Delavau at #Cereals17

Delavau Food Partners will be exhibiting at this year’s meeting of the American Association of Cereal Chemists International in San Diego on October 8-11. If you are attending, stop by booth 300 to meet our staff and chat about how we can serve you with clean label solutions for dough conditioning, shelf life, and more.

 

Additionally, Delavau has organized the symposium “Clean Label Formulation: Strategies and Functional Aspects,” taking place on Monday, October 9, from 10:20 AM to noon. The session will discuss approaches to developing ingredients with improved functionality, with emphasis on their benefits for processability, finished product quality, and shelf stability.

 

Alejandro J. Perez-Gonzalez, our R&D Manager, will give a talk entitled “Effects of Clean Label Conditioners on Dough Rheology.” The presentation looks at two of Delavau’s clean label systems and how they can help adjust dough characteristics to improve processing and finished product performance. Visit the symposium to learn more about our R&D team’s research as well as that of other researchers from industry and academia.

 

If you plan to attend the conference, reach out to our team—we would love to connect and learn more about your work as well as share information about ours. See you in San Diego!

Delavau Presents Expanded Line of Encore Ingredients

Delavau Food Partners, a premier supplier of food ingredients and technologies for bakery, snack, and confectionery brands, is presenting its expanded line of Encore ingredients at the 2016 IBIE show in Las Vegas. The ingredients offer shelf-life extension with mold inhibition, clean label solutions, and a consistent, quality eating experience.

 

Food brands turn to Delavau to develop or reformulate products with one or more objectives in mind, such as mold inhibition, anti-staling, strength, extensibility, clean label, and more. The company has further developed its line of Encore ingredients to meet these objectives, to include:

 

  • • Encore Fresh™: the antimicrobial functionality of this ingredient extends the shelf life of breads, sweet goods, and snacks. With Encore Fresh, Delavau has extended the shelf life of pita from 10 to 21 days.
  • • Encore Soft™: with this anti-staling ingredient, breads, sweet goods, and snacks taste fresher longer. With Encore Soft, Delavau has extended the eating experience of fresh-made donuts from 18 to 36 hours and shelf-stable snack cakes from 30 to 45 days.
  • • Encore Soft AM™: combining the capabilities of Encore Fresh and Encore Soft, this ingredient achieves the ideal balance between good-tasting and long-lasting, with both anti-staling and antimicrobial functionality.
  • • Encore Strong™: this dough conditioning ingredient provides strength, elasticity, and tolerance, for increased strength and volume of finished baked goods.
  • • Encore Relax™: this ingredient supports better processing for pizza and other doughs, reducing elasticity, increasing extensibility, and shortening mix times.
  • • Encore Plus™: Delavau’s Encore Plus ingredients include multifaceted solutions, such as a clean label reformulation that also delivers shelf life extension and anti-staling benefits. Drawing on its team’s extensive bakery expertise and limitless capabilities, Delavau is able to deliver solutions that offer operational benefits that also support an ideal eating experience in muffins, breads, pizza, and more.

 

“Customers often come to us for our expertise and know-how in addressing a variety of challenges. With our unlimited toolbox of raw materials and the extensive bakery experience on our technical team, we’re well-equipped to solve any issue a customer is facing,” said Angie Singer, director of sales and marketing. “In addition to our line of Encore ingredients, we also examine customers’ operations, facilities, packaging, and more to develop the most comprehensive solution, from ingredient legend to eating experience.”

 

In addition to debuting its new line of ingredients at IBIE, Delavau will also be demonstrating its Accent fortification ingredient in fresh-made, calcium-fortified pancakes made by pancake artist Saipancakes. Furthermore, attendees will be able to sample calcium-fortified chocolate chip muffins, which deliver a glass-of-milk-level of calcium in a two-ounce muffin.

 

To learn more about Delavau’s expanded line of Encore ingredients and Accent fortification ingredients, visit IBIE booth 727.

Chocolate Becomes Delivery Vehicle for Calcium, Other Minerals

With  Accent™ Fortification Technology, Delavau 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

Encore and Accent: Freshness and Fortification Solutions

Patented calcium and enzyme-based technologies improve labels and experience


For over 150 years, Delavau has been relied upon as a premier supplier of food, pharmaceutical, and nutritional technologies to major nutraceutical, pharmaceutical, and food brands. Based on the substantial growth of its food division over the past decade, Delavau has branded its food business unit as “Delavau Food Partners,” through which it focuses on clean label, freshness, and fortification solutions for foodservice and food manufacturing companies.


“If you’ve grabbed a donut or a bagel on your morning coffee run or had a sandwich for lunch, there’s a good chance Delavau’s solutions were part of those experiences,” Delavau Vice President and General Manager Jeff Billig said. “Major food brands rely on our freshness, fortification, and clean label solutions and, as our food business has grown, it was important to update our food business with a brand of its own that better represents our industry focus.”


In addition to branding its food business independently, Delavau Food Partners is also introducing its most recent freshness and fortification technologies, Encore™ and Accent™.


“Encore is an approach to freshness technology, through which we’re able to provide both turnkey and custom solutions for extending the shelf life and eating experience of fresh and packaged foods by optimizing the use level of functional ingredients,” Billig said. “With Encore, brands are able to extend the shelf life without compromising the eating experience. This approach applies to shelf stable and fresh baked goods in both the bread and sweet good categories.”


In addition to improving eating experiences with Encore, Delavau has been improving the nutrition of foods, including chocolate, with its Accent fortification platform.


“Our patented calcium fortification technology allows formulators to incorporate good, excellent, and glass-of-milk levels of calcium into bakery and confectionery applications. In confectionery, the incorporation of the calcium into the chocolate coating or compound coating creates much needed room within a nutritional bar, allowing for the addition of more fiber or protein. For active nutrition and snack bars in particular, it’s a fantastic way to bolster needed nutrients without interfering with the sensory experience,” Billig said.


Delavau’s Accent technology also supports calcium and vitamin D fortification in bakery in both sweet goods and breads. For example, the addition of calcium to chocolate chips creates the ability to easily add this much-needed nutrient to a muffin or cookie.


“In the highly competitive bread segment, imagine being able to offer a bread with the same amount of calcium as a glass of milk; it’s quite an opportunity for a brand to set itself apart, especially as parents continue to seek nutrient-dense foods for their families,” Billig said.


In addition to freshness and fortification solutions, food brands have been turning to Delavau to displace scrutinized ingredients with clean label alternatives that consumers prefer, while upholding the eating experience that people expect.


“We know that food brands face a significant challenge; creating cost-conscious, good-for-you foods that taste like people expect them to taste is no small feat,” Billig said. “By delivering clean label solutions for smarter cost-in-use, fresher experiences, and better nutrition, we help food brands address these challenges in a way that answers both consumer demand and business goals.”

 


Delavau

Building on over 150 years 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.

Bridging the Gap Between Indulgence and Health

As consumers seek foods that bridge the gap between indulgence and healthfulness, food brands are responding with snacks, supplements, and everyday enjoyables that taste good and are good for you.

 

Chocolate has been reported to boost alertness, serve as a good delivery system for probiotics, and, of course, taste good. With Delavau’s patented Accent™ calcium fortification technology, milk or dark chocolate coatings and solids can be a preferred delivery system for calcium, as well.

 

With morning meals and snack times remaining primary eating occasions for foods boasting nutrient-dense claims, incorporating calcium into the chocolate coating of a bar or chocolate inclusions in a muffin, cereal, or snack can be a great opportunity for brands. In addition to the indulgent appeal that chocolate adds to snacks and treats, as a delivery system for calcium, it leaves room for additional fiber and other desirable nutrients to be incorporated into the formulation.

 

For more information on Delavau’s calcium fortification technology for chocolate, get in touch.