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Collagen peptides have the added benefit of versatility in food, beverage, and supplement formulations. Because they lack the ability to form gels, formulators can use collagen peptides in a wide variety of applications, including protein bars, RTD beverages, and powders. Gelatin, on the other hand, has significant gel strength and is ideal for specific applications where a gel is desired, such as gummies, thickened beverages, and gelled desserts.