Since August 2018, GELITA has been a new support member of the Tierwohl (animal welfare) initiative. Founded in 2015 and based in Bonn, Germany, the initiative financially supports farmers in implementing measures for the welfare of their livestock that go beyond legal standards. “As processors of animal by-products for the production of collagen proteins such as gelatine, collagen peptides and collagen, the topic of animal welfare plays an important role for us.
Although the public debate is largely concerned with the production of meat, by-products must not be ignored. Animal-friendly and fair animal husbandry is an essential building block for the general acceptance of animal products. We are convinced that the Tierwohl initiative is pursuing the right approach here by approaching the issue in a targeted manner along the value creation chain, and including the retail trade on a broad basis,” says Reinhard Zehetner, Global VP Quality and Regulatory Affairs at GELITA.
The conditions couldn’t have been better: In late summer weather 1,413 participants lined up at the start of the sixth GELITA Trail Marathon in Heidelberg, Germany in mid-September. The best runners fought a gripping final. Moritz auf der Heide, the winner of the 42 kilometer route, was in second place when he started the climb to the Königsstuhl. A full two minutes separated the trail runner from Steffen Justus. On the hill, already, auf der Heide managed to reduce the gap to one and a half minutes – and then went on to overtake Justus on the downhill slope. In the women’s event, Dioni Gorla won the day, putting an end to Aoife Quigly’s winning series, who won the last three Trail Marathons.
with GELITA® leaf gelatine
1. soak, 2. squeeze out, 3. dissolve – and the leaf gelatine is ready for use and the cake coated with a mirror finish. Simply boil 150 grams of water with 300 grams of sugar and 300 grams of glucose syrup in a pot. Dissolve 20 grams (12 leaves) of leaf gelatine in cold water. Squeeze out the gelatine and pour into the pot while stirring together with 200 grams of condensed milk. Finally, break 300 grams of white chocolate into pieces, add and dissolve. Cover and place in the fridge overnight. Before use, heat the glaze to 40° Celsius and stir in food coloring as desired. Allow to cool to 30 – 35° Celsius for glazing.
More information on leaf gelatine: www.leafgelatine.com/en or Blog #AmazingGelatine
Visit GELITA and experience innovative products for the megatrends of tomorrow. In 2019, we will exhibit, among others, at the following fairs:
|ENGREDEA, Anaheim||5 - 9 March 2019|
|FIC, Shanghai||18 - 20 March 2019|
|Wellfood Ingredients, Sao Paulo||3 - 4 April 2019|
|SSE, Secaucus, New Jersey||9 - 10 April 2019|
|Vitafoods, Geneva||7 - 9 May 2019|
|FCE PHARMA, Sao Paulo||21 - 23 May 2019|
|IFT, New Orleans||2 - 5 June 2019|
|HNC, Shanghai||19 - 20 June 2019|