Cologne, October 2005. At Anuga Fine Food 2005, the Gelatine Manufacturers of Europe (GME) association is presenting a traditional ingredient with ever-increasing potential – gelatine. In addition to its technical and sensory qualities, this natural protein is outstanding thanks to its health benefits. As an ingredient in modern foods or as part of dietary supplements, gelatine makes an important contribution to a healthy, balanced diet.

Natural food for modern demands

Ingredients are increasingly influencing the decision to purchase a product. Consumers attach significance to healthy foods with a transparent list of additives.

The growing global consumption of gelatine is confirmation of the development in modern dietary trends. There is scarcely any other ingredient which meets with current consumer trends just as perfectly as gelatine does with the demands of the modern food industry. “Thanks to its unique properties and its versatility, gelatine plays an important role in the modern food industry,” explains Marc Vermeulen, General Secretary of GME. “It is not only convincing thanks to its sensory advantages, but also makes a natural contribution to good health.” Gelatine is a totally natural food and is not labelled as an additive. Its manufacture in state-of-the-art factories, coupled with regular inspections, guarantees compliance with the rigorous purity and quality requirements of the food and pharmaceutical industries.

Calorie-reduced foods of the highest quality with gelatine

In addition to the nutritional value of a product, consumers are interested in taste and compatibility. Gelatine is a high-quality source of protein – free of fat, cholesterol, purine and sugar. It contains a total of 18 different amino acids. Of these, eight rank among the nine essential amino acids which the body cannot produce itself. This natural foodstuff is easily digested, is metabolised in full by the human body, and has practically no allergenic potential.

Thanks to its technical properties gelatine allows for the manufacture of calorie-reduced foods of the highest quality. When substituting sugar and fat with gelatine it is possible to obtain optimum sensory results. Gelatine not only ensures an excellent consistency and texture with “low-calorie” products, but its aroma-binding ability also improves the taste of such products. An important factor in the reduction of the flavour carrier fat.

Dietary supplements rich in protein

The natural protein source gelatine provides the body with amino acids, and thus with important modules for the natural metabolic processes in the human body. In dietary supplements it thus offers the consumer the possibility to optimise the daily diet in line with actual needs.

Gelatine contains the amino acids glycine and proline in concentrations that are 10-fold to 20-fold greater than other proteins. These are important for the development of bones and joints. Moreover it may be consumed regularly for strong fingernails, shiny hair and taut skin.

By enriching processed foods with gelatine the existing proteins are supplemented, creating a balanced mix of amino acids. A particular advantage with high-protein diets. In this respect gelatine is used for the manufacture of fitness bars and “meal replacements” for example.

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