Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
Cargill's consumer preference study revealed that despite the widespread popularity of gelatin-based gummies, participants overwhelmingly favored a softer gummy texture made from alternative ingredients like pectin or tapioca.
Soft Gel Technologies has entered into a partnership with Italy's
Sochim International, which will allow it to offer a full service
to its European clients - from encapsulation through to finished
The gelatin industry has hit back at the claim that its
animal-derived ingredient may not be safe for consumption, in the
wake of increased negative publicity following tightened Canadian
regulations and new "mad cow disease"...
Degussa BioActives has improved its phosphatidylserine (PS) formula
for soft gel applications, after research by its R&D team found
possible interactions between the soft gel capsule and its PS