Crediton Confectionery turns to vegetarian gelatins

10/22/2013 | (France)

The U.K.'s Crediton Confectionery plans to switch to non-meat gelatins to differentiate its products. The company saw a 30% product volume increase in the last year when it switched from pork to beef gelatin, making its products accessible to more ethnic minorities. "Meat-free gelatin is perceived to be a healthier option by certain sections of the public, certainly vegetarians and those with restrictions on their diet because of their particular faith," said Managing Director David Ives.

View Full Article in: (France)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA