North America Gelatin Market Outlook, 2031

The North America gelatin market is witnessing notable growth, driven by increasing consumer demand for functional foods, clean label ingredients and health oriented products. In the U.S. and Canada, gelatin is widely used in food, beverage, dessert, confectionery and pharmaceutical applications, and manufacturers are responding by launching premium gelatin and collagen based solutions. For example, companies such as Rousselot introduced a clean label gelatin line “SiMoGel”, while Gelita AG launched “GelitaGel” targeting dairy and plant based alternatives in North America. Regulatory oversight is robust: in the U.S., gelatin is recognized as generally regarded as safe (GRAS) for various food uses, under frameworks such as 21 CFR 133.178/133.179 and USDA’s National Organic Program rule 7 CFR 205.606(f). The food export requirements between the U.S. and Canada impose licensing and facility compliance mandate under Canada’s Safe Food for Canadian Regulations for gelatin exports. The industry is also represented by the Gelatin Manufacturers Institute of America (GMIA) which includes major global gelatin suppliers and supports standardization and quality controls. Consumers in North America are increasingly health aware they seek gelatin and collagen ingredients not just as functional additives but as wellness ingredients leading to rising use in joint health supplements, beauty from within products and high protein foods. Clean label demands compel manufacturers to emphasize traceability, kosher certifications, and sustainability of raw materials. These consumer and regulatory dynamics are encouraging gelatin producers to innovate, provide higher‐purity grades, and emphasize ethically sourced raw materials.

According to the research report, ""North America Gelatin Overview, 2031,"" published by Bonafide Research, the North America Gelatin market was valued at more than USD 870 Million in 2025.Darling Ingredients Inc., through its global brand Rousselot, completed the acquisition of Gelnex a gelatin producer strengthening its manufacturing capability and supply chain presence in North America. The region’s gelatin demand is supported by a strong domestic raw material base bovine hides and bones from the US and Canada, along with porcine skins, feed the extraction of gelatin and collagen derivatives. Additionally, import export trade is governed by U.S. FDA and Canadian export inspection rules such as exporters must comply with Canadian SFCR Part 4 preventive controls when shipping gelatin or collagen to the U.S. The supply chain benefit of proximate raw materials and well developed meat processing facilities in North America improves cost efficiency and feedstock reliability. Market research indicates that North America is expected to hold a substantial portion of the global gelatin market owing to its robust food processing industry, aging populations and growing functional food sector. Gelita AG invested in a new facility for collagen peptides in Iowa, driven by double digit growth in health/beauty applications. Nitta Gelatin launched hydrolyzed collagen peptides with improved solubility and taste for sports nutrition and functional beverages. The industry is shifting toward high‐purity, pharmaceutical‐grade gelatin products such as X Pure GelDAT introduced by Rousselot in North America, marking evolution in extraction and purification technologies. Another milestone: the GMIA and industry players are focusing on transparency in sourcing, kosher certifications and sustainability. Trade related developments include enhanced quality standards for gelatin exporting to the European Union, where U.S. establishments need listing under EU gelatin rules.


Market Drivers

• Growth of functional-food applications:One of the strongest drivers for gelatin in North America is its expanding use in pharmaceuticals, nutraceuticals and functional foods. For example, gelatin is widely used as the shell material for soft-gel and hard-gel capsules, and the demand for these dosage forms is rising due to increasing chronic diseases and ageing populations in the U.S. and Canada. Simultaneously, consumers are more health-conscious and seeking supplements, collagen-rich products, and fortified foods gelatin offers functional benefits in these applications.
• Strong demand from processed foods:Another key driver is the use of gelatin as a gelling, stabilizing, texture-modifying agent in processed foods, chewy confectionery , desserts, dairy and convenience foods. In North America, the growth of convenience foods and snacks, confectionery innovation and rising demand for texture experience has boosted gelatin usage. Moreover, as consumers shift toward indulgent treats, desserts and value-added foods, gelatin remains a preferred ingredient due to its functional properties.

Market Challenges

• Raw material price volatility:A major challenge for gelatin producers and users in North America is the volatility in the cost and availability of the animal-by-products from which gelatin is derived. Fluctuations in livestock supply, disease outbreaks, regulatory changes, and other disruptions affect prices and supply stability. This supply-chain uncertainty raises production costs for gelatin manufacturers, which can erode margins or require price increases, and can in turn restrict the market growth or adoption for users sensitive to cost.
• Competition from vegan alternatives:A significant headwind is the increasing consumer preference for plant-based, vegan or meat-free options, which limits or threatens the demand for traditional animal-derived gelatin. Plant-based gelling agents are gaining traction and present a substitute threat. Furthermore, ethical, religious or sustainability concerns around animal-derived ingredients are also putting pressure on gelatin. As alternatives improve in functionality and gain acceptance, the traditional gelatin market must respond in order to retain its relevance.

Market Trends

• Natural ingredients and ethical sourcing:A strong trend in North America is consumers and food/regulatory markets demanding clean-label, natural and traceable ingredients and gelatin is being repositioned accordingly. There is growing emphasis on gelatin described as “natural”, from specific sources, and produced with sustainable or ethical sourcing practices. In parallel, producers are promoting marine-based gelatin and sourcing transparency, catering to ethical, kosher or sustainability-conscious segments.
• Rise in tailored functional formulations:another important trend is innovation in gelatin functionality and the extension of its applications beyond traditional uses. For example, in North America there is increasing use of gelatin in functional foods, in personal care, and in advanced biomedical uses. Furthermore, production techniques are evolving to meet new application demands.


the bovine-source segment dominates the gelatin market in North America due to its abundant and cost-effective raw material supply and well-established manufacturing.

In the North American gelatin market, the bovine source holds the largest share among all source types, and this dominance stems from several interlinked factors. The raw material base in North America is particularly favorable for bovine gelatin production. The region has a large and established cattle industry, which ensures steady availability of bovine hides and bones that form the feedstock for gelatin extraction. Bovine gelatin offers strong functional properties which make it very suited for the major end-use segments in North America notably food & beverages, pharmaceuticals and personal‐care. The literature points out that bovine gelatin are widely used because of its good gel strength, neutral odor, and versatility as gelling, stabilizing or binding agent. Since North America has a large processed food industry, rapidly growing nutraceutical & pharmaceutical sectors, and consumers adopting texture‐rich, functional health products, the match between supply and demand is very favorable. From a regulatory and manufacturing perspective, North America’s infrastructure is well developed for bovine gelatin production and use. Qualified facilities, quality control systems, certification standards and long experience with animal‐derived gelatin means that many food and pharma producers feel confident using bovine gelatin. One piece of analysis says that the dominance of the bovine source in North America is attributed to the strong presence of established gelatin manufacturers in the U.S. and Canada, coupled with well-integrated manufacturing and distribution networks across domestic and international markets.

The alkali-based pretreatment process for Type B gelatin enables the use of abundant bovine sources and delivers technical performance well suited to the flagship food and industrial applications in North America.

The Type B process is optimally aligned with the dominant raw-material stream in North America namely bovine hides and bones. Because bovine slaughter by-products are plentiful in the U.S. and Canada, the alkaline route becomes economically and operationally preferable. The functional properties of Type B gelatin make it especially well-suited for the major end-use sectors in North America food, pharmaceuticals and advanced technical uses. For example, Type B gelatin tends to have higher viscosity and fewer residual fats compared with Type A. the manufacturing infrastructure in North America has long experience with the alkaline route for bovine sources, which means supply-chain reliability, economies of scale, and established regulatory acceptance. The choice of Type B is thus reinforced by operational logic: the bovine feedstock is abundant and cheaper per usable protein unit than more niche skins; the downstream extraction and refining is a familiar process; and the properties of the end-product match the application demands. Also, in food applications such as chewy confectionery and high-volume capsules, the cost-effective and high-yield nature of bovine-derived Type B gelatin gives it a competitive edge. It is also relevant that end-users in North America increasingly demand functionality rather than just minimal acceptable performance, and Type B offers a workhorse profile like good gelling, film-forming, viscosity, and thermal stability. For example, in pharmaceutical applications where gelatin capsules need reliability under storage and handling, the slightly different isoelectric and molecular profile of Type B can be advantageous.

Manufacturers in North America increasingly demand reliable, high-performance solutions for texture stability and personal care applications and the stabilizing-agent function of gelatin delivers those industrial needs more effectively than many alternatives.

In the North American gelatin market, the stabilizing-agent function is emerging as the fastest growing segment because of a confluence of formulation, supply-chain and regulatory reasons that together elevate gelatin’s role in stabilization beyond its traditional gelling or thickening roles. Formulating modern products in food, pharma and personal care increasingly demands ingredients that ensure structural integrity during storage, transport, and usage. In the pharmaceutical sector gelatin as a stabilizer helps maintain capsule shell integrity, protects against temperature fluctuations, and even supports vaccine formulations that must survive freeze-drying or cold-chain transport. A recent pharmaceutical-gelatin report notes that the stabilizing-agent category held the largest share in 2024, owing to gelatin’s rising use in vaccine and advanced drug delivery systems. The clean-label and multifunctional ingredient trends in North America further support gelatin’s stabilizing-role growth. Consumers and regulators are increasingly flavouring natural, recognizable proteins and away from chemically-modified or synthetic stabilizers. Gelatin, being animal-derived, protein-based and historically accepted, aligns well with that shift. Moreover, many formulations now require one ingredient to deliver multiple functions rather than adding separate additives. Gelatin’s stabilizing role thus adds value beyond traditional gelling, increasing its utility for formulators who want to simplify ingredient lists while maintaining performance. Supply-chain and cost dynamics favour gelatin’s stabilizing function as well. Since gelatin is already well-manufactured and widely available in North America, companies can more confidently specify gelatin for stabilizing functions across diverse product categories.

the food & beverage sector represents the largest application segment for the gelatin market in North America driven by high demand for versatile texture and indulgence-rich applications across confectionery and snack categories.

In the North American gelatin market, the food & beverage application stands out as the largest segment, and this dominance is rooted in a convergence of structural industry dynamics, consumer behaviour, ingredient functionality and supply-chain realities. North America has a very mature, large-scale processed food industry such as confectionery, dairy and frozen desserts, meat and processed products, snacks and ready-to-eat meals all form substantial and growing markets. Consumer preferences in North America emphasize texture, indulgence, novelty and convenience qualities which drive product innovation in categories such as gummy snacks, dessert bars, chilled dairy products and premium confectionery. Gelatin supports that by providing a clean, animal-derived protein that delivers elasticity, chewiness or smooth creaminess. The fact that the region sees a growing “better-for-you” and clean-label movement means formulators appreciate gelatin’s more natural image compared to chemically modified hydrocolloids. The supply chain and manufacturing ecosystem in North America favour food & beverage uses of gelatin. Because animal-by-product supply is well-established, gelatin producers can supply relatively large volumes at stable cost, which aligns with the high-volume, cost-sensitive food production environment. The food & beverage segment therefore not only demands large volumes but also relies on cost-effective ingredients; gelatin meets both criteria better than many niche uses or specialty applications which may tolerate higher margins but smaller volumes.


Mexico’s gelatin market is growing fastest because of rapidly expanding food & beverage and pharmaceutical industries and improved production supply-chain infrastructure that together stimulate strong incremental volumes.

In Mexico, the gelatin market is experiencing the fastest growth in the North-American region thanks to a confluence of structural, consumer-behaviour and industrial supply-chain developments that make gelatin especially well-positioned. Mexico is seeing accelerated expansion in its processed food & beverage sector including confectionery, desserts, jellies and dairy & chilled categories where gelatin is a key functional ingredient. Reports indicate that eight out of ten Mexican households consume gelatin-based desserts, giving consumption broad penetration in the population. There is an emerging pharmaceutical, nutraceutical and personal-care segment driving additional gelatin usage. Mexico’s healthcare access and generic medicines expansion mean more soft-gel capsules, nutraceuticals and functional foods use gelatin as a primary excipient. The cattle industry and animal-by-product streams are reasonably well-developed in Latin America, giving raw material availability and cost advantages. For example, in the Mexican collagen market analysts note that the cattle industry has expanded, supporting gelatin growth. This means that local production or import logistics for gelatin are improving, reducing lead times and costs. Regulatory and market-entry dynamics favour expansion. The Mexican regulatory environment is aligning with international standards, easing adoption of gelatin in modern formulations. Meanwhile, multinational food, nutraceutical and pharmaceutical companies are increasingly operating in Mexico or targeting Mexican consumers, bringing in new formulations that use gelatin and driving higher volumes.


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