Cover Image


Global Food Gelatin Market - Segmented by Type, Source, Application and Geography (2018 - 2023)

出版商 Mordor Intelligence LLP 商品編碼 572833
出版日期 內容資訊 英文 110 Pages
商品交期: 最快1-2個工作天內
Back to Top
全球食用明膠市場:成長,趨勢及預測(2017年∼2022年) Global Food Gelatin Market - Segmented by Type, Source, Application and Geography (2018 - 2023)
出版日期: 2018年02月08日 內容資訊: 英文 110 Pages




第1章 簡介

  • 調查成果
  • 調查的前提條件
  • 市場定義

第2章 調查手法

  • 簡介
  • 調查計劃
  • 調查的時間軸
  • 調查階段
    • 2次調查
    • 討論指南
    • 市場工程與計量經濟學建模

第3章 主要觀察

第4章 市場概要

  • 成長要素
    • 終端用戶產業的成長
    • 機能性食品及特殊食品需求的增加
  • 阻礙因素
    • 含明膠食品的宗教禁忌
    • 病原體造成的污染疑慮
    • 皮革產業上牛皮的需求
  • 市場機會
    • 清真及合猶太人戒律認證明膠的需求增加
    • 發展途中地區的市場成長
  • 波特的五力分析
    • 買方議價能力
    • 供給企業談判力
    • 新加入業者的威脅
    • 替代品的威脅
    • 競爭企業間的敵對關係

第5章 市場區隔

  • 各原料
    • 牛皮
    • 豬皮
  • 各類型
    • 類型A(酸處理)
    • 類型B(鹼性處理)
  • 各用途
    • 糖果零食
    • 甜品
    • 烘焙產品、糖果零食
    • 乳製品
    • 肉、魚、香腸
    • 葡萄酒、啤酒、果汁
  • 各地區
    • 北美
    • 歐洲
    • 亞太地區
    • 南美
    • 非洲

第6章 競爭情形

  • 主要企業的策略
  • 過去5年最積極的企業
  • 市場佔有率分析

第7章 企業簡介

  • Sterling
  • Eversource Gelatin
  • Foodchem International Corporation
  • PB Gelatins
  • Luohe Wulong Gelatin Co., Ltd.
  • 新田gelatin
  • Gelnex
  • Italgelatine (SPA)
  • Qinghai Gelatin Co., Ltd
  • Lapi Gelatine Spa
  • Trobas Gelatine
  • Rousselot
  • Weishardt Group

第8章 附錄

  • 免責聲明
  • 參考資料


Product Code: 34692

The global food gelatin market was valued at USD 2162.8 million in 2016 and is expected to grow at a CAGR of 6.2 % during the forecast period of 2018-2023. Among protein, cellulose, starch, and gelatin, researchers selected gelatin as it dissolves well in solution, before gelation process. Gelatine sheets that transform into 3D shapes when placed in water are ways to save on food shipping costs while making them more attractive in market. There has been research for the choice of food material used for the preparation of edible 2D films.

Growing demand for functional and specialty foods

The functional food industry and food supplement sectors is witnessing growth at a faster rate. The specialty food industry is experiencing demand growth, due to increasing consumer preferences for high-quality food products, other factors attributing to the rise in demand inclusion of natural ingredients and sales through specialist outlets. Gelatin base, made of gelatin powder, sugar and, other ingredients, is used in the preparation of artisanal pastry, desserts, and various other specialty food products. Gelatin in hydrolyzed form is used to protein fortify dietary foods. Dried and hydrolyzed gelatin contains over 92% protein. Pure gelatin powder contains no carbohydrates or fats but protein. A one-ounce packet of gelatin powder contains approximately 23 calories and six grams of protein. Gelatin has a unique amino acid arrangement in its sequence and contains relatively high amount of glycine, proline, and alsnine. The presence of biologically active peptide sequences in its primary structure results in gelatin's bioactivities.

Bakery and confectionary hold the maximum market

The market for gelatin is segmented into source, type and application. Food & beverages account for about 31% of the global gelatin demand. Almost 46% of the world's gelatin is sourced from pig skin, followed by bovine hides, bones, and other sources such as fish skin. Further, the gelatin sourced from fish and poultry is among the trendy ones and are mostly processed to satisfy the demand of specific religious consumer groups.

Gelatin, based on type, is classified into type A and B., where type A gelatin is used in confectionary and type B in dairy products. The type A gelatin is used as food grade gelatin. There is a growing demand of gelatin in sports drinks, owing to its high protein and low-fat content. Furthermore, the application of gelatin in this segment is projected to accelerate at a high pace.

The food gelatin application is categorized into bakery & confectionery, soups & sauces, meat & fish, dairy & dessert, beverages and others. Bakery & confectionery segment holds the major market share of around 26%. The 'others' segment includes reduced fat & margarine products, diet food, cooked and ready meals. Gelatin is used as a texture improver, binding & stabilizing agent in reduced fat spreads, which is increasing at a faster rate.

Europe dominates the global food gelatin market

The European food gelatin market is estimated to record a CAGR of 5.9% during forecast period. Europe dominates the global food gelatin market, with a share of 38%. Increased consumption of gelatin as a functional and low-calorie diet alternative is the major factor driving the market. The United Kingdom, Germany, France, and Belgium are the primary market for gelatin consumption. Pig is the major source for gelatin production in Europe(Denmark, Germany, and Spain), which accounts for 44% of the market.

Europe produced 171.3 kilotons of gelatin in 2016, with Western Europe dominating the region. Further, Asia-Pacific has the fastest growing market whereas North America and Europe food gelatin markets are saturated and are expected to witness minimum growth, during the forecast period. In Asia-Pacific region, consumers are preferring high protein products, thus, boosting the gelatin market growth. Apart from this, the growth of the poultry market and the increasing number of slaughter houses and marine products manufacturers have offered growth opportunities for food gelatin manufacturers.

Major market players are making strategic acquisitions in more mature and sophisticated markets. Acquiring brands enables diversification and gives these players an accessible stable cash flows and growth opportunities. The global food gelatin market is fragmented with a large number of regional small-medium scale players and key global players


Reasons to Purchase this Report

Analyzing outlook of the market with the recent trends and Porter's five forces analysis

Market dynamics which essentially consider the factors which are impelling the present market scenario along with growth opportunities of the market in the years to come

Market segmentation analysis including qualitative and quantitative research incorporating the impact of economic and non-economic aspects

Regional and country level analysis integrating the demand and supply forces that are influencing the growth of the market

Competitive landscape involving the market share of major players along with the key strategies adopted for development in the past five years

Comprehensive company profiles covering the product offerings, key financial information, recent developments, SWOT analysis and strategies employed by the major market players

3 months analyst support along with the Market Estimate sheet in excel.

Customization of the Report

Value chain analysis

Consumer behavior analysis in country level

Table of Contents

1. Introduction

  • 1.1 Key Deliverables of the Study
  • 1.2 Study Assumptions
  • 1.3 Market Definition

2. Research Approach & Methodology

  • 2.1 Introduction
  • 2.2 Research Designs
  • 2.3 Study Timelines
  • 2.4 Study Phases
    • 2.4.1 Secondary Research
    • 2.4.2 Discussion Guide
    • 2.4.3 Market Engineering and Econometric Modelling
    • 2.4.4 Expert Validation

3. Key Findings

4. Market Overview

  • 4.1 Drivers
    • 4.1.1 Growth in End Use Industries
    • 4.1.2 Increasing Demand for Functional and Specialty Foods
  • 4.2 Restraints
    • 4.2.1 Negative Sentiments towards Gelatin Products among some Religions
    • 4.2.2 Concerns Over Transmission of Pathogenic Vectors Through Gelatin
    • 4.2.3 Strong Demand for Bovine Skin in the Leather Industry
  • 4.3 Opportunities
    • 4.3.1 Increasing Demand for Halal and Kosher Gelatine
    • 4.3.2 Growing Market in Developing Regions
  • 4.4 Porter's Five Force Analysis
    • 4.4.1 Bargaining Power of Suppliers
    • 4.4.2 Bargaining Power of Buyers
    • 4.4.3 Threat of New Entrants
    • 4.4.4 Threat of Substitute Products & Services
    • 4.4.5 Degree of Competition

5. Market Segmentation

  • 5.1 By Source
    • 5.1.1 Fish
    • 5.1.2 Bovine Hide
    • 5.1.3 Pig Skin
  • 5.2 By Type
    • 5.2.1 A (from acid-cured tissue)
    • 5.2.2 B (from lime-cured tissue)
  • 5.3 By Application
    • 5.3.1 Confectionary
    • 5.3.2 Desserts
    • 5.3.3 Bakery, Fillings and Icings
    • 5.3.4 Dairy Products
    • 5.3.5 Meat, Fish and Sausages
    • 5.3.6 Wine, Beer, Juices
  • 5.4 By Geogrpahy
    • 5.4.1 North America
      • United States
      • Canada
      • Mexico
      • Others
    • 5.4.2 Europe
      • Spain
      • United Kingdom
      • France
      • Germany
      • Russia
      • Others
    • 5.4.3 Asia Pacific
      • China
      • Japan
      • India
      • Thailand
      • Vietnam
      • Austrailia
      • Others
    • 5.4.4 South America
      • Brazil
      • Argentina
      • Others
    • 5.4.5 Africa
      • South Africa
      • Others

6. Competitive Landscape

  • 6.1 Strategies Adopted by Players
  • 6.2 Most Active Companies in the Past Five Years
  • 6.3 Market Share Analysis

7. Company Profiles

  • 7.1 GELITA USA Inc.
  • 7.2 DONGBAO
  • 7.3 Sterling
  • 7.4 Eversource Gelatin
  • 7.5 Foodchem® International Corporation
  • 7.6 PB Gelatins
  • 7.7 Luohe Wulong Gelatin Co., Ltd.
  • 7.8 Nitta
  • 7.9 Gelnex
  • 7.10 Italgelatine (S.P.A)
  • 7.11 Qinghai Gelatin Co., Ltd
  • 7.12 Lapi Gelatine Spa
  • 7.13 Trobas Gelatine
  • 7.14 QUNLI
  • 7.15 Rousselot
  • 7.16 Weishardt Group

8. Appendix

  • 8.1 Disclaimer
  • 8.2 Sources
Back to Top