Innovative ingredients platform perfectly taps into booming
better-for-you market
GELITA technology offers solution for collagen peptide fortification, protein enrichment and sugar reduction in gummy applications
What do consumers need, what do they want and what drives their purchasing decisions? At GELITA, these are all vital questions that must be addressed in order for product concepts and ingredient solutions to be optimized to best meet end-user requirements. And while it’s an ever-evolving process, the sharing of insights, knowledge, ideas and creativity can help manufacturers with the development of innovative products that will appeal to specific target groups. As the leading manufacturer of collagen proteins — with a particular focus on gelatins –and specific Bioactive Collagen Peptides (BCP®), GELITA has a long history of providing high-quality ingredients with proven nutritional benefits. Furthermore, it also offers unrivalled service in terms of support, technical expertise, market know-how and application-driven innovations.
Opportunities for innovative, added-value products
Its HST (Hybrid Smart Technology) platform offers numerous opportunities and benefits for consumer-centric new product development. It does so by enabling better-for-you products through collagen peptide fortification, protein enrichment and sugar reduction . Healthier, fortified food options have great potential but in order for products to be successful, they must deliver on taste, texture and indulgence. GELITA’s HST platform plays a key role in satisfying these demands, while unlocking the potential of innovative, added-value product ideas.
Clamour for collagen
An area that is currently attracting a great deal of consumer interest is foods and beverages that positively impact well-being. Health concerns influence a variety of dietary decisions and shoppers are increasingly looking to boost their immunity, mobility and overall wellness with foods and supplements with added vitamins, minerals, nutrients and, in particular, collagen. Collagen is the most abundant protein in the human body. As well as being the primary structural and most important protein in our connective tissues, it plays a key role in joint mobility, bone stability, skin smoothness and even the health of hair and fingernails. Unfortunately, the amount of collagen that the body produces starts to decline from about the age of 30. And, as we grow older, it continues to diminish. A lack of collagen can cause a variety of problems, from impaired joint mobility and poor bone health to sagging and uneven skin. However, through the consumption of collagen in supplemental form, the body’s supplies of this vital nutrient can be replenished.
Beauty-from-within boom
The most traditional and best-known application area for collagen is skin health. During the last few years, it has become an increasingly important topic and so-called beauty-from-within concepts are creating new opportunities. Topical solutions containing collagen or collagen peptides have been around for a while now, but there have been some doubts over their effectiveness. The problem is that they only affect the epidermis — the outer layer of the skin — and can therefore only deliver temporary effects. As a result, new-generation skin health ingredients — such as hyaluronic acid and collagen peptides — are now outpacing vitamins and minerals. VERISOL® HST contains all you need to make collagen-rich products a reality. It’s an ingredient solution for highly effective beauty-from-within products that’s scientifically proven to benefit skin health. VERISOL® contains natural BCP® that have been specifically developed to provide the highest possible efficacy in human skin. With their special amino acid composition, they positively influence the skin’s collagen metabolism from the inside out. VERISOL® enters the bloodstream and reaches the fibroblasts in the dermis. In a completely natural process, it stimulates collagen metabolism and helps strengthen the skin’s connective tissue. This means improved elasticity, fewer wrinkles and a younger, healthier appearance. Scientific research confirms that a daily oral intake of just 2.5g of VERISOL® leads to beneficial effects. From a technological perspective, VERISOL® HST allows for the incorporation of high levels of protein in confectionery products such as gummies, marshmallows or hard-boiled candies — all while safeguarding indulgence, texture and taste. This means that the recommended daily intake can be achieved with just three gummies with a VERISOL® HST content of 33% each. With GELITA’s Bioactive Collagen Peptides (BCP®) and gelatin know-how, high collagen protein gummies can be developed and tailored to the needs of end consumers. There are a lot of concepts available, for example, that can be used to provide the required daily dosage of VERISOL® in gummies or combine VERISOL® with vitamins in fruit gummies.
High-protein possibilities
Consumer thinking about protein has moved out of the gym and into mainstream grocery stores, which means products with protein claims are on the rise. Although consumers who engage in physical activity remain a core audience for the protein/sports nutrition market, its mainstream evolution is being driven by people who are both active and looking for a convenient health boost. They tend to take a proactive rather than reactive approach to health, and are striving to stay fit and mobile well into later life. Data from Innova Market Insights shows that consumer demand is driving high protein product launches. Between 2016 and 2020, the number of annual product launches with “high/source of protein” claims increased by 2.1 percentage points globally. A successful solution to meet this demand is GELITA’s SOLUFORM™ PE: It provides countless possibilities for the development of products with a high protein content, from gummies, marshmallows and candies to extruded snacks, table jellies, desserts and cream fillings. Fruit gummies made with SOLUFORM™ PE can boast a protein content of 35%, for example. This, in turn, means that the protein provides 37% of the total calorific value of the finished product — thus allowing for a high-protein claim. These gummies can also be made on a standard mogul production line, which is currently not possible with conventional powder products.
Addressing technical challenges
Quite often, enriching an existing product with protein leads to a change in quality, with issues frequently encountered including turbidity (flocculation), textural changes and altered production processes. This is as a result of the properties of the protein powder itself and its interactions with other components — especially the water content of the food matrix. To change their sensory and technofunctional properties, proteins can be modified thermally, physically, enzymatically, chemically or by fermentation. With SOLUFORM™ PE gelatin, the particle properties of collagen, for example, are modified by thermal and/or mechanical processes, making it suitable for the production of highly concentrated protein solutions without affecting the quality of the end product or process. SOLUFORM™ PE also produces less dust during production, transportation and storage. This makes for easier, cleaner handling, which results in time and cost savings. It also has improved dissolution properties. Furthermore, adjustable particle size, higher bulk density and an improved wettability profile means it is now easier than ever to create high-protein solutions. As the particles quickly sink to the bottom of the dissolution vessel, fewer clumps form and, because of a lower air input, less undesired foaming occurs. This leads to fewer rejects and a much smoother process.
Great taste, less sugar
When it comes to sweet treats, consumers want a feeling of indulgence and comfort – but not necessarily a high calorie content. That’s why sugar reduction is particularly prevalent in the confectionery category. The segment grew at a CAGR of around 5% during 2015-2020, and is expected to grow moderately during the next five years[1]. With that in mind, the food industry has been challenged with developing sweet products that have a lower sugar content than their traditional counterparts, but are still tasty and enjoyable. That may sound like a contradiction but it’s a goal that’s easy to achieve with SOLUFORM™ SR. By substituting regular gelatin in your recipe with SOLUFORM™ SR, you can easily reduce sugar content without compromising on either texture or taste. At the same time, you will reduce the amount of carbohydrates and calories in the end product while simultaneously increasing protein content. And if you are looking to manufacture sugar-free concepts, SOLUFORM™ SR can help you do that too. Technologically speaking, sugar reduction can be challenging. Sucrose is a sweet bulk ingredient that has long been used in confectionery and influences the texture of the end product, as a result of its crystallization and solubility behaviour. In other words, every time sugar is taken out of the food matrix, the whole system can become unbalanced in terms of taste and technological characteristics. There are, however, several different options available to replace sugar or its associated sweetness in a food system. For example, artificial or high-intensity sweeteners such as aspartame, sucralose, saccharine, acesulfame K and cyclamate provide several thousand times more sweetness than sugar – but no bulk. Reducing or even replacing household sugar (sucrose) with natural sweetening products such as honey or maple syrup might also represent healthier alternatives for confectionery products such as gummies and jellies. However, the resulting products don’t actually benefit from a meaningful change in nutritional value or total carbohydrate content. Sometimes, reducing the sucrose content of foods leads to an increase in the moisture content, potentially increasing the risk of microbiological growth and contamination. Plus, applying a reduced sugar claim is almost impossible, as the end product will deliver the same number of calories as the original version. Polyols, so-called sugar alcohols, can replace sugar in a 1:1 ratio and even allow for the production of sugar-free alternatives. Delivering on sweetness and bulk, these polyols have less influence on blood sugar levels than sucrose because they are metabolized independently of insulin. Examples of well-known polyols are sorbitol, mannitol, xylitol maltitol and isomalt. The disadvantage of sugar alcohols is that they can impair the digestive system and impact consumer well-being. As sugar alcohols are largely indigestible, they draw water into the digestive tract and — if consumed in large amounts — can have a laxative effect. In addition, their indigestibility can cause them to ferment in the intestines, resulting in flatulence. SOLUFORM™ SR, however, is highly suitable for various sugar-reduced and sugar-free formulations. For sugar-free products, it can provide the necessary bulk when using sweeteners such as stevia. In sugar-reduced applications such as fruit gummies or bars, it allows for a reduction in sucrose without significantly changing sweetness. In most cases, the sweetening power of the remaining sugar is still strong and the texture is similar to reference products. If necessary, the taste can be optimized by adding minimal amounts of sweeteners. To sum up, SOLUFORM™ SR helps to keep texture and taste at the desired level, and is easy to process using standard equipment.
Safeguarding sensorial pleasure
In 2020, Innova Market Insights asked consumers around the world to choose the factors that most influence their purchasing decisions when buying food and beverage products. The responses revealed that indulgence claims, as well as texture and flavor, are among the most important considerations. When it comes to perfect textures, GELITA’s HST platform provides all the tools needed to tailor product innovations to the demands of various consumer groups. Take gummy candies as an example: by using different HST solutions with varying bloom values, or by working with different concentrations, a product’s elasticity and firmness can be adjusted to achieve specific results. This allows manufacturers to design textures according to the preferences of individual target groups. The HST platform is also ideal for producing foaming and stabilizing aerated confectionery such as nougat, sponge candy, fruit chews and marshmallows. Foam formation and stabilization are complex procedures, as less sugar or more protein changes the balance of the food matrix. With its special technological properties, HST offers the perfect solution for aerated confectionery — safeguarding indulgent textures and the sensorial pleasure that consumers are looking for.
Guidance and expertise
Bringing successful new products to market can be a challenge and so to get it right, manufacturers must quickly and accurately assess factors such as key growth drivers, the competition and the needs of constantly changing target groups. As a result, the role of the ingredient supplier has become progressively more important too, especially regarding ingredient know-how, time-to-market, quality and service. GELITA is aware of the current changes and challenges affecting the sector, and therefore continuously monitors global markets and consumer trends to help customers develop innovative approaches to creating new products. From technical support, recipe or concept development to nutritional and regulatory advice, GELITA offers guidance and expertise throughout the entire value chain. The HST platform provides customers with tailored positioning, better processing and optimized performance levels. This means improved production, enhanced machinability and the ability to expedite the development of new and exciting products with proven benefits.
Reference:
1 https://www.marketwatch.com/press-release/sugar-free-confectionery-market-size-share-trends-analysis-growth-and-forecast-2021-2026-2022-02-01
