Rossello develops hydrolysed gelatin containing 90% protein

, a world leader in gelatin and collagen peptides, recently launched a hydrolysed gelatin with a protein content
90%
90%.dairy, sports nutrition, snacks, bars and powdered foods manufacturers can use this new ingredient to develop new products or improve existing products to meet the growing demand for protein-rich foods and beverages.ProTake-P
is an all-in-one, economical protein resource. It has medium sensory quality and excellent functional properties for easy application in many products. In rod foods, its combination with dry ingredients provides a satisfactory texture. Due to its good compatibility, it can also be mixed and applied to powders of cryogenic instant beverages.
"
has developed
ProTake-P to cater to the protein-enhancing rush," said
Sandor Noordermeer
, vice president of global marketing and sales at

Rossello.



high-protein products in
were
3,
times (
-260%
) in 2008
All signs point to long-term growth in the sector. The ProTake-P
also provides a
economical way to share success with customers.
”In fat-reducing applications for desserts and yogurts,
ProTake-P
provides the same texture, cream status and taste as full-fat products. In low-sugar formulations, the water-based
ProTake-P
can be used as an expander in order to maintain the attractive texture of the original product.ProTake-P
, derived from gelatin from pigs, is a natural food ingredient with no food additives, no genetic modification and no allergens. So it also has a place in cleaning labels, providing customers in Europe and other regions with another valuable option.