GELITA Workshop: Cross-Border Programs Inspire Product Development

70,
representatives of food and nutrition companies attended the

2015 GELITA Food Symposium in Heidelberg, Germany, from 10 to 11

June
. Internationally renowned experts and participants from neuroscience, food biotechnology, marketing and consumer research and regulatory matters explored exciting ways to innovate products by learning about other industries and closing the gap between them. Interactive discussions on solutions from gelatin and collagen supplier
GELITA
bring new ideas to innovative food, nutrition and health concepts.the shape or color of a product changes the sweet feeling; What is the possible link between candy and personal care? Can we deceive our taste buds by activating the same sugar subjects? What are the restrictions set by the rules and regulations? Is there a chance to change?issues were hotly debated during the panellists' presentations.
Charles Spence
, a professor of neuroscience at the University of Oxford in the UK, has looked at the link between modern food and food and beverage design, showing how much food is biased by our perceptions.
Friedmann
of zukunftsinstitut
Studiocites very good examples of cross-border innovations in different industries, such as deodorant candy.
Jürgen Eck
Chief Technology Officer
BRAIN,
shared the latest developments in modern molecular bionics.
Annemarie Dengler
, Head of Business Development at
RED OTC Development GmbH
, provides an in-depth analysis of the different regulations that cross products between pharmaceuticals and foods., appreciate and feel about cross-border innovation?representatives saw, tasted and felt the properties of different hydrogels applied to food. Jelly made of agar, starch, phosphorus and gelatin competes with each other, and participants have to choose their favorites in unknown circumstances. In addition,
GELITA
have prepared elastic balls made from these ingredients that need to be analyzed and matched with the corresponding jelly type. At the special seminar,
GELITA
's technical experts presented a range of products representing different product concepts in the
GELITA
food market, all of which demonstrated the creative potential of gelatin and collagen peptides in food and beverages. Among them are sliced pizza tops, sugar-free marshmallows and
ready-
-eating smoothies with
VERISOL ingredients.new perspective: gelatin and cleaning labels? Collagen peptides: the ideal natural health booster?question can
answered from the inspiring speeches of Dr. Margaret
and
Stephan Hausmanns
. Gelatin is an all-natural protein derived from natural raw materials, which is food in itself and does not cause any allergic reactions. Its many perfect properties make collagen suitable for many foods, pharmaceuticals and even medical products. This is the ideal solution for cleaning label products.collagen is a key component of mammalian bodies. Basically all relevant parts of the body are based on collagen: bones, blood vessels, skin, muscles, organs, ligaments, tendons, joint cartilage, and so on. Extensive clinical tests have shown
GELITA
collagen peptides are beneficial to the health of the above body parts. With regard to product positioning, they can narrow the gap between product categories, such as food and cosmetics or between food and pharmaceutical.