Transcription of G I GELATIN HANDBOOK A - GMIA
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G I GELATIN HANDBOOK A - GMIA
Written and produced by the members of the GMIAGELATINMANUFACTURERSINSTITUTE OFAMERICAGELATINHANDBOOK1 GELATIN Manufacturers Institute of AmericaMembers as ofJanuary 2012 Atlantic GELATIN / Kraft Foods Global StreetWoburn, Massachusetts 01801(781) 938-2200 FAX (781) 935-1566 GELITA North America2445 Port Neal Industrial RoadSergeant Bluff, Iowa 51054(712) 943-5516 FAX (712) 943- GELATIN Canada, Paton RoadToronto, Ontario, Canada M6H 1R8(416) 532-5111 FAX (416) 532-6231 Leiner7001 N. Brady StreetDavenport, Iowa, 52806 Sales/Customer Service(516) 822-4040 FAX (563) 386-5755 , South Rochester StreetMukwonago, Wisconsin 53149US Customer Service (888) 455-3556 FAX (262) 363-2789 International NA895 Italia StreetTerrebonne Quebec J6Y2C8 Canada(450) 621 2345 FAX (450)621 3535 of
5 The principal raw materials used in gelatin production are cattle bones, cattle hides, and porkskins. Several alternative sources include poultry and fish.
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