Gelatine for the Nordic food industry

We supply a wide range of high-quality gelatine products to the Nordic food industry, sourced from a trusted supplier certified to internationally recognised standards, including FSSC 22000 and ISO 9001. These natural gelling agents deliver excellent performance in food applications while supporting clean-label formulations.

Produced as Type A gelatine through acid pre-treatment, they are made from pure, fully digestible protein and contain 18 amino acids, including 8 of the 9 essential amino acids. Thanks to their well-documented functional properties, gelatine products are widely used across the food industry. It contributes to texture, stability and mouthfeel, while also supporting emulsification, film formation, foaming and water binding. In addition, gelatine can enhance protein content and support fat reduction strategies in selected formulations.

Gelatine is suitable for a broad range of food applications, including confectionery, dairy, desserts, bakery and meat products. Available in tailored specifications, including a range of Bloom strengths and viscosities, it can be selected to meet specific processing conditions and end-product requirements. This enables manufacturers to achieve consistent performance, reliable processing, and high product quality across both sweet and savoury applications.

• Gelling strength: 60 – 300 Bloom
• Viscosity: 2 – 5 MPas.
• Grinding, fineness: 8, 20, 30, 50 Mesh
• Easy to process
• Thermo-reversible
• Stable product with long shelf-life