North America Food Grade Gelatin Market

Market Overview

The North America food grade gelatin market size is expected to reach a valuation of USD million by 2030, growing at a apporx. CAGR of  3.1% 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.

In 2021, the market was valued at 395 USD million. 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.

Market Dynamics

Market Drivers

It is anticipated that the North American market for food gelatin will achieve a CAGR of 4.17. The key factor that is anticipated to have an impact on market expansion is the rise in the region's desire for meals that are pre-packaged for their convenience.

With regard to the North American food-grade gelatin market, the North American region is divided into the areas of the United States and Canada for the purpose of doing more research and analysis. The food advantages that are connected with gelatin are one of the main drivers that are propelling the expansion of the gelatin market in the United States. Snacks that are good for you have been appearing on store shelves more frequently as of late, and some examples of these are protein bars, dark chocolate, and chocolate with a reduced amount of sugar. At the same time, falling cocoa prices are something that market participants should welcome. There is a growing demand globally for sweets created in the United States, which results in an increased need for food gelatin, and this, in turn, pushes the expansion of its market in the region comprising the United States. The shifting preference of customers toward healthy snacks motivates firms to bring about improvements in their goods, which in turn has an impact on the expansion of the food gelatin market in the United States in a way that is effective.

There has been a surge in the creation of ice cream, ice lollipops, jelly beans, and other candies due to gelatin's crystallisation control capabilities, which have led to this increase. In addition to that, gelatin is used in the production of marshmallows as a foaming agent, as a thickening agent in soups, and as a water-binding agent in canned meats.

Market Restraints

It is anticipated that the expansion of the market would be hampered in the United States by a number of conflicts about the manner in which various populations partake in the eating of meat.

Regional Analysis

It is anticipated that the North America food grade gelatin market will experience consistent expansion as the demand for goods that are low-fat or fat-free will increase as a means of combating obesity and the conditions that are connected with it. In 2021, the market was estimated to be worth 395 million USD, with the United States accounting for the largest market share, which was estimated to be worth 303 million USD.

Segmental Analysis

The market share of food grade gelatin 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.

Recent Developments

Rousselot BV, a subsidiary of Darling Ingredients, and Giusto Faravelli Spa made the announcement of their new distribution collaboration in Italy in the month of November 2020.