The Asia Pacific food grade gelatin market size is expected to reach a valuation of USD million by 2030, growing at a apporx. CAGR of 3% during the forecast period (2022–2030).
Collagen, which is found in the bones and skin of animals, may be hydrolysed to produce gelatine. Gelatin is an animal protein. It is very helpful when used as a thickening, gelling agent, and binder all at the same time. In addition to its usage in confectionary, the natural protein known as gelatin has a variety of additional uses. It is manufactured from bovine bone, pig skin, and bovine hide, and it possesses a great degree of versatility in its applications. The primary element that is responsible for the expansion of the market is the growing desire of consumers for high-quality food items, as well as the expanding application of gelatin in desserts and other types of specialised food products. The rising demand for gelatin from the food and beverage sector as well as the expanding applications of gelatin in convenience foods are expected to further drive up the total market demand for food grade gelatin.
A comparatively high number of glycine, proline, and alsnine may be found in gelatin, which possesses a distinctive arrangement of amino acids throughout its sequence. Gelatin's bioactivities are the consequence of its fundamental structure including physiologically active peptide sequences, which is why gelatin is so versatile. Both the functional food market and the food supplement industry are seeing growth at a rate that is significantly quicker than average. The rising desire for high-quality food items among consumers is driving demand growth within the speciality food business. Protein is the only component of pure food gelatin powder; there are no carbs or lipids present. There are around 23 calories and approximately six grammes of protein in a gelatin powder package that is one ounce in size. The manufacture of artisanal pastries, sweets, and a variety of other specialised food items requires the utilisation of gelatin foundation, which is created by combining gelatin powder, sugar, and other components. Food gelatin that has been dried and hydrolyzed has more than 92% protein. Hydrolyzed gelatin is a kind of gelatin that is used to add protein to meals that are consumed as part of a diet. In recent years, the production of food-grade gelatin has been propelled forward by an increase in the worldwide demand for functional and specialised foods and beverages.
Gelatin is a kind of protein that occurs naturally and is produced from the partial hydrolysis of collagen, which is normally present in the skin and bones of animals. Gelatin possesses an unusual amino acid sequence that is characterised by a high concentration of glycine, proline, and alanine. The core structure of gelatin contains physiologically active peptide sequences, which are the source of gelatin's many bioactivities. Because of its one-of-a-kind qualities, it is ideally suited for usage in applications requiring gelling, binding, emulsifying, and thickening. In the food industry, it is used to a variety of uses, the majority of which include giving products more adaptability, homogeneity, and durability. In the world of gastronomy, gelatin is utilised in the making of confections such as sweets, marshmallows, and desserts when it is in the form of water or fluid polyhydric alcohols.
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A apporx. CAGR of 3% is expected to be attained in the area of Asia Pacific with respect to the food grade gelatin market. It is anticipated that the existence of large industrial centres, in addition to the accessibility of raw materials, would contribute to the expansion of the market in this area.
Asia Pacific food grade gelatin market in Asia and the Pacific is evaluated using a segmentation that covers the nations of Australia, China, Japan, India, South Korea, and the rest of Asia and the Pacific. Technology is essential to the growth of the gelatin market in countries such as India, particularly in terms of the gelatin extraction process. There have been several fascinating breakthroughs in the area, the most recent of which being a method for extracting high-grade gelatin from skin trimmings and raw animal hide. There are just a few luxury chocolate brands available in the nation, most of which are imported from other countries. As a direct consequence of this, significant prospects for market expansion exist. Concurrently, there is a growing trend of flavour developments, which is enormously beneficial to the chocolate confectionery industry and has a good influence on the overall expansion of the food gelatin market in the Indian area. It is anticipated that the need for collagen-based goods in the candy manufacturing and meat processing sectors will continue to rise, which will drive growth in the food gelatin market in places such as Australia. Other important aspects that are predicted to affect the expansion of the food gelatin market in the Australian area include the incorporation of gelatin into a variety of dietary programmes, as well as an increase in consumer demand for a wide range of foods and drinks.
The high price of the product and the limited availability of raw materials in the gelatin sector are two of the factors that are likely to stymie the expansion of the Food Grade Gelatin Market in the coming years.
With a turnover of 488 million USD in 2021, Asia-Pacific is the second-largest contributor to the food grade gelatin market. As consumer tastes move toward optimal weight control and development of muscular strength, it is projected that there will be a rise in demand for gelatin-based dietary supplements, as well as functional foods and beverages. China is the most important contributor to the market, which is expected to be worth 161 million USD in 2021, when compared to other nations. Japan and India are both progressively developing their markets, and they are projected to generate 83 million and 40 million United States dollars in market revenue, respectively, in 2021.
The market share of Asia Pacific food grade gelatin market throughout the world may be broken down into several categories depending on the source and the use.
Based on the various gelatin sources, the global market for food grade gelatin is dominated by pig skin, which is expected to produce a total of USD 865 million by the year 2030 at a compound annual growth rate (CAGR) of 3.8%. The market for pig skin gelatin is being propelled forward by the growing interest in functional foods. As a thickening ingredient, it is also frequently found in desserts such as ice cream, yoghurt, and several other sweets. In addition, there is a plentiful supply, it is easily accessible, and it may be biodegraded, all of which contribute to the rising demand. The market for pig skin gelatin is being driven by a number of factors, including the growing movement away from the use of synthetic chemicals in favour of natural alternatives, as well as the functional properties of pig skin, which include its ability to combat hypertension and free radical damage.
When it comes to applications, the nutraceuticals sector holds the biggest market share. It is anticipated that it would produce $875 million by the year 2030, expanding at a compound annual growth rate of 3.8 %. The industry of collagen supplements was launched as a result of the correlation between gelatin and the positive effects it has on one's health. Dietary supplements that are made of gelatin provide a wide range of potential advantages to one's health. The end result of hydrolyzed gelatin has a low molecular weight, which makes it simpler for the body to digest, absorb, and transport amino acids throughout the body. This has led to an increase in the usage of hydrolyzed gelatin in dietary supplements.
Nitta Gelatin launched a new brand of speciality gelatin in June 2021 called XactSet and Rapid set gelatin. This line of gelatin was designed exclusively for the purpose of making starchless gummies.