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Brussels/Frankfurt am Main, December 2004: The international trade fair SIAL 2004 in Paris (17 – 21 October) was once again the barometer for the latest trends in the international food industry. In the field of ingredients and additives the Gelatine Manufacturers of Europe (GME) offer a natural ingredient which plays a special role, and in particular against the background of current consumer demands – gelatine. Even today the technical and sensory qualities of gelatine are relatively unknown or are underestimated. This also applies to its role in modern, healthy foods. "Gelatine is an indispensable component in modern, industrial food processing," explains Marc Vermeulen, General Secretary of GME. "I am convinced that its significance will increase further."
Natural foodstuff to meet modern demands
Gelatine is free of fat, cholesterol, purine and sugar – qualities that are increasingly demanded and cherished by modern consumers. But these are not the only demands that are met by gelatine. Thanks to its technical properties it allows for the manufacture of calorie-reduced foods of the highest quality. By substituting sugar and fat with gelatine, optimum sensory results may be achieved. Not only does it influence the consistency and texture of these low-calorie products, but thanks to its ability to bind aromas its also has an impact on taste. An important factor in the reduction of fat as a taste transporter.
Combination of consumer trends and optimum manufacturing properties
Consumers are demanding natural, healthy foods with an optimum taste. Low-fat margarine and butter, low-fat pâtés, cheeses and processed cheese, sugar-free candies and chewing gum – in many areas the development of modern products would have been impossible without gelatine. In this respect gelatine does not rank among the additives but is a totally natural ingredient. Gelatine thus combines modern consumer demands with optimum production properties. Little known and often under-estimated – at the focus of consumer trends the role of gelatine in modern, industrial food processing becomes evident however.
The gelatine market 2003:
- Global production: 278.3 million tonnes
- Average annual growth rate: 3 per cent
Main production sites:
- Western Europe: 42.3 per cent
- North America: 21.7 per cent
- Asia: 17.8 per cent
- South America: 15.5 per cent
Percentage distribution of raw materials:
- Porcine rind: 42.4 per cent
- Hides/skins: 29.3 per cent
- Bones: 27.6 per cent
Among the European manufacturers the market leader is Germany with a production share of 27 per cent, followed by France (25.9 per cent) and Belgium (16.3 per cent).
Gelatine Manufacturers of Europe:
The nine largest western European gelatine producers are organised under the umbrella of the Gelatine Manufacturers of Europe (GME): GELITA Gruppe (Germany), Ewald Gelatine GmbH (Germany), Gelatines Weishardt SA (France), Italgelatine S.p.A. (Italy), Juncá Gelatines S.L.SA (Spain), Lapi Gelatine S.p.A. (Italy), PB Gelatins (Belgium), Reinert Gruppe GmbH & Co KG (Germany), Rousselot SAS (France). With some 3,000 employees the GME member companies account for over 42 per cent of global gelatine production.
The GME was founded in 1974. As the interface to the decision-makers in European politics it has its headquarters in Brussels.
Further informations:
GME - Gelatine Manufacturers of Europe
Marc Vermeulen
4, Avenue E. Van Nieuwenhuyse
B - 1160 Bruxelles
Telefon: +32 (0) 2676-74 46
Telefax: +32 (0) 2676-73 32
E-mail: mve@gelatine.org
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