DAVIS Gelatine – the relaunch of an Australian icon

August
26, 2021
3 min

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.

And if you’re seeking inspiration for industry-scale, gelatin-based innovations, don’t hesitate to get in touch. Diverse areas of application demand different types of gelatin, and so choosing the best one for your product requires expert advice - something with which our experienced team of food technologists is more than happy to help.

DAVIS Gelatine has this year been relaunched, using modern packaging technology that retains the traditional style and feel of the original offering. Furthermore, the portfolio of products within the new range has been extended. If you’re curious to learn more, check out the DAVIS Gelatine website: https://davisgelatine.com/ 

And if you’re seeking inspiration for industry-scale, gelatin-based innovations, don’t hesitate to get in touch. Diverse areas of application demand different types of gelatin, and so choosing the best one for your product requires expert advice - something with which our experienced team of food technologists is more than happy to help.

For us at GELITA, the amazing success of DAVIS mirrors the relevance and tradition of gelatin as a convenient and versatile foodstuff. It is THE trusted and well-known texturizing ingredient for a generation of families, chefs, confectioners and other food industry professionals. It gives gummy bears their characteristic elastic texture, form and unparalleled “bite”, for example, but can also be used in a wide variety of other foodstuffs. It acts as an excellent gelling, binding and whipping agent, stabilizer and emulsifier, film and foam former, and can also help replace fat. Alongside the likes of gummy bears and marshmallows, gelatin can be used to enhance beverages and meats, and is often used as the basis for pharmaceutical capsules too. So, in short, no other hydrocolloid comes close to the versatility of gelatin.

And if you’re seeking inspiration for industry-scale, gelatin-based innovations, don’t hesitate to get in touch. Diverse areas of application demand different types of gelatin, and so choosing the best one for your product requires expert advice - something with which our experienced team of food technologists is more than happy to help.

If you’re seeking inspiration for industry-scale, gelatin-based innovations, don’t hesitate to get in touch. Diverse areas of application demand different types of gelatin, and so choosing the best one for your product requires expert advice - something with which our experienced team of food technologists is more than happy to help.