Crespel&Deiters gummies

@Crespel&Deiters Group

Guest Posts

Shaping the Future of Plant-Based Gummies

Consumers choosing to make more sustainable and healthier choices has resulted in soaring demand for plant-based confectionery. However, gelatin – which is frequently used in the production of gummies – must be replaced with an alternative solution that also promises anticipated firmness and stable formation without any tailing, and easy removal from the mold. The Crespel & Deiters Group, an expert in wheat starches and proteins, provides solutions for plant-based wine gums without compromising on mouthfeel, taste, or texture. Modified wheat starches enable manufacturers to meet the evolving demands of health- and sustainability-conscious consumers by overcoming technical challenges such as tailing and ensuring optimal texture and taste. These starches are just one of the many solutions Crespel & Deiters has to offer, from confectionery, bakery, …


Dutch retailerJumbo replaces gelatin with plant-based alternatives

© Jumbo

Retail & E-Commerce

Dutch Retailer Jumbo Swaps Gelatin in Pastries for Plant-Based Alternatives

Dutch retailer Jumbo has removed gelatin from all its fresh pastries, replacing the animal-derived ingredient with plant-based alternatives. The chain claims to be the first in the Netherlands to make the change. Modifying the recipes took 18 months, with solutions varying depending on the product. For example, the tompouce — a popular cream-filled iced pastry — now contains alginate and gellan gum instead of gelatin. While many of the pastries still contain dairy or eggs, the recipe changes will reportedly reduce the amount of gelatin used by Jumbo by 13,000 kilograms per year, as well as making the products suitable for vegetarians. The reformulated pastries have received very positive feedback on taste and quality after being tested by consumers, and are now available at all …



Ingood by Olga, a Plant-Based and Natural Ingredient for Confectionery

Ingood by Olga is the business unit dedicated to ingredients of the Olga group, a family-owned company based in French Brittany. Ingood by Olga is committed to better nutrition through plant-based foods, and they believe that good nutrition starts with taste. For example, confectionery is a fast-growing market where texture and taste play a crucial role. PEPTIPEA® perfectly meets these expectations. PEPTIPEA® is a pea protein hydrolysate derived from European yellow peas. This plant-based protein has been developed for the nutrition and food markets. PEPTIPEA® is a foaming agent and an ideal substitute for gelatine, thanks to its functional properties: – Texture improvement: thanks to the swelling properties of pea peptides, PEPTIPEA® offers a light, airy texture, perfect for marshmallows or melt-in-the-mouth sweets – Clean-label: PEPTIPEA® enables the formulation of clean-label …


Vegan gelatin alternative

© Alland & Robert


Alland & Robert Launches Vegan Gelatin Alternative With Improved Texture & Elasticity

Natural gum expert Alland & Robert has developed a texturising agent that could serve as a vegan gelatin alternative. Called Syndeo Gelling, the agent is made entirely from plant-based hydrocolloids and gum acacia. According to Alland & Robert, most vegan gelatin alternatives on the market fall short in terms of texture and elasticity, but Syndeo Gelling addresses these issues. The ingredient is said to have the beneficial properties of both pectin and gelatin, providing low hardness and high elasticity without stickiness. It is also neutral-tasting, odourless, and colourless. This allows for the reformulation of existing sweets and supplements, and possibly even desserts such as mousses. Animal-free gelatin Worldwide, various producers have been attempting to develop sustainable and animal-friendly alternatives to gelatin. In the US, Provenance …


Stephanie Michelsen Jellatech

Founder Stephanie Michelsen, image by Camilo F. Muñoz Segovia

Investments & Finance

Canada: CULT Announces Strategic Investment in Cultivated Collagen & Gelatin Pioneer Jellatech

Canadian investment company CULT Food Science Corp. announces it has completed a strategic investment in Jellatech Inc., the world’s first cell-based collagen and gelatin ingredient company. Jellatech also counts Ryan Bethencourt’s Sustainable Food Ventures as a prominent investor. Jellatech, founded in 2020 by Stephanie Michelsen, who has been included on the Forbes 30 Under 30 list for 2022, closed a $2 million pre-seed fundraise last April. Stephanie’s sister Nikita is also operating in the cultivated arena, having recently launched new startup Pearlita, with a new research lab in Raleigh, NC to grow oysters from cellular agriculture.  Impressive portfolio CULT has made several key investments in animal-free companies over the past six months, including cell-cultured meat company Novel Farms last August; into Biftek, producer of a …


pea-based softgel

© Roquette


Roquette Develops Gelatin-Free Pea-Based Softgel to Make Medications Vegan-Friendly

Roquette has created a pea-based softgel solution that can be used to make an alternative to gelatin capsules. The new launch will make it easier for companies to produce vegan-friendly medications and supplements. Made from pea starch, carrageenan, sorbitol, and a gelling agent, Roquette’s ready-to-use pharmaceutical-grade solution is called LYCAGEL™ Premix. It is fully plant-based and meets EU and US standards for both pharmaceutical and nutraceutical products. The solution allows manufacturers to easily make capsules with comparable characteristics to the conventional gelatin-based variety. These characteristics include strength, seal integrity, quick drying time with no stickiness, fast disintegration, and no cross-linking. The capsules also have a higher processing temperature suitability than gelatin. Animal-free pharmaceuticals Around 70% of medications contain ingredients of animal origin. Surveys suggest that …


Photographs by Jellatech, Captured by Camilo F. Muñoz Segovia


Jellatech Announces $2M Pre-seed Round For Animal Free Gelatin & Collagen

North Carolina-based biotech startup Jellatech today announces a $2 million pre-seed fundraise to further develop its cell-based, animal-free collagen and gelatin products which have applications in skincare & cosmetics, and medical & pharmaceutical as well as food & beverage. According to TechCrunch, the global collagen market is expected to reach $7.5 billion by 2027 and the gelatin market is set to hit $6.7 billion over the same period. With conscious consumerism on the rise in the wake of Covid, demand for sustainable, vegan alternatives is increasing globally. Jellatech is producing real collagen and gelatin through cellular agriculture, as opposed to through the isolation of these parts from meat industry byproducts. The company reports that it has received several inquiries from potential customers and partners keen …