Kosher foods have a market not only in the Jewish realm but also for Muslims, Hindus and others. Specialty ingredients, such as beef gelatin, are being sought by food product developers targeting a market that Mintel Group projects will more than double from 2003’s $7.6 billion to $17 billion next year. According to Mintel, the main reasons people buy kosher are quality (62%), nutrition (51%) and safety (34%). The latter is most likely due to strict guidelines kosher manufacturers must follow to ensure cleanliness, purity of ingredients and safety. Kosher food manufacturing is supervised by a specially trained rabbi and includes examination of all ingredient sources, ingredients, processing, equipment and packaging concerns.

Collagen proteins, including gelatin, are used extensively in foods and beverages due to an exceptional range of functionality—including emulsification, film forming, water binding and foam stabilization. As an ingredient, gelatin is characterized as a hydrocolloid—a term that refers to a range of polysaccharides and proteins that also gel, stabilize, thicken, inhibit ice-crystal formation and even control the release of flavors. Almost all processed foods rely on one or more hydrocolloids.