Science

Sorry. No Hype. Just Honesty.

At Especially Jelly, we believe in clarity over claims. Our product isn’t a miracle product, and it doesn’t need to be. It’s a clean, functional, and nutrient-rich food made from minimally processed, 100% pure bovine gelatine. We don’t overpromise.

Instead, we focus on what’s real: a daily, versatile, and high-quality source of naturally occurring protein and amino acids, that is a joy to use in the kitchen.

What is Gelatine and How is it made?

Beef gelatine is a functional whole-food protein, that is created by extracting collagen from connective tissue. Mainly the hides, bones, and sometimes tendons of cattle.

The process of extracting gelatine begins with thorough cleaning of the raw materials, followed by controlled soaking in an alkaline solution to gently break down the collagen bonds. Once prepared, the material is put through to a carefully regulated heating process, during which the collagen dissolves into a gelatinous liquid. This liquid is then filtered, concentrated and finally dried into a fine powder through evaporation and milling.

The result is a pure, bioavailable protein that retains its natural amino acid profile and dissolves easily in warm liquids.

Using beef gelatine is both nutritionally and environmentally responsible. It transforms what would otherwise be waste into a valuable whole-food product; maximising the use of each animal and reducing landfill impact.

At Especially Jelly, we exclusively use 100% bovine sources from Switzerland, prioritising high animal welfare standards and sustainability. And we have committed ourselves to embracing a circular, respectful approach to food that aligns with ancestral wisdom and modern nutritional science.

Disclaimer: Values shown are average estimates based on 20g of Especially Jelly gelatine and publicly available amino acid profiles. Nutrient needs may vary by individual, and this information is for general educational purposes only. Especially Jelly is a food product and not intended to diagnose, treat, cure, or prevent any disease.

Amino Acids in Especially Jelly Gelatine

Especially Jelly gelatine contains naturally occurring amino acids that are commonly found in collagen-rich connective tissues. The table here shows the typical amino acid content per 20g serving of our gelatine, alongside general adult reference values.

Gelatine is considered a high-protein food and is easily digestible, especially when prepared in warm liquids or semi-solid forms such as jellies or broths. Its amino acid profile is rich in glycine, proline, and hydroxyproline, which are especially abundant in structural animal proteins.

While gelatine is not a complete protein (contains 8 out of 9 essential amino acids), it can complement other protein sources (such as eggs, dairy, fish, or meat) when included in a varied and balanced diet.

Why 220 Bloom & 30 Mesh?

Not all gelatine is created equal — and when it comes to culinary use, texture and dissolvability matter just as much as purity.

At Especially Jelly, we’ve chosen a 220 Bloom strength and 30 Mesh grain size for optimal versatility, consistency, and performance in the kitchen.

What is Bloom Strength?

Bloom is a measure of gelatine’s gelling power. The higher the Bloom number, the firmer and more elastic the final gel will be.

220 Bloom is considered high-grade culinary gelatine, commonly used by chefs and food formulators
It creates a smooth, stable set with a pleasing mouthfeel; perfect for jellies, gummies, marshmallows, puddings, mousses, and more
Lower Bloom gelatines result in softer, less consistent textures, while even higher Bloom values can be too stiff or difficult to dissolve

What is Mesh Size?

Mesh refers to the particle size of the powdered gelatine essentially, how fine it is.

A 30 Mesh size strikes the perfect balance:
- Fine enough to dissolve easily in warm liquid without clumping
- Coarse enough to stay shelf-stable and easy to handle (aka less of a mess in the kitchen)
This makes it ideal for stirring into teas, coffees, broths, or incorporating into recipes without special preparation

Why We Chose This Profile

We selected this specific combination, of 220 Bloom / 30 Mesh, to ensure:

Reliable texture in everything from firm gummies to soft puddings
Quick and smooth dissolving in everyday kitchen use
Broad culinary flexibility, whether you're a home cook, a food artisan, a chef, or someone on-the-go

It’s the sweet spot for gelatine that works, without the stickiness, clumping, or unpredictability of low quality powders.

Especially Jelly is food-grade, chef-approved, and designed to elevate your everyday recipes.

What is the Difference Between Gelatine Powder and Collagen Supplements?

While collagen and gelatine come from the same raw material, their processing and culinary applications differ significantly. Gelatine is a minimally processed, whole-food protein that retains its natural long-chain peptide structure and gelling ability, making it both versatile in recipes and a valuable source of naturally occurring dietary protein.

Collagen supplements, by contrast, are fully hydrolysed into small peptides. These dissolve in cold liquids and are absorbed quickly, but they lose the structural and culinary properties that define gelatine as a traditional food ingredient.

Most commercial collagen supplements are derived from bovine hides, but some use fish skin (marine), pig skin (porcine), or poultry cartilage. The exact source is often unclear or undisclosed. So-called “vegan collagen” does not contain collagen at all; it typically consists of a blend of nutrients that may contribute to general protein intake, or in rare cases, a lab-made compound produced via microbial fermentation.

Our Especially Jelly gelatine powder is made from 100% bovine sources, with highest animal welfare standards and traceable production. It’s a culinary-grade, single-ingredient protein that fits into a balanced diet, offering everyday versatility without the need for any additives.