The Institute of Food Research (IFR) once again set local schools a challenge to find out who could make the tallest jelly. The competition took place on 28th September 2012 at the IFR in conjunction with our Schools Open Day.
It is REALLY difficult to make a jelly more than 10cm tall due to the weak gel strength. To make it taller you need to increase the gel strength and/or give the jelly structure using edible materials such as fruit, sponges or pasta. Food technology, chemistry and engineering come into their own in this test of ingenuity and skill!
Teams from primary, secondary and sixth form schools across Norfolk are invited to join in the competition.
Winners - 2012
- Tallest Jelly - City Academy
- Best workbook - Rockland St Mary Primary School
- Best overall entry - Acle Academy
Images from 2012's competition
Images from 2011's competition
- See the results from previous years
- See Jelly facts & recipes for wobbly facts and delicious recipes from Sam Bompas of Bompas and Parr LLP
- Kitchen Chemistry with Heston Blumenthal - What are jellies?
- Kitchen Chemistry with Heston Blumenthal - Pineapple Jelly
- Simple activity for primary teachers to teach friction using jelly cubes
Further details from:
Dee Rawsthorne PhD
Norwich BioScience Institutes
Norwich Research Park, Colney
Norwich. NR4 7UA
Tel: 01603 255017
We gratefully acknowledge the support of Premier Foods, who supplied the Jelly.