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.

Vegan Cream Cheese

March 12th, 2018 | Posted by jwlbrace in avebe | dairy | vegan - (0 Comments)

Daymer Ingredients welcome a new innovation concept from AVEBE to produce a Vegan Cream Cheese.

Using AVEBE’s Perfectasol D500 clean label texturiser, a vegan cream cheese can be produced using indirect heat, coconut oil, water, salt and little citric acid.

For more information, samples and indicative pricing please, contact us.

According Foodnavigator.com, Public Health England (PHE) data reveals that UK consumers are routinely eating 200-300 calories per day more than they need to, with that figure going up to 500 calories for overweight males under 18 years old.

PHE have issued a direct challenge to industry to find innovative ways to reduce the calories in the foods consumers love.

Daymer Ingredients has a number of solutions to help with calorie reduction.  Starches and Fibres can help bind up water to provide a fat mimetic properties, plus used in unique combinations we can assist with improving texture and appearance whilst offering a calorie reduction.

We offer solutions in a number of application areas, including, but not limited to:

  • dressings and mayonnaises
  • butters and spreads
  • bakery creams and fillings
  • baked goods
  • ice cream and desserts
  • meat, sausages, burgers and vege-burgers
  • soups, sauces and gravies
  • ready meals

For more information on our calorie reduction innovations, please contact us.

Etenia getting its own factory

February 23rd, 2018 | Posted by jwlbrace in avebe - (0 Comments)

source: AVEBE.com

Demand for Etenia is strong. This potato starch derivative is now being produced at the food processing plant in Ter Apelkanaal, using a line on which also other starch derivatives are produced. Due to the growing demand for this innovative product, there was no longer efficient room, so a solution was needed. It was found in the expansion of the former Minerale-Lactaten-Fabriek (MILP), a few steps away, on the same production location.

Etenia is used in foods for example as a gelatine substitute. It makes yoghurt creamy, but can also be used to make wine gums. It is entirely vegetable-based. There is strong demand for this innovative product. Avebe has responded to this by setting up a new production line in the former MILP in Ter Apelkanaal. Anton Venema, project manager of the Etenia MILP expansion: ‘The MILP wasn’t being used much anymore and is already equipped with a spray drier, which will now become part of Etenia’s production line.’

The conversion of the production location started in March 2017. Mr Venema: ‘The first step was to take out the old equipment, and now the new production line is being built. Because it is based on an existing factory situation, we call this a ‘brown field project’. This is as opposed to a ‘green field project’, in which everything is built from scratch. Brown field projects are trickier because they involve more challenges. You have to make sure that everything connects up properly. It’s precisely those challenges that make the project so enjoyable. We’ve made good progress up to now. We expect to have the production line ready on a short notice.

New AVEBE Innovation Centre update

January 18th, 2018 | Posted by jwlbrace in avebe - (0 Comments)
source: AVEBE.com
The new Innovation Centre reached its highest point at the beginning of December. The new premises will be housing the Innovations, Sales and Marketing departments, adding up to over 100 people. Space will also be made for start-ups in the agrofood sector under the name: Innolab Biobased Economy. Building consortium BAM/Trebbe expects the new building to be completed and transferred in the second quarter of 2018.

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