Disruption due to weather

December 11th, 2017 | Posted by jwlbrace in uncategorised - (0 Comments)

Unfortunately we are experiencing disruption to our operations at present due to the snow in the U.K.

For urgent matters, please call James Brace on +44 7887 874 179.

Daymer Ingredients have developed a premium version of its clean label sausage stabilising system for use in Low Fat Sausages.

This improves further on mouthfeel and moisture retention over our standard clean label fat reduction system.

Developed for manufacturers of branded and private label sausages, the stabiliser helps reduce fat levels down to  4% total weight, whilst retaining a succulent and juicy texture and mouthfeel.

Unlike some other fat mimetic & stabilising products for meat application, this system is clean label and gluten free.

  • A new blend of selected potato starches, inulin and rice flour with added dextrose for colour and flavour enhancement
  • More significantly enhances the moisture and juicy mouthfeel of low fat processed meat products
  • Can be used to reduce fat in sausages to approximately 4%
  • Suitable for gluten free applications
  • Can be used in clean label systems

sausages

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According to PotatoPro, the Danish Potato Starch manufacturer KMC,  is forecasting price increases.

At the beginning of 2013, Danish Potato Starch Manufacturer KMC offers their view on the starch supply situation in the new year:

Chief Commercial Officer Bjarne Larsen expects the global undersupply of raw materials to continue into 2013. Economic growth especially in Asia continues to increase global demand for raw materials when at the same time especially the US harvest of corn turned out to be very disappointing.

Corn starch being by far the most dominant volume starch type combined with the fact that the US is the dominant corn producer means that the disappointing US corn harvest has presented significant supply issues for starch customers around the world.

The production of European potato starch seems to be below normal this year with significant differences between the leading European producers. Production in Germany is expected to be clearly below normal, in Netherlands somewhat below normal and in Denmark slightly above normal. With European potato starch having only a relatively limited global market share, this year’s potato starch production will not change the current overall starch under-supply situation.

Consequently, starch pricing for the coming months are expected to be increasing over the coming months.

Source: PotatoPro

As featured on AVEBE.com

AVEBE achieved a net profit of 32.1 million euros with a turnover of 595.5 million euros. This represents an increase in the net result of over 60% compared to the previous year (19.8 million euros). The turnover for that year was 565.3 million euros.

Over financial year 2011/2012 AVEBE was on average able to achieve good market prices. The good harvest brought an end to the scarcity of potato starch that marked financial year 2010/2011.

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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.

Bangers and Mash (well sort of)

November 9th, 2011 | Posted by jwlbrace in uncategorised - (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.

 

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

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

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.

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

About ETENIA™

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