment in everyday products – even in confectionery!

Although consumers who engage in physical activity remain a core audience for the protein/sports nutrition market, its mainstream evolution is being driven by everyday people who are both active and looking for a convenient health boost. They tend to take a proactive rather than reactive approach to health, with a view to staying fit and mobile for as long as possible.

We at GELITA are convinced that collagen supplements presented in modern, convenient application formats have great potential. And that’s no doubt why growing interest in preventive healthcare has seen a surge in fortified gummy product launches in recent years. Such a dramatic increase in popularity means gummies are now being recognized as a more convenient, easier-to-consume option.

As more and more people look to food as a source of health and wellbeing, so owners are doing exactly the same for their pets. According to the European pet food industry association, ‘humanisation’ is the key trend currently driving the market. Any old can or bag of biscuits is no longer good enough: consumers want the best for their furry friends. High-quality, natural ingredients, with added functionality where possible, is in great demand for cats’ cuisine and dogs’ dinners these days.

Did you know that gelatin experienced its first real large-scale boom as a foodstuff during the Napoleonic Wars (1800–1815) when the French used it as a source of protein? After that, it became clear that gelatin was so much more than just a source of protein; in fact, today it’s the most versatile hydrocolloid in the food industry thanks to its important technological properties – such as gelling (which we discussed previously: Gelatin Know-How: Gelling Power | GELITA), as well as foam formation and emulsification, which we will take a closer look at in this blog.

Who hasn’t licked their lips in anticipation at the thought of tucking into the leftovers from last night’s curry, stew or even spaghetti bolognese? After all, we know that such dishes always seem to taste so much better the next day. But why exactly is that? Grab a bowl of yesterday’s biryani, and allow us to enlighten you.