GELITA is returning to this year’s Vitafoods Europe (14-16 May in Geneva) with an ingredient solution in its portfolio of Bioactive Collagen Peptides (BCP). With PeptENDURE, the company will showcase the first collagen protein for enhanced endurance performance.
As the official collagen sponsor of the show, GELITA will also present VERISOL, alongside its pharmaceutical grade gelatin EASYSEAL, which helps to reduce leakage in soft capsule production. Visitors to Vitafoods are invited to attend three presentations by GELITA experts who will reveal exclusive insights into the company’s collagen and gelatin solutions.
As the first collagen protein solution for improved endurance performance, PeptENDURE will take centre stage at Vitafoods. Instead of a short-term energy boost, the performance ingredient can ensure long-term adaptive change in the muscle.
To learn more about supplements for improved endurance, visitors are invited to attend a talk by Dr Ulrike Braun, Manager Scientific Affairs & Communication at GELITA, at the Vitafoods Conference stage on Tuesday, 14 May, at 11:40pm.
The company will also showcase VERISOL, its BCP specifically optimised to support beauty. It stimulates fibroblasts to produce more collagen, resulting in improved hair, nail and skin health and a reduction in wrinkles and cellulite.
The line-up will be completed by EASYSEAL, a pharmaceutical grade softgel gelatin that improves capsule seams and helps reduce leakage. This results in improved production processes, cost savings and increased efficiency.
For a deeper dive into the softgel production revolution, manufacturers can explore the benefits of EASYSEAL during a presentation by Jessica Pfoehler, Global Marketing & Innovation Management, and Dr Ulrich Mach, Application Technology & Product Development, on Wednesday, 15 May, at 1pm in the New Ingredient Theatre.
Visitors to Vitafoods will also have the opportunity to listen to a presentation about GELITA’s latest special collagen peptides formulation with exceptional binding properties for the creation of sugar-free, high-protein products such as cereal and soft bars. Natalie Leuwer, Category Manager Food Specialities, and Sophie Brand, Application Technology and Product Development, will reveal the potential of this novel ingredient on Wednesday, 15 May, at 3pm in the New Ingredients Theatre.
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Caitlin Gittins
Editor, International Confectionery
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