for samples, concept demonstrations or more information, please contact us.

AVEBE Celebrates 100 years

February 20th, 2019 | Posted by jwlbrace in avebe - (0 Comments)

Daymer Ingredients are very proud our relationship with AVEBE for the past 16 years, however their history goes back a lot further!

In their own words:

For nearly a hundred years and full of ambition. Avebe started as ‘Potato starch Sales Office’ in 1919. A lot has changed in almost a hundred years, but one thing remained the same: we are full of ambition!

Congratulations to our partners at AVEBE who have won the Most Novel Protein Award from Bridge2Food for Perfectasol D520 in Pizza Cheese.

Further information can found on the AVEBE website here:

With the product Perfectasol D520 Avebe is the winner of the Most Novel Protein Ingredient Award!

The award was presented during the Bridge2Food Protein Summit 2018, world’s largest protein platform, on 25 October in Lille (France).

Perfectasol D520 is a unique combination of potato starch and potato protein and makes it possible to make a 100% plant-based pizza cheese. This ‘topping’ has the same properties as dairy-based cheese; well shreddable and sliceable with excellent melting properties and the ‘stretch’ of mozzarella. Perfectasol D520 has a neutral taste and colour and is ‘clean label’ (no e-numbers)….

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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”.

click here to read more

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


Due to increased global demand and market creation, AVEBE are looking to extend their potato protein capacity in Gasselternnijveen according to Potatorpo.com.

If you would like samples of Solanic 100 – a food grade potato protein for nutritional enrichment, then please contact us.

For more information from Potatopro.com, please click here.

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.

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.

New AVEBE Innovation Centre update

January 18th, 2018 | Posted by jwlbrace in avebe - (0 Comments)
source: AVEBE.com
The new Innovation Centre reached its highest point at the beginning of December. The new premises will be housing the Innovations, Sales and Marketing departments, adding up to over 100 people. Space will also be made for start-ups in the agrofood sector under the name: Innolab Biobased Economy. Building consortium BAM/Trebbe expects the new building to be completed and transferred in the second quarter of 2018.

(more…)

Gelatin Free Confectionary

March 27th, 2017 | Posted by jwlbrace in avebe - (0 Comments)

The demand for vegan confectionery is on the rise around the world. The challenge for the food industry is to embed this trend so they can meet the needs of this growing group of customers. Because why not produce confectionery without any gelatin?

Avebe has created a 100% green & plant-based solution made from potato starch and potato protein named Perfectasol. This ingredient is able to mimic the texturing functionality of gelatin, both foaming and gelling, and produces great-tasting animal-free (vegan) confectionery.

Download the AVEBE White Paper Here