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Gelatin replacement: a key challenge for formulators

With the price of Gelatin increasing and the availability of supply limited, Gelatin replacement has become a key priority for product development teams.

That’s where Ingredion can work with you to come up cost effective solutions through our Sydney Ingredion Idea Labs™ innovation centre, we can help you save money in your recipes, and still make your products successful.

Save smarter without compromising deliciousness

Your recipes are the essence of your brand. We work closely with you to preserve their integrity while uncovering savings.

Here are just a few solutions for Gelatin replacement:

  • PRECISA GEL03 provides gelatin replacement in dairy products
  • ELASTIGEL 1000J starch can replace gelatin in dairy products
  • DAIRYBLEND YG-AG & DAIRYBLEND YG-AG Natural are blends to replace gelatin in dairy products

Achieving the delicious balance of recipe perfection and healthy margins is made possible through our deep formulation knowhow and broad functional ingredients portfolio. Let’s work together to make your great recipes work harder.

Explore our challenges

Clean label 

Consumer friendly ingredients

Nutrition plus 

Increase the nutritional profile of your products

Digestive health 

Increase health and wellness

Nutrition minus 

Remove ingredients to improve your products

Reduce sugar 

Make your products more attractive with consumers

Freshness 

Extend the shelf life of your products

Eating and drinking experience 

Create stand out products

Clinical and infant nutrition 

Creating safe and healthy products

Recipe savings 

Building back texture when taking out cost

Gluten free 

Create superior gluten free products

Reduce manufacturing costs 

Learn how Ingredion can work with your team

Free-from 

Develop Products without allergens

Explore our applications

Animal and pet nutrition 

Grain free, gluten-free pet food solutions

Bakery and snacks 

Increase the consumer appeal of your bakery and snack products

Batters and coatings 

Create differentiated textures

Beverages 

Emulsification, encapsulation, sugar reduction and more

Dairy 

Creating great textures and achieve shelf life stability

Clinical and infant nutrition 

Ensuring product safety and nutrition

Colours and flavours 

Replace expensive ingredients

Meat 

Improve yield, texture and consumer appeal

Savoury 

Create great textures and improve product quality
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