WEISHARDT
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Specialising in the manufacture and distribution of gelatine, Weishardt was founded in 1839 in Dijon, before moving to the Tarn in Graulhet almost a century later, in 1932. Weishardt gelatins are made from pig rind, bovine or fish skins (certified hallal). The product with multiple properties - gelling, thickening, emulsifying, binding, film-forming... - is mainly used in the food sector: pastries, ice cream, margarines, sausages, ready meals.... Gelatin is also used in pharmacies to make hard or soft capsules for drugs, as well as in parachuting and parapharmacy. And also has applications in the technical field: microencapsulation of inks, dyes, perfumes.... Weishardt, which generates 80% of its turnover abroad, is the world's fourth largest producer of gelatin. The company also develops cold soluble gelatins, hydrolyzed marine collagens and blends of complex ingredients developed under contract.
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