Author Archives: jwlbrace

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

Green ‘vegan’ confectionery for all?

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

Cereal Bar – reduce sugar, reduce fat and increase fibre

January 19th, 2017 | Posted by jwlbrace in bakery | cff - (0 Comments)

We are please to unveil our new cereal bar concept utilising CFF Apple Fibre (AF401)

Using only 3.5% added fibre (and water), we were able to:

  • reduce the honey by 50%
  • completely remove the 6.5% added sugar
  • reduce the fat content by up to 50%

 

CFF Apple Fibre is:

  • clean label (free from e-Numbers)
  • Gluten Free
  • produced in EU (ISO 22,000)
  • available in the UK exclusively from Daymer Ingredients Limited

This concept works across the cereal bar and baked goods category.

For more information, samples and a test/basic recipe, please contact us.

 

Christmas Closure

December 12th, 2016 | Posted by jwlbrace in general update - (0 Comments)

Daymer Ingredients Limited will be closing our offices on 23rd Dec 2016 at 12:00 GMT

We will re-open on 3rd January 2017 at 09:00 GMT

For emergencies, please contact:

Commercial / Orders / Urgent General Enquiries : James Brace, +44 (0)7887 874 179

Technical / QC : Michael Johnson +44 (0)7917 445 320

 

Viscosity linked to Satiety

July 6th, 2016 | Posted by jwlbrace in dairy | daymer products | general update - (0 Comments)

Here’s a very interesting article on Food Navigator published today.

Research from Wageningen University, the Netherlands demonstrated that thicker shakes led to higher feelings of fullness- despite 1/5th less calories.

For information on thickening drinks, shakes, smoothies and other food products with natural ingredients including clean label starches, gums and fibres, please contact us.

 

http://www.foodnavigator.com/Science/Phantom-fullness-It-s-not-the-calories-that-count-it-s-consistency/

 

AVEBE Innovations Centre to move to Groningen

July 5th, 2016 | Posted by jwlbrace in avebe | general update - (0 Comments)

Daymer Ingredients are pleased to share recent news from our partners AVEBE.

They will be further investing in innovation and moving to Groningen next year.

avebe flag

From AVEBE:

Avebe, Groningen University and the project developer Triade have reached agreement about a new innovation centre to be built at the Zernike complex in Groningen. This will be a complete innovation centre with a laboratory, pilot factory, office and a client innovation centre. Agreements have also been reached on cooperation in the area of research and education.

(more…)

What is Starch?

June 7th, 2016 | Posted by jwlbrace in avebe | general update - (0 Comments)

This is AVEBE

June 6th, 2016 | Posted by jwlbrace in avebe | general update - (0 Comments)

Fat Reduction in Cakes and Baked Goods

May 23rd, 2016 | Posted by jwlbrace in avebe | bakery | general update - (0 Comments)

Did you know you can have your cake and eat it?

Using a variety of AVEBE starches we can offer cake manufacturers some interesting solutions to reducing fat and drop calorie content in their products.

cake

ELIANE™ Gel 100 is a clean-label potato starch which can be used with water to replace cream in desserts, cakes and other sweet treats.  It is also very cost effective helping to not only reduce fat, but it burns cost too, all without an E-Number added to the declaration.

AVEBE’s ETENIA Legato can also be used in cake mixes to reduce fat.  An introduction of just 0.8% can reduce up to 30% of the fat content, replacing it with zero calorie water!  This is achieved without any loss of viscosity in the batter phase and is again, 100% Clean Label.  The finished baked cake maintains excellent volume with regular structure- no loss of consumer appeal, 30% lose of fat!

For more information, concept recipes or to arrange a demonstration about fat reduction in baked goods, please contact us.