GELITA Symposium: “Crossover Solutions Inspire Product Development”
08 Jul 2015 --- More than 70 delegates from leading food and Health & Nutrition companies came together on June 10-11 in Heidelberg, Germany for the GELITA Food Symposium 2015. Internationally renowned experts from the field of neuroscience, food biotechnology, market and consumer research and regulatory affairs discussed with the attendees exciting new pathways for product innovation by learning from other industries and bridging the gap between them. Interactive practical sessions with solutions from gelatin and collagen supplier GELITA turned the event into a real hands-on experience and generated “buzz” for innovative food and H&N concepts.
How the shape or the color of a product changes the perception of sweetness; an opportunity to reduce sugar? What could be the link between confectionery and personal care? Can we cheat our taste buds by activating the same receptors sugar does? What limitations are set by the regulatory framework and is there a chance to shift them somewhat?
These questions were asked and answered in lively discussions by the experts in their key note presentations. Professor for Neuroscience Charles Spence from Oxford University, who is focusing his research on the interface between modern cuisine and commercial food and beverage design showed how much the actual perception of food is prejudiced by our perceptions. Christiane Friedmann, “Zukunftsinstitut Workshop” gave great examples of cross-innovations from different industries such as deodorant candy. Dr. Jürgen Eck, CTO of BRAIN shared the latest developments in the exciting field of modern molecular bionics. Dr Annemarie Dengler, Director of Business Development at RED OTC Development GmbH provided an in-depth analysis about the different legislation for products in the intersection between pharma and food.
How could crossover innovation taste, look and feel?
Delegates had the opportunity to see, taste and feel the varying properties of different hydrocolloids used in foodstuffs. Jellies made of agar, starch, pectin and gelatin competed against each other and attendees had to choose their favorites without knowing which was which. In addition, GELITA had prepared bouncy balls made of each of these ingredients that had to be analyzed and matched with the corresponding jelly variant. Exclusively for the symposium, the technical experts at GELITA had developed an array of different product ideas presented on the GELITA Food Market, all of which showcased the creative potential of gelatin and collagen peptides in foods and beverages. Among these were sliceable pizza toppings, sugar-free cotton candy and great tasting instant beauty smoothies with VERISOL, to name just a few.
A Fresh Perspective: Gelatine and Clean Label? Collagen Peptides the ideal natural Health Booster?
This question could be asked after inspiring presentations of Dr Margarethe Plotkowiak and Dr Stephan Hausmanns from GELITA. Gelatine is a pure natural protein derived from natural raw materials, it is foodstuff itself, has no E-Number, does not cause any allergic reactions. Its multifaceted properties are a perfect fit for many food, pharmaceuticals, technical or even medical products. And beside this it is the ideal solution for clean label products.
Collagen is the key element of mammals. Basically all relevant parts of the body are based on collagen: bones, blood vessels, skin, muscles, organs, ligaments, tendons, joint cartilage etc. So, while traditional textbook knowledge assigns protein value according to the simple approach of essential amino acid composition, nature itself indicates a different sensibility. The value of any protein is certainly greater than the sum of its amino acids. GELITA collagen peptides are extensively clinically tested for the various health benefits on above mentioned body parts. Regarding the product positioning they can bridge the gap between product categories such as food and cosmetics or food and pharma.
A video about the symposium can be viewed here.
