Since our ancestors discovered how to extract gelatin from cooked hides, bones and meats, centuries of experimentation have integrated gelatin into international food culture. Gelatin has helped create new foods and driven the evolution of existing ones.
Gelatin has many different functionalities, and this flexibility has helped Rousselot Technical Support and Application Labs Manager Claude Capdepon. “Its unique combination of textural properties, aeration and stabilization has made gelatin the standout food ingredient it is today.”
“Not everyone knows it,” she says, “but gelatin is present in an incredibly broad range of applications within our food supply, including local food specialties from around the world — from canned foods to pâtés, stocks, to marshmallows, jellies, and more."
All of this activity has helped make Rousselot a leading producer of gelatin today, with gelatin plants in North and South America, Europe and China.
The candy-fication of licorice
Take licorice candy. This gelatin-based food specialty is eaten worldwide and is especially popular in northern Europe, particularly in the Netherlands, the United Kingdom (Yorkshire pennies anyone?), and Scandinavia typically in black licorice shoestring or twist candy form.
Licorice has become so synonymous with the shoestring or ribbon format that other candies in this form are often simply called ‘licorice’, even if they contain no natural or synthetic licorice.
Happy birthday gummy bears!
Gelatin has played a key role in the development of the gummy bear, now the biggest food category for gelatin and officially its 100th birthday in 2022. Happy birthday, gummy bears!
In 1922, German confectionery pioneer and Haribo founder Hans Riegel invented and launched the gummy bear.
Among gelatin-based fruit chews like wine gums and gumdrops, which had been popular in the UK since the turn of the century, these little colorful bears quickly gained popularity in Germany, spread across Europe, and are now staple candies loved by both children and adults worldwide.
Gelatin-based gummy bears have also recently gained traction as a new dietary supplement format, helping drive the growth of the global gummy market above $16 billion(1).
Claude, who has been working with gelatin for many decades, says the global confectionery market is still growing and producers are eager to innovate. “Gelatin gummy bears remain popular after decades — with many confectioners continuing to introduce new types of gelatin-based candies. This is possible thanks to the multiple textures and mouthfeel gelatin provides.”
Jelly feeds many bellies
The gummy bear is not alone in conquering the planet.
Jelly, which unsurprisingly derives its name from gelatin, was likely first made in Medieval Europe or the Middle East as a dessert and remains popular in those regions.
Today, it is most commonly known through the American brand Jell-O, which retains a place in American culinary tradition. However, it has found a more global role as both a tasty dessert and an economic foodstuff. (But don’t call it jelly in the US – for Americans, jelly is jam.)
Jell-O was actually the first mass-produced gelatin-based food, debuting in 1897 in New York utilizing a powdered gelatin patent granted in 1845.
Jelly has also played an important nutritional role in regions and populations where hydration can be challenging, such as Latin America.
For children, the elderly and those with chronic illnesses like Alzheimer’s for whom drinking water can be problematic, jelly is an important alternative(2).
Canned meat/aspic
Canned meats were produced in France in the early 1800s and became popular and widely traded from places like Argentina after the invention of the can opener in 1876.
Gelatin’s flexibility became evident as the primary functional ingredient for aspic, where meats and vegetables are encased in a layer of gelatin.
Gelatin food applications
Other foods like marshmallows – usually made from egg albumen and gelatin – remain popular after first appearing in ancient Egypt, re-emerging in France in mid-1800s, and being popularized in the US, Europe and places like Australia in the 20th century. Marshmallows continue to be a favorite for roasting around a campfire and have become a common accompaniment to the global spread of cafe babyccinos!
In countries like China, gelatin is seeing increased use in dairy products like yogurt, adding to its long history in foods like dumplings.
The list continues with mousses, panna cotta, Bavarian desserts, processed cheese, ice cream and more.
‘Very Special’: Gelatin food potential
Claude says gelatin’s global popularity is no surprise, given its combined functionalities and unique properties. “Because it is a pure protein, gelatin helps to foam,” she says. “It can help create aerated confections or desserts, stabilize sauces and meat preparations or be used in chilled noodle soups and frozen dumplings.”
“Gelatin is an ingredient not an additive; and as a clean-label ingredient without E numbers, it appeals to consumers seeking natural and recognizable components in food.”
Gelatin’s potential in food, drinks and more continues to expand, especially when considering that, in confectionery for example, “The old brands are still there proposing largely the same kinds of products as decades ago.”
In this way Claude notes Rousselot application centers have an important role to play.“We are always innovating with gelatin and proposing prototypes,” she says. “We are proactive. We show food makers what can be done with gelatin. And that’s a lot!”
- https://www.grandviewresearch.com/industry-analysis/gummy-market-report
- https://www.alzheimers.org.uk/blog/jelly-drops-sweets-tackle-dehydration-dementia