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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:

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...

The global protein bar market is predicted to reach USD 7.03bn by 2027, with a CAGR of 5.6 % from 2019[1]. This is driven by active consumers wanting to take better care of themselves – but also a growing preference for convenient, yet healthy, on-the-go nutrition that can be easily squeezed into a hectic lifestyle. Such nutrient-rich bars also promise an energy boost as well as a feeling of satiety – both key selling points.

We love sport and, as a company, support events, teams, young talent- and professional athletes. Most of the GELITA staff love sport, too, and that’s great because physical exercise is good for the mind, body and spirit. There really is no better way to de-stress. ‘Happy hormones’ serotonin and dopamine flood the body during long periods of exercise and make us feel invincible. Furthermore, team sports help teach young people accountability, dedication, leadership and other skills. So what’s not to love?

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.