COMPANY DETAILS

Gelita

Uferstraße 7

Eberbach

69412

Germany

 

www.gelita.com

 

service.eu@gelita.com

 

Tel. +49 (0) 6271/84-01

Fax. +49 (0) 62 71 / 84 - 27 00

ACTIVE CATEGORIES

Hydrocolloids, Stabilisers and Gelling Systems

Gelita

Gelita, the worldwide leader in the manufacture of collagenous protein, supplies various types of gelatine for all important application areas. However, development continues: our researchers are constantly opening up new and innovative application areas for gelatine in the markets of tomorrow.
 
There's an optimal gelatine for every application. Customers who require gelatine for highly specific uses will find Gelita can help them in the most varied of application areas including edible powder gelatin, leaf gelatine (red/white), instant gelatin, collagen peptides, collagen and functional blends.


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Articles On FoodIngredientsFirst

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Food Ingredients News  17 July 2018

Gelita joins Animal Welfare Initiative as sponsoring member

17 Jul 2018 --- Gelita AG is joining the Animal Welfare Initiative as a sponsoring member. As of August 1, 2018, the company will support the Animal Welfare Initiative with a financial contribution. By becoming sponsoring members, companies that do not directly sell meat and meat products can help improve animal welfare in livestock farming.

Business News  07 December 2017

Gelita CEO: Clean label and collagen among clear pathways for differentiation

07 Dec 2017 --- The clean label trend continues to accelerate, with growing consumer demand for simpler products that contain ingredients with a strong tradition. With this market background, Gelita is looking to highlight its gelatin products on a clean and clear platform, with simplicity being a key strategy. Last week at FiE 2017, FoodIngredientsFirst spoke exclusively to CEO, Dr. Franz Josef Konert on the state of the market and the company’s business strategy for 2018.

Food Ingredients News  10 October 2017

Gelita reports strong sustainability progress

10 Oct 2017 --- Gelita AG’s recently published second sustainability report provides information on the company's environmental, economic and social commitment and illustrates the progress the company believes has been made. This includes a reduction in emissions, despite an increase in production volume.

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Video Interviews

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19 December 2016

Novel Technology for Collagen Peptides

GELITA presented the first in a new series of SMART TECHNOLOGY solutions. Collagen Peptides ST is a range of enhanced ingredients that brings an optimized performance level and an improved processing performance to customers. Collagen Peptides ST provide physiological functionalities and technological functionalities. Both exhibit improved process performance, namely less dust during handling, fewer clumping issues during dissolution, improved wettability and higher bulk densities. For the customer, this means improved production, optimized machinability and the ability to develop new and exciting products. Potential applications include the fortification of clear, high protein gummies with a protein content of up to 35%.


04 December 2015

New Research Into the Benefits of Collagen Peptides in Countering Sarcopenia

To fight sarcopenia GELITA has developed specific bioactive collagen peptides named BODYBALANCE. Now a double blind placebo controlled study was performed at the Institute of Sports and Sports Science at the University of Freiburg, Germany, that included 60 sarcopenic men aged 65 and older, with a mean age of 72 years. It is the first study that investigates the effects of collagen peptides on body composition and muscle strength.


02 May 2012

Collagen Peptides for Beauty from Within

Michael Teppner of Gelita on the role of collagen peptides for beauty from within.


Technical papers

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04 July 2016

Gelatine – Basic Know How of a Fantastic Ingredient

Gelatine is one of the most versatile food ingredients with a unique technological profile: it acts as a gelling and binding agent as well as a builder and stabilizer for foams and emulsions. However, the industry’s understanding of the fundamental properties of gelatine is eroding and its true potential remains unexploited.

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