Les documents officiels et le code de conduite du GME

Les documents officiels du GME sont issus de différents groupes de travail. Ils montrent comment le GME contribue à garantir dans le monde entier une qualité optimale de gélatine.

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GME is convinced that animal welfare is of increasing importance to protectconsumer’s health and, therefore, is supporting all reasonable measures improving animal welfare.

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Gelatine and hydrolysed collagen raw material sources are by-products from themeat and farmed fish processing industries, generally considered as wellmanaged,natural and renewable resources.

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As part of our commitment to sustainable development, the Gelatine Manufacturers Europe (GME) initiated a project to gain insight in the development of the carbon footprint of gelatine andhydrolysed collagen produced by the GME members over the years 2006 to 2015.

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As part of our commitment to sustainable development, the Gelatine Manufacturers
Europe (GME) initiated a project to gain insight in the development of the carbon
footprint of gelatine and hydrolysed collagen produced by the GME members. The
project is currently covering the years 2006 to 2015 and results are available in a
separate statement.
In order to enlarge the insight, GME decided in 2016 to initiate a water footprint project
covering the same period.

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GME, the Gelatine Manufacturers of Europe, represents the European gelatinemanufacturers.The dust explosion risk of gelatine and hydrolysed gelatine have been examined andtested. Several samples from different locations in the plant and from differentproducers were tested.From the overall results GME can conclude that gelatine, also in fine powder likehydrolysed gelatine, is a product with very low explosion risk (Class ST 1).

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The regulation (EC) N° 1907/2006 of the European Parliament and of the Council of 18December 2006 concerning the Registration, Evaluation, Authorisation and Restriction ofChemicals (REACH), does not apply to gelatine/collagen and their hydrolysates as theyare natural polymers and/or chemically modified natural polymers. The amino acids areregarded as non-isolated intermediates and therefore do not have to be registered.

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The Bloom test method for the determination of gel strength of gelatins is an empiricalmethod that can not be traced back to an international standard as can be done, forexample, for the measurement of viscosity.Collaborative studies (ringtests) are therefore essential to obtain information on the accuracyof the procedure.This is the reason that the gelatin industry has carried out ringtests for more than 10 years ona regular basis.

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The European Regulations (EC) N°1881/2006 of 19 December 2006 and furtheramendments set maximum levels for dioxins and PCBs in meat, meat products and animalfat from ruminants, poultry, pigs and fishes, and also in milk and eggs.The maximum levels are only applicable to food products containing more than 2% fat andfor different food products such as eggs and milk.Gelatine, as defined by Regulation (EC) N° 853/2004, is not considered as a foodstuff at riskof contamination by Dioxin and PCB and is, therefore, not in the scope of Regulation (EC)N°1881/2006.

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For the identification of animal species origin in foodstuff, in the recent yearsseveral public and commercial laboratories published analytical methods mainlybased on DNA identification by PCR (Polymerase Chain Reaction). Some of theselaboratories also tested their systems for the application with gelatine and claim tohave a valid method for this highly processed product.

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The members of the four independent regional gelatine associations worldwide constitute approximately 90%of the worldwide production. The gelatine manufacturers they represent consider that the standard for theproduction and trade of bovine gelatine is the OIE Terrestrial Animal Health Code (TAHC), chapter 11.4. Mostof the countries where the members are located belong to the OIE and participated in the establishment of theOIE TAHC.

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There are four independent regional gelatine associations, GMAP, GME, GMIA and SAGMA, worldwide. 

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