Rossello: Gelatin is more than just a texture regulator.

French supplier plans to expand gelatin from jelly-only use to functional foods and dietary supplements Gelatin can be used as a functional part in
products that are "
good for
,"
said rossello,
gelatin supplier.this is the message that Dr.
paul Stevens
, the company's director of development and applications, will deliver at next week's
FiE
industry event in Paris."
we think gelatin is more than just a texture regulator. It is also a versatile protein.
”Rossello has been working with
Dutch
on Fortified Food Coatings
BV
, a fortified food coating that is used in ready-to-eat rice.Stevens
the study marks a new functional direction for Rossello gelatin.according to
GME
, gelatin contains
84-90%
protein,
1-2%
mineral salts, and the rest is water.fashionable features?Euromonitor
said sales of protein raw materials for sporty products in
were $
81
billion (
7.62 billion euros) in

2014.algae, legumes and even insects will be used as new sources of protein around the tip of the tongue.fact, according to
Mintel
,
25%
of british residents are starting to reduce their consumption of animal protein.In an article on food trends in
2016
, Mintel
said: "The growing ranks of proteins and potential alternatives from
"
's new sources are attracting consumers and heralding a radical change in the market
-
's
'
Alternatives
'
may take over the mainstream.
”So,
gelatin from collagen extracted from various types of animal by-
-
meet consumer expectations for protein?Stevens
admits to over-propaganda about plant-based proteins. However, the functional nature of gelatin will speak for itself.company also extends its hydrolytic collagen applications from functional foods, cosmetics and dietary supplements to skin, bone and joint health products.The European Collagen Infigraphic (
GME
) FiE
exhibition will feature bone collagen-rich coffee, cereal bars and collagen-based sweets. The Return of the King Stevens
says gelatin and other animal proteins have been affected in recent years by outbreaks of bovine spongior disease
, commonly known as mad cow disease

"
is also riddled around gelatin with a lot of bad
-
't forget mad cow disease.

last outbreak of mad cow disease was in the United Kingdom in the
20th

90s
, resulting in the
18
million cattle affected and
44
million cattle slaughtered.
Stevens
says gelatin has proven to be safe, and the ingredient has bravely reinvented itself as a
'
clean label
'
protein. Gelatin is not on the EU's E-
list
food additives.
,
EFSA
assessed the source risk of
, the human version of
mad cow disease, with particular attention to animal by-products such as gelatin. Final
EFSA
concludes that
"
's mix of impurities, including the spine, in bones or tissues that make bovine fat and gelatin increases the risk of human exposure to the virus by
3-10
times. However, this risk is considered low and
unlikely to be converted to kerya's disease in the population, as calculated by
QRA
. Therefore, for bovine fat and gelatin production, there seems to be no reason to limit the age of cattle to remove some of the raw materials containing the spine. GME
the production of gelatin mixtures dates back to ancient Egypt. Currently, 59%
of gelatin
is used in food products in Europe, and
31%
used in pharmaceutical products.