France Gelatin Market Research Report, 2028

Gelatin is a protein substance that is derived from the collagen found in animal bones, skin, and connective tissues. It is commonly used as a gelling agent in food products such as candies, desserts, and jellies. In recent news in France, there have been concerns raised about the use of gelatin in certain food products, particularly those consumed by individuals who follow strict dietary requirements, such as vegetarians and those who adhere to halal or kosher diets. This is because gelatin is often derived from animal sources, which may not be suitable for these dietary restrictions. To address these concerns, there has been a growing trend in France towards the use of plant-based alternatives to gelatin, such as agar-agar or carrageenan, which are derived from seaweed. Some food manufacturers have also begun using gelatin from halal or kosher sources, to ensure that their products are suitable for a wider range of consumers. Overall, the use of gelatin in food products remains a contentious issue in France, with ongoing debates about the ethical and environmental implications of its production and use. According to the research report "France gelatin Market Research Report, 2028," published by Actual Market Research, the France gelatin market base year size 138.8 Million USD. As the industrial use of gelatin continue to increase in the France, Gelatin consumption will rise as well, and it varies by industry. Gelatin is used as a thickening ingredient, gelling agent, stabilizing agent, and other things in a variety of industries, including pharmaceutical, FMCG, beverages, and cosmetics (adhesion, texturizer, emulsifying agent,). France is one of the largest cosmetic manufacturers & exporter of world in pandemic there was surge in consumption of Medicines & FMCG products & cosmetic market was not performing well during pandemic & France plans to boost pharmaceutical production to be top pharma hub of Europe.

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In France, the two main types of gelatin that are commonly used are Type A and Type B. Type A gelatin is derived from acid hydrolysis of animal collagen and is typically used in food products that require a firm, rigid texture, such as gummy candies and marshmallows. Type B gelatin, on the other hand, is derived from alkaline hydrolysis of animal collagen and is used in food products that require a softer, more elastic texture, such as yogurts and mousses. Both Type A and Type B gelatin are widely used in the food industry in France, with their specific applications depending on the desired texture and properties of the final product. However, as mentioned earlier, there is a growing trend towards the use of plant-based alternatives to gelatin in France, particularly among consumers who follow strict dietary requirements. In recent years, there have been several developments and product launches in France that are aimed at addressing the concerns around the use of animal-derived gelatin in food products. One such development is the emergence of plant-based alternatives to gelatin, such as agar-agar and carrageenan, which are derived from seaweed. These ingredients are increasingly being used by food manufacturers in France to create vegan and vegetarian-friendly versions of traditional gelatin-based products. In addition, there has been a growing interest in the use of gelatin derived from halal or kosher sources, to cater to the needs of consumers who follow these dietary requirements. Some food manufacturers in France have started using halal or kosher-certified gelatin in their products, as a way of ensuring that they are suitable for a wider range of consumers. Another recent development in France has been the launch of innovative gelatin-based products that are aimed at meeting the changing preferences of consumers. For example, there are now gelatin-based products that are infused with functional ingredients such as vitamins and minerals, as well as products that are designed to promote gut health and digestive wellness. There are several companies that manufacture gelatin in France. Some of the major manufacturers include, Rousselot is a global leader in the production of gelatin, collagen peptides, and other functional ingredients for the food, pharmaceutical, and Nutraceuticals industries. The company has several production sites in France, including in Saint-Just-Saint-Rambert and Angoulême. Gelita is another leading manufacturer of gelatin and collagen products, with production sites in several countries including France. The company's French production facility is located in Villefranche-sur-Saône. Lapi Gelatine is a French company that specializes in the production of gelatin and collagen hydrolysate for the food, pharmaceutical, and cosmetic industries. The company has a production site in Les Abrets, in southeastern France. Soprogel is a French company that produces a range of gelatin and hydrolyzed collagen products for the food and pharmaceutical industries. The company's production facility is located in Saint-Etienne-de-Saint-Geoirs, in southeastern France.

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Considered in this report • Geography: France • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028 Aspects covered in this report • France gelatin market with its value and forecast along with its segments • Various drivers and challenges • On-going trends and developments • Top profiled companies • Strategic recommendation By Product Type: • Type A • Type B

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By end user: • Meat processing • Pharma & nutraceutical • FMCG & beverages • Cosmetics • Photography • Others By source • Bovine • Porcine • Poultry & others • Plant based By Application • Stabilizing agent • Gelling agent • Thickening agent • Others (binder, texturizer, emulsifier). The approach of the report: This report consists of a combined approach of primary and secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, government-generated reports, and databases. After gathering the data from secondary sources, primary research was conducted by making telephone interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this; we have started doing primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations and organizations related to the gelatin, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.