Diese Website benötigt JavaScript!
Um diese Website korrekt nutzen zu können, aktivieren Sie bitte JavaScript in Ihrem Browser.
GELITA Interview Dr. Margarethe Plotkowiak
GELITA Interview Dr. Margarethe Plotkowiak

Fotos: srg

“We want our customers to reach their goals faster”

How can food-market products be improved? What role do gelatine and collagen peptides play in this? And to what extent can customers rely on GELITA’s support? Dr. Margarethe Plotkowiak, Head of Global Product Management Food & Food Specialist talks about trends, products, consumers, and an immense wealth of experience.

 

 

“GELITA supports worthwhile developments with words and deeds”

Dr. Plotkowiak, what’s new in the food industry?
Dr. Margarethe Plotkowiak:
There is a general change in thinking. More and more people are looking intensively at their diet and the ingredients of their food, and deciding for themselves what they want to eat and when. That’s why there are far more niche products on the market today than a few years ago. One example is “freefrom” products that require no gluten, soy, or milk. Demand is also growing for “Clean Label” products, pure, allergen-free foods without E-numbers, for which our gelatine and collagen peptides are ideal.

What role do international differences play?
Dr. Margarethe Plotkowiak:
No company can launch a product on the world market and assume that this product will work the same everywhere. For example, we have been observing for years that fortified gums, i.e. food supplements in the form of fruit gums, are far more widespread in the USA than in Europe. On a global scale, gelatine textures are among the most appreciated, because they are not possible in this form with other hydrocolloids. In the case of fruit gums, for example, which are supposed to melt in the mouth at body temperature, only gelatine is suitable. But gelatine is also so abundant because it helps you stay healthy.

Where do you see the greatest potential for gelatine and collagen proteins?
Dr. Margarethe Plotkowiak:
In the traditional gelatine market, this is still confectionery. For bioactive peptides, the greatest market potential is in areas where consumers have the time and money to deal with nutrition trends, i.e. in Europe, the USA, and Latin America. Our natural proteins are free of allergens and, as I mentioned, have no E-numbers, which is particularly important and increasingly appreciated.

How important are collagen proteins in the development of health-promoting foods?
Dr. Margarethe Plotkowiak:
Collagen proteins are easier to use in many products because they influence textures or technological properties to a lesser extent. They are ideal for beverages because they dissolve very well and often even significantly better than other proteins, and because there are fewer interactions with other ingredients. But our collagen proteins can also be added easily and often in high doses to many other products. And this without the disadvantages known from other proteins, such as a bitter aftertaste or a sandy texture.

How big is the market for health-promoting foods?
Dr. Margarethe Plotkowiak:
According to the Fraunhofer Institute, the global market volume is 180 billion US dollars, with Japan and the USA being the most important markets. In Europe, Germany is the largest buyer of health-promoting foods with a turnover of six billion euros. When you talk to consumers, you find out that many people want to eat healthily. However, most of them are very busy professionally and suffer from “leisure time stress”. They don’t have the time to eat the balanced diet they would like. Health-promoting foods are therefore ideal for supplementing the diet. Or, another example, someone only has time for sports once or twice a week and maximizes their physical activity by consuming the appropriate proteins.

 
GELITA Interview Dr. Platkowiak


Dr. Margarethe Plotkowiak is taking maternity leave in early December. She plans to return to GELITA in one year.

 


Developing a new product is one thing, but manufacturing it is quite another. To what extent does GELITA support its customers?
Dr. Margarethe Plotkowiak:
GELITA supports worthwhile developments with words and deeds. Our customers benefit from our decades of experience in a wide range of areas. What this means in detail depends, of course, on the respective products and objectives. In the case of peptides, for example, we provide customers with useful information and studies on the effects with which they can promote their products. All in all, this helps our customers achieve their goals more quickly. Many customers are more than happy to accept our advice.

You were also involved in the development of SMART TECHNOLOGY (ST). What is this innovative process all about and for which products is it suitable?
Dr. Margarethe Plotkowiak:
With SMART TECHNOLOGY, we improved the processing properties of our collagen proteins. This process enabled us to provide our customers with access to new products while keeping our processes simple and robust. With our new product VERISOL® HST, for example, it is relatively easy to produce fruit gums with a high VERISOL® content without any additional investment. Try processing 2.5 grams of VERISOL® into three fruit gums without foam - VERISOL® HST makes it child’s play. This is something that the first customers in the USA and Germany have already recognized and launched their first products on the market.

Developing new products is time-consuming and costly. What importance does GELITA attach to improvement and innovation?
Dr. Margarethe Plotkowiak:
A very high one. The competition never sleeps and is doing its best to enter the market with imitation products in all areas. We can only maintain our edge as market leader with value-adding innovations that ultimately also benefit our customers. The fact that this can also lead to numerous internal synergies is an intended and welcome side effect.

What makes your work at GELITA so interesting?
Dr. Margarethe Plotkowiak:
It is tremendously diverse. Much is changing. Sustainability and climate are playing an increasingly important role. But sugar, fat, and calories continue to be major issues as well. Gelatine and collagen peptides offer undreamt-of possibilities for new solutions.

GELITA Interview Dr. Platkowiak
 
 
This site uses cookies: Find out more.