01 Gelatin is a naturally occurring protein formed from the partial hydrolysis of collagen found in animal skin and bones. Gelatin has a unique amino acid sequence with a high glycine, proline, and alanine concentration. The bioactivities of gelatin are due to physiologically active peptide sequences in its central structure. It possesses unique properties that make it ideal for use as a gelling agent, binder, emulsifier, and thickening. It is used in the food business in various ways, mostly to add flexibility, uniformity, and strength to food items. The water or fluid polyhydric alcohols of gelatin are used in the culinary field to prepare sweet, marshmallows, and dessert compositions.
December 2025 Darling Ingredients Inc. and Tessenderlo Group signed a definitive agreement to establish a new collagen and gelatin company by combining Rousselot and PB Leiner. The joint venture will have approximately 200,000 metric tons of annual collagen and gelatin production capacity across 22 manufacturing facilities worldwide, strengthening their position in food-grade gelatin and collagen ingredients.
May 2025 Darling Ingredients Inc. and Tessenderlo Group announced a strategic joint venture to combine their collagen and gelatin businesses into a new company, creating a global collagen-based ingredients platform focused on food, health, wellness, and nutrition applications. Darling will hold an 85% ownership stake, while Tessenderlo will hold 15%.
May 2025 GELITA AG acquired a 65% majority stake in Turkish gelatin manufacturer SelJel, expanding its production footprint for edible, pharmaceutical, and halal bovine gelatin. The acquisition strengthens GELITA's manufacturing capacity and supports growing demand for food-grade gelatin in the Middle East and Asia.