The following article is from AVEBE.com:

https://www.avebe.com/news/challenges-and-opportunities/

The food industry is facing a rapid increase in demand for “all natural” food. Consumers increasingly ask for “clean label” food. Food manufacturers respond by changing ingredient names, changing ingredients altogether, looking for alternatives to satisfy the consumer. But the all natural trend offers not just challenges; for the observant food manufacturer, there are also plenty of opportunities.

Clean label: what exactly do consumers demand?

Within the food industry, clean label is a relatively well-known concept. But it is hard to translate to consumer demands, because most of them do not use the term clean label in the same way producers do. They tend to put clean label on par with “natural”, which means so much as being produced with conventional agriculture, to being minimally processed – which includes not using processes the consumer finds unfamiliar – to being GMO-free. Because of food scares, clean label is also about safety: food that is free-from hidden contaminants such as insecticides or heavy metals. All in all, that means clean label seems to have become a blanket term for “anything that seems healthy and safe”.

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According to Potatoes USA Chief Executive, Blair Richardson, global potato consumption continues to increase, reports Potatopro.com.

He cites an increase is eating out and global demand from new markets driving this growth.
  We also know that as a natural gluten free, low fat product, potato also delivers on other major global food trends.

This growth affects the potato starch industry as starch potatoes compete with standard potatoes for every hectare of land. With chipping and snack contracts falling short of global demand, farming capacity is at all time premium.

There is no expectation for this trend to reverse.

For more information, please see:

Potato Pro – US article


Vegan Cream Cheese

March 12th, 2018 | Posted by jwlbrace in avebe | dairy | vegan - (0 Comments)

Daymer Ingredients welcome a new innovation concept from AVEBE to produce a Vegan Cream Cheese.

Using AVEBE’s Perfectasol D500 clean label texturiser, a vegan cream cheese can be produced using indirect heat, coconut oil, water, salt and little citric acid.

For more information, samples and indicative pricing please, contact us.

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.

Etenia getting its own factory

February 23rd, 2018 | Posted by jwlbrace in avebe - (0 Comments)

source: AVEBE.com

Demand for Etenia is strong. This potato starch derivative is now being produced at the food processing plant in Ter Apelkanaal, using a line on which also other starch derivatives are produced. Due to the growing demand for this innovative product, there was no longer efficient room, so a solution was needed. It was found in the expansion of the former Minerale-Lactaten-Fabriek (MILP), a few steps away, on the same production location.

Etenia is used in foods for example as a gelatine substitute. It makes yoghurt creamy, but can also be used to make wine gums. It is entirely vegetable-based. There is strong demand for this innovative product. Avebe has responded to this by setting up a new production line in the former MILP in Ter Apelkanaal. Anton Venema, project manager of the Etenia MILP expansion: ‘The MILP wasn’t being used much anymore and is already equipped with a spray drier, which will now become part of Etenia’s production line.’

The conversion of the production location started in March 2017. Mr Venema: ‘The first step was to take out the old equipment, and now the new production line is being built. Because it is based on an existing factory situation, we call this a ‘brown field project’. This is as opposed to a ‘green field project’, in which everything is built from scratch. Brown field projects are trickier because they involve more challenges. You have to make sure that everything connects up properly. It’s precisely those challenges that make the project so enjoyable. We’ve made good progress up to now. We expect to have the production line ready on a short notice.

What is Starch?

June 28th, 2017 | Posted by jwlbrace in general update | starch - (0 Comments)

CREDIT: Starch Europe – http://www.starch.eu

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/

 

What is Starch?

June 7th, 2016 | Posted by jwlbrace in avebe | general update - (0 Comments)

This is AVEBE

June 6th, 2016 | Posted by jwlbrace in avebe | general update - (0 Comments)

From AVEBE.com

Avebe’s potato harvest campaign has entered its final stage. The last potatoes are due to be delivered to the production location in Ter Apelkanaal this week.
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The facility in Gasselternijveen will be staying in operation for longer and is expected to process the last potatoes in April. This is much later than normal and means that the new facility for high quality proteins can be used for as long as possible during this campaign.

The potato harvest campaign is now entering its final stage. The campaign was notable for its late and difficult start owing to the weather conditions. Even once the campaign was properly underway there were a number of challenges, such as the investments at the Gasselternijveen location.

The potatoes that have been delivered to Avebe so far are on average of good quality. At over 20%, the starch percentage remains lower than last year’s high contents, but higher than earlier on in this campaign. The volume is in line with the long-term average, with big regional differences. The tare percentage is around the long-term average.

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