The Australia gelatin market is expected to add USD 51 million by 2028.
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Gelatin has been used in Australia for many decades, primarily in the food industry as a gelling agent in desserts, confectionery, and other products. However, in recent years, there has been a growing awareness of the health benefits of gelatin, particularly its potential to improve joint health, skin health, and digestion. This has led to an increase in the use of gelatin supplements and other products that contain high levels of gelatin. As Australians become more health-conscious, they are increasingly seeking out natural, whole-food sources of nutrients, including gelatin. This has led to a growing interest in collagen-rich foods, such as bone broth, which is made by simmering bones and connective tissue to extract the collagen and other nutrients. Gelatin has a wide range of applications in the food, pharmaceutical, and cosmetic industries, and the Australian gelatin market reflects this diversity. This presents an opportunity for manufacturers to develop and market new and innovative products that meet the specific needs and preferences of Australian consumers and businesses.
According to the research report "Australia gelatin Market Overview, 2028," published by Bonafide Research, the Australia gelatin market is expected to add USD 51 million by 2028. Gelatin in Australia is primarily sourced from animal products, such as the hides and bones of cows and pigs. However, there is a growing demand for plant-based alternatives, and several Australian companies are now producing gelatin alternatives made from plant sources such as seaweed, konjac, and agar. Currently, animal-based gelatin still dominates the Australian market, particularly in the food and pharmaceutical industries. However, there is a growing interest in plant-based alternatives among consumers who are looking for more sustainable, ethical, and allergen-free options. This trend is expected to continue in the future, with plant-based gelatin products likely to become more widely available and affordable. While plant-based gelatin alternatives offer several advantages over traditional animal-based gelatin, there are also some challenges to overcome. For example, plant-based products may not have the same functional properties as animal-based gelatin, and may require additional processing or additives to achieve similar results. Additionally, there may be challenges around sourcing sustainable and high-quality plant-based ingredients, which could impact the cost and availability of these products.
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