Million euro expansion for Nitta Gelatin

- Last updated on GMT

Related tags: Gelatin

Toronto-based Nitta Gelatin last week finalised plans to construct
a gelatin plant in Fayetteville, North Carolina, writes Philippa
Nuttall.

The company, a subsidiary of the Japanese firm​ of the same name, is investing $26 million (€16m) on the construction of the new porcine gelatin plan.

The facility is set to produce 3,000 ton a year, and should benefit from its close proximity to the large pork processors in the state.

The facility will produce pharmaceutical and food grade gelatin for domestic and international markets and will be operational by the summer of 2006, according to Nitta Gelatin, who will own and operate the factory.

The company changed its name from Cangel on 1 January 2005. Its mother company is headquartered in Osaka, Japan, has five hundred employees worldwide and annual revenues of $250m.

Demand for gelatin is growing by 2-3 per cent a year despite the BSE crisis and an increasing propensity - especially in the UK - towards vegetarianism, according to Ross Priebbenow, the CEO of Gelnex, the privately owned US company that produces pork and beef skin gelatin.

Priebbenow believes that although the BSE crisis affected business, Europe has done such a good job of proving product safety that the overall impact was minimal.

One key area for growth is China, whose need for gelatin is rocketing as its diet becomes more westernised, adds Priebbenow.

Meanwhile, in terms of consumption of gelatin he claims yoghurt in the US, and confectionary in the EU, as the biggest growth lines.

Pork and beef gelatin have different properties: pork skin gelatin is traditionally clearer and would be used for a gummy bear type product where the gelatin needs to be lighter. Beef skin gelatin, on the other hand, is more often used in food snacks and dairy products.

The pork skin gelatin generally sells at around $6-$6.50(€4.5 to €4.6) a kilo, while beef skin gelatin sells at around $5.50 a kilo.

Related topics: Meat, fish and savory ingredients

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