January
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.

October
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:

October
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...

August
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.

August
23, 2021
4 min

MARVELLOUS MARSHMALLOWS: FOAMING AT ITS BEST

Marshmallows are sweets that have been popular for decades. Although marshmallows seem quite modern, they do in fact date back to the ancient Egyptians in 2000 BC who made a honey based candy and thickened it with the sap of the marsh mallow plant. Fast forward to France in the 19th century: the first whipped marshmallows appeared when marsh mallow sap was combined with egg white and sugar. Seeking a more efficient manufacturing process, candy makers in Europe developed the starch mogul system, in which a mixture of marsh mallow root, sugar, egg white and water was heated and then poured into cornstarch molds.

August
12, 2021
3 min

WORLD-FIRST VEGAN ALTERNATIVE TO LEAF GELATIN

Eating habits are changing like never before, largely as a result of growing interest in flexitarian diets, along with vegetarian and vegan products. The sourcing of food is also a key consideration for many ethnic and religious groups (kosher, halal). However, it’s important to bear in mind that when it comes to meat-free products, both chefs and consumers are unwilling to compromise on convenience, indulgence, texture and visual appeal. That’s why here at GELITA, technical experts have expanded our gelling agent portfolio by delivering a world-first: agar-agar sheets.