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.

Firstly thank you to all our customers, suppliers and business partners for all your custom, support and goodwill over 2011.  We hope 2012 proves to be another positive year for Daymer Ingredients Limited and all the people and businesses we work with on a day-to-day basis.

Our offices will close at 5pm on Thursday, 22nd December 2011 and we will not re-open until Tuesday 3rd January 2012 at 9am.

In the event of an emergency, please contact:

James Brace on +44 (0)7887 874 179 or email: web@daymer.com

Seasons Greetings and Happy New Year

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.

 

The Supermarket Market

November 1st, 2011 | Posted by jwlbrace in general update - (0 Comments)

Potato Starch, often referred to as Potato Flour, has long been available from specialist outlets, Asian foods supermarkets and even online from ingredients suppliers.   However we are seeing more and more requirement for it directly in mainstream UK supermarkets.

The advantages of Potato Flour are very clear to coeliac and gluten intolerance sufferers as it is 100% freefrom gluten, so no issues over CODEX levels and trace gluten.

It is also 100% GM Free- a natural product processed direct from naturally-bred potatoes.  However, the real hidden gem for consumers is that it also has some unique functional properties for modern day cuisine:

– cleaner, taste neutral flavour (no cereal note)
– clearer sauces with better shine and appearance
– smooth textures when using selected grade Potato Flour
– lower gelatinisation temperature (you use less energy to thicken your food)

Casino- French Private Label Potato Flour

For more information on how Potato Flour can be used in your cooking, please contact us.

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.

Avebe has added extra applications for its Etenia™ potato starch range, this time to enable lower levels of fat in cream cheese and ice-cream.

Etenia™  is said to have applications both in terms of fat replacement but also for hydrocolloid (guar gum, locust bean) substitutes in cream cheese and ice-cream.

“We are getting close to 0% fat reduction levels for cream cheese with Etenia,” explained Cindy Semeijn AVEBE’s Market Manager.  She added that hydrocolloid replacement with Etenia starches ensures dairy brand owners can appeal to increasing clean label demands, as they don’t have to add E-Numbers to the ingredients list.

In the EU Etenia™ can be labelled simply as ‘starch’.

Further Information:

please contact us for more information, samples and application guides on Etenia™

Food Navigator Article by Jane Byrne on Food Navigator.com – direct link

Food Navigator Article by Jane Byrne on Food Navigator.com – pdf download

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.

 

From the AVEBE Press Centre

The AVEBE 2011/2012 starch campaign started this week with the supply of starch potatoes to the factory in Gasselternijveen.

The factories in Germany will begin processing on 15th August and the factory in Ter Apelkanaal will start on 22nd August.

Due to a continuous high demand for AVEBE products the campaign is commencing early.

So far, the growing season for starch potatoes has been somewhat erratic. Due to the drought in the spring followed by frost and locally hail a part of the potato crops will not achieve their maximum yield. The recent rainfall has been helpful for the development of the crops. However, the growing conditions in August are now of great importance for the size of the final harvest. Also the weather in September and October is critical for a successful harvest operation.

AVEBE U.A.August 2011

04th August 2011 – 14:45hrs

Unfortunately our office has been affected by a power outage.  This means we are unable to make or receive fax or telephone communications via our normal channels.

Engineers are on site and we have been advised this issue will be resolved within 24 hours.

We are still receiving emails, therefore please email us if you have any technical or commercial questions.

For any other urgent matters, please telephone James Brace on +44 (0)7887 874 179

We apologise for any inconvenience this may cause.

We are pleased to announce our renewal and pass of the SAI Global EFSIS Safe & Legal Standard covering us until June 2012.

For customers looking to update their QM systems, please download a copy of the certificate by visiting this link.

Daymer Ingredients Limited – EFSIS Safe & Legal Standard Certificate June 2011 – June 2012

What the standard covers
The EFSIS Safe & Legal Standard is designed specifically for small food manufacturers to provide an all-encompassing food safety audit, providing small volume manufacturers and producers with an all encompassing food safety audit, acting as a stepping stone to achieving the requirements of the full BRC Standard.
Benefits of the scheme
Audit considers good manufacturing practice and ensures that those involved in the food industry have ensured the safety and legality of their quality and hygiene systems and procedures.
Who does the inspection
SAI Global/EFSIS is the only certification body that can conduct EFSIS Safe and Legal audits.
The Standard
Is available direct from SAI Global/EFSIS.