Potato Starch price increases

February 14th, 2014 | Posted by jwlbrace in general update - (0 Comments)

As the potato starch campaign draws closed for 2013/14, we are seeing  commodity potato starch products, including dried potato starches, rise in price as availability falls short of global market demand.

Daymer Ingredients has been advised to expect higher prices in the forthcoming months until the campaign for 2014/15 begins towards the end of August 2014.  Expected pricing levels for Q4 2014 are not yet know, however crop reports in the summer should provide some indication for future market levels.

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We will be informing affected customers in due course.

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As featured on FoodNavigator.com

By Caroline Scott-Thomas+, 16-Jan-2014

The European Commission has agreed new rules to curb speculation in food commodities, in order to avoid a repeat of the global food price spikes seen in 2008.

http://www.foodnavigator.com/On-your-radar/Food-prices/EU-agrees-rules-to-curb-food-speculation

Potato Starch price increases

October 15th, 2013 | Posted by jwlbrace in general update - (0 Comments)

Due to restricted availability, we are forced to increase prices on Native Potato Starch.

Modified Potato Starch prices remain static at this time, but the increased demand on the raw material will likely have an impact in the near future.

We will contact all existing customers in due course, however for more information, please contact us.

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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.