Gelatine is a multi-talented ingredient. Its gelling, foaming, emulsifying and binding functionalities are complemented by numerous characteristics that make it irreplaceable in many applications, whether in food, confectionary or pharmaceutical.

Gelatine is a key a protein; it is non-allergenic, cholesterol free, purine-free and fat-free. Gelatine has no e-number and is a key ingredient for achieving clean label.

We can offer four major types of gelatine – bovine, porcine, fish and chicken – with a wide range of properties to meet your application.



Hydrocolloids are widely used in many food formulations to improve quality attributes, stability and shelf-life. They are added in order to control functional properties, such as thickening and gelling.

As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels.

Thickening agents – guar gum, locust bean gum, tara gum, gum tragacanth, xanthan gum.

Gelling agents – agar, carrageenans, pectin, gellan gum and alginates

We also provide bespoke stabiliser systems to optimise your products functionality as well as advice on “clean label” solutions.

Hydrolysed Collagen

Hydrolysed collagen – a unique bioactive protein – is used in many applications, from functional foods and drinks to protein bars, anti-aging skin solutions and dietary supplements.

Collagen is both a protein and one of the most important components of our body. Abundant in connective tissue, ligaments and skin – it comprises up to 30 per cent of the human body’s total protein.

As such, food and nutritional supplements containing collagen are an ideal way to deliver and improve the supply of protein to the entire body.

More protein, less fat: these are the benefits that collagen brings to the production of meat products. Plus, thanks to its water-binding properties, collagen can contribute to more cost-effective production processes while improving the texture of the final products.

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