Gelatin in Functional Foods: Market Trends and Opportunities

Introduction

Gelatin – a time-honored gelling agent derived from collagen – is experiencing a renaissance in the functional foods sector. Once known mainly for giving gummies their chew or yogurt its body, gelatin is now being leveraged for health-forward innovations. From protein-enriched snacks to collagen-infused beverages, manufacturers are rediscovering gelatin's versatile benefits. This article provides an overview of current and emerging trends in gelatin's use across functional food categories (beverages, snacks, supplements, and more), analyzes the functional roles it plays, examines consumer demand (collagen craze and clean-label movement), surveys the competitive landscape and recent product launches, and highlights opportunities for product development or reformulation. Considerations around regulatory and labeling are also discussed. Food manufacturers can use these insights to capitalize on gelatin's potential in meeting today's wellness-oriented market needs.

Market Trends in Gelatin-Enhanced Functional Foods

Strong Market Growth

The global gelatin market is expanding robustly, fueled by demand in health and nutrition segments. Market reports project significant growth over the coming decade. For example, one analysis forecasts the gelatin market to reach around $20.4 billion by 2034, with an anticipated CAGR of ~9.9% from 2024–2034. This growth is driven by rising use in food & beverages, nutraceuticals, and even pharmaceuticals. Notably, gelatin demand is surging in confectionery and dietary supplements, where it's a preferred ingredient for gummies and encapsulation.

The collagen peptide and gelatin segment (often grouped together due to their common source) is likewise on the rise, propelled by consumer awareness of collagen's health benefits (skin, joints, bone) and an aging population seeking "beauty-from-within" and joint support products. In fact, the global collagen market (much of which overlaps with gelatin applications) has been valued near $9–10 billion in 2025 and climbing, with double-digit annual growth projected.

Health & Wellness Trends

A key macro driver is the health and wellness movement. Consumers increasingly look for foods that offer benefits beyond basic nutrition – e.g. snacks or drinks that improve skin elasticity, support gut health, or boost immunity. This has led to gelatin (and its hydrolyzed form, collagen peptides) being incorporated into a wide array of functional products. Gelatin's resurgence aligns with trends in healthy aging (collagen for skin and joints), sports nutrition (protein and recovery), and digestive health (gut-friendly diets).

For instance, the popularity of collagen-enriched foods and supplements for anti-aging benefits has skyrocketed. One report notes that "growing consumer demand for functional foods and beverages that offer health benefits beyond basic nutrition" is a major factor behind collagen/gelatin market growth. The pandemic has further amplified interest in immunity and wellness, boosting gelatin-based products like supplement gummies and fortified foods aimed at health maintenance.

Clean-Label and Natural Appeal

Another powerful trend is the shift toward clean-label ingredients. Gelatin, being derived from natural animal sources (primarily bovine or porcine hides/bones, or fish in some cases), can fit well into clean-label formulations. It is a familiar kitchen ingredient (think gelatin desserts or bone broth) and does not require an E-number on labels in many jurisdictions, which appeals to consumers who scrutinize ingredient lists. Industry observers note that "the trend toward clean-label and natural products" is supporting gelatin's market growth, as consumers seek transparent, minimally processed ingredients for their wellness foods.

In Europe especially, the clean-label trend is strong – shoppers value simple, recognizable ingredients and want to know ingredient sourcing. Gelatin's origin from upcycled animal by-products (skins, bones) can even be a sustainability selling point, if communicated correctly. Major gelatin suppliers like Rousselot emphasize that their gelatins and collagens are natural, additive-free ingredients with no artificial E-numbers, aligning with clean-label demands.

At the same time, manufacturers must balance this with the rise of plant-based alternatives for vegetarians/vegans. Market dynamics are being shaped by both the clean-label inclination and interest in plant-based gelling agents.

Category Expansion

Gelatin is making inroads across diverse functional food categories. Originally ubiquitous in confections and desserts, it's now found in functional beverages, nutrition bars, protein snacks, dairy products, and supplements. Collagen-infused coffees, teas, and smoothies are trending (often positioned as beauty or recovery drinks). Protein bars and snack bites use gelatin or collagen for both texture and added protein content. Even breakfast foods like cereals and granolas are getting collagen-fortified versions. Essentially, if a food can be enhanced with a health halo, someone has tried adding collagen or gelatin to it.

As FoodNavigator reported in 2025, "collagen's popularity has seen it added to multiple food and beverage products, including cereal bars, smoothies, coffees, ice creams and yoghurts", flying off the shelves to meet collagen-obsessed consumer demand. Manufacturers are capitalizing on this craze by launching products in almost every aisle with "collagen" on the label.

Global and Regional Trends

Regionally, North America and Europe lead in collagen-infused product development, thanks to well-developed wellness markets and aging demographics. North America's booming nutricosmetics and sports nutrition sectors have embraced gelatin and collagen – from collagen protein powders to keto snacks containing gelatin. In Asia-Pacific, rapid market growth is noted as well, driven by rising disposable incomes and awareness of nutrition. Emerging economies present opportunities for gelatin due to increasing consumption of processed foods and fortified supplements.

For example, the Asia-Pacific region has been highlighted as a fast-growing market for gelatin, propelled by demand in foods and recognition of its health benefits. Globally, halal and kosher markets are prompting a switch to fish or bovine gelatin sources (instead of porcine) to cater to Middle Eastern and Southeast Asian demand – expanding gelatin's reach to new consumer segments.

Functional Roles of Gelatin in Foods

Gelatin's popularity in functional foods stems from its multifunctional roles – it delivers both technical functionality in formulations and nutritional or health value.

Texturizing and Stabilizing

Gelatin is unparalleled as a gelling agent. It forms thermo-reversible gels that can be strong, elastic, or melt-in-the-mouth tender depending on concentration – useful for everything from chewy gummies to delicate mousses. It also acts as a thickener, stabilizer, emulsifier, and binder in recipes. In dairy and beverages, it stabilizes emulsions and foams; in confectionery, it provides chewiness and shape; in bakery or meat products, it binds water and ingredients. Gelatin even has foaming properties (e.g. helping aerate marshmallows or nougat).

This versatility allows food innovators to create new textures and improved mouthfeel in "better-for-you" products. Crucially, gelatin can enable reduced-sugar or reduced-fat formulations by mimicking the body that sugar or fat would normally provide. For instance, in confections, gelatin can create satisfying texture in "lighter" candy with less sugar, and in low-fat spreads or desserts it adds richness and lubrication that fat would normally contribute. This makes gelatin a valuable tool for developers responding to sugar-reduction initiatives or the demand for lower-calorie indulgences.

Protein Enrichment

Unlike most hydrocolloids, gelatin is nearly pure protein (approximately 85-90% protein on a dry basis). A tablespoon of gelatin powder (around 6–7 grams) provides about 6 grams of protein. While gelatin's amino acid profile is not complete (it's notably low in tryptophan), it is rich in glycine, proline, and hydroxyproline – the key amino acids in collagen. Thus, adding gelatin or collagen peptides can boost a product's protein content and contribute to a protein claim, which is attractive in the era of protein bars and shakes.

Collagen peptides (the hydrolyzed, non-gelling form of gelatin) are especially used for fortification since they dissolve easily and are highly digestible. Manufacturers tout collagen peptides as a "high-quality protein" that is taste- and odor-neutral, so it can be integrated into foods and drinks without affecting flavor. Beyond the quantitative protein addition, there's a qualitative perception that collagen protein is beneficial for specific body tissues (skin, joints, etc.), which adds marketing value.

Health and Functional Nutrition

Gelatin and collagen are being incorporated not just for macronutrient content but for purported health benefits. Collagen is the most abundant protein in our bodies, and consuming it (or its gelatin form) is linked anecdotally to improvements in skin, hair, nails, joints, and gut health. While definitive clinical evidence in humans is still emerging, early studies and traditional usage lend some credibility to these claims:

Skin and Beauty

Collagen is essential to skin structure, and its decline with age leads to wrinkles and loss of elasticity. Gelatin-derived collagen supplements are widely used in "beauty from within" regimes. Preliminary research suggests certain gelatin or collagen peptide supplements may improve skin hydration, elasticity or even wrinkle depth over time. For example, a lab study found gelatin from fish skin protected against UV-induced skin damage in mice. These findings have yet to be fully confirmed in large human trials, but consumer belief is strong.

It is now common to see collagen-infused foods marketed for skin beauty – e.g. "beauty chocolates" or collagen drinks. As one nutrition expert noted, collagen is popular because consumers know it "plays an important role in skin elasticity, hydration, and firmness" and thus view collagen foods as supporting youthful skin.

Joint and Bone Health

Likewise, because our cartilage and bones contain collagen, gelatin has been explored for joint health (e.g. osteoarthritis relief) and bone density. Some small studies (and abundant anecdotes) report that gelatin or collagen hydrolysates may reduce joint pain or improve mobility. Animal studies have shown gelatin can increase bone mineral density and reduce bone brittleness in rats. In a recent clinical study (published in 2023) on collagen peptides for joint health, participants saw improvements in joint comfort. These suggest a potential for gelatin-enriched functional foods aimed at active adults or seniors to support mobility.

Gut Health

Gelatin has a reputation in some health circles as a gut-soothing ingredient (one reason bone broth, rich in gelatin, is often called a gut health tonic). Mechanistically, the amino acid glycine in gelatin may support the intestinal lining and have anti-inflammatory effects. Indeed, a lab study found gelatin peptides suppressed inflammatory markers and improved the gut microbiome in mice with colitis, reducing gut inflammation. While such preclinical results are promising, human evidence is still limited, so we cannot market gelatin as a guaranteed "gut cure."

Nonetheless, many consumers embracing the "gut health" trend (fermented foods, probiotics, etc.) also include gelatin in their diets (e.g. in diets like GAPS or paleo) for its supposed gut-calming properties. Gelatin's easy digestibility and simple composition also make it suitable for sensitive diets.

Other Functional Benefits

Gelatin/collagen's amino acids (like glycine) have been researched for additional effects:

• Glycine may help improve sleep quality and metabolic health in high doses, and there is some evidence it could aid blood sugar control by improving insulin sensitivity
• Collagen protein is also quite satiating – studies note that protein increases satiety, and gelatin is no exception
• Rousselot (a gelatin producer) points out that as a pure protein, collagen peptides can induce satiety and potentially assist in weight management when used in snacks or meal replacements

We are also seeing gelatin used in specialized medical foods (for example, gelatin-based matrices for delivering nutrients or drugs). While these health aspects require careful, substantiated claims on labels, they definitely contribute to the functional aura of gelatin-enriched products.

In summary, gelatin is prized by food formulators because it is both a performance ingredient (improving texture and stability) and a source of protein with a healthy image. Few other ingredients can claim such a dual role.

Consumer Demand: Collagen Craze and Clean Labels

Consumer interest in gelatin-related products is at an all-time high, primarily riding on the wave of the collagen craze. Over the past few years, collagen has transformed from a niche supplement (in protein powders or beauty pills) into a mainstream food & beverage phenomenon. This "collagen obsession" is a pivotal trend driving innovation and sales.

Collagen Mania

Simply put, many consumers – especially Millennials and Gen Z, as well as wellness-focused older consumers – can't get enough collagen. The reasons are rooted in beauty and health aspirations. People associate collagen with youthful skin, glossy hair, strong nails, and pain-free joints. Additionally, natural collagen production declines with age (around 1% per year starting in our mid-20s, with a sharp drop post-menopause for women). This has spurred a "replace what you lose" mentality, where ingesting collagen is seen as a way to slow aging signs and stay active.

Consequently, anything edible touting collagen on the label tends to attract attention. Manufacturers have responded by fortifying an astonishing range of products with collagen. From coffees to cereal, chocolate to ice cream, if a food can carry a collagen boost, someone has launched it. This demand has literally sent sales soaring: the global collagen market (including supplements and fortified foods) was estimated at nearly $10 billion in 2025 and growing at over 11% CAGR.

Social media reflects this buzz – tens of thousands of posts share collagen recipes and experiences. A 2025 analysis by Tastewise found over 90,000 social media posts in one year mentioned collagen, and 100,000+ posts showed people making collagen-enhanced foods at home. Consumers are swapping tips on collagen smoothies, collagen "energy bites", and more, indicating grassroots popularity.

Products Consumers Crave

While interest is broad, certain collagen-infused product formats have risen to the top:

• Protein powders remain a leading format (unflavored collagen peptides stirred into shakes or coffee)
• Collagen-infused drinks and snacks are rapidly gaining popularity
• Flavored collagen beverages (ready-to-drink or as mixes) cater to those who want a convenient, fun alternative to taking pills

Industry experts note that "collagen-infused beverages are all the rage" because they're a convenient, tasty way to consume collagen – "unlike taking a handful of pills each day". Collagen coffees, teas, juices, and even sparkling drinks have hit the market. For example, new brands have launched RTD collagen teas and "beauty waters" containing collagen peptides alongside vitamins.

One report valued the global collagen drink market at $275 million in 2020, projected to reach $830+ million by 2030 (12.7% CAGR) – illustrating the growth potential of this beverage sub-sector.

On the snack side, collagen protein bars, gummies, and even candies are trending. Tastewise data shows that while collagen protein powder is the top choice, sales of all collagen-infused formats – drinks, snacks, treats – are rising fast to meet the enormous appetite for these products.

Popular flavors in collagen foods mirror general trends:

• Chocolate and vanilla are classics
• Fruity flavors like strawberry, lemon, and orange are on the rise
• Even matcha tea flavor has seen double-digit growth in collagen products

The key takeaway: consumers are open to fun, tasty formats for their collagen, from collagen granola to collagen cookies, as long as they can incorporate it into daily routines.

Clean-Label & Natural Preferences

Concurrent with the collagen boom, consumers are scrutinizing product labels more closely than ever. "Clean-label" has become a catch-all term for products made with simple, natural, non-artificial ingredients. In functional foods, this trend is especially pronounced: the target consumers (often health-conscious individuals) prefer products free from chemical-sounding additives, unnecessary fillers, or anything that contradicts a wholesome image.

Gelatin largely fits this bill – it's an animal-derived ingredient that people recognize, and it can often replace synthetic emulsifiers or thickeners. Notably, gelatin carries no E-number in ingredient lists when used in foods, it's simply labeled as "gelatin" (sometimes with the source indicated). This gives it an edge over certain modified starches or gums which might appear as unfamiliar chemical names.

Industry analysts explicitly state that the clean-label movement is driving gelatin demand: "the soaring popularity of clean label ingredients drives global expansion of the gelatin market", with consumers' inclination for natural products being a key growth driver. Many leading gelatin manufacturers have aligned their messaging with this trend, highlighting that their gelatin is sourced from natural, sustainably obtained animal materials and undergoes minimal processing.

However, clean-label trends also encompass some challenges for gelatin: a segment of consumers desires products that are both clean-label and plant-based. Traditional gelatin, being animal-derived, is off-limits for vegetarians and vegans. This has given rise to increased use of plant-based gelling agents (like agar-agar, pectin, carrageenan) in the functional food space, especially for products marketed as vegan or "animal-free."

Transparency and Sourcing

Today's consumers also demand to know where ingredients come from. This is relevant for gelatin, as issues like animal welfare, sustainability, and traceability can influence purchase decisions. Brands are increasingly highlighting if their collagen comes from grass-fed bovine sources, or if the gelatin is Certified Halal or Kosher (important for Muslim and Jewish consumers).

Gelatin from fish skin is often marketed as a sustainable choice (using fish processing waste) and one that is acceptable across nearly all religious diets. In fact, fish gelatin has become a popular alternative not only for its broad dietary acceptance but also for some unique properties (like low melting point and high clarity) that some consumers perceive as "lighter" or more refined.

Brands touting marine collagen (fish-derived) often emphasize purity and ocean-friendly sourcing, aligning with the clean-label + sustainability narrative. On the other hand, some consumers specifically seek "bone broth gelatin" or collagen from pasture-raised animals, viewing that as more "natural."

Gelatin Applications Across Functional Food Categories

Functional Beverages

Once limited to dessert drinks like sugary gelatine-based jellies, gelatin and collagen have now flowed into the beverage aisle in a big way. Collagen-infused beverages are one of the hottest functional beverage trends of the past two years. These drinks promise beauty and wellness benefits in a convenient format. Types of products include:

• Ready-to-drink collagen waters and teas
• Protein smoothies with collagen
• Coffees or lattes with added collagen

Why beverages? Busy consumers find it easy to drink their supplements on-the-go, and as one industry expert noted, many people are "worn out on taking pills" and prefer a tasty drink instead. Collagen is an ideal candidate for drinks because hydrolyzed collagen dissolves readily and is nearly flavorless.

Brands often pair collagen with other trending ingredients (vitamin C, biotin, herbal extracts) to boost the health appeal. For example:

• Pretty Tasty Collagen Tea introduced a line of canned teas containing collagen peptides plus natural botanicals for color and flavor
• Care Bubbles (by Divas Drink International) is a sparkling beverage that incorporates a collagen formula along with amino acids, minerals, and vitamins – essentially a beauty/health soda
• Sunkist launched Hydration + Collagen stick packs that consumers can add to water; each packet includes collagen alongside vitamin C and zinc

Collagen in coffee is another micro-trend – some cafes offer collagen add-ins, and products like collagen creamers or instant coffee mixes with collagen are on the market. The market performance underscores their potential: Allied Market Research reports the collagen drinks segment is growing at ~12% annually.

From a formulation standpoint, gelatin in beverages is used differently than in solid foods. Plain gelatin can stabilize beverages that have particulates or create interesting gel textures (e.g. bubble tea jellies, protein gel shots), but more often it's collagen peptides (which do not gel) that are used for clear collagen drinks.

Snacks and Confectionery

The snacks and sweet goods category is another area where gelatin shines. It's also the most traditional domain of gelatin, since gelatin has long been used in candies, marshmallows, gummies, and bakery glazes. The twist now is that these treats are being reimagined as functional snacks or healthier indulgences with added nutritional value.

Protein & Nutrition Bars

Many high-protein bars and snacks use gelatin or collagen to improve texture and protein content. Collagen peptides can be added to bars to increase protein without affecting taste, and gelatin can act as a binder that gives a chewy, satisfying bite. One issue in high-protein bars is they can harden over time; interestingly, gelatin may help with maintaining soft texture over shelf-life.

We also see products like collagen-infused granola or crispy snacks – e.g., Vogel's Collagen Granola and Pro-Life's Pro Collagen crisps were launched, infusing traditional snacks with a collagen boost. These cater to consumers who want their 3 pm snack to also benefit their skin or joints.

Gummy and Chewy Candies

Gelatin is indispensable in gummies and marshmallows, and now these confections are being marketed as functional delivery systems. Vitamin gummies and supplement chews are a huge trend, but even within regular confectionery, brands are adding functional twists. For example, gummies with added fiber, electrolytes, or protein are emerging.

Collagen itself is now an add-in: there are soft collagen cookies and even collagen-infused chocolate. One company launched NoWay Collagen Frozen Desserts, basically ice cream with collagen added. Another introduced Jade & Joy's "Vegan Collagen" Chocolate Bars.

Functional Confectionery Innovations

A particularly interesting concept is the merging of supplements and confectionery, yielding things like immune-boosting candies or calming chews. Rousselot's FiE 2024 showcase included an "ImmuniBoost Gummy Cap" – a two-layer gummy with a liquid center, where the outer gummy (made with gelatin) was infused with zinc and the liquid core with vitamin C.

Another prototype was a sugar-free high-collagen gummy (over 30% collagen content) that still achieved a Nutri-Score 'A' rating – indicating a very healthy profile for a candy. Achieving good taste and texture in a sugar-free, protein-rich gummy is challenging and gelatin was crucial to that success.

Dietary Supplements and Gummies

The dietary supplement sector overlaps strongly with functional foods when it comes to gelatin usage. Gelatin has traditionally been ubiquitous in capsules, softgels, and gel-coated tablets, and now it's equally important in the booming gummy supplement segment.

Capsules and Softgels

Many vitamins, fish oils, and herbal supplements are encapsulated in gelatin shells. Gelatin capsules (hard capsules) and soft gelatin capsules have been industry standards for decades due to gelatin's film-forming ability, safety, and digestibility. Most consumers don't think about the capsule itself, but for manufacturers it's critical that the capsule material is compatible with the fill and stable.

However, there is a parallel trend of switching to vegetarian capsules (using pullulan or HPMC) for clean-label or vegan branding. Still, gelatin remains dominant because it's cost-effective and well-understood.

Gummy Supplements

If there is one product form that encapsulates multiple trends (convenience, taste, nutrition), it's gummy vitamins and supplements. Gummy supplements have exploded in popularity for both children and adults as a fun, easy way to take nutrients. Everything from multivitamins to omega-3s, probiotics, and sleep aids are now available in gummy format.

This market has seen eye-popping growth. According to MarketsandMarkets, the global gummy supplements market is projected to roughly double from $24.6 billion in 2023 to $48.5 billion by 2028, growing at ~14.5% CAGR. This momentum is driven by consumers who find gummies more enjoyable and easier to incorporate into daily life than pills.

For manufacturers, this represents a huge opportunity to develop new functional gummies. We already have gummies for:

• Immunity
• Hair/skin health (many of which include collagen or biotin)
• Sleep (with melatonin)
• Stress (with adaptogens)

Another trend is "gummies for grown-ups" – more sophisticated flavors and formulas targeting adult health concerns (from fertility to joint care).

Dairy and Other Functional Foods

Dairy and Plant-Based Dairy-Alternatives

Gelatin has long been used in dairy products such as yogurt, sour cream, cream cheese, and desserts for stabilization and texture. In functional dairy, we see two angles:

1. Using gelatin to create healthier formulations (e.g. low-fat dairy). As a binder of water, gelatin can replace some of the fat's mouthfeel in products like low-fat yogurt or ice cream

2. Fortifying dairy with collagen for added benefits. There are already yogurts and drinkable dairy shakes on the market boasting extra collagen protein. Since many consumers have a daily yogurt habit, adding collagen is a logical extension

Soups, Sauces, and Savory Functional Foods

Gelatin is sometimes an ingredient in high-protein soups or bone broth products. Bone broth itself is essentially a gelatin-rich functional food marketed for joint and gut health. Companies selling concentrated bone broth or gelatin packets to add to soup cater to paleo/keto consumers.

Gelatin can also replace some fat in emulsified sauces or spreads: for example, certain low-fat mayonnaise or pate recipes use gelatin to create gel structure that mimics a full-fat texture.

Competitive Landscape and Innovation

Key Industry Players

The gelatin industry is dominated by several large global suppliers who have decades of experience in collagen processing. Leading companies include:

• Gelita AG
• Rousselot (the collagen/gelatin arm of Darling Ingredients)
• Nitta Gelatin Inc.
• PB Leiner/Tessenderlo
• Gelnex

These companies not only supply food-grade gelatin to manufacturers but also often produce collagen peptide ingredients for the nutrition market. Many have been investing heavily in R&D and new product development to differentiate their offerings.

For example:

• Gelita has developed specific bioactive collagen peptide lines targeting different health areas (like Verisol for skin, Fortigel for joints)
• Rousselot introduced Nextida™ – a next-generation collagen peptide aimed at managing post-meal glucose spikes

Mergers and Acquisitions

The competitive landscape has also been shaped by consolidation. A notable event was Darling Ingredients' acquisition of Gelnex in 2023 for about $1.2 billion. Gelnex (a Brazilian gelatin and collagen producer) was a major player, and this acquisition by Darling (which already owned Rousselot) created one of the world's largest collagen ingredient companies.

Product Innovation and Launches

On the finished product side, the competitive landscape is marked by a flood of new product launches boasting gelatin or collagen:

• Startups/Indie brands are often the quickest to market with novel concepts – such as gummy brands that offer niche functional claims
• Big Food companies are not far behind. For instance, Nestlé has launched collagen supplements under its health science division
• The functional beverage category saw many entrants (e.g., Vital Proteins – acquired by Nestlé – launched collagen waters)

Plant-Based and Synthetic Alternatives

A key competitive force comes from alternative ingredients that can replicate some functions of gelatin:

• Agar-agar
• Pectin
• Konjac
• Carrageenan

These are traditional plant-derived gelling agents used in jellies and gummies to cater to vegans. Some startups are even working on fermentation-based collagen (brewing collagen through microbes, which would be bioidentical but not animal-derived), though that's still nascent.

For now, gelatin's unique properties (especially its melt-in-mouth thermal reversibility and strong gel strength) are hard to exactly duplicate with plant gums, so it retains a functional edge in many applications.

Opportunities for Product Development and Reformulation

Innovative Functional Formats

Gelatin enables creation of fun, novel product formats that can capture consumers' imagination. Examples include:

• Protein gummies for sports nutrition
• Veggie-and-collagen gummies for kids who won't eat veggies
• Hydration gels for athletes (combining electrolytes + gelatin for a Jell-O like sports snack)

The list of Tastewise "top 5 collagen concept ideas" provides inspiration:

• Collagen Nut Butter (an indulgent spread for joint health)
• Collagen-infused Olive Oil (novel, for workout recovery)

Product Line Extensions with Collagen

Brands with existing products might consider adding a collagen-infused version. We have seen this in beverages (e.g., a tea company launching a collagen tea line, or a cereal brand adding a collagen granola SKU). This can reinvigorate a legacy brand by tapping into the collagen craze.

Examples:

• An ice cream or yogurt brand could make a high-protein, collagen-enhanced variant targeting beauty-conscious consumers
• Snack bar lines can add a collagen bar positioned for joint health or post-workout recovery

Reformulating for Clean Label or Better Nutrition

Companies can reformulate existing products using gelatin to achieve cleaner labels or improved nutrition profiles. For instance:

• A confectionery manufacturer could replace certain synthetic gelling agents or emulsifiers with gelatin, allowing a "no artificial additives" claim
• A dessert could remove some sugar/fat and use gelatin to maintain texture, turning it into a reduced-calorie offering

Tapping into Demographic Needs

Tailoring gelatin-based functional foods to specific demographics is an open opportunity:

• Active seniors – products like a joint-health gelatin dessert (enriched with collagen and perhaps turmeric for inflammation)
• Women (especially post-menopausal) concerned with skin and bone health
• Children's nutrition – kids love jellies and gummies, so gelatin-based fruit snacks that hide veggies or vitamins

Emerging Market Localization

Emerging markets present growth potential for gelatin products. Manufacturers can develop products tailored to local preferences:

• In Asia, gelatin is used in many traditional desserts – incorporating health ingredients into those could sell well
• Focusing on halal-certified gelatin can unlock opportunities in large Muslim-majority markets
• Fish gelatin could be used to target pescatarian or religious consumer bases

Combination with Other Functional Ingredients

There's opportunity in marrying gelatin/collagen with other hot ingredients to create "power combos":

• Collagen + probiotics (for gut and skin)
• Collagen + biotin + vitamins (all-in-one beauty snacks)
• Gelatin desserts with added herbal extracts (relaxing chamomile gelatin cups for sleep)

Sustainability and Upcycling Stories

Brands can seize the narrative of gelatin as an upcycled ingredient – turning would-be waste (bones/skins) into valuable nutrition. In an era of food sustainability, telling this story can add value, especially if the supply chain is managed responsibly.

Regulatory and Labeling Considerations

Ingredient Labeling

Regulations universally require that gelatin be declared on the ingredient label of a food product. It cannot hide under generic terms. In many jurisdictions, the label must say "gelatin" and in some cases specify the source (e.g., "pork gelatin" or "fish gelatin"), especially if that source could be relevant to dietary restrictions or allergens.

For instance, in the EU and U.S., fish gelatin, if used, may trigger fish allergen labeling rules (since fish is a major allergen). Thus, a gummy vitamin using fish gelatin might need to state "contains: fish".

Purity and Food-Grade Standards

Gelatin must meet food-grade purity standards set by agencies like the U.S. FDA and Europe's EFSA. The U.S. FDA considers gelatin GRAS (Generally Recognized As Safe) and has monographs in the Code of Federal Regulations detailing that gelatin should be derived from safe sources and processed in a certain way.

Manufacturers using gelatin should source from reputable suppliers that can provide documentation of compliance (e.g., certificates for BSE/TSE safety, veterinary health certificates, Halal/Kosher certificates if needed).

Nutrition and Health Claims

If marketing the functional benefits of gelatin or collagen, companies must heed regulations on claims:

Protein content claims

Because gelatin is protein, products can declare protein amounts and even make "source of protein" or "high protein" claims if criteria are met. However, in some jurisdictions like the EU, a "high protein" claim also requires the protein be of adequate quality (PDCAAS).

Health benefit claims

Direct claims like "collagen slows skin aging" or "gelatin heals joints" will generally be regulated as health claims or structure/function claims. In the EU, any specific health claim for collagen would need EFSA approval – which so far has not authorized claims for skin or joint benefits of collagen.

In the U.S., structure/function claims are allowed with a disclaimer ("not evaluated by FDA…"). So you may see statements like "Collagen supports healthy skin and joints" on U.S. supplements.

Allergen and Dietary Logos

If a product contains gelatin, it generally cannot be labeled as vegetarian. Manufacturers should ensure any veg-friendly or vegan labeling is removed or replaced with appropriate disclosures when formulating a variant that uses gelatin.

Conversely, if a product is meant to be Halal or Kosher, the gelatin must come from certified sources and the product should be officially certified and labeled as such.

Conclusion

Gelatin has evolved from a traditional food ingredient into a strategic component of the functional foods revolution. Its unique combination of functional versatility (texture and stability) and halo of health (protein and collagen benefits) positions it squarely at the intersection of major consumer trends. The current market trajectory shows robust growth and innovation: gelatin and collagen are being infused into a dazzling array of products – from collagen-infused cold brew coffees to vitamin-packed gummy bears – reflecting consumer enthusiasm for foods that deliver wellness benefits.

Manufacturers who tap into this trend with quality products can find receptive audiences, whether it's beauty-conscious millennials, fitness enthusiasts looking for protein and joint support, or parents seeking healthier treats for kids.

Yet, success in this space requires balancing act: innovating with gelatin's capabilities while also addressing the clean-label, ethical, and regulatory considerations that come with it. This means formulating transparently, possibly offering alternative formulations for vegan markets, and substantiating any health claims responsibly. The competitive landscape indicates that both opportunity and competition are high – with big ingredient companies ready to assist in R&D and a steady influx of new products hitting store shelves.

For food manufacturers, the potential of gelatin in functional foods is far from fully realized. Opportunities abound to create the next generation of functional beverages, snacks, and supplements that are not only enjoyable but also align with consumers' health goals and values. By leveraging gelatin's multifaceted roles – as a texture maker, protein source, and carrier of collagen's story – and by staying attuned to market signals, companies can formulate products that truly stand out.

References

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4. Tastewise via FoodNavigator, “Collagen-infused product trends,” 2025. foodnavigator.com
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