Starchless depositing process granted patent

Darling Ingredients has announced that the US Patent and Trademark Office (USPTO) has granted a patent to its health brand Rousselot, securing intellectual property for SiMoGel, a gelatin technology which is supposed to eliminate the need for starch-based gummy production.

SiMoGel allows for the production of nutraceutical gummies using silicon or metal moulds, which are easily cleanable and eliminate dust during production. It also reduces setting time to less than 30 minutes.

In November 2023, the company received a patent from the European Patent Office (EPO) for SiMoGel for all major European countries.

“Because of taste, convenience and effectiveness, functional gummies are one of the fastest growing nutraceutical segments across Europe, North America and Asia,” explained Pierre-Albert Thomas, Director of Rousselot Functional Ingredients.

Darling Ingredients’ brand Rousselot has also developed a new delivery format for nutraceutical and pharmaceutical ingredients to enable manufacturers to capitalise on the growing popularity of chews and gummies through its gummy caps.

Created with SiMoGel in a starchless depositing process, the shell of the gummy caps is soft and tasty, according to Rousselot, and the centre can be filled with a liquid or pasty filling. The company says they offer similar benefits to their gelatin technology including starchless production, lower energy consumption during production and a setting process limited to 15 minutes.

“Darling Ingredients’ Rousselot team has been on the cutting edge of developing world-class, gelatin-based solutions. Receiving patents from both the U.S. Patent and Trademark office and the European Patent Office is a testament to our commitment to new and improved customer gelatin-based formulations,” Pierre-Albert Thomas added.

According to Future Market Insights, the nutraceutical gummy market grew at a CAGR of 12.5% from 2016 to 2020 and is forecast to grow at 15% between 2021 and 2031.

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Media contact

Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920

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