Since ancient times, hydrolyzed collagen has been recognized to benefit human health. Nearly ten centuries ago, abbess and erudite Saint Hildegard von Bingen investigated animal tissue extracts and identified them as a source for soothing joint pain. The traditional Asian culture also recognizes collagen as a cosmetic product, helping skin remain firm and youthful, while ensuring a global anti-aging activity.
In Europe the first commercial production started around 1947 but on a low scale. In the early seventies the first uses of hydrolyzed collagen in dietetic products as a partly replacement of sugar and fat started.
In the late 1970s the demand for hydrolyzed collagen increased significant. The reason was a book, published in the US called “The last chance diet”. This was basically a calorie reduction program supported by a drink of flavoured hydrolysed collagen with some added tryptophan containing just 400 calories a day.
At the same time the use of hydrolysed collagen in cosmetics became popular and also the use in different food products to enrich the protein content became common.
But it was also found, that the addition of hydrolysed collagen to different meat products and sausages provided the possibility to reduce the salt content without affecting the taste negatively.
In the late 1970s more and more information became available about some positive effects of hydrolyzed collagen on the joints, so in 1985 the first scientific studies started on that effect, which was finally proven as a positive treatment against osteoarthritis, which is today –beside beauty applications- the widest application for special hydrolysed collagen around the world.