Thursday, November 22, 2012

Geli Foods @ Google Maps

After a week of waiting, Google had finally approved the posting of Geli Foods at Google Maps.




From now on, you can just type Geli Foods at maps.google.com to get  directions on where to buy Fruits and Yogurt Creations.

Saturday, October 20, 2012

Our Fruit Yogurt Flavors

Since its product launch in August, Blueberry flavor became the most sought fermented dairy product in Cagayan de Oro and Cebu City while Strawberry flavor was  more popular in Tandag City. But with the latest addition of Mango flavor to the product line, it became a hit in all places instantly. 


Fruits and Yogurt Creations in 90 mL Yogurt Cups


Blueberry in yogurt balance the sourness in yogurt and sweetness of the fruit thus enhancing its distinct blueberry taste.

Strawberry is the most popular flavor in kid's candy, wafer, and milk. With strawberry in yogurt, it makes you reminisce your childhood with the added benefits of probiotics.

Who does not like Philippine Mangoes? With its pulpy meat and irresistible sweetness, it creates contrast in tangy yogurt and heavenly sweet mango bits.





What's next? Langka (Jackfruit) Flavor?

Thursday, September 20, 2012

3 Reasons Why You Should Choose Fruits and Yogurt Creations


Our Strong Points




NO MALTO DEXTRIN!
Ø  We use all – natural ingredients. Aside from the imported fruit preserves, we do not use extenders such as maltodextrins, artificial acidulants, and other binders such as carageenan. In our ingredients listing, we only have Fresh Cow’s Milk, Refined Sugar, Fruit Preserves, and Yogurt Culture. Nothing more, nothing less!











Ø  Made from real fresh milk. Our main ingredient is fresh milk from Bukidnon. Freshly harvested milk is pasteurized and inoculated with yogurt culture. Unlike in other products available in the market where they use reconstituted milk (Water, Skimmed Milk Powder, Anhydrous Milk Fat, Buttermilk Powder), fresh milk tastes better!






Ø  Significantly more affordable than other brands.  Because we are using local ingredients, we are 20% cheaper than other brands. It is a real value for your hard-earned money.

Wednesday, September 5, 2012

Where is our milk from?




The source of our milk is from the highlands of Damilag, Manolo Fortich, Bukidnon where cows are fed with fresh grasses and plenty of water at Green Acres Dairy Farm


 The cows are holstein-sahiwal crosses and are grazed freely in assigned paddocks planted with improved grasses and legumes. Milk is harvested using double-bucket milking machines and stored in milk cooling tanks before delivery to GELI Foods.

No question that our yogurt tastes better than other brands because we use real FRESH MILK!
At Green Acres Dairy Farm, cows graze freely in different paddocks everyday!

Owner of Green Acres Dairy Farm, Annabelle Jugador, attending to a new-born calf.

In one of the paddocks planted with improved grasses.



Tuesday, September 4, 2012

Macaroni in Tomato Sauce Topped with White Cheese


Prep Time: 30 min  



Ingredients: 

250 g Elbow Macaroni
100 g Ground Pork
500 g Tomato Sauce
1 bulb Onion (Minced)
4 cloves Garlic (Minced)
Salt
Ground Pepper
Oil
100 g GELIcious White Cheese

Procedure: Cook elbow macaroni in boiling water, add salt. Drain and set aside. Heat pan with oil, add minced garlic and onion. Add ground pork, season with salt and ground pepper. Add tomato sauce and simmer for 5 minutes. Add cooked macaroni. Transfer in serving plate. Top with grated GELIcious White Cheese. Bon appetit!

Friday, August 31, 2012

Frozen Strawberry Yogurt Cups







Ingredients:
·         1 bot (250 mL) Strawberry-Flavored Geli Fruits and Yogurt Creations
·         250 grams unsweetened crushed pineapple, drained
·         1 large banana, diced
·         1/4 cup finely chopped walnuts
·         2 Tablespoons sifted powdered sugar
Preparation:

Add Strawberry-Flavored Geli Fruits and Yogurt Creations, pineapple,
 banana, walnuts, and powdered sugar in a bowl. Stir mixture well. 

Spoon 1/3 cup strawberry yogurt mixture into each of 12 paper-lined muffin pans. Freeze until firm. Remove from freezer 10 minutes before serving.
 

Yield: 12 servings
 

Tuesday, August 14, 2012

We are OFFICIALLY REGISTERED!





Business Plate

Business Permit

DTI Certificate of Business Name Registration

Sanitary Permit from the City Health Department

Business Clearance from Barangay Iponan


Saturday, August 11, 2012

10 Reasons Yogurt is a Top Health Food

I had been researching in the net for a while now and found this very informative article on yogurt.

An article from askdrsears.com says it all.


10 Reasons Yogurt is a Top Health Food

1. Yogurt is easier to digest than milk. Many people who cannot tolerate milk, either because of a protein allergy or lactose intolerance, can enjoy yogurt. The culturing process makes yogurt more digestible than milk. The live active cultures create lactase, the enzyme lactose-intolerant people lack, and another enzyme contained in some yogurts (beta-galactosidase) also helps improve lactose absorption in lactase-deficient persons. Bacterial enzymes created by the culturing process, partially digest the milk protein casein, making it easier to absorb and less allergenic. In our pediatric practice, we have observed that children who cannot tolerate milk can often eat yogurt without any intestinal upset. While the amount varies among brands of yogurt, in general, yogurt has less lactose than milk. The culturing process has already broken down the milk sugar lactose into glucose and galactose, two sugars that are easily absorbed by lactose-intolerant persons.
2. Yogurt contributes to colon health. There's a medical truism that states: "You're only as healthy as your colon." When eating yogurt, you care for your colon in two ways. First, yogurt contains lactobacteria, intestines-friendly bacterial cultures that foster a healthy colon, and even lower the risk of colon cancer. Lactobacteria, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids. The more of these intestines-friendly bacteria that are present in your colon, the lower the chance of colon diseases. Basically, the friendly bacteria in yogurt seems to deactivate harmful substances (such as nitrates and nitrites before they are converted to nitrosamines) before they can become carcinogenic.
Secondly, yogurt is a rich source of calcium - a mineral that contributes to colon health and decreases the risk of colon cancer. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer. Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. People that have diets high in calcium (e.g. Scandinavian countries) have lower rates of colorectal cancer. One study showed that an average intake of 1,200 milligrams of calcium a day is associated with a 75 percent reduction of colorectal cancer. As a survivor of colon cancer, I have a critical interest in the care of my colon. My life depends on it.
3. Yogurt improves the bioavailability of other nutrients. Culturing of yogurt increases the absorption of calcium and B-vitamins. The lactic acid in the yogurt aids in the digestion of the milk calcium, making it easier to absorb.
4. Yogurt can boost immunity. Researchers who studied 68 people who ate two cups of live-culture yogurt daily for three months found that these persons produced higher levels of immunity boosting interferon. The bacterial cultures in yogurt have also been shown to stimulate infection-fighting white cells in the bloodstream. Some studies have shown yogurt cultures to contain a factor that has anti-tumor effects in experimental animals.
NUTRITIP: Yogurt - Good for Young and Old
Yogurt is a valuable health food for both infants and elderly persons. For children, it is a balanced source of protein, fats, carbohydrates, and minerals in a texture that kids love. For senior citizens, who usually have more sensitive colons or whose intestines have run out of lactase, yogurt is also a valuable food. Elderly intestines showed declining levels of bifidus bacteria, which allow the growth of toxin-producing and, perhaps, cancer-causing bacteria.
5. Yogurt aids healing after intestinal infections. Some viral and allergic gastrointestinal disorders injure the lining of the intestines, especially the cells that produce lactase. This results in temporary lactose malabsorption problems. This is why children often cannot tolerate milk for a month or two after an intestinal infection. Yogurt, however, because it contains less lactose and more lactase, is usually well-tolerated by healing intestines and is a popular "healing food" for diarrhea. Many pediatricians recommend yogurt for children suffering from various forms of indigestion. Research shows that children recover faster from diarrhea when eating yogurt. It's good to eat yogurt while taking antibiotics. The yogurt will minimize the effects of the antibiotic on the friendly bacteria in the intestines.
NUTRITIP: A Chaser for Antibiotics
Antibiotics kill not only harmful bacteria; they also kill the healthy ones in the intestines. The live bacterial cultures in yogurt can help replenish the intestines with helpful bacteria before the harmful ones take over. I usually "prescribe" a daily dose of yogurt while a person is taking antibiotics and for two weeks thereafter.
A 1999 study reported in Pediatrics showed that lactobacillus organisms can reduce antibiotic-associated diarrhea.
6. Yogurt can decrease yeast infections. Research has shown that eating eight ounces of yogurt that contains live and active cultures daily reduces the amount of yeast colonies in the vagina and decreases the incidence of vaginal yeast infections.
7. Yogurt is a rich source of calcium. An 8-ounce serving of most yogurts provides 450 mg. of calcium, one-half of a child's RDA and 30 to 40 percent of the adult RDA for calcium. Because the live-active cultures in yogurt increase the absorption of calcium, an 8-ounce serving of yogurt gets more calcium into the body than the same volume of milk can.
8. Yogurt is an excellent source of protein. Plain yogurt contains around ten to fourteen grams of protein per eight ounces, which amounts to twenty percent of the daily protein requirement for most persons. In fact, eight ounces of yogurt that contains live and active cultures, contains 20 percent more protein than the same volume of milk (10 grams versus 8 grams). Besides being a rich source of proteins, the culturing of the milk proteins during fermentation makes these proteins easier to digest. For this reason, the proteins in yogurt are often called "predigested."
9. Yogurt can lower cholesterol. There are a few studies that have shown that yogurt can reduce the blood cholesterol. This may be because the live cultures in yogurt can assimilate the cholesterol or because yogurt binds bile acids, (which has also been shown to lower cholesterol), or both.
10. Yogurt is a "grow food." Two nutritional properties of yogurt may help children with intestinal absorption problems grow: the easier digestibility of the proteins and the fact that the lactic acid in yogurt increases the absorption of minerals. And even most picky-eaters will eat yogurt in dips and smoothies and as a topping.
Perhaps we can take a health tip about yogurt cultures from cultures who consume a lot of yogurt, such as the Bulgarians who are noted for their longer lifespan and remain in good health well into old age.
NUTRMYTH: All foods made with yogurt are created equal
Not so. In fact, the yogurt used to coat nibble foods such as raisins, nuts, and fruit bits is often so highly sugared that you're really eating more sugar than yogurt.




Saturday, August 4, 2012

How it's made!

Geli Fruits & Yogurt Creations is a stirred yogurt made from real fresh milk from a dairy farm in Bukidnon, fermented perfectly using selected bacterial cultures and added with imported blueberry and strawberry preserves to achieve the right blend of creamy, fruity and tartish taste just right for Filipino palates.

A batch of Geli Fruits & Yogurt Creations starts by pasteurizing the milk to 80 degrees Celsius to eliminate pathogenic microorganisms and conditions the protein in milk. It is then cooled to 43 degrees Celsius and yogurt cultures of Lactobacillus bulgaricus and Streptococcus thermophilus are added. Fermentation takes about 6-8 hours for the yogurt cultures multiply and produce enough lactic acid for yogurt to become sour. At this stage, milk that was pasteurized, inoculated with yogurt culture and incubated for 6-8 hours is now called yogurt!

Fruit preserves and sugar are then added to the yogurt coining the name "stirred yogurt" or Swiss-style (US).

The stirred yogurt is then packed hygienically in 250 mL and 1 liter bottles and chilled it to slow down further fermentation that will make it too sour to consume.

A bottle of Geli Fruits & Yogurt Creations can last up to 2 weeks in refrigerated condition.