FIE 2009: Rousselot facilitates the formulation of lighter products and announces a new snacking experience, to be unveiled on November 17th, 2009

Puteaux, September 14, 2009 – Rousselot, the world’s leading producer of gelatine and hydrolyzed collagen, is one of the participants in the FIE exhibition (stand: 8K14) which is being held from 17 to 19 November in Frankfurt. The Group will highlight the many features of gelatine and in particular, within the Rousselot® Healthy Choice range, the ability of this ingredient e to help in the formulation of new recipes that are healthier and yet still indulgent. Visitors will be offered a new snacking experience.

Today it is well recognized that products containing too much salt, sugar or fat must be consumed in moderation. At the same time, the obesity epidemic spreading in many countries is increasing the demand for less calorific products. However, while consumers look for healthier products, they also want a pleasant taste. Thus a challenge is created in terms of the Re-Formulation of food products and how health benefits can be increased while maintaining taste, texture and shelf-life.

The wide range of Rousselot Gelatines meets this challenge excellently. Thanks to its multiple characteristics, i.e. gelling, whipping, stabilizing, water binding, flavour enhancement, mouth-feel that mimics fat…, gelatine enables lighter products to be developed, while preserving perception of the original standard product.

To give an example, snacks are typically high in calories and rich in sugar, salt or fats. Now Rousselot R&D teams have developed a new snack that offers enhanced taste and mouth-feel, while being lower in calories, sugar-free and fat free, as well as low in salt. This new product has no equivalent in the world and will be unveiled on day 1 of the exhibition.

On its stand, the Group will present its full range of Gelatines and Peptan™ Hydrolyzed Collagens as well as its technical support which provides its customers worldwide with all the assistance they need in their developments and innovations.