Rousselot, Darling Ingredients’ premier collagen and gelatin brand, announces its participation at FiE 2024. At booth 3.1D40, visitors will discover exciting new product possibilities, explore inspiring prototypes and learn how Rousselot’s global network of 16 production sites and robust supply chain ensure the smooth delivery of high-quality gelatins and collagens, all derived from upcycled animal sources and FOS certified for the fish collagen products.
At this year’s FiE event, the company will highlight the versatility of its ingredient solutions in addressing key food and nutrition trends, including texture enhancement, sugar reduction, clean label reformulation and innovative dosage forms. Two prototypes will demonstrate how gelatin contributes as a multifunctional ingredient in creating healthier, more enjoyable products with clean-label appeal. These are a sugar-reduced marshmallow and the “ImmuniBoost Gummy Cap”, a soft and liquid-center gummy featuring a zinc-infused shell and vitamin C at its core.
Beyond the benefits of gelatin, visitors to the booth will discover the power of Rousselot’s science-backed collagen solutions: Peptan® for holistic wellness benefits, and the newly launched revolutionary specific collagen peptide composition Nextida™ GC, which delivers unique health benefits by targeting post-meal glucose spikes in healthy individuals.
Additional prototypes will also be on offer to inspire attendees. These include a sugar-free gummy with a Nutriscore ‘A’ featuring more than 30% collagen content, peach-soda and elderberry-mint flavored Nextida GC mocktail powder mixes, and a low-sugar protein bar with an indulgent texture proven to stay stable throughout its shelf-life. Attendees will also be invited to discover new scientific research on the shelf-live stability of collagen peptides in bars, bakery products and UHT drinks.
In the Exhibitor Supplier Theatre (3.0K2), Rousselot’s experts Tim de Lange, Global Applications Center Manager, and Andrea Launay, Market Analyst, will dive into the topic “How to differentiate in the crowded world of high-protein bars?”. Discover the insights from 2:30 p.m. on Wednesday, Nov. 20.
