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.


Disruption due to weather

December 11th, 2017 | Posted by jwlbrace in uncategorised - (0 Comments)

Unfortunately we are experiencing disruption to our operations at present due to the snow in the U.K.

For urgent matters, please call James Brace on +44 7887 874 179.

Dietary fibre opportunities

August 30th, 2017 | Posted by jwlbrace in cff | fibre - (0 Comments)

Daymer Ingredients Limited would like to share an article on foodingredientsfirst.com featuring Tamina Geiger, International Product Manager at CFF GmbH & Co KG.

CFF’s extensive range of fibres for food products are available exclusively in the UK and Republic of Ireland through Daymer.

For more information, samples and recipe ideas, please contact us.

Dietary fiber opportunities for CFF among top consumer trends

21 Aug 2017 — The World Health Organization (WHO) recommends a dietary fiber intake of at least 30g per day. Currently, the average dietary fiber intake among adults in the US is about 15 grams a day. CFF GmbH & Co. KG (CFF) produces natural dietary fiber concentrations that are suitable for dietary fiber enrichment in many food applications.

Tamina Geiger, MSc Food Technologist, International Product Manager, CFF GmbH & Co. KG

The high functionality of the company’s product SANACEL fibers is at the forefront of the company, and producing dietary fibers from raw materials is where CFF are seeing a lot of potential for the food industry.

For the full article, please click here.

Article origination credited to Food Ingredients First

What is Starch?

June 28th, 2017 | Posted by jwlbrace in general update | starch - (0 Comments)

CREDIT: Starch Europe – http://www.starch.eu

Gelatin Free Confectionary

March 27th, 2017 | Posted by jwlbrace in avebe - (0 Comments)

The demand for vegan confectionery is on the rise around the world. The challenge for the food industry is to embed this trend so they can meet the needs of this growing group of customers. Because why not produce confectionery without any gelatin?

Avebe has created a 100% green & plant-based solution made from potato starch and potato protein named Perfectasol. This ingredient is able to mimic the texturing functionality of gelatin, both foaming and gelling, and produces great-tasting animal-free (vegan) confectionery.

Download the AVEBE White Paper Here