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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.

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.

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.

Although gelatin has a long tradition in soft capsule production, we sometimes forget the importance and flexibility of this versatile ingredient. That’s why now’s a good time to get back to basics, and look at the numerous benefits of gelatin softgels.

From firm to creamy to fluffy – the importance of food texture is often overlooked. But good taste alone does not make a perfect product. Siegfried Brenneis is a master baker and confectioner and has been captain of the German national bakery team since 2010. He knows for sure that the texture of cakes and other sweet bakery treats is crucial.

The hard capsule has been around for some time now, with the first (known) gelatin capsules invented in the 19^th century. Since then, they have been widely used as a popular dosage form for nutraceutical and pharmaceutical ingredients. But the gelatin capsule is now facing some competition, as the last few years have seen increasing demand for a vegetarian alternative.