Announcing Rick Diamond as Sales Manager of Delavau Food Partners

Diamond brings 20 years of experience in food and health sciences to Delavau Food Partners
Delavau Food Partners is excited to announce Rick Diamond as Sales Manager. With 20 years of experience working at health science and food companies, including serving the bakery segment, Rick has extensive industry knowledge that he will continue to contribute to his customer relationships at Delavau. For a variety of applications and formulation challenges and objectives, Rick and the Delavau Food Partners’ Applications Research and Technical Service team are well-equipped to help.


Get in touch
 to learn more about how Delavau can help with formulation of flatbread, tortillas, pita, donuts, pizza dough, rolls, breads, bagels, and more. Whether you seek to clean up your label, extend your shelf life, or improve extensibility, Delavau Food Partners brings the technical know-how, innovative ingredients, and partnership-oriented approach to create, improve, and overcome challenges in baked good applications.

 


Delavau Food Partners

Building on over 150 years of nutritional expertise, Delavau Food Partners makes it possible for major foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets. Delavau offers both turnkey and custom solutions for cost-in-use improvement, clean label ESL, calcium and vitamin D fortification, improved dough performance, and deliberate texture design.

Chocolate as Delivery Vehicle for Calcium

Chocolate Becomes Delivery Vehicle for Calcium, Other Minerals
with Delavau’s Accent™ Fortification Technology

Calcium fortification technology makes more room for protein, fiber in applications

For decades, Delavau has been relied upon as a premier supplier of calcium solutions and ingredients to major nutraceutical, pharmaceutical, and food brands. Now, it’s bringing its calcium expertise and patented Accent™ fortification technology to chocolate, compound coatings, and inclusions for bars, baked goods, snacks, and confections.

“Our patented calcium fortification technology creates a chocolate or compound coating that delivers the same amount of calcium as a serving of milk, while maintaining the eating experience of the chocolate,” Delavau Vice President and General Manager Jeff Billig said. “We’ve been very pleased by the initial feedback from experts in the chocolate market who’ve been surprised to find that we’re able to incorporate this level of calcium in a chocolate or compound coating without negatively impacting the sensory experience.”

The application opportunities for calcium-fortified chocolate extend across industry segments, with particular excitement around its potential for snacks, meal replacement bars, and baked goods, especially those seeking to increase fiber or protein in the formulations.

“By bringing the calcium out of the base of the bar and incorporating it, instead, in the chocolate, compound coating, or inclusion, it creates an opportunity to add even more of the ingredients that consumers demand, such as protein or fiber,” Billig said. “The technology also delivers this result without adding cost, providing formulators and marketers with a lot of flexibility to improve claims in bars and snacks, while maintaining calcium levels in a cost-effective manner.”

In addition to allowing for the incorporation of on-trend ingredients at greater levels, calcium-fortified chocolate can provide a good or excellent source of calcium in dairy-free applications, a particular draw for consumers who can’t or choose not to consume dairy products.

“Calcium plays a significant role in growth, development, and lifelong health. With Accent fortification technology, Delavau helps our food brand partners to bring high levels of calcium to consumers in a variety of foods, from meal replacement bars and snacks to breads and frozen desserts,” Billig said.

In addition to Delavau’s calcium fortification capabilities, the company recently received a new patent expanding its technology to other minerals, creating even more opportunities for fortification in the future.

For more information on Delavau’s fortification technologies for chocolate, baked goods, snacks, and more, get in touch.
Delavau
Building on decades of nutritional expertise, Delavau makes it possible for major foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets. Delavau offers both turnkey and custom solutions for cost-in-use improvement, clean label ESL, calcium and vitamin D fortification, improved dough performance, and deliberate texture design.

DelavauFood.com