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/

 

We are pleased to announce the general release of our new Gluten Free Puff Pastry Flour.

Using a blend of natural starches and gums, with just a little raising agent, we have been able to develop what we believe to be a far superior Gluten Free Puff Pastry Flour for sale to the food manufacturing sector.

Simply apply shortening and water – either scotch or folded – and off you go.  No rest time required… Gluten Free Puff Pastry to rival the real thing!

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a sausage roll concept product using Daymer’s Gluten Free Puff Pastry Flour

The product can be applied to filled pastry slices, sausage rolls, pie toppers, full pies and we can even customise the salt levels to suit your specific requirements.

For a sample or for more information, please contact James Brace.

 

Daymer Ingredients are pleased to announce a Premium Gluten Free Batter system – ideal for frying fish or meat products in take aways, food service and quick service retail environments.

The batter system is designed for sale into distribution and wholesale customers, either under our own brand or in plain or co-branded packaging depending on agreements.

Based on a clean label, gluten free flour technology, the finished product offers a crisp, golden batter that tastes as good as a regular wheat based product.

The system is currently free from any colour additives, however natural colours can be included in custom blends for an increased golden hue if desired.

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Daymer Ingredients have developed a premium version of its clean label sausage stabilising system for use in Low Fat Sausages.

This improves further on mouthfeel and moisture retention over our standard clean label fat reduction system.

Developed for manufacturers of branded and private label sausages, the stabiliser helps reduce fat levels down to  4% total weight, whilst retaining a succulent and juicy texture and mouthfeel.

Unlike some other fat mimetic & stabilising products for meat application, this system is clean label and gluten free.

  • A new blend of selected potato starches, inulin and rice flour with added dextrose for colour and flavour enhancement
  • More significantly enhances the moisture and juicy mouthfeel of low fat processed meat products
  • Can be used to reduce fat in sausages to approximately 4%
  • Suitable for gluten free applications
  • Can be used in clean label systems

sausages

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Daymer Ingredients Limited continue to focus NPD resources around fat reduction and recipe optimisation for cost and health benefits.

We now have a range of clean label, gluten free stabiliser systems for use in a wide variety of applications including:

  • comminuted meats
  • low fat dairy desserts
  • yoghurts
  • dressings and mayonnaise

dessert

clean label, gluten free low fat dessert application- very short, cut-able textures

For more information on reducing fat levels in your food products, please contact us.

 

Daymer’s Development Team have launched a range of clean-label stabiliser blends for mayonnaise and dressing products targeting both 10% and 30% fat levels.

texture customisation using Daymer’s clean-label stabiliser blends

These stabiliser blends will be optimised to customer specific profiles- creating the right texture for each and every mayo and dressing we help with.

Our stabiliser blends offer:

– low cost-in-use alternative to other solutions
– 100% clean label declaration
– customised to individual texture requirements

Product Notes:

Daymer Stabiliser System – clean label mayo –  10% fat target
Daymer Stabiliser System – clean label mayo – 30% fat target

For more information or to arrange to see some of our concepts and samples, please contact us.

January was an interesting month in the Development Kitchen.  We’ve spent countless hours developing and refining some clean label stabiliser systems for mayonnaise products and will be demonstrating to customers over the next few weeks.

We have produced a range of textures developed for specific applications including dipping, spreading and salad bases.  We have also designed these systems for varying the fat level- ranging from 60% down to as low as 10% oil addition.

Further work will go into further reducing the oil inclusion as well as an egg-free vegan stabiliser system.


Michael testing the latest clean label system

For more information, please contact us.

Bangers and Mash (well sort of)

November 9th, 2011 | Posted by jwlbrace in daymer products - (0 Comments)

There’s some interesting work going on in the development kitchen this week.  We’re making sausages, not because we want to get in to selling sausages, but we think we can add our own stamp on the history of the Great British Banger with a special low fat, gluten free system.

The end game will be to produce a range clean label fat reducer system for customers and prospective customers alike and we will begin marketing the new fat reduction system in the new year.

We also keep all our products gluten free where possible, so this could also open up other opportunities for our customers using our fat reduction system in gluten free meats.

So far we’ve been able to reduce fat levels of our ‘standard recipe’ down to sub 4%, more information to follow in due course.

A low fat, gluten free sausage using potato ingredients… that’s got to be a good thing.

 

Food Navigator are warning of potential price increases on egg and egg products in Jan 2012.  The reason cited is the move from conventional battery techniques which will be banned within the EU from next year.

If the UK market follows the German trend from 2010, then capacity could be down by 20%, therefore forcing an added on-cost onto egg and egg products for food manufacturers.

Please see here for further details- FoodNavigator.com

Ways to replace egg- partial and full- using Daymer’s range of products:

– egg wash and pie glazes

we have a range of AVEDEX starch products (dextrins) which can be used as an alternative in glazes and glazing systems

– egg as an emulsifier in mayo and liquid foods

ELIANE™ MC160 and Paselli MC150 E1450 modified potato starches can be used in egg-free mayo type applications

– egg in cakes for foaming and emusification

Clean label stabiliser systems and modified starch systems for foaming the cake mix in a liquid phase.

For more information, please contact us.

We have a number Gluten Free innovations coming out in the autumn showcasing work in this area.

These include confectionery, savoury snacks, crisps, coating systems and of course, bakery.

Please sign up to our Twitter Feed or our LinkedIn Company Page to keep up to date with the latest info.