United Kingdom (UK) Gelatin Market Research Report, 2028

United Kingdom (UK) Gelatin Market Research Report, 2028

Actual Market Research 31-03-2023 64 Pages Figures : 6 Tables : 21 Region : Europe Country : United Kingdom Category : Lifescience Pharmaceutical

Gelatin is a protein substance that is derived from collagen, a structural protein found in the connective tissues of animals, such as skin, bones, and cartilage. Its use as a food and pharmaceutical ingredient dates back to ancient times, with evidence of gelatin-based desserts and medicinal remedies found in civilizations such as the Egyptians, Greeks, and Romans. In the UK, gelatin has been used for centuries in traditional British cuisine, with dishes such as jelly and custard being popular favorites. However, in recent years, concerns have been raised about the use of gelatin in food products, particularly among consumers who follow vegetarian, vegan, or halal/kosher diets. This has led to an increased interest in plant-based alternatives to gelatin, such as agar-agar, carrageenan, and pectin. Despite this, gelatin remains a widely used ingredient in the UK, particularly in the food and pharmaceutical industries. It is commonly used as a gelling agent, stabilizer, and thickener in a wide range of products, including desserts, confectionery, soups, and sauces, as well as in capsules and coatings for pharmaceuticals and dietary supplements. According to the research report "United Kindgom gelatin Market Research Report, 2028," published by Actual Market Research, the UK gelatin market expected forecasted size of 200.44 Million by 2028. In the UK, gelatin can be derived from a range of animal sources, but the most commonly used sources are pig skin and bovine (cattle) bones. Other sources of gelatin include fish skins, poultry by-products, and hides from other animals such as sheep and goats. Pig skin-derived gelatin is often used in the production of confectionery and desserts, while bovine bone-derived gelatin is commonly used in pharmaceuticals and dietary supplements. However, the use of bovine gelatin in food products has become somewhat controversial in recent years due to concerns over bovine spongiform encephalopathy (BSE), also known as mad cow disease. As a result, some food manufacturers in the UK have begun to use alternative sources of gelatin, such as fish-derived gelatin, to reduce the risk of contamination. In addition to the animal sources of gelatin, there has also been a growing interest in the use of plant-based alternatives to gelatin in the UK, particularly among consumers who follow vegetarian, vegan, or halal/kosher diets. Some of the most commonly used plant-based alternatives to gelatin in the UK include agar-agar, carrageenan, and pectin, which are derived from seaweed, algae, and fruits, respectively. These alternatives are often used in the production of vegan-friendly desserts, confectionery, and other food products. Based on the types of Gelatin which includes Type A and Type B, In the UK, both type A and type B gelatin are used, but type A gelatin is more commonly used than type B. Type A gelatin is derived from acid-cured animal tissues, such as pig skin or bovine hides, and is commonly used in the food and pharmaceutical industries due to its excellent gelling and emulsifying properties. It is particularly useful in the production of products that require a clear gel, such as fruit desserts and jelly, as it forms a clear, brittle gel. Type B gelatin, on the other hand, is derived from alkaline-cured animal tissues, such as bovine bones, and is commonly used in the pharmaceutical industry as a coating for tablets and capsules, as well as in the production of vaccines and other medical products. It is less commonly used in the food industry due to its tendency to form opaque gels and its slightly bitter taste. While both types of gelatin have their own unique properties and uses, type A gelatin is generally more versatile and widely used in the food industry in the UK, particularly in the production of confectionery, desserts, and other food products that require a clear, firm gel. In the UK, gelatin is subject to strict regulations and quality standards to ensure its safety and quality. The use of gelatin in food products is regulated by the European Union's food safety regulations, which set maximum limits for heavy metals and microbial contaminants. In addition, the British Pharmacopoeia sets standards for the quality and purity of gelatin used in pharmaceuticals. Recent developments in the UK gelatin market have focused on addressing consumer concerns over the use of animal-derived gelatin and providing alternative options for those who follow vegetarian, vegan, or halal/kosher diets. Plant-based alternatives to gelatin, such as agar-agar, carrageenan, and pectin, are becoming increasingly popular in the UK, particularly among consumers looking for vegan-friendly food and dietary supplement options. In response to this trend, several UK-based companies have recently launched plant-based gelatin alternatives. For example, DuPont Nutrition & Biosciences, a global food ingredient supplier, launched a new plant-based solution called GRINDSTED® Gellan VEG 200, which is derived from fermentation of non-GMO corn sugar and can be used as a gelling and stabilizing agent in a range of food products. Another company, OJIO, launched a vegan-friendly gelatin alternative made from konjac root, a plant native to Japan. The product, called OJIO Konjac Jelly, is marketed as a healthy snack and is available in a range of flavors. Overall, the UK gelatin market is evolving to meet changing consumer demands and preferences, with a growing focus on plant-based alternatives and increased scrutiny of animal-derived gelatin. Considered in this report • Geography: UK • 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 By end user: • Meat processing • Pharma &Healthcare • 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.

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