Summary

Gelatin has been used in North America from the early nineteenth century. Gelatin was initially produced on an industrial scale in the United States in the mid-1800s, and by the turn of the century, it had become a commonly utilized component in the food business. Originally, gelatin was created by boiling animal hides and bones to extract the collagen. The liquid that resulted was purified, dried, and powdered into a powder. This old method of producing gelatin was labor-intensive and time-consuming, but it remained the principal method until the mid-twentieth century. Over the years, the use of gelatin in North America has expanded beyond the food industry, with applications in pharmaceuticals, cosmetics, and photographic film. Today, North America remains a major producer and consumer of gelatin, with the United States and Canada being key markets for the ingredient. As concerns about the safety and ethics of animal-derived products have grown in recent years, there has been a growing interest in plant-based alternatives to gelatin. This has led to the development of a variety of plant-based gelatin substitutes, such as agar, carrageenan, and pectin, which are increasingly used in the food and pharmaceutical industries.

According to the research report, “North America Gelatin Market Outlook, 2028” published by Bonafide Research, the market was valued at USD 931 Million in 2022. Gelatin production in North America is mostly driven by the ingredient's demand in the food and beverage industries. Gelatin is commonly used in food goods such as confectionery, dairy, and meat products, as well as beverages such as fruit juice and wine. It is prized for its capacity to perform a variety of functional functions such as gelling, thickening, and stabilising. Gelatin is utilised in the pharmaceutical and personal care industries in addition to the food industry. Gelatin is used in pharmaceuticals to encapsulate medications and to make soft gel capsules. It is also utilised in a range of pharmaceutical goods as a binding agent and excipient. In the personal care industry, gelatin is used in products such as shampoos, hair conditioners, and face masks, where it can help to improve the texture and consistency of the product.

In North America, gelatine is made by processing animal-derived collagen taken from sources such as bones, skin, and connective tissue. To generate gelatin, the collagen is then exposed to a variety of procedures such as hydrolysis, purification, and concentration. While gelatin has traditionally been generated from animal sources, there has been an increase in interest in plant-based alternatives in recent years, owing to concerns about the safety and ethics of animal-derived goods. Animal-derived collagen, taken from numerous sources such as bones, skin, and connective tissue, is the principal source of gelatine in North America. Cattle, pigs, and fish are the most prevalent collagen sources used in the manufacturing of gelatine. In the case of cattle, the principal sources of collagen are the bones and hides. The hides are typically obtained from meatpacking plants, although the bones might originate from a range of sources, including the meat, pet food, and rendering industries. Pigs' skin and connective tissue are the principal sources of collagen. The skin is normally collected from meatpacking facilities and is cleaned, washed, and trimmed before being used in gelatine manufacture. Fish are also a source of collagen for gelatine production, with the skin and bones of certain species being rich in collagen. Fish gelatine is typically used in products such as pharmaceuticals and cosmetics, as it has a lower molecular weight than other forms of gelatine and can therefore be more easily absorbed by the body.
While animal-derived sources of gelatin remain the dominant source in North America, there has been a growing interest in plant-based alternatives in recent years, driven by concerns about the safety and ethics of animal-derived products. Plant-based gelatin alternatives are manufactured in North America using a variety of sources, including seaweed, fruits, and vegetables. Plant-based gelatine includes ingredients such as agar, carrageenan, and pectin.

Based on the manufacturing Process which includes Type A and Type B. In North America, both Type A and Type B manufacturing processes are used for the production of gelatine. The Type A process is typically used for the production of gelatin from pigskins, while the Type B process is used for the production of gelatin from cattle bones. The Type A process involves the use of an acidic pre-treatment, typically with hydrochloric acid, to remove mineral salts and other impurities from the collagen. This process results in a gelatin with a lower viscosity and a higher isoelectric point, which makes it suitable for use in applications such as confectionery and desserts. The Type B process, on the other hand, involves the use of an alkaline pre-treatment, typically with lime or sodium hydroxide, to remove impurities from the collagen. This process results in a gelatin with a higher viscosity and a lower isoelectric point, which makes it suitable for use in applications such as dairy products, meat products, and pharmaceuticals.

Based on the Qualitative function of Gelatin which includes thickening agent, gelling agent, stabilizing agent, and other. Gelatin can be used to thickening a range of food dishes, including sauces, gravies, and soups. When gelatin is added to these items, it can aid to boost viscosity and texture. Gelatin is well recognised for its ability to form a gel when mixed with water and chilled. Because of its gelling ability, it is a common ingredient in various food products such as sweets, jellies, and confectionery. Gelatin can aid in the stabilizing of emulsions, making it a helpful ingredient in a variety of food products such as mayonnaise, salad dressings, and ice cream. It can also aid in the stabilisation of foams, making it beneficial in goods such as marshmallows and whipped cream. Gelatin can also be used as a film-forming agent in pharmaceutical and industrial products, such as capsules, coatings, and adhesives. It can also be used as a binding agent in meat products, such as sausages and processed meats, and as a texturizing agent in dairy products, such as yogurt and cream cheese. Overall, the versatility of gelatin makes it a valuable ingredient in many different types of food, pharmaceutical, and industrial products in North America.

There have been various recent developments and government regulations concerning gelatin in North America. In recent years, there has been a greater emphasis on animal welfare in North America, which has resulted in stricter legislation and guidelines for gelatin manufacturing. The Canadian government, for example, has put in place new measures to ensure that gelatin producers adopt ethical procedures when extracting collagen from animals. Plant-based gelatin substitutes are in high demand in North America as people become more interested in plant-based diets and sustainable food production. Several companies have begun to create and commercialise plant-based gelatin substitutes manufactured from components such as seaweed, pectin, and carrageenan in response. The clean label movement, which promotes the use of simple, natural ingredients in food goods, has also had an impact on the North American gelatin sector. Many people are now asking for gelatin goods that are free of artificial substances and additives, which has resulted in new rules and requirements for gelatin product labelling. Government authorities such as the Food and Drug Administration (FDA) in the United States and Health Canada control the safety and quality of gelatin products in North America. These organisations establish guidelines for the production and labelling of gelatin products to assure their safety for human consumption.

Recent Product Launches:
• In 2020, Nitta Gelatin launched a new line of premium gelatin products called Wellnex Collagen Peptides. These products are designed for use in food and beverage applications and are marketed for their health and wellness benefits.
• In 2021, Rousselot launched a new line of clean label gelatin products called SiMoGel. These products are made from high-quality raw materials and are marketed as a sustainable and healthy alternative to traditional gelatin products.
• In 2020, Gelita launched a new line of gelatin products called GelitaGel. These products are designed for use in dairy and plant-based dairy alternatives, and are marketed for their clean label and functional properties.
• In 2021, PB Gelatins launched a new line of kosher gelatin products called KosherGel. These products are certified kosher and are designed for use in a wide range of food applications.

Major Companies present in the market:
Darling Ingredients Inc, Gelita AG, Nitta Gelatin, Weishardt Group, Kewpie Corporation , PB Gelatins.

Considered in this report
• Geography: North America
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report
• North America Gelatin market with its value and forecast along with its segments
• Country-wise Gelatin market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Countries covered in the report:
• United States
• Canada
• Mexico

By Sources:
• Bovine
• Porcine
• Poultry& Others
• Plant Based

By End Users:
• Meat Processing
• Pharma & Healthcare
• FMCG
• Photography
• Others

By manufacturing Process
• Type A
• Type B

By Qualitative Function
• Thickening Agents
• Gelling Agents
• Stabilizing Agents
• Others

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, and annual reports of companies, analyzing the government-generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic 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 consumers into regional aspects, tier aspects, age groups, and gender. Once we have primary data with us we started verifying the details obtained from secondary sources.

Intended audience
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to the Gelatin industry, 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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