The consumer, far more aware, demands products that are rich in protein and low in calorie content. Gelatine meets the following two requirements in full:
- protein content between 84% and 90%
- calorie content is only 3,5 Kcal/g
Gelatine therefore has undoubted benefits for controlling body-weight but, more importantly, it is an ingredient recommended for celiacs and diabetics.

Important future developments concern the use of the unparalleled properties of gelatine as a protein integrator and as a texturizing, structuring and stabilising substance in many applications which have so far been the exclusive dominion of a great quantity of polysaccharides.
Unlikely, gelatine has the advantage of being a far more natural food as it is not obtained from genetically modified raw mateirals, it is not chemically altered and is not listed as an additive, but as a natural product.