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

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.

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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.

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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)

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.

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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.

From AVEBE.com

Avebe’s potato harvest campaign has entered its final stage. The last potatoes are due to be delivered to the production location in Ter Apelkanaal this week.
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The facility in Gasselternijveen will be staying in operation for longer and is expected to process the last potatoes in April. This is much later than normal and means that the new facility for high quality proteins can be used for as long as possible during this campaign.

The potato harvest campaign is now entering its final stage. The campaign was notable for its late and difficult start owing to the weather conditions. Even once the campaign was properly underway there were a number of challenges, such as the investments at the Gasselternijveen location.

The potatoes that have been delivered to Avebe so far are on average of good quality. At over 20%, the starch percentage remains lower than last year’s high contents, but higher than earlier on in this campaign. The volume is in line with the long-term average, with big regional differences. The tare percentage is around the long-term average.

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AVEBE’s Starch Heros!

November 19th, 2014 | Posted by jwlbrace in avebe | general update - (0 Comments)