Increasing Awareness of Protein Intake and Dietary Supplements is Expected to Boost the Use of Collagen in the Food & Beverage Industry

Collagen Market is expected to register a CAGR of 6.9% during the forecast period to reach $8.64 billion by 2029

In recent times, the demand for protein has surged dramatically. Proteins, present in various foods, are utilized by the body to create essential molecules like hemoglobin (Hb), a critical component of blood that carries oxygen to all parts of the body. Protein also supports healthy metabolism. Additionally, there is a growing interest in dietary supplements due to the increasing awareness of body weight management across all age groups globally. These supplements help maintain a healthier lifestyle by providing essential nutrients. 

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Collagen, a naturally occurring protein, is found exclusively in animals, especially in the flesh and connective tissues of mammals. It plays a crucial role in the skin’s connective tissue, providing firmness, elasticity, and aiding in the constant renewal of skin cells. Collagen is vital for maintaining skin elasticity, but as we age, the body’s collagen production declines, leading to weakness, fatigue, pain, and an overall lack of energy. This reduction has spurred the demand for external collagen sources, leading to the rise of the collagen supplement industry. Collagen supplements are designed to support skin, hair, nails, and body tissues, with metabolites of collagen contributing to the regeneration of bones, skin, and ligaments by promoting fibroblast activity, which triggers new collagen production. Collagen in food is mainly found in connective tissue-rich cuts of beef. As the most abundant protein in mammals, collagen constitutes 25–35% of the total body protein content. 

Collagen and gelatin have wide applications in dietary supplements, functional foods, beverages, confectionery, and desserts. These substances are commonly used as food additives to enhance the sensory qualities of various food products. For example, collagen improves the texture and nutritive fiber content in sausages and frankfurters. In desserts, where sugary products generally lack nutritional value, powdered collagen boosts the protein and amino acid content, enhancing the production of collagen and elastin, which promotes healthier skin, sleep, and hair growth. Collagen and gelatin are key ingredients in a range of confectioneries such as marshmallows, gummy bears, fruit snacks, jelly babies, and candy corn. 

Despite economic challenges, the global confectionery market continues to grow, largely due to increasing population and the affordability of these products. In the beverage industry, collagen enhances the body’s ability to generate fatty tissues and is marketed as a key ingredient in drinks aimed at reducing wrinkles and sagging skin. For example, Malaysia Dairy Industries (MDI) has incorporated collagen peptides into probiotic drinks, which help stimulate the body’s collagen production. Vitamin C, a co-enzyme essential for collagen synthesis, is added to these drinks to provide additional benefits. Collagen is also used in alcoholic beverages as a clarifying agent to improve the clarity of cloudy drinks by aggregating yeast and other insoluble particles. Additionally, bovine collagen solutions are employed in beer refining and yeast preparation, while gelatin serves as a clarifying agent in winemaking and some non-alcoholic fruit juices. 

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Collagen’s application in meat and fish products is expected to rise in the coming years, driven by the increasing global production of processed meat. According to the Worldwatch Institute, global meat production has tripled over the past four decades and risen by 20% in the last ten years. Developed countries consume nearly double the amount of meat as developing countries, which is likely to boost collagen use in processed meat applications. 

The dairy sector is another major area where collagen and gelatin are gaining prominence. In 2018, global milk output reached 843 million tons, marking a 2.2% increase from 2017, thanks to production expansions in countries like India, Turkey, and the U.S. Gelatin is increasingly being incorporated into dairy products such as yogurts, cream desserts, mousses, and low-fat cheeses to improve texture and stability. In low-fat dairy products, gelatin serves as an effective fat substitute, while in ice cream, it enhances texture, prevents ice crystal formation, and improves resistance to temperature variations. Gelatin also plays a role in extending the shelf life of spreads, margarine, and low-fat butter by enhancing product stability and mouthfeel. 

 As the global population grows, so does the consumption of dairy products, which, coupled with advancements in milking technology and farm management, is driving increased milk production. This, in turn, boosts the demand for collagen and gelatin in the dairy industry, a trend expected to continue in the coming years. 

Overall, the demand for collagen and gelatin is poised for significant growth in the food industry. Over the last decade, the rise in demand for processed foods and the exponential growth in bakery and confectionery consumption have fueled this expansion. The increasing awareness of protein consumption and dietary supplements is further propelling the collagen market within the food and beverage sector.  

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These factors are anticipated to contribute to the rapid growth of the collagen market, which is expected to register a compound annual growth rate (CAGR) of 6.9%, reaching $8.64 billion by 2029, according to Meticulous Research®. 

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