According Foodnavigator.com, Public Health England (PHE) data reveals that UK consumers are routinely eating 200-300 calories per day more than they need to, with that figure going up to 500 calories for overweight males under 18 years old.

PHE have issued a direct challenge to industry to find innovative ways to reduce the calories in the foods consumers love.

Daymer Ingredients has a number of solutions to help with calorie reduction.  Starches and Fibres can help bind up water to provide a fat mimetic properties, plus used in unique combinations we can assist with improving texture and appearance whilst offering a calorie reduction.

We offer solutions in a number of application areas, including, but not limited to:

  • dressings and mayonnaises
  • butters and spreads
  • bakery creams and fillings
  • baked goods
  • ice cream and desserts
  • meat, sausages, burgers and vege-burgers
  • soups, sauces and gravies
  • ready meals

For more information on our calorie reduction innovations, please contact us.

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.

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.

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