14, 2022
4 min

Ingredient innovations driving the premium pet food trend

As more and more people look to food as a source of health and wellbeing, so owners are doing exactly the same for their pets. According to the European pet food industry association, ‘humanisation’ is the key trend currently driving the market. Any old can or bag of biscuits is no longer good enough: consumers want the best for their furry friends. High-quality, natural ingredients, with added functionality where possible, is in great demand for cats’ cuisine and dogs’ dinners these days.

18, 2022
4 min

Creating stable foams and emulsions with gelatin

Did you know that gelatin experienced its first real large-scale boom as a foodstuff during the Napoleonic Wars (1800–1815) when the French used it as a source of protein? After that, it became clear that gelatin was so much more than just a source of protein; in fact, today it’s the most versatile hydrocolloid in the food industry thanks to its important technological properties – such as gelling (which we discussed previously: Gelatin Know-How: Gelling Power | GELITA), as well as foam formation and emulsification, which we will take a closer look at in this blog.

03, 2022
3 min

Revealed: Why yesterday’s leftovers taste so much better the next day

Who hasn’t licked their lips in anticipation at the thought of tucking into the leftovers from last night’s curry, stew or even spaghetti bolognese? After all, we know that such dishes always seem to taste so much better the next day. But why exactly is that? Grab a bowl of yesterday’s biryani, and allow us to enlighten you.

21, 2021
3 min

Acting responsibly to protect our people and planet

As one of the world’s leading manufacturers of collagen proteins and a globally active company, we believe that it’s our responsibility to review and continuously improve the impact of our actions on the environment, our employees, customers and suppliers. Our goal, therefore, is to work tirelessly to reduce our energy and water consumption, cut emissions and avoid waste. So what did we achieve in 2020 on our way to becoming a more sustainable company? Here are some key facts from our latest sustainability report:

08, 2021
4 min

Gelatin Know-How: Gelling Power

Gelatin is one of the most versatile food ingredients available. Yet despite its popularity, we’ve noticed that the industry’s understanding of the fundamental properties of gelatin has begun to erode during the last few years, and that its true potential remains unexploited. That’s why we want to refresh your knowledge, and remind you of the unrivalled technological properties of this amazing product. So let’s kick-off with gelling power...

26, 2021
3 min

DAVIS Gelatine – the relaunch of an Australian icon

In this blog, we’re going to tell you a heart-warming tale from Down Under - a story about Sir George F. Davis who dropped out of an independent boys’ school in the heart of Auckland, New Zealand, at a young age and set sail in search of adventure. When his first business venture failed, he started DAVIS Gelatine in Australia in 1917, with his last $25. The company quickly became a huge success and before long, people all over the world had heard of the DAVIS brand. Fast forward more than 100 years and it’s still much in demand today, particularly in Australia, New Zealand, Asia and the Middle East. The company - one of the first Australian food brands to go global - also went on to launch and publish the original Australian cookery books “Dainty Dishes”, which are now collectors’ items and can be found in museums around Australia.