FiE 2024: Rousselot’s collagen and gelatin advance clean-label and functional nutrition

The brand under Darling Ingredients will unveil a range of on-trend innovations in collagen and gelatin at the Food Ingredients Europe (FiE) trade show in Frankfurt, Germany (November 19–21). Rousselot says attendees can explore prototypes that spotlight the versatility of its ingredients, including sugar-reduced marshmallows and the ImmuniBoost Gummy Cap, a soft and liquid-center gummy featuring a zinc-infused shell and vitamin core.

The company sources ingredients from upcycled animal products and FOS-certified (Friend of the Sea) fish collagen to address key industry trends like clean-label reformulation, sugar reduction and texture enhancement.

Nutrition Insight speaks to Rousselot’s Global Applications Center manager, Tim de Lange, to learn more.

What new insights will you share at FiE 2024?
De Lange: We’ll present new findings on the stability and versatility of collagen peptides (CPs) across a range of food and beverage applications. Our studies highlight CPs’ shelf life stability in bakery products, heat stability in ultra-high-temperature (UHT) beverages and coffee and their impact on bar softness and texture.

In the bakery sector, a study by Rousselot demonstrated that CPs remain stable even under high baking temperatures (200°C for 20 minutes) and during longer baking processes simulated at elevated humidity and heat. The research confirmed no degradation or changes in the amino acid composition, making CPs an ideal ingredient for a wide range of bakery products such as muffins, pancakes, cookies and more. These findings pave the way for home-baking and industrial solutions that enhance nutritional value without compromising flavor or shelf life.

In addition to bakery applications, our studies highlight the stability of collagen peptides in UHT beverages and hot coffee. In the first case, CPs have been shown to withstand pasteurization and UHT treatments —142°C for six seconds — without significant changes in clarity, color or composition in neutral and acidic beverages. This ensures long-term stability for commercially produced drinks. In hot coffee, collagen peptides fully dissolve in coffee brewed at ~85°C with no loss of bioactive components or changes in amino acid composition. Furthermore, clinical studies show that CP absorption and bioavailability are identical in hot and cold beverages, maintaining their functional benefits regardless of serving temperature.

Finally, our research showed that adding collagen peptides to protein bars ensures a lasting soft texture, avoiding common issues like cracking or hardness over time. By combining CPs with whey protein isolate, manufacturers can enhance processability while creating high-protein bars — with over 30% protein content — that meet consumer demands for superior texture, bite and mouthfeel. For visitors interested in this topic, Rousselot’s experts will present “How to differentiate in the crowded world of high-protein bars?” at the Exhibitor Supplier Theatre (3.0K2), on Wednesday, November 20, from 2:30 pm.

These insights reinforce collagen peptides as a robust, functional ingredient across diverse food and beverage applications, ensuring stability, bioavailability and consumer satisfaction.

How does Rousselot ensure sustainably sourced ingredients and clean-label standards?
De Lange: Rousselot is committed to sustainable sourcing and clean-label standards by embracing a circular economy approach. Recognizing our planet’s limited resources, we focus on upcycling — transforming by-products from other industries into valuable ingredients. Gelatin and collagen peptides, by definition, are naturally upcycled from animal sources, contributing to sustainability efforts. Plus, our fish collagen peptides are FOS-certified, confirming they meet strict sustainable sourcing standards.

Removing sugar in gummies presents significant challenges in maintaining the desired texture.Additionally, Rousselot’s clean-label gelatins and collagens are natural food ingredients — with no additives — so they carry no E-numbers, making them ideal for clean labeling.

What makes Nextida GC unique compared to other collagen solutions?
De Lange: Nextida GC is unique by definition. It is a specific collagen peptide composition with targeted health benefits, designed to help reduce post-meal sugar spikes in healthy people. Unlike other collagen solutions, Nextida GC goes beyond the known benefits of collagen, opening new market opportunities for nutraceutical brands.

Developed from Rousselot’s Nextida platform, Nextida GC’s power lies in its ability to enhance the incretin effect, a natural process in the body that helps regulate glucose spikes, with the hormone GLP-1 playing a key role.

What makes Nextida GC even more appealing is that collagen is already trusted by consumers for its safety and health benefits. This makes it a great option for supplement brands looking to offer natural solutions for glucose spike control.

In addition to its targeted health benefit, Nextida GC offers remarkable versatility and ease of use for supplement applications. With high solubility and excellent sensory performance, it can be seamlessly incorporated into various formats, including innovative instant drink concepts like the “Mocktails” that visitors can sample at our stand at FiE. This versatility positions Nextida GC as an excellent choice for brands looking to create new, exciting and user-friendly products.

Can you explain the process behind creating the ImmuniBoost Gummy Cap?
De Lange: The ImmuniBoost Gummy Cap is made using a unique process that combines a traditional gummy shell with a liquid vitamin C center and zinc-infused outer shell. This design maximizes the “loading” of functional ingredients, allowing supplements to be strategically incorporated into the shell and liquid center according to their properties.

With Rousselot’s advanced “Gummy Cap” technology, the heat-sensitive vitamin C is safely contained in the liquid core, while the heat-stable zinc is added to the gummy shell. This process preserves the stability and effectiveness of the active ingredients while ensuring precise dosing and delivering immune-boosting benefits in a soft, flavorful gummy with a liquid-filled center.

How does Rousselot’s approach to sugar reduction and texture enhancement align with consumer trends?
De Lange: Rousselot’s approach to sugar reduction and texture enhancement aligns seamlessly with current consumer trends and regulatory demands for healthier products. With both consumer preferences and health-focused regulations — such as Nutri-Score standards — driving the demand for lower sugar and fat content, manufacturers are faced with the challenge of creating products that are both nutritious and enjoyable, all while meeting these stringent health guidelines.

Take gummies, for example. Removing sugar presents significant challenges in maintaining the desired texture. Rousselot’s Application Center has addressed this issue by developing a unique recipe that replaces sugar with alternative sweeteners while using fibers to compensate for any texture loss, ensuring a satisfying product that meets both health and sensory expectations.

Also at FIE 2024

Also exhibiting at the show, Gelita will highlight how its gelatin and collagen peptide solutions can help manufacturers raise the bar in food and supplements. Roquette said it will showcase sustainable, health-focused plant-based food innovations, including its high-protein ingredients.