FAQs

With the rise of the global Clean Label movement, which of the four gelatin raw material sources (pig skin, bovine hide/bone, fish skin, and others) holds the greatest potential for market growth?

Fish skin gelatin possesses the greatest potential for market growth. The rationale is as follows:

1. Religious and Cultural Inclusivity:

Although pig skin gelatin accounts for 70% of the current market, its application is constrained by dietary restrictions in Islam (Halal) and Judaism (Kosher). Similarly, bovine gelatin faces limitations among certain faiths, such as Hinduism. In contrast, fish skin gelatin—derived from aquatic animals—is widely accepted across major religions and can readily obtain both Halal and Kosher certifications. This significantly expands its global market coverage.

2. Alignment with Clean Label Trends:

Fish skin gelatin is often perceived as a more "natural" option with fewer allergens, aligning perfectly with the demand in European and American markets for simplified ingredient lists.

3. Resource Sustainability:

Fish skins are primarily sourced as by-products of the aquaculture and seafood processing industries. Utilizing these materials aligns with circular economy principles and sustainability goals, which are also key considerations in the ESG strategies of modern food conglomerates.

While fish skin gelatin exhibits technical drawbacks, such as lower gel strength, these limitations can be effectively mitigated through blending technologies (e.g., co-gelation with agar or gellan gum). Therefore, its comprehensive advantages position it as the most promising choice for future growth.