Gelatine: it’s what gives gummy bears their characteristic elastic texture, form and unparalleled “bite”. But as well as being associated with confectionery, this highly purified collagen protein can also be applied in a wide variety of other foodstuffs. It acts as an excellent gelling, binding and whipping agent, stabilizer and emulsifier, as a perfect film and foam former, and it helps to replace fat. Thus, gelatine helps to improve a product’s texture. Alongside the likes of gummy bears and marshmallows, gelatine can be used to enhance delicious dairy products and beverages as well as meats.