Abstract

Protein enrichment is moving mainstream, while sugar and fat reduction remain key objectives for manufacturers responding to global demand for more nutritious dietary choices. Paul Stevens, Global Research and Application Manager for Rousselot^®, explains how hydrolysed gelatine can help create healthier products which connect with these important consumer trends.

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Protein power
What began as a niche market for sports enthusiasts has rapidly become one of the strongest consumer trends of recent years. Protein enrichment has reached far beyond its initial boundaries and is now becoming increasingly evident in sectors as broad as bakery, snacks, desserts and confectionery.

Recent market figures support this strong market growth. New product launches with high protein claims in Europe have rocketed over the past five years, with Mintel reporting almost three times (+260%) as many high protein products launches in 2013 compared with 2008 (1). Globally, the percentage of new food and non-alcoholic beverage launches making a ‘high protein’ claim was reported to be running at its highest level in several years, according to figures published b ...