How Collagen Powder Is Made: The Complete Journey from Source to Supplement

What this article will tell you:

• Where does collagen come from?
• How is it processed?
• The steps involved in producing collagen include extraction, purification, hydrolysis, and filtration.
• What makes quality collagen, and how to tell good collagen products from average ones
• Does it matter where my collagen is sourced from?
• How collagen compares to other protein sources

The collagen market is projected to grow by nearly 10% annually from 2025 to 2032. No wonder collagen products are popping up around us. If you have added collagen powder to your morning coffee or post-workout smoothie, you know how it supports the health of your skin, bones, and the human body’s overall well-being.

As for where it comes from, you may be surprised by how many sources of collagen exist, and how it’s transformed into the well-known flavorless powder that we add to our drinks or food. It all comes down to a combination of biochemistry, industrial processing, and centuries-old techniques that have been adapted for modern manufacturing.

What Is Collagen, Really?

Collagen is the most abundant protein in animals, making up about 30% of the body’s total protein content. It is the main structural component of connective tissues, including skin, bones, tendons, ligaments, blood vessels, and even the cornea of the eye.

There are at least 28 known types of collagen, but Types I, II, and III make up the majority in the human body. Type I supports skin, bones, and tendons; Type II is found mainly in cartilage; and Type III contributes to the structure of muscles and blood vessels. Other forms, such as Type V and Type X, play specialized roles in tissues like hair, the cornea, and cartilage development – a context that helps explain sources like eggshell membrane collagen, which contains multiple types of collagen.

Collagen is made from amino acids, primarily glycine, proline, and hydroxyproline, which combine to form triple-helix structures known as collagen molecules. These molecules organize into collagen fibrils, which then bundle together into larger collagen fibers that provide strength and elasticity to tissues.

Think of it as the “glue” that holds the body together (the word actually comes from the Greek kólla, meaning glue). As we age, our bodies produce less collagen and its quality degrades, leading to reduced skin elasticity and firmness – key factors in skin aging. This gradual decline is one reason the supplement industry has experienced an explosion of collagen products, promising to restore what time takes away.

The Raw Materials

Most collagen powders come from animal sources. The specific source matters for both the type of collagen produced and the manufacturing process required.

Bovine-sourced collagen

Bovine collagen (from cows) is the most common type. It’s typically sourced from cattle hides, which are thick, collagen-rich, and abundant as a byproduct of the meat and leather industries. Bones can also be used, particularly from grass-fed or pasture-raised cattle.

Fish-sourced collagen

Marine collagen (from fish) has grown lately in popularity, especially among consumers looking for non-mammalian sources or people who follow certain dietary restrictions. It’s extracted from fish skin and scales, primarily from species like cod, snapper, and salmon.

Pork-sourced collagen

Porcine collagen (from pigs) comes primarily from pig skin, which is remarkably similar to human skin in structure. While less common in the U.S. market due to dietary restrictions and preferences, it’s widely used in Asia and Europe.

Chicken-sourced collagen

Chicken collagen is the odd one out. This type is particularly marketed for joint health rather than skin benefits.

Eggshell collagen

Eggshell membrane collagen is a promising source that contains Type I, V, and X collagen, as well as other beneficial compounds, including hyaluronic acid and glucosamine. It’s harvested from the thin membrane between the eggshell and egg white.

The choice of source affects not just the collagen type but also processing requirements, cost, and marketing goals. Marine collagen, for instance, usually commands a premium price because it is more difficult to source and process.

The Manufacturing Process

Step 1: Cleaning and Preparation

It all starts with the preparation of raw materials.

For bovine hides, the process starts at the tannery or at a specialized collagen extraction facility. Workers remove any remaining flesh, fat, and hair. The hides are then cut into smaller pieces and undergo intensive washing cycles with water and sometimes mild detergents. This process can take several hours, as multiple rinse cycles are required to remove blood, dirt, and any chemicals used in earlier steps.

Bones must be crushed or ground into smaller pieces to increase surface area. They are then degreased, often through steam or solvent extraction, to remove marrow and fat. Clean bones are bleached to remove remaining organic matter and any discoloration.

Marine sources require their own specialized preparation. Fish skins must be descaled (if scales weren’t the target material), and all traces of flesh removed. Many marine collagen facilities are located near fishing ports or processing plants to minimize transportation time.

Step 2: Hydrolysis – Breaking Down the Protein

This step is the heart of collagen powder production. Insoluble collagen is transformed into soluble, bioavailable collagen peptides.

The challenge lies in the form of collagen molecules. Each native collagen molecule is comparatively huge. Your digestive system would struggle to break these down efficiently, which is why raw collagen isn’t particularly beneficial as a supplement.

Hydrolysis is the process that breaks the peptide bonds holding collagen’s amino acid chains together, creating smaller fragments called peptides. There are several ways to achieve this. 

Enzymatic hydrolysis, considered the modern gold standard, uses specific enzymes to break down collagen into short-chain, water-soluble peptides that are readily absorbed. Thermal hydrolysis, on the other hand, involves heating collagen in water under pressure. This process denatures the protein, producing gelatin with gelling properties. Unlike enzymatic hydrolysis, thermal hydrolysis yields gelatin rather than individual collagen peptides.

Manufacturers measure the “degree of hydrolysis”, which calculates the percentage of peptide bonds that have been broken, and check molecular weight distribution. Insufficient hydrolysis results in poor solubility and absorption, while excessive hydrolysis can lead to the loss of peptide sequences that make collagen beneficial.

Step 3: Filtration and Purification

After hydrolysis, you obtain a complex soup containing collagen peptides (the desired product), water, residual enzymes, small bits of unhydrolyzed material, minerals from bones, and some impurities. The goal now is to isolate these collagen peptides with maximum purity.

The first filtration step uses coarse filters or screens to remove any large particles or chunks that didn’t fully hydrolyze.

Next comes ultrafiltration, a pressure-driven membrane separation process. The hydrolyzed collagen solution is pumped through semipermeable membranes with tiny pores. Some manufacturers run multiple ultrafiltration stages with varying molecular weight cutoffs to control the final peptide size distribution.

Throughout the filtration process, manufacturers must be careful about temperatures to prevent peptide degradation or unwanted reactions. The entire filtration process is conducted in stainless steel equipment under sanitary conditions similar to those found in pharmaceutical manufacturing.

The resulting purified collagen solution is approximately 10-20% protein by weight, with the remainder being water. It’s clear or slightly amber in color and has a mild, characteristic smell – not unpleasant but distinctly “proteinaceous” (is that a word? Well, you know what we mean).

Step 4: Concentration

The purified collagen solution is still quite dilute – too dilute to dry efficiently into a powder. Concentration removes more water, increasing the protein content to 30-40% or higher.

Vacuum evaporation is the most commonly used method. The solution is placed in large tanks or evaporators where pressure is reduced. At lower pressures, water boils at lower temperatures. This “gentle” evaporation removes water without subjecting the delicate peptides to high heat that could cause degradation.

The concentrated solution has a syrup-like consistency and increased viscosity. It must be kept moving or stirred to prevent localized drying or protein aggregation. Temperature control is key at this stage, as high heat can damage the product.

Step 5: Drying

At this stage, the liquid becomes powder. There are various ways to dry the liquid.

The method dominating the collagen industry is spray drying. The concentrated collagen solution is pumped to the top of a tall tower. Hot air flows through the tower, with a twist: while the air is hot, due to the evaporative cooling effect, the actual product never reaches these temperatures. The droplets’ surface temperature remains much lower to protect the protein’s structure, while the water evaporates almost instantly, in just seconds.

Freeze drying (lyophilization) is a premium alternative used for high-end collagen products. The concentrated solution is frozen, then placed in a vacuum chamber where the ice turns directly from solid to vapor without passing through a liquid phase. This process preserves the protein structure exceptionally well. It often produces collagen with superior solubility and texture, but it’s 5-10 times more expensive than spray drying and much slower (taking 24-48 hours versus seconds).

Step 6: Quality Control and Testing

Reputable manufacturers test their collagen powder at multiple stages, particularly after drying, to verify that the product meets specifications for composition, purity, and functionality. Testing includes protein content analysis, molecular weight determination, heavy metal testing, and microbiological testing.  

The manufacturer also tests for solubility, which checks how the powder dissolves in water at various temperatures, the rate of dissolution, and the extent of dissolution. Premium collagen peptides should dissolve almost completely in cold water within 1-2 minutes with minimal stirring. Poor solubility typically indicates over-processing, aggregation, or the presence of impurities.

This stage also includes moisture content testing because excess moisture can lead to clumping and reduce shelf life. Most collagen powders specify a maximum moisture level of 5-8%. Too little humidity causes the powder to become electrostatically charged, making it difficult to handle, while excessive moisture makes it sticky and prone to microbial growth.

Even color is assessed. While it might seem superficial, color can indicate processing issues. For example, excessive browning suggests that too much heat was used, while unusual colors may indicate contamination.

Third-party certification adds credibility. NSF International, Informed Choice, USP Verified, and similar organizations perform independent testing and facility audits. These certifications are necessary for products marketed to athletes (testing for banned substances) or for specific dietary categories, such as Kosher, Halal, or organic.

Traceability is increasingly significant. Batch coding systems help manufacturers track every batch from the raw material source through processing to the final product, providing complete transparency and accountability. It provides transparency and necessary information to consumers who want to know the origin of their collagen.

Types of Collagen Powder

Hydrolyzed collagen

Hydrolyzed collagen/Collagen peptides are the most common supplement form. These dissolve easily in cold water, have minimal taste or smell, and don’t gel. This type is what you’ll find in most collagen powders marketed for mixing into coffee, smoothies, or water.

Gelatin collagen

Gelatin forms a gel when dissolved in hot water and then cooled, making it ideal for gummies, jellies, and marshmallows. Some people prefer gelatin for gut health, believing its gel-forming properties help coat and protect the digestive tract.

Nutritionally, gelatin and hydrolyzed collagen are very similar: both contain all the amino acids found in collagen, including high amounts of three amino acids – glycine, proline, and hydroxyproline – that are key for skin, joint, and gut health. The primary difference lies in molecular size, with hydrolyzed collagen broken down into smaller peptides, while gelatin remains in longer chains that can form a gel.

Undenatured collagen

Undenatured collagen is minimally processed collagen. Instead of breaking it down for absorption, the goal is to preserve the native structure because the immune system recognizes and responds to it differently. This form is primarily used for joint health supplements, usually in much smaller doses compared to hydrolyzed collagen. The theory behind this approach is that exposing the immune system to intact collagen may help establish tolerance and reduce joint inflammation.

The processing determines not just the physical properties but also the product’s intended use, recommended dosage, and marketing positioning.

What Makes Quality Collagen

Not all collagen powders deliver the same benefits, so let’s see what makes good collagen.

Collagen source

Source quality matters enormously. Grass-fed, pasture-raised bovine collagen is derived from animals raised without the use of growth hormones or unnecessary antibiotics, typically in more favorable conditions. Their hides and bones tend to have fewer contaminants and potentially better nutrient profiles.

Likewise, wild-caught fish collagen is preferred over farmed fish, which may be exposed to antibiotics, pesticides, or heavy metals in crowded aquaculture operations.

Species

The specific species matters too. Marine collagen from cold-water fish, such as cod or pollock, may differ in composition from that of tropical fish. Bovine collagen from South American grass-fed cattle may vary from that of grain-fed American cattle. These aren’t just marketing distinctions, as diet and environment affect tissue composition.

Molecular weight

Very large peptides may be poorly absorbed, while tiny peptides or free amino acids might be absorbed too quickly to have collagen-specific benefits. The “Goldilocks zone” appears to be 2,000-8,000 Daltons for most applications, though research continues to evolve.

Processing standards

Processing standards and certifications reveal the quality of manufacturing. Look for the following:

• GMP (Good Manufacturing Practice) certification indicates that the facility adheres to pharmaceutical-grade quality standards.
• Third-party testing (NSF, Informed Sport, USP Verified) confirms that the product contains what it claims and is free of contaminants.
• If you prefer certified products, look for organic certification (USDA Organic, EU Organic), though truly organic collagen is rare and expensive.
• Halal or Kosher certification is required for religious or dietary reasons.
• Facilities must be regularly inspected and be willing to provide certificates of analysis (COAs) for their products.

Purity

Purity and additive content separate pure collagen from filler-laden products. The best collagen powders are typically 90-98% collagen protein with minimal additives. Some use small amounts of vitamin C (which aids collagen synthesis in the body) or flavorings, but these should be clearly labeled.

Cheaper proteins

Watch out for products bulked up with cheaper proteins, such as soy or pea protein, or those with excessive fillers, maltodextrin, or artificial sweeteners, unless you specifically want a flavored product. Check the ingredients list: ideally, it should be very short.

Solubility and texture

Premium hydrolyzed collagen dissolves almost completely in cold water with minimal stirring, leaving no gritty texture or clumps. It’s nearly tasteless and odorless – a slightly savory or “brothy” flavor is to be expected, but anything strong, fishy, or unpleasant suggests poor processing or old product.

Traceability and transparency

Traceability and transparency distinguish companies that genuinely care about quality from those merely capitalizing on trends. Can the company tell you where its collagen comes from? Which farms or fisheries? Which countries? How is it processed? Companies that take pride in their sourcing and manufacturing practices will openly share this information. Manufacturers often remain vague when using cheaper, lower-quality sources or contract manufacturers with unknown standards.

Price

While not absolute, collagen pricing often reflects the quality of the product. Marine collagen typically costs more than bovine collagen due to its more challenging sourcing and processing.

Grass-fed, organic, or specially certified collagen typically costs more than conventional collagen. If a collagen powder seems suspiciously cheap, ask yourself why. It might be diluted, sourced from questionable materials, or minimally tested.

Packaging and storage

Packaging and storage also affect quality. Collagen peptides must be packaged in moisture-proof containers, often with desiccant packets, and stored in cool, dry conditions. Exposure to heat, moisture, or light causes the product to degrade over time. Check expiration dates and only buy from retailers with good inventory turnover.

The Sustainability Angle

The production of collagen powder can reduce waste from food production.

Most collagen production uses animal parts that would otherwise be discarded or underutilized. In beef processing, only about 40-50% of the live animal becomes meat for human consumption. The rest – bones, hides, tendons, and organs – must be disposed of or sold for other uses. Collagen extraction creates a higher-value use for these materials.

Fish processing is even more wasteful. When fish are filleted for market, only 25-40% of the fish is used, which is the fillets. The remaining 60-75% – heads, bones, skin, and scales – is waste. Globally, the fishing industry generates millions of tons of this “waste” annually. Fish skins and scales, which would otherwise be dumped, become premium collagen supplementation.

How does collagen compare to other protein supplements in terms of sustainability?

Whey protein production relies on dairy farming, which generates substantial methane emissions and consumes significant land resources.

Plant proteins, such as those derived from peas or soy, require agricultural land, water, and often fertilizers; however, they generally have a lower carbon footprint than animal proteins.

Collagen’s advantage is that it’s upcycled mainly from existing food production waste. The animals aren’t explicitly raised for collagen, just as they’re not raised specifically for leather.

Future collagen production innovations

The sustainability equation may change with the advent of biotechnology. Several companies are developing lab-grown or fermentation-derived “collagen” with genetically engineered yeast or bacteria to produce collagen peptides. This technology would eliminate the need for animal sourcing and could open up market segments for vegan collagen, resulting in a significantly smaller environmental footprint.

Collagen production from beginning to end

The journey from animal tissue to collagen powder as a supplement is a process that combines traditional techniques with modern biochemistry and industrial engineering. It requires careful sourcing, thorough cleaning, hydrolysis, and filtration to produce high-quality collagen.

While the process seems highly processed, and it certainly is, it serves a purpose, transforming a tough, insoluble structural protein into peptides your body can absorb and potentially use to improve skin, joints, bones, and connective tissue.

What does the collagen journey tell us? When you shop for collagen protein powder, you must ask meaningful questions: Where does it come from? How is it processed? What’s the molecular weight? What quality testing was done? The more a company transparently answers these questions, the more it’s likely they care about quality.

Knowledge is power. When you understand how collagen powder is made, you can obtain high-quality, properly processed collagen for your personal wellness. Contact Nutra Coast today to discuss how our expertise in collagen powder manufacturing can help your supplement achieve the success it deserves!

Key takeaways

• Collagen powder comes from animal byproducts that would otherwise be discarded. Most collagen is sourced from cattle hides, fish skin and scales, pig skin, or chicken bones and cartilage. It is a good example of upcycling in the food industry, rather than a product that requires dedicated animal farming.
• Hydrolysis is the step that makes collagen digestible. Raw collagen molecules are too large for our bodies to absorb efficiently, so manufacturers use enzymatic or chemical processes to break them down into smaller peptides.
• Not all collagen powders are created equal. Collagen quality depends on its source (grass-fed vs. conventional, wild-caught vs. farmed), molecular weight distribution, purity, processing standards, and the results of third-party testing. Premium products should contain 90-98% pure collagen protein with minimal fillers.
• The manufacturing process is complex but designed to maintain the quality of the protein. This process includes cleaning, controlled hydrolysis, multiple filtration stages, and gentle spray drying.
• Distinct processing methods create different products. Fully hydrolyzed collagen peptides dissolve easily and don’t gel (ideal for supplements), while gelatin is partially hydrolyzed and forms gels (used in cooking).

FAQs

Can I consume collagen daily?

Yes, hydrolyzed collagen powder is generally recognized as safe for daily consumption. Most studies use doses of 2.5-15 grams daily without adverse effects. Collagen is simply a protein broken down into peptides, with the same amino acids found in many foods you already eat. If you have specific allergies (such as to fish or beef), choose your collagen source accordingly. As with any supplement, consult your healthcare provider if you’re pregnant, nursing, or have underlying health conditions.

Can vegetarians or vegans take collagen powder?

Traditional collagen powder is derived from animal products, making it unsuitable for vegetarians or vegans. Collagen comes from cattle, fish, pigs, or chickens. No plant naturally produces collagen. Some companies are developing lab-grown collagen using genetically modified yeast or bacteria, which could offer a vegan-friendly alternative in the future; however, we are far from achieving commercially viable vegan collagen production.

How long does it take to see results from collagen supplements?

The results of taking a collagen supplement depend on what you hope to achieve and individual factors. Most research suggests that skin hydration and skin elasticity become noticeable within 4 to 12 weeks, and hair looks and feels better within 3 to 6 months of consistent consumption. One key tip is to maintain consistent consumption: a daily intake of 2.5-15 grams is more effective than sporadic, higher doses. Remember that collagen supplements work by providing amino acid building blocks. Your body still needs to synthesize its own collagen, a process that takes time to complete.

Does heating collagen powder destroy its benefits?

No, you can add collagen powder to hot coffee, tea, or cooked foods. The peptides are already broken down during manufacturing and are heat-stable. While extreme, prolonged heat can cause some amino acid degradation, the temperatures in your morning coffee are well below the threshold that would damage the peptides.

What’s the difference between marine collagen and bovine collagen?

The main differences are:

• Source: Marine collagen comes from fish (skin and scales), while bovine collagen comes from cattle (hides and bones).
• Collagen type: Marine collagen is almost exclusively Type I collagen, whereas bovine collagen contains both Type I and Type III.
• Molecular weight: Marine collagen peptides are usually smaller and may be absorbed slightly better, though research is mixed.
• Taste and smell: Marine collagen is often less noticeable in beverages, whereas bovine collagen can have a slightly more pungent flavor.
• Price: Marine collagen costs more due to more complex sourcing and processing
• Dietary preferences: Marine may suit pescatarians; bovine won’t work for those avoiding red meat.

Both are effective, so choose based on your dietary preferences and budget.

Can I take too much collagen?

While collagen is generally safe, excessively high doses may not be beneficial and can cause mild digestive discomfort, feelings of fullness, or an unpleasant taste in the mouth. Most research uses 2.5-15 grams daily, with some joint health studies using up to 20 grams per day. Your body can only use so much at once. Stick to the recommended dosage.

Should I take collagen on an empty stomach or with food?

You can take collagen either way. There’s no strong evidence that timing significantly affects absorption. Some people prefer to take it on an empty stomach with their morning coffee, while others take it with meals. Some even choose to ingest it before bed. Consistency matters more than timing. Choose whatever schedule you will stick with long-term.

Why doesn’t collagen powder have a strong taste or smell?

High-quality hydrolyzed collagen is extensively purified during the manufacturing process. The multiple filtration steps, washing cycles, and careful processing remove most of the compounds that would create intense flavors or odors. What remains is primarily peptides and amino acids, which have minimal taste. Some collagen may have a very slight savory or “brothy” note, which is perfectly normal. If your collagen has a strong, unpleasant, or fishy smell (especially with marine collagen), it may indicate poor processing, an old product, or inadequate purification.

Do collagen supplements actually work, or am I just paying for expensive protein?

Research on the effectiveness of collagen is promising but ongoing. Several studies have shown the benefits of collagen for skin hydration and elasticity, as well as for joint pain and bone density, while others have shown minimal effects. That said, collagen supplements must complement and not replace a healthy diet rich in vitamin C, protein, and other nutrients necessary for natural collagen production.

How should I store collagen powder, and how long does it last?

Store the collagen powder in a cool, dry place away from direct sunlight and moisture. Keep the container tightly sealed after each use. Collagen is hygroscopic (attracts moisture), which can cause clumping and potentially microbial growth. Properly stored and sealed, collagen powder has a shelf life of 2-3 years from the date of manufacture. Check the expiration date on the package. Once opened, use it within 3-6 months for optimal quality, although it will remain safe for longer if stored correctly. If the powder changes color, develops an off smell, or becomes clumpy despite proper storage, it’s time to replace it.