Dextrose pricing bucks trend

June 10th, 2011 | Posted by jwlbrace in general update - (0 Comments)

The market price for Dextrose Monohydrate is weakening.  In response Daymer Ingredients Limited are offering all customers and prospective customers the opportunity to re negotiate price conditions.

If your are in existing supply, then your Account Manager will contact you shortly to discuss options.

Factors influencing this are:

– increased competitive capacity
– wheat price dipping from Jan
– falling sugar price over the past 6 months

For more information, pricing and details, please contact James Brace.

Please Note: we only supply Dextrose Monohydrate in the UK and Republic of Ireland, ex works pricing is possible.

Yes, you can literally have you cake and eat it!

– low fat cakes
– clean label (no E Number) solution
– cost effective- replace fat with water
– Gluten free baking potential

This post will describe how a baker can replace fat by up to 30% in a standard cake recipe whilst maintaining the same batter viscosity using Etenia™ Legato™ potato starch.


As found in Sainsbury’s and other specialist supermarkets, Farina is another name for native potato starch often aimed at consumers in consumer friendly pack sizes.

Potato Starch is readily used in Asian and African cooking as a standard flour-type thickener.  Potato Starch also offers a GMO free, Gluten Free & E-Number free alternative to flours and modified flours in conventional baking, soups and sauces.

If you are interested in Gluten Free cooking and baking with Potato Starch, please contact us.

AVEBE has launched ELIANE™ C200 for the snack food industry.

ELIANE™ C200 provides high expansion which makes fried coated nuts stand out among current market standards. It provides an appealing snack with immediate flavour release and a superior crispy bite that consumers appreciate.

ELIANE™ offers greater flexibility in coating levels


Are you looking for opportunities to enhance the creaminess of yoghurt?

AVEBE has just the solution for you! ETENIA™ 457 is a potato based specialty starch which provides excellent creaminess and texturising properties in fat-free, low and high fat yoghurts. Small amounts of ETENIA™ 457 enhance the creaminess perception of low fat yoghurt (1.5%) to that of full fat yoghurt (5%) (Alting et al., 2008)!

ETENIA™ 457 outperforms other ingredients currently on the market and is cost-effective. ETENIA™ 457 offers you a truly natural taste along with halal, kosher and non-GMO certificates. ETENIA™ 457 has excellent properties so the ingredient is very easy to handle and is designed to fit existing processes. It is cold-soluble, stable at low pH, and also resists shearing and heat.

Interested? Contact us now for more information or product samples:

James Brace on +44 (0)1789 450 131

As has been widely reported in the food industry news, market demand for potato-based starches seems to be at an all time high.

Supply is limited due to a number of factors including:

– unprecedented global demand
– poor harvest due to bad weather conditions
– knock-on effect from exceptional poor tapioca results
– no carry over stock from the 2009/10 season

We are working with our suppliers to ensure that we maintain the maximum allocation available to our market.   AVEBE remain very supportive of us and our customers, however the reality of the current situation is that collectively, potato starch producers will be unlikely to meet 100% of their global customer demand.

As a result of competing for an enhanced allocation for the UK & Republic of Ireland and we have accepted further price increases to secure this.  This will impact on pricing for March & April 2011 onwards.  The products most affected by this shortage are:

– Native Potato Starch
– Dried Potato Starches
– Potato-based maltodextrins and direct starch derivatives

Modified Starch products are also affected given the raw material, however where possible we are working with AVEBE to maintain prices as indicated at the beginning of the year.

We will be contacting all customers to ensure that a) security of supply is maintained with the minimum of disruption and b) prices are held for the duration of any agreements and validity periods agreed.

It is too early to provide indications on the 2011/12 crop cycle;  however it is unlikely any carry-over stock will be available to boost supply in the early harvest season.

If you have any questions, please contact James Brace on +44 (0)1789 450 131.

Further sources:

PotatoPro- AVEBE forecast 20% drop in production
Emsland Group – concerns over availability

Veendam, 31st Jan 2011

ETENIA™ NT is an exciting new potato based ingredient for confectionery, introduced by AVEBE.

ETENIA™ NT meets consumer trends such as natural, clean label and vegetarian. ETENIA™ NT enables a range of new and appealing consumer products through its unique and functional texturising and gelling properties.

ETENIA™ NT is based on patented technology and can be used to manufacture excellent clean label wine gums and jellies. ETENIATM NT provides a neutral taste so the aroma’s and final taste of the confectionery product results in higher consumer acceptance.

This new approach is a valuable innovation with the following benefits:

  • Vegetarian
  • Clean label
  • Fresh taste
  • No compromise on taste, texture & bite
  • High consumer appeal
  • Excellent quality and stability
  • Kosher & Halal


ETENIA™ is a potato based speciality starch with excellent binding and gelling properties. ETENIA™ is the first thermo reversible gelling and texturising starch. The features of the product and modification basis of this starch lead to an end product with a high clarity, excellent binding and gelling properties. Produced by AVEBE, the world’s leading potato starch producer, and supported by the best application specialists.

Are you interested in testing ETENIA™ NT or require further information?

Please contact us on +44 (0)1789 450 131

our new website

January 27th, 2011 | Posted by jwlbrace in general update - (0 Comments)

Welcome to Daymer Ingredients Limited

We are a UK-based ingredient company specialising in the food manufacturing and processing sector.  We supply a range of customisable ingredients from stabilisers, texturisers and natural flavours with the primary aim of offering high quality, natural food technology to a consumer-focused industry.

Our core competencies are in the application of ingredients to meet current consumer & retailer demands:

  • Reduce Fat content
  • Lower Salt levels
  • Improve recipe cost base
  • Deliver processing savings
  • We also distribute and trade a number of food manufacturing commodity and speciality ingredients including starches, maltodextrins, potato fibres, yeast extracts and HVP-based savoury ingredients.  We are UK distributors for AVEBE UA, Bio Springer and Exter and we hold strong links with complementary manufacturers of allied products.

    Please take a look around this website and if you have any questions, please do not hesitate to contact us at any time.

    Designed to offer similar appearance, melt and grate characteristics to mozzarella cheese, Daymer’s new range of protein free analogue cheese systems can be customised to suit specific plant conditions and your desired melting and stretching attributes.

    We can also offer a reduced fat version, again removing cost and complexity from lower fat cheese analogue products.

    A dairy-free version is also available for those seeking vegan and lactose intolerance label claims.

    For more information, please contact:

    James Brace on +44 (0)1789 450 131

    AVEBE’s supply-chain of starch potatoes continues uninterrupted despite the frost and wintry conditions.

    Currently over half the expected potato harvest for this year has already been processed.

    Due to August and September floods, and the early on-set of winter conditions, just a small percentage of starch potato acreage remains to be harvested. The expected total production of potato starch will be about 20% less than last year.

    Potato quality is quite good. Due to the wet harvest conditions, the tare rate is higher than 2009, while the underwater weight (starch content) is about 470 grams. This is 15 grams less than last year’s campaign. It is expected this year’s campaign will conclude, by 1 March 2011, when all starch potatoes will have been processed.