Congratulations to our partners at AVEBE who have won the Most Novel Protein Award from Bridge2Food for Perfectasol D520 in Pizza Cheese.

Further information can found on the AVEBE website here:

With the product Perfectasol D520 Avebe is the winner of the Most Novel Protein Ingredient Award!

The award was presented during the Bridge2Food Protein Summit 2018, world’s largest protein platform, on 25 October in Lille (France).

Perfectasol D520 is a unique combination of potato starch and potato protein and makes it possible to make a 100% plant-based pizza cheese. This ‘topping’ has the same properties as dairy-based cheese; well shreddable and sliceable with excellent melting properties and the ‘stretch’ of mozzarella. Perfectasol D520 has a neutral taste and colour and is ‘clean label’ (no e-numbers)….

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Daymer Ingredients Limited draw all customers and prospective customers attention to the following article on PotatoPro.com:

In Belgium, the continuing drought and especially the extreme heat is increasingly disastrous for the upcoming potato harvest and threatens to cause havoc for processors as well….

www.potatopro.com – drought-and-extreme-heat-disaster-harvest

We are proud to announce that Daymer Ingredients Limited has achieved a Double-A Grade in its most recent BRC Global Standard audit.

As one of the first food ingredient distributors to achieve the standard in 2015, we are pleased to continue to operate our business in line with this industry leading food safety standard.

For an updated copy of our certificate, please contact us.

The following article is from AVEBE.com:

https://www.avebe.com/news/challenges-and-opportunities/

The food industry is facing a rapid increase in demand for “all natural” food. Consumers increasingly ask for “clean label” food. Food manufacturers respond by changing ingredient names, changing ingredients altogether, looking for alternatives to satisfy the consumer. But the all natural trend offers not just challenges; for the observant food manufacturer, there are also plenty of opportunities.

Clean label: what exactly do consumers demand?

Within the food industry, clean label is a relatively well-known concept. But it is hard to translate to consumer demands, because most of them do not use the term clean label in the same way producers do. They tend to put clean label on par with “natural”, which means so much as being produced with conventional agriculture, to being minimally processed – which includes not using processes the consumer finds unfamiliar – to being GMO-free. Because of food scares, clean label is also about safety: food that is free-from hidden contaminants such as insecticides or heavy metals. All in all, that means clean label seems to have become a blanket term for “anything that seems healthy and safe”.

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GDPR and your rights

May 24th, 2018 | Posted by jwlbrace in general update - (Comments Off on GDPR and your rights)

Daymer Ingredients Limited take your privacy and data seriously.

Following the implementation of the GDPR, we have implemented updates to our Privacy Notice and our Data Protection Policy.

We also respect your rights to no longer be contacted by us if you feel our products and/or services are no longer of interest to you.

If you have any concerns relating to your privacy with Daymer Ingredients, please contact us:

By post:

Privacy Concerns
Daymer Ingredients Limited
Unit 7 Shipston Business Village
Tilemans Lane
Shipston on Stour
Warwickshire
CV36 4FF
United Kingdom

by email: [email protected]
by telephone: +44 (0)1608 661 011

According to Potatoes USA Chief Executive, Blair Richardson, global potato consumption continues to increase, reports Potatopro.com.

He cites an increase is eating out and global demand from new markets driving this growth.
  We also know that as a natural gluten free, low fat product, potato also delivers on other major global food trends.

This growth affects the potato starch industry as starch potatoes compete with standard potatoes for every hectare of land. With chipping and snack contracts falling short of global demand, farming capacity is at all time premium.

There is no expectation for this trend to reverse.

For more information, please see:

Potato Pro – US article


Daymer are currently working on a Gluten Free & Egg Free cake concept.

Combining a mix potato starches, rice flour and natural fibres, we are able to produce a concept cake with a light, fluffy texture – all free from egg, dairy and gluten ingredients.

For more information, samples of the components and pricing details, please contact us.

 

 

We are pleased to announce a new strategic partnership with Spanish-based Capsa Dairy Ingredients.

Daymer will be actively marketing and selling the Innova range of Lactose-Free Milk Powders to UK and Republic of Ireland food manufacturers.

Free From – Lactose Free

We welcome the lactose free milk powders into our growing range of ingredients suitable for the Free From food sector.

We will offer both skim and whole milk powder in 25kg poly-lined paper sacks.


Provenance and Quality

All produced from the Asturias region, Spain.  Fully FSSC 22000 compliant.


Application

Both milk powders can be used 1:1 to replace standard milk powders to remove Lactose from the label declaration.

For more information, samples and product sheets, please contact us.

We have a number of solutions for the creation of vegan pizza cheese for industrial cheese producers.

Utilising a combination of several starches, we are able to produce a concept analogue cheese free from milk proteins.

Our concept offers:

– good stretch
– exceptional melting characteristics
– low slide
– very cost effective

For more information, samples and a free initial consultation, please contact us.

Due to increased global demand and market creation, AVEBE are looking to extend their potato protein capacity in Gasselternnijveen according to Potatorpo.com.

If you would like samples of Solanic 100 – a food grade potato protein for nutritional enrichment, then please contact us.

For more information from Potatopro.com, please click here.