Collagen Peptides Used in Beauty Bakery
At its International Food Symposium held in October, in Germany, Gelita hosted presentations revolving around innovations and product development. The event titled “Off the Beaten Track, Inspiration for Better Food, Nutrition and Health”, piqued the interest of professionals from a host of leading food companies, including the bakery sector, according to a press release.
Nearly 80 delegates from 20 countries made their way to Heidelberg to get together, attend inspiring lectures and learn more about innovative product concepts. A panel discussion revealed a revolutionary approach called “Fast Forward Process” technology, which allows gelatin gummies to be produced without the use of starch. The avoidance of starch molds increases product hygiene and safety, while at the same time substantially speeding up production to enable a considerably shorter production process.
Dr. Matthew Lange of the Department of Food Science and Technology, University of California, introduced the forward-looking target of better food digitizing. With the development of a platform called “Internet of food”, difficult to reach goals like better sustainability and personalized nutrition could be easier achieved.
The symposium offered opportunities to enjoy creative product and design concepts using collagen peptides and gelatin.
Delegates were invited to produce different products themselves using Gelita ingredients and could see, taste and feel the various properties of gelatin and collagen peptides in different food applications. Exclusively for the Symposium, the technical experts at Gelita had developed a broad range of product ideas, according to the company.
The host presented a variety of concepts, such as the Jelly Fountain, which allowed the delegates to taste gummified salami, crackers or sweets under the jelly fountain, which demonstrated the gelling and adhesive properties of gelatin. Other samples illustrated how bioactive collagen peptides can be used to enrich products: Within the “Beauty Bakery”, participants prepared microwave cupcakes and pancakes with VERISOL as well as high protein bars and soups with FORTIBONE and FORTIGEL.